13 Steak Dinners at Home That Beat a Fancy Steakhouse Night Out
Why pay steakhouse prices when you can make an amazing steak in your own kitchen? With a hot pan, a little butter and a few simple tricks, steak dinners at home can be juicy, tender and full of flavor. This list covers classic ribeye and filet, bistro steak frites, Italian tagliata, Argentine grill night and even a Philly cheesesteak. If you love restaurant flavors at home, you will also enjoy our copycat restaurant recipes. Fire up the pan and get ready for date night at home..
Steak Dinners Start With a Grilled Ribeye and Herb Butter
The ribeye is the king of steaks because its marbling melts as it cooks, keeping every bite juicy. Grill it hot for deep marks and a crisp crust, then top it with a slice of garlic herb butter that melts into a glossy sauce. Add fries and a simple arugula salad and you have the perfect steakhouse plate. Light a candle, pour a glass and enjoy.
You will need: 2 ribeye steaks (1 1/4 inches thick), 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon oil. Herb butter: 4 tablespoons soft butter, 1 garlic clove (minced), 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, pinch of salt.
How to make it: Salt the steaks and leave at room temperature for 30 minutes. Mix the butter ingredients and chill. Heat the grill or a grill pan until very hot. Oil and pepper the steaks, then cook 4 to 5 minutes per side for medium rare (130 F). Rest 5 minutes, top with herb butter and slice.
Steak Dinners in Cast Iron: Pan Seared Ribeye
No grill? No problem. A ripping hot cast iron pan gives the best crust of all. The secret is butter basting: in the last minutes, add butter, garlic and rosemary and spoon the foaming butter over the steak again and again. It is the trick restaurant chefs use every night. Do you like your steak rare, medium rare, medium or well done?
You will need: 1 ribeye steak (1 1/2 inches thick), salt, pepper, 1 tablespoon oil, 3 tablespoons butter, 3 garlic cloves (smashed), 2 sprigs rosemary or thyme, sweet potato fries to serve.
How to make it: Season the steak well and let it sit 30 minutes. Heat the oil in a cast iron pan until smoking. Sear the steak 3 minutes per side. Lower the heat, add the butter, garlic and herbs, and baste for 1 to 2 minutes until it reaches 130 F for medium rare. Rest 5 minutes before slicing.
Tender Filet Mignon
For special occasion steak dinners, nothing beats this. Filet mignon is the most tender steak there is, so soft you can almost cut it with a fork. Because it is lean, a quick sear and a short finish in the oven keep it perfect. A pile of crispy fried onions on top adds crunch. It is the classic choice for birthdays and anniversaries. Who would you cook this for?
You will need: 2 filet mignon steaks (2 inches thick), salt, pepper, 1 tablespoon oil, 2 tablespoons butter, 1 thyme sprig. Crispy onions: 1 onion (thinly sliced), 1/2 cup flour, oil for frying.
How to make it: Heat the oven to 400 F. Season the filets. Sear in hot oil in an oven safe pan for 3 minutes per side, then add the butter and thyme. Move the pan to the oven for 5 to 7 minutes for medium rare. Toss the onion in flour and fry until golden. Rest the steaks and pile on the onions.
Bistro Style Steak Frites
Steak frites is the famous French bistro meal of a juicy steak with a big pile of crispy fries. It is simple, satisfying and feels like a trip to Paris, and it is one of the easiest steak dinners to master. Use a strip or sirloin steak and finish with a spoon of butter or a creamy sauce. Quick poll: A) ketchup, B) mayo, C) steak sauce, D) nothing, the fries are perfect alone?
You will need: 2 strip or sirloin steaks, salt, pepper, 1 tablespoon oil, 2 tablespoons butter, 1 shallot (minced), 1/2 cup beef broth, 1 teaspoon Dijon mustard, 2 pounds frozen or fresh cut fries, parsley.
How to make it: Bake or fry the fries until crisp. Season the steaks and sear in hot oil 4 minutes per side. Rest them on a board. In the same pan, melt the butter and cook the shallot, then add the broth and mustard and simmer 2 minutes. Slice the steak and serve with fries and the pan sauce.
