Steak and Biscuits
Elevate your comfort food game with this irresistible Steak and Biscuits recipe, combining tender, juicy ribeye steaks with flaky, golden buttermilk biscuits. Perfectly seasoned steaks are pan-seared to perfection and finished with a rich buttery glaze, pairing beautifully with homemade biscuits layered for extra fluffiness. This recipe features simple techniques like folding biscuit dough for light, airy results and using a cast-iron skillet for a restaurant-quality steak sear. Whether served as a hearty main course or transformed into mini steak sandwiches, this dish is sure to impress for dinner parties or a cozy night in. With just 20 minutes of prep and a bake time of 25 minutes, this savory duo delivers bold flavor and classic comfort in every bite!
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Recipe Information
Ingredients
- 2 pieces (about 1-inch thick) ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt (for biscuits)
- 0.5 cup (1 stick, diced into small cubes) cold unsalted butter
- 0.75 cup buttermilk
- 1 tablespoon milk
Instructions
Remove the ribeye steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Set aside.
Preheat the oven to 425°F (220°C) for the biscuits.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
Using your fingers or a pastry cutter, incorporate 0.5 cup of cold diced butter into the dry mixture until it resembles coarse crumbs.
Slowly pour in 0.75 cup of buttermilk, mixing gently with a fork until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over itself 3-4 times to create layers, then pat it out into a 1-inch-thick shape again.
Use a 2.5-inch round biscuit cutter to cut biscuits out of the dough, reforming scraps as needed.
Place the biscuits on a parchment-lined baking sheet, ensuring they just touch each other to help them rise. Brush the tops with 1 tablespoon of milk.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Remove and let cool slightly.
While the biscuits are baking, heat a cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.
Once the butter is melted and begins to foam, sear the steaks for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check (130°F for medium-rare).
In the last minute of cooking, add the remaining 1 tablespoon of butter to the pan and spoon the melted butter over the steaks for added flavor.
Remove the steaks from the skillet, cover with foil, and let rest for 5-10 minutes.
Split the biscuits in half and serve them alongside the sliced steak. You can also use the biscuits to make mini steak sandwiches if desired. Enjoy!
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 7402 mg | 322% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.3 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 338 mg | 26% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
