The Perfect Steakhouse Steak

My hubby and I did not get to celebrate our anniversary on the actual date last year because he was deployed and I was on an island. We met up in Orlando for a long weekend in October to celebrate! We went to The Land Remembered and holy cow, that was THEE best steak I have ever had in my life! So I did what any food obsessed person would do, I begged them to tell me how they made it, and they were kind enough to tell me…so I am sharing it with you! Except, my steak has a quick rendezvous with butter first!

 

You will need:

Himalayan Salt (or sea salt)

4 peppercorn blend of peppercorns¬†grinded (seriously…. this is what makes it…do NOT substitute or you will regret it later)

Extra Virgin Olive Oil

4 TBSP butter (this is my spin)

Steak (please use a good cut of meat…filet, sirloin, T-bone, etc.)

 

Ok, so I didn’t give a “recipe” in the sense of the amount you need of salt and pepper etc. That is because it all depends on the size of steak, the surface area, thickness and how many steaks you purchased.

Here is the general guideline for seasoning…If you have a really thick steak, you will need quite a bit of seasoning since you can’t season the inside. All of the seasoning for the entire steak is stuck to the outside of the steak. Thicker the steak = more seasoning.

 

Here is how you make your steak.

Pat your steaks dry! Wet steaks steam…not sizzle!

steak-1

Drizzle with enough olive oil to coat the steak so the seasonings stick to the meat on both sides of the meat.

Heavily sprinkle on cracked 4 colored peppercorns! THIS is the GOOD STUFF! Once you get the 4 colored peppercorns, you will never, ever, go back! It is a combo of black peppercorns, white peppercorns, green peppercorns and pink peppercorns! Oh my goodness, this stuff is awesome!

peppercorn

 

Sprinkle on the Himalayan salt!

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Decisions must be made: Cook inside or out on the grill.

Since it was gross outside I decided to cook my steak inside! I know that sounds like a move by a crazy person, but if done right, it will be just as good as a grilled steak. If you want to grill your steak…stop here. Go outside and toss those steaks on a piping hot grill and you are good to go. If you are cooking inside, keep reading below!

steak-3

I melted 2 TBSP of butter in a skillet on the stove and turned the heat on medium high! I placed the steaks in the melted butter to sear them off and get a nice crust!

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Then drop in the next 2 TBSP and flip those steaks over!

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Once the sear is on them (steaks will not be done yet). Put them in a dish and place them in the oven at the lowest setting (for me, it was 200F). Let them cook until the internal temperature reaches your desired done-ness (rare, medium-rare, medium, medium-well or well done). You will need a cooking thermometer or you can eye ball it.

steak-9

Why at the lowest setting? It is so easy to over cook a thick steak. So many people turn the heat up to get it to cook faster and end up over cooking the steak! Turn it on low and babysit the oven! I promise you, it will be worth it!

steak-8

Oh…man… this is heaven on a plate!

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For some extra decadence, I made a Steakhouse Mushroom Cream Sauce! Check it out, you won’t be sorry!

steak-13

steak-and-mushroom-sauce

Enjoy!

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