Steak Dinners With Sauce: Peppercorn Steak
Steak au poivre is a French classic with a crunchy black pepper crust and a creamy pan sauce. It looks impressive, yet it takes only 20 minutes. Crush the peppercorns coarsely so they stay bold but not overpowering. Serve with mashed potatoes and steamed vegetables to soak up the sauce. Are you brave enough for the pepper crust?
You will need: 2 strip or ribeye steaks, salt, 2 tablespoons whole black peppercorns (coarsely crushed), 1 tablespoon oil, 1 tablespoon butter, 1 shallot, 1/4 cup brandy or beef broth, 3/4 cup heavy cream, 1 teaspoon Dijon mustard.
How to make it: Salt the steaks and press the crushed pepper into both sides. Sear in hot oil 4 minutes per side and rest. Lower the heat, add the butter and shallot for 1 minute. Add the brandy or broth and scrape the pan. Stir in the cream and mustard and simmer until thick. Spoon over the steaks.
Steak With Garlic Mushrooms
Mushrooms and steak are a perfect match. Golden mushrooms cooked in butter, garlic and a splash of soy sauce bring a deep savory flavor that makes the beef taste even richer. Pile them on top and add grilled peppers and tomatoes on the side. This is one of those steak dinners that feels special without any extra work.
You will need: 2 sirloin or strip steaks, salt, pepper, 1 tablespoon oil, 3 tablespoons butter, 12 oz mushrooms (halved), 3 garlic cloves, 1 teaspoon soy sauce, 1 teaspoon thyme, grilled peppers and tomatoes to serve.
How to make it: Season and sear the steaks in hot oil for 4 minutes per side, then rest. In the same pan, melt the butter and cook the mushrooms without stirring for 3 minutes until golden. Stir, add the garlic, thyme and soy sauce and cook 2 more minutes. Spoon over the steaks.
Grilled T-Bone for Two
A T-bone is really two steaks in one: the tender filet on one side of the bone and the beefy strip on the other. It is big enough to share and makes a fun centerpiece for a cozy night in. Keep it simple with salt, pepper and a hot grill, because the best steak dinners need very little. Be honest, do you fight over who gets the filet side?
You will need: 1 large T-bone steak (about 1 1/2 pounds, 1 1/2 inches thick), 2 teaspoons coarse salt, 1 teaspoon black pepper, 1 tablespoon oil, 1 tablespoon butter, flaky salt to finish.
How to make it: Salt the steak and leave 40 minutes at room temperature. Heat the grill very hot on one side. Oil and pepper the steak. Grill over high heat 4 minutes per side, then move to the cooler side for 4 to 6 minutes until 130 F. Rest with butter on top for 8 minutes, then slice off the bone.
Italian Tagliata Over Arugula
Light steak dinners can still be special. Tagliata means sliced in Italian, and this dish is all about thin slices of juicy steak laid over peppery arugula. A drizzle of olive oil, balsamic and shavings of parmesan finish it off. It is light, fresh and elegant, perfect for warmer evenings. Have you ever tried steak on a salad bed like this?
You will need: 1 1/2 pounds strip or sirloin steak, salt, pepper, 2 tablespoons olive oil, 1 sprig rosemary, 5 oz arugula, parmesan shavings, 2 tablespoons balsamic glaze, lemon.
How to make it: Season the steak and rub with rosemary and oil. Sear in a very hot pan 3 to 4 minutes per side. Rest 8 minutes and slice thinly against the grain. Spread arugula on a platter, lay the slices over it, and finish with olive oil, balsamic glaze, parmesan and lemon.
Argentine Grill Night With Chimichurri
In Argentina, a weekend asado means steaks, sausages and peppers cooking together over a fire. The star is chimichurri, a bright green sauce of parsley, garlic, oregano and vinegar that cuts through the rich meat. Make a big batch, because everyone will want extra. Quick poll: A) more garlic, B) more chili, C) keep it classic?
You will need: 2 pounds skirt or flank steak, 4 sausages (chorizo or Italian), 2 bell peppers, salt. Chimichurri: 1 cup parsley, 4 garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt.
How to make it: Finely chop the chimichurri ingredients and stir together, then let sit 20 minutes. Salt the steak. Grill the sausages and peppers over medium heat for 12 minutes. Grill the steak over high heat 3 to 4 minutes per side. Rest, slice against the grain and serve everything with chimichurri.
Steak Dinners on the Grill: Carne Asada
Carne asada is Mexican style grilled steak, marinated in lime, orange, garlic and cumin. The citrus makes it tender and full of zesty flavor. Slice it thin and pile it into warm tortillas with onion, cilantro and salsa, or serve with rice and beans. It is perfect for a backyard dinner with friends.
You will need: 2 pounds flank or skirt steak, juice of 2 limes, juice of 1 orange, 1/4 cup olive oil, 4 garlic cloves, 1 jalapeno, 1/2 cup cilantro, 1 teaspoon cumin, 1 teaspoon salt, tortillas, onion, salsa.
How to make it: Blend or mix the citrus, oil, garlic, jalapeno, cilantro, cumin and salt. Marinate the steak 2 to 8 hours in the fridge. Grill over high heat 4 to 5 minutes per side. Rest 5 minutes and slice thinly against the grain. Serve in tortillas with onion, cilantro and salsa.
Peruvian Lomo Saltado
Lomo saltado is a Peruvian favorite that mixes Chinese stir fry with South American flavors. Strips of steak, onion and tomato are tossed in a hot wok with soy sauce and vinegar, then mixed with crispy fries and served with rice. Yes, fries and rice on one plate! It sounds wild, but it is incredibly delicious.
You will need: 1 pound sirloin (cut in strips), salt, pepper, 2 tablespoons oil, 1 red onion (thick slices), 2 tomatoes (in wedges), 2 garlic cloves, 1 aji amarillo or jalapeno (sliced), 3 tablespoons soy sauce, 1 tablespoon red wine vinegar, cilantro, cooked fries and white rice.
How to make it: Season the beef. Heat the oil in a wok until smoking and sear the beef in batches for 1 minute, then remove. Stir fry the onion and pepper for 2 minutes, add the garlic and tomato. Add the soy and vinegar, return the beef and toss. Fold in the fries and cilantro and serve with rice.
Homemade Philly Cheesesteak
The famous sandwich from Philadelphia is easy to make at home. Thin sliced ribeye cooks fast on a hot griddle with onions and peppers, then gets covered in melted provolone and piled into a soft roll. Tip: freeze the steak for 30 minutes so it slices paper thin. Onions or no onions? Choose your side.
You will need: 1 pound ribeye (frozen 30 minutes, then sliced very thin), 1 tablespoon oil, 1 onion (sliced), 1 green bell pepper (sliced), salt, pepper, 6 slices provolone or white American cheese, 4 hoagie rolls, mayo (optional).
How to make it: Cook the onion and pepper in oil until soft and push aside. Add the steak, season and cook 2 to 3 minutes, chopping it with a spatula. Mix with the vegetables and divide into 4 piles. Lay cheese on top until melted. Scoop each pile into a toasted roll.
Hearty Steak Salad
Leftover steak? Turn it into the best salad of your life. Juicy cubes of steak sit on crisp greens with cucumber, tomatoes, red onion and cheese, all tossed in a tangy dressing. It is filling, high in protein and ready in 15 minutes. Which of these steak dinners will you make first? Tell us your favorite.
You will need: 1 pound cooked steak (cubed), 6 cups mixed greens, 1 cucumber, 1 cup cherry tomatoes, 1/2 red onion, 1/2 cup shredded cheddar or blue cheese. Dressing: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon, 1 garlic clove, salt, pepper.
How to make it: Whisk the dressing in a jar. If the steak is cold, warm it quickly in a hot pan for 1 minute. Toss the greens, cucumber, tomatoes and onion with half the dressing. Top with the steak and cheese and drizzle with the rest of the dressing.
