Steakhouse Dinner
This beef builds strip steaks, about 2.5 cm thick, redskin potatoes and fresh rosemary into a weeknight-friendly meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Take the steaks out of the fridge 30 to 45 minutes before cooking, pat them very dry, and season generously on both sides with salt and pepper. Heat the oven to 200 C (400 F).
- Halve the redskin potatoes, toss them with 2 tablespoons of the olive oil, salt and pepper, spread on a baking sheet cut side down, and roast for 30 to 35 minutes until golden and tender, turning once.
- Heat a heavy skillet, preferably cast iron, over high heat until almost smoking, then add the remaining tablespoon of oil and lay in the steaks away from you, working in two batches if needed to avoid crowding.
- Sear the steaks undisturbed for about 3 minutes until a deep brown crust forms, then flip and sear the second side for another 2 to 3 minutes.
- Reduce the heat to medium, add the butter, smashed garlic cloves, rosemary and thyme, and tilt the pan to spoon the foaming herb butter over the steaks for about a minute.
- Cook to an internal temperature of 52 to 54 C (125 to 130 F) for medium-rare or 60 C (140 F) for medium, checking with an instant-read thermometer in the thickest part.
- Transfer the steaks to a board and rest for 5 to 10 minutes so the juices redistribute, then serve with the roasted potatoes and any pan juices spooned over.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Baking sheet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Steakhouse Dinner take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steakhouse Dinner is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Steakhouse dinner.jpg by Kim, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.