How to Cook a Restaurant-Style Steak at Home

Food & Drink, Midwest Travel, USA Travel

As an Amazon Associate, I earn from qualifying purchases. Click here for the complete disclosures.

A Restaurant-Style New York Strip Steak with a Mushroom Bordelaise Sauce
A New York Strip Steak with a Mushroom Bordelaise Sauce

To help offset the costs of running FollowThePiper.com, you’ll find affiliate links throughout the site. If you choose to purchase through one of these links, there’s no additional cost to you, but I’ll earn a small commission. You can read the entire legal disclosure on the full disclosure page.

Thank you to Visit Omaha who provided the author with complimentary steaks to facilitate this article.

Everyone who knows me knows how much I love to travel and eat in restaurants. Getting out and discovering new foods and new ways of making ingredients I’m familiar with is my passion. So, when the COVID-19 pandemic hit, I had to find a new way to fulfill my wanderlust and enjoy restaurant-style steak at home.

I also love to entertain, and I distinctly remember my daughter cautioning me while planning a dinner menu for guests, not to cook steak as that wasn’t my best dish. I had to agree; cooking a steak at-home was a bit of a mystery to me. It never seemed exactly right.

I NEEDED to learn to cook a restaurant-style steak at home to make it through the pandemic. Using technology, I made the best of a difficult situation by using virtual travel. I went virtually to Omaha, a place I think of as the steak capital of the world. Visit Omaha offered an on-line cooking demonstration with three Omaha restaurant chefs. They gave our group their best tips for cooking an Omaha Steak.

But first, before I share what I learned, let’s look at the history of Omaha Steaks.

Omaha Steaks’ History

Steak is often the focus of many upscale restaurant meals using wood-fired ovens and other specialty equipment; however, steak is accessible for the home cook through Omaha Steaks.

In 1884, cattlemen established Omaha’s Union Stockyard when 531 long-horn cattle were the first shipment to stop on a trip from Wyoming to Chicago. The purpose was feeding and watering the cattle going to the east coast market.

J.J. and B.A. Simon came to America from Riga, Latvia, to escape religious persecution. After passing through Ellis Island, they boarded a westbound train and got off in Omaha, a town reminiscent of their Latvian farm.

Using the skills, they brought with them from the old country, in 1917, J.J. and B.A. Simon opened a small butcher shop, Table Supply Meat Company, that became today’s Omaha Steaks, a fifth-generation family business.

Steak Lessons from Three Omaha Restaurant Chefs

Three Omaha restaurant chefs showed me how to tackle cooking a restaurant-style steak at home, all using Omaha Steaks. Chef Jake Newton, from  V. Mertz, runs a fine-dining style restaurant. Chef Nick Strawhecker of  Dante Pizzeria Napoletana has an Italian-style restaurant, while Chef Colin Duggan owns Kitchen Table, a restaurant with a home-style kitchen. While all these chefs are at the helm of different styles of restaurants and each shared a variety of tips, they all started with the same tool, a cast-iron skillet. I had one once and never used it, so my first step in the quest for a perfect restaurant-style steak at home was to purchase a pre-seasoned cast iron skillet.

The Method to Cooking Steak

Here’s what I learned from my virtual meeting with the three Omaha chefs on how to make the perfect restaurant-style steak at home. They certainly know their steak.

  1. Season the steak up to 12 hours before cooking to infuse maximum flavor.
  2. Temper the meat by letting it stand at room temperature for almost two hours at room temperature.
  3. Start with a very dry steak to help with the caramelization process. Pat it dry with paper towel to remove all the excess moisture.
  4. Season with a liberal amount of kosher salt and fresh cracked black pepper. Season from above to season the entire surface.
  5. Use canola oil, vegetable, or peanut oil to sear the steak on the hottest surface possible to create that crust and caramelization on the steak, approximately two and a half minutes per side. Don’t be afraid to get the pan hot as that’s what creates the crust. Check the cooking time chare here.
  6. Once the steak has the nice exterior crust, let it rest for five to seven minutes, the goal is to cool the external temperature to be less than what you desire the internal temperature. The internal temperature of steak should read 115 degrees to 120 degrees (rare to medium-rare.)
  7. Finish steak in a hot oven or grill (450 degrees) for about five minutes (depending on your oven or grill) until you reach the desired internal temperature.
  8. The final resting period is around 15 minutes. The bigger the steak, the more rest time required. Let the steak rest for up to an hour and then cut across the grain. If it rests an hour, it won’t be hot, but it will still be delicious.

Now I was ready to order my steaks. I was a bit perplexed on how these steaks were going to arrive safely chilled to me after several days they would be in transport, but they did. Here’s how.

The Steaks’ Arrival

My Omaha Steaks Arrive

Omaha Steaks wrap each steak individually in a freezer-type plastic that removes any air between the steak and the wrap, eliminating freezer burn. Then each set of four frozen steaks were put in a 9X11 size box. The box has a label on the end that indicates the steak type. I ordered three types of steak, each box containing four steaks. They packed the three packages inside a Styrofoam cooler, with just the right amount of dry ice. Then the cooler was labeled and shrink-wrapped. When the steaks arrived, I unpacked the cooler, checked that my steaks were still frozen solid, and put them in my freezer until I was ready to cook them.

Fun Fact: Omaha Steaks is the largest user of dry ice in North America.

Preparing to Cook the Steak

The night before, remove your steak from the freezer and put it in the refrigerator overnight to thaw. If you forget to do this or if you have a steak emergency, alternatively, you can run it still in the plastic wrap under cold water right before you cook, to thaw it.

Ways to Stretch a Steak

Chef Colin provided a new perspective on steak. When I think of steak, I think of dinner, and Chef Colin helped me expand my thinking. Steak is a protein that works wonderfully for breakfast, lunch, or dinner.

In our cooking demonstrations, I learned a couple of ways to make the luxurious steak stretch to feed more people while still feeling luxurious. That left me brainstorming these other ideas that would even be great to use a leftover if there even is such a thing as leftover steak.

  • A 12-ounce ribeye could stretch to feed at least four servings if fanned across a salad for lunch.
  • Cut the steak in small bite-size pieces, combine it with some scrambled eggs, diced cooked potatoes, salsa, and cheese and wrap it in a flour tortilla for a breakfast burrito.
  • Top a pizza with thin slices of steak, add bell peppers in multi-colors, and some mozzarella to create a Philly cheesesteak pizza.
  • Build a steak sandwich.
  • Finely dice the steak, mix it with cubed fried potatoes, scrambled eggs, and other Mexican-flavored toppings and turn that steak for one into breakfast burritos for four.

How to Cook a Restaurant-Style Steak with a Mushroom Bordelaise Sauce

I decided to cook my New York Strip Steak outdoors on the grill in a cast iron pan and top it with a mushroom Bordelaise sauce. My meal included typical steakhouse sides, a baked potato, and green beans.

Order a Full Meal from Omaha Steaks

In addition to steaks you can order a full meal from Omaha Steaks, think appetizers, sides, dessert, and yes, even wine.

10% Off and Free Shipping on Orders Over $159.

Watch the video to see how I did it!

Demonstration on Cooking a Restaurant-Style Steak at Home

Recipes

The Steak

4, ½” thick steaks, filet mignon or New York strip

2 tablespoons of canola oil

Kosher salt, to taste

Fresh ground black pepper, to taste

Instructions

  1. Let the steaks sit at room temperature for