Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, February 16, 2013

Steakhouse Steaks

So, it is Saturday evening and you'd love a steakhouse steak.  But - the long wait and expense of your favorite steakhouse keep you away except on special occasions.  What if I told you that you could have your steak at home?  At a fraction of the cost?  Would you make it?

Steakhouse Steaks

  • 1 tablespoon cornstarch
  • 2 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper
  • Four 8-ounce rib eye steaks (each about 1-inch thick)
  • Vegetable oil, for brushing


In a small bowl, stir the cornstarch, salt and pepper to blend evenly.

Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat.

Arrange the steaks on a baking sheet and freeze for 30 minutes.

Preheat a cast iron grill pan (preferably ridged... which I don't have) over high heat for 4 to 5 minutes. Brush the pan with oil.

Cook the steaks until the bottom is crusty, about 5 minutes.

Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.

Use a thermometer to test for proper doneness.  Medium rare is 120F, but take them off about 105F.  They will continue to cook while they are resting.

Transfer the steaks to a platter or individual plates. Let stand 5 minutes.

Then serve!  Beautiful, crunchy coating with perfectly cooked interior.  Just like you'd get at a steakhouse - without the cost and hassle!

Pin It


  1. Hi,
    We’ve recently launched the website It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on We look forward to hearing from you!

    Kind regards,

  2. Susan, I never heard of the crust for the steak. That sounds like a great idea. It's almost time to be grilling outside, but I have a black cast iron skillet to use in the mean time.

    We're having a party at Tumbleweed Contessa. I'd love it if your would bring this steak over.

    Have a wonderful week,

  3. Looks delicious!! Pinned ;) Thanks for sharing!

    Have a terrific week :)

  4. {1 1/4 teaspoons freshly ground black pepper} Fresh pepper is important because ground pepper can be keep only 3 months.. for fragrance. But its also important to choose an aromatic pepper, its change a lot compare pepper from supermarket. Me I finally adopted Kampot pepper for its exotic fragrance.