Steakhouse Steak from Barefoot Contessa: A Culinary Masterpiece

I remember the first time I attempted to cook steak for a special occasion. It was Valentine’s Day, and I was determined to impress. The result? A tough, unevenly cooked piece of meat that resembled shoe leather more than a romantic dinner. It was a humbling experience, one that ignited my passion for mastering the art of steak cookery. Over the years, I’ve discovered that simplicity, high-quality ingredients, and precise technique are the keys to steakhouse-worthy results, and this recipe from Ina Garten perfectly embodies that philosophy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 2
• Dietary Type: Gluten-Free

Ingredients

• 2 (10 ounce) filet mignon
• 2 tablespoons vegetable oil
• 1 tablespoon fleur de sel
• 1 tablespoon coarsely cracked black peppercorns
• 2 tablespoons unsalted butter, at room temperature (optional)

For the Roquefort Chive Sauce:

• 1 1/2 cups heavy cream
• 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon chopped fresh chives

Equipment Needed

• Large, well-seasoned cast iron skillet
• Small, heavy-bottomed saucepan
• Instant-read thermometer
• Serving platter
• Aluminum foil

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Place a large, well-seasoned cast iron skillet over high heat and allow it to get very hot, this will take about 5 to 7 minutes. The skillet should be almost smoking. This high heat is crucial for achieving a beautiful sear.

3. While the skillet is heating, pat the steaks dry with a paper towel. This removes excess moisture and helps them brown properly.

4. Brush the steaks lightly with vegetable oil. The oil helps the salt and pepper adhere and promotes even browning.

5. On a plate, combine the fleur de sel and coarsely cracked black peppercorns. Roll the steaks in the mixture, pressing lightly to evenly coat all sides. Ensure every surface of the steak is seasoned.

6. Once the skillet is very hot, carefully add the steaks. Sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Resist the urge to move the steaks around while searing, allow them to develop a deep, rich crust.

7. Top each steak with a tablespoon of butter, if using. This adds richness and flavor as the steaks cook in the oven.

8. Place the skillet in the preheated oven. Cook the steaks until they reach an internal temperature of 120 degrees F (50 degrees C) for rare or 125 degrees F (52 degrees C) for medium-rare, using an instant-read thermometer.

9. To accurately check the temperature of the steaks, insert the thermometer sideways into the thickest part of the meat. Make sure the thermometer isn’t touching the bone, as that will affect the reading.

10. Remove the steaks from the oven and transfer them to a serving platter. Cover them tightly with aluminum foil and allow them to rest at room temperature for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

11. While the steaks are resting, prepare the Roquefort Chive Sauce: Bring the heavy cream to a boil in a small, heavy-bottomed saucepan over medium-high heat.

12. Reduce the heat to medium and cook at a low boil, stirring occasionally, until the cream has become thick and creamy, about 20 minutes. Be patient, as this process is essential for developing the sauce’s rich texture and flavor.

13. Remove the pan from the heat and add the Roquefort cheese, salt, pepper, and chives. Whisk rapidly until the cheese melts and the sauce is smooth.

14. Serve the steaks hot with the Roquefort Chive Sauce on the side.

Expert Tips & Tricks

• Choosing Your Steak: Opt for high-quality filet mignon for the best flavor and tenderness. Look for steaks that are evenly thick and well-marbled.

• Seasoning is Key: Don’t be shy with the fleur de sel and pepper. They are essential for creating a flavorful crust.

• Perfect Sear: Getting a good sear requires a very hot skillet. Make sure the skillet is preheated properly before adding the steaks.

• Butter Boost: Adding butter at the end of searing infuses richness, but be watchful to avoid burning! Clarified butter can prevent burning and impart a nutty taste.

• Resting is Essential: Allowing the steaks to rest is crucial for juicy, tender results. Don’t skip this step!

• Sauce Consistency: If the Roquefort Chive Sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, continue to simmer it over low heat until it reaches the desired consistency.

• Doneness Matters: Invest in a good instant-read thermometer to ensure your steaks are cooked to your preferred level of doneness.

Serving & Storage Suggestions

Serve the steak immediately after resting, accompanied by the Roquefort Chive Sauce. For a complete meal, consider pairing it with classic steakhouse sides like roasted asparagus, garlic mashed potatoes, or sautéed mushrooms.

Leftover steak should be stored in an airtight container in the refrigerator and will last for 3-4 days. The Roquefort Chive Sauce can also be stored in an airtight container in the refrigerator for up to 3 days.

To reheat the steak, gently warm it in a low oven (around 250 degrees F) or in a skillet over low heat. Avoid microwaving, as this can make the steak tough. The sauce can be reheated gently in a saucepan over low heat, whisking occasionally.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1631 kcal	N/A
Total Fat	150.5g	231%
Saturated Fat	73.9g	369%
Cholesterol	468.9mg	156%
Sodium	4625.1mg	192%
Total Carbohydrate	8.6g	2%
Dietary Fiber	1.2g	4%
Sugars	0.2g	1%
Protein	61.9g	123%

Variations & Substitutions

• Cheese Variation: If you’re not a fan of Roquefort, you can substitute it with another blue cheese, such as Gorgonzola or Stilton.
• Herb Substitution: Feel free to experiment with different herbs in the sauce. Tarragon or thyme would be delicious additions.
• Garlic Infusion: Rub the steaks with a cut garlic clove before searing for added flavor.
• Spice it Up: Add a pinch of red pepper flakes to the Roquefort Chive Sauce for a touch of heat.
• Wine Pairing: A robust red wine, such as Cabernet Sauvignon or Merlot, pairs perfectly with this steak.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak for this recipe?
A: While filet mignon is ideal for its tenderness, you can use other cuts like ribeye or New York strip. Adjust the cooking time accordingly, as thicker cuts may require longer in the oven.

Q: What if I don’t have a cast iron skillet?
A: A heavy-bottomed stainless steel skillet can be used as a substitute, but cast iron retains heat more effectively, resulting in a better sear.

Q: Can I make the Roquefort Chive Sauce ahead of time?
A: Yes, the sauce can be made ahead of time and reheated gently before serving. The flavors may even meld together more beautifully!

Q: How do I know when the steak is done?
A: Use an instant-read thermometer to check the internal temperature. 120 degrees F for rare, 125 degrees F for medium-rare, 130 degrees F for medium, 140 degrees F for medium-well, and 150 degrees F for well-done.

Q: Can I grill the steak instead of searing it in a skillet?
A: Absolutely! Preheat your grill to high heat and follow the same searing and cooking times as outlined in the recipe.

Final Thoughts

This Steakhouse Steak recipe from Barefoot Contessa is a testament to the power of simplicity and quality ingredients. It’s an elegant and impressive dish that’s surprisingly easy to prepare. Don’t be intimidated by cooking steak at home – with a few simple techniques and a little practice, you can achieve steakhouse-worthy results in your own kitchen. So, go ahead, treat yourself and your loved ones to this culinary masterpiece. I’d love to hear about your experiences and any variations you try! And remember, a great steak deserves an equally great glass of wine, so don’t forget to uncork your favorite bottle.