I made Ina Garten's 5-ingredient steak recipe. The filet mignon was just as good as some of the meals I've had at steak houses.

Terri PetersJun 20, 2024, 00:12 IST

I made Ina Garten's recipe for restaurant-quality steaks at home.Terri Peters

I tried making Ina Garten's five-star-rated simple steak recipe at home.
Garten's recipe called for only five ingredients: filet mignon, oil, butter, salt, and pepper.

My family and I love going out to restaurants like The Capital Grille and Ruth's Chris for a steak dinner.

But, as a family of four, we know going out to eat can be pricey — the average monthly cost of dining out is nearly $170 per person. When my husband, two teenagers, and I go out to eat, we usually spend more than that each month.

To save some cash and try to replicate a high-end meal on my own, I made Ina Garten's recipe for restaurant-quality steaks, which requires filet mignon and a few simple ingredients.

Here's what it was like to make the simple filet-mignon recipe in my kitchen.

Garten's steak recipe uses just five ingredients.

The recipe required steak, butter, salt, vegetable oil, and pepper.Terri Peters

I tied my filet mignon to help the meat keep its shape.

I tied the steaks using butcher's twine.Terri Peters

Next, I prepared to cook the steaks in a skillet.

I planned to cook the steaks in a large cast-iron pan.Terri Peters

While the skillet heated up, I patted the steaks dry and coated them with oil, salt, and pepper.

I coated the steaks with the seasonings.Terri Peters

Next, I seared the steaks on all sides.

My kitchen got a bit smoky as the steaks cooked.Terri Peters

The instructions said to keep the house well-ventilated, and I can see why.

I opened my patio door while I seared the steaks.Terri Peters

Once the steaks were seared, it was time to cook them in the oven with some butter.

I placed butter and rosemary sprigs on the seared steaks.Terri Peters

When the filets were at the right temperature, I took them out of the oven to rest.

I cooked my steaks until they reached a medium-rare temperature.Terri Peters

The steaks came out perfectly medium-rare and were easy to slice.

I sliced through the steaks very easily.Terri Peters

I'd follow Garten's method for cooking steak again.

I was delighted with the finished steaks.Terri Peters

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