How often can you have restaurant quality steak? Do it whenever you want at home with this recipe.
We’ll show you how to cook steak in a pan at home that’s restaurant quality, and delicious! Bonus for all of you keto lovers- this recipe is keto approved!
What kind of steaks should I use?
Filet mignons are the easiest to cook at home, because they’re the most tender. Ribeye is great too, though. This recipe is great for all steak cuts! If you need to do some steak reading, check out this article that explains the difference in each cut. It’s pretty informative and will help you when you’re grocery shopping for some beef.
Steps to make Restaurant Quality Pan Cooked Steak:
Step 1: Let the steaks rest outside the package on the counter for about 30 minutes. This brings the steak up to temperature to save some cooking time. The less heat you have to use, the more tender your steak.
Step 2: Dab your steak with a paper towel to remove excess moisture- this will help caramelize it. After that, coat the steak on both sides with salt and pepper.
Step 3: We’re going to put together some compound butter. You can do this during the 30 minutes your steak sits out so you don’t lose any time. Butter, parsley, garlic, salt and pepper. Mash it up and that’s it!
Transfer mixed compound butter into a ball in plastic wrap, and refrigerate it until solid. This allows you to create perfect slices atop your restaurant quality steak.
Step 4: Heat the pan on medium high, and add 2 tablespoons of plain butter (we’ll save the compound butter for later).
- Step 5: Once the 2 tablespoons of butter have melted and the butter is sizzling*, add steaks to the pan and sear on each side for 2-4 minutes, or until the steak reaches your desired doneness and internal temperature.
- NOT smoking- but sizzling! If the butter smokes, your pan is too hot and you need to redo it- too hot of a pan will overcook your steak and it will not be salvageable.
- Pro Tip- Check out this guide from Susie over at Hey Grill Hey for which temperature you prefer your steak to be cooked to.
While your steak is cooking, spoon butter on it to keep it moist and delicious. Once you’ve reached your desired internal temperature, slice up that compound butter, put it on top of your steak to melt and dinner is done!
Side Dish Recommendations that pair well with steak:
- Focaccia Bread
- Caesar Pasta Salad
- Creamy Cauliflower Au Gratin
- Fondant Potatoes
- Fresh Corn and Avocado Salad with Honey Lime Vinaigrette
Looking for other steak recipes? Try these!
- Easy Salisbury Steak
- Stuffed Flank Steak with Mushrooms, Blue Cheese and Spinach
- Mongolian Beef with Peppers
Enjoy this delicious, restaurant quality steak dinner! – Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your LaughingSpatula recipes with #laughingspatula. We love to see your pics!
With garlic compound butter, you'll be so glad you learned how to make this!
- 2 filet mignons
- salt and pepper
- 2 tbsp butter
- 1 stick butter
- 1 tbsp fresh chopped garlic
- 1 tbsp fresh chopped parsley
- salt and pepper to taste
Let steak rest outside packaging in room temperature for 30 minutes
Using a paper towel, remove excess moisture from steak.
Mix compound butter; form into long within plastic wrap once fully mixed and refrigerate.
Season steak with salt and pepper
Heat cast iron pan to medium-high; melt 2 tablespoons of butter in pan. Once butter is simmering (NOT smoking- don't let it get too hot otherwise your steak will burn!) add steak.
Sear 2-3 minute on each side, or until 130 degrees internally. Spoon melted butter over top of steak to keep it moist.
Top steak with slice of compound butter & enjoy!