Steakhouse Recipes – How to Prepare one of the Best Steakhouse Recipes

Steakhouse Recipes How to Prepare one of the Best Steakhouse Recipes

Many, many people enjoy a good steak and even like to cook it themselves, but few know the best ways to make it. At restaurants, steakhouse recipes have a fine-tuned blend of seasonings, sauces, and most importantly, cooking technique, that seems impossible to imitate in a normal kitchen. This isn't the case, though! Here are simple instructions on how to make one of the best steakhouse recipes.

Pan-Seared Steak

A lot of steak-lovers are somewhat narrow-minded and insist upon always using a grill. Grilled steak is great, but you can get an even better flavor if you cook it properly in a pan, and some of the best steakhouse recipes involve pan-searing. You'll need just a few things: a good, thick steak, kosher salt, pepper, canola oil, an oven, and a 8-10 cast iron pan.

Begin by allowing your steak to come to room temperature. This will ensure that you don't have a nicely done outside with a raw inside. Next, apply quite a bit of salt, more than you might think you need. The best steakhouse recipes don't skimp on the salt it brings out the flavor of good beef, and it helps form a delicious brown crust on the meat. Next, add pepper as much as you like.

Finally, rub the steak lightly with canola oil and place it into the pan. Your pan should be VERY hot, around 450-500 degrees, BEFORE you put the steak in. The immediate blast of heat on the outside of the steak will form a delicious crust that you simply can't get with a grill. Cook the steak for about 2 minutes on each side, and then place the whole pan into a 350 degree oven. The oven will more gently finish the inside of the steak without scorching the nice crust you made. Heat until your desired doneness. The best steakhouse recipes usually call for about medium-rare or perhaps medium, but no more.

Once your steak is done, let it rest for about five minutes. If you cut into it right away, the juice will run out and your steak will be as chewy as leather, running all of your effort. Resting and slightly cooling the steak allows the juices to take back up into the muscle fibers.

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