Steakhouse Steak from Barefoot Contessa
Elevate your home-cooking game with the Steakhouse Steak from Barefoot Contessa—a foolproof recipe that brings the flavors of a classic steakhouse right to your kitchen. Featuring premium cuts like ribeye or filet mignon, this recipe combines a perfect stovetop sear with a finishing roast in the oven for tender, juicy steaks with a golden-brown crust. Infused with the richness of melted butter, aromatic garlic, and fresh herbs like thyme or rosemary, the dish is as luxurious as it is easy to prepare. In just 25 minutes, you can master this restaurant-quality technique that pairs beautifully with your favorite steakhouse sides. Perfect for date night or a special dinner, this indulgent steak recipe ensures every bite is deliciously satisfying.
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Recipe Information
Ingredients
- 2 pieces (12-14 ounces each) Ribeye or filet mignon steak
- 1 tablespoon Kosher salt
- 2 teaspoons Freshly ground black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces, smashed Garlic cloves (optional)
- 4 sprigs Fresh thyme or rosemary (optional)
Instructions
Preheat your oven to 400°F (200°C).
Take the steaks out of the refrigerator and allow them to come to room temperature for about 20-30 minutes.
Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
Heat a large oven-safe skillet (preferably cast iron) over high heat. Add 1 tablespoon of olive oil to the pan.
When the oil is shimmering and very hot, carefully place the steaks into the pan. Sear them for 2 minutes without moving them to form a golden-brown crust.
Flip the steaks and sear the other side for another 2 minutes.
Add the unsalted butter, smashed garlic cloves, and fresh thyme or rosemary (if using) to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 1 minute to baste them.
Transfer the skillet to the preheated oven and roast the steaks for 5-7 minutes for medium-rare, or longer depending on your desired doneness (use an instant-read thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium).
Remove the skillet from the oven and transfer the steaks to a cutting board. Cover them loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain or serve them whole, as desired. Enjoy with your favorite sides!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 272 mg | 6% | |
*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.
