A Steakhouse Dinner At Home
For quite a while, steak has been considered a luxurious, yet hearty, food. When you think of steak, you think of a New York Porterhouse, a grilled t-bone, perfectly seared filet mignon or, for you fancier folks, medium rare-prime rib. This meat is often priced much higher on menus and a treat when dining out. At most steak houses, it's paired with a potato and green vegetable of choice, usually a creamed spinach. But, instead of paying $40+ per meal, why not enjoy it in your own homes?
I can remember eating steak only TWO times growing up--at 16 on either my Pops' birthday or Father's Day and 18 after Mother's Day. I HATED steak growing up because I was boujee when it came to meats, and I couldn't stomach the extra fatty pieces or the chewy gristle that plagues more affordable cuts of meat. I remember the two times I ate steak distinctively because t-bones were on sale at the grocery store...which means my high class taste for beef was satisfied. Each of those times I enjoyed the steak with either roasted potatoes or a baked potato and broccoli.
Now, being able to afford two cuts of sirloin, I decided to treat Bee and I to somewhat of a steakhouse dinner (because I love cooking for bae). And the secret to doing so was simple: GARLIC & HERBS.
2 steaks (your choice of cut)
2 tbsp sea salt
2 tbsp black pepper*
1 tbsp garlic powder
4 sprigs of rosemary
4 tbsp Garlic & Herb butter
*coarse ground or fresh cracked
1. Preheat your oven to 400°F.
2. Take your meat and place on a surface (or in cooking pan) and generously coat each steak with one tablespoon of both the salt and pepper, as well as half a tablespoon of garlic powder.
3. Place the seasoned steaks on a roasting or baking pan of your choice. Slide one tablespoon of Garlic & Herb butter and one sprig of rosemary under each of the steaks. Then, top each steak with one tablespoon of butter and one sprig of rosemary.
4. Once you're oven is heated, put the steak in for 3-5 minutes, depending on your oven. Then, turn the broiler on low. Leave the steak under the broiler for 10 minutes.
Be warned, the rosemary will begin to smoke under that kind of heat, so if it begins to burn too much, you can remove it halfway through the cooking process.
The Secret Ingredient
My choice of potatoes is almost always mashed, but it typically depends on what ingredients I already have at home. Good, rich, steakhouse potatoes, whether mashed or baked, definitely require some sort dairy and some sort of onion element (i.e. baked potatoes should always be paired with sour cream and chives or scallion). My mashed potatoes require cream and in this case, some chopped chives and the secret ingredient, garlic. Nothing makes a mashed potato better than roasted garlic. Roasted garlic is like a really pungent, bold-flavored candy--it just melts in your mouth. Sometimes. I just roast some garlic whenever I cook something savory and try to figure out what I'll put it in later. Cream sauce? Tomato sauce? Gravy? Chicken? The answer is always roasted garlic.
For your choice of greens, your best bet is to keep it simple. You don't want it taking away from the heavy duty stars it shares a plate with. A roasted or blanched vegetable like asparagus or broccoli is perfect in this case, but since you're already piling on the calories, why not over do it hmmm? Okay, I don't actually suggest that, but that's what I did! I paired our meal with creamed spinach, a steakhouse side classic!
Whether or not you can afford the higher priced cuts of meat, this flavor profile can work for any steak chop, even the tougher, fattier pieces. But if you get the chance to cop a strip of sirloin, t-bone or filet, you might as well go all out and cook this for either you and bae, or maybe just for yourself. You deserve it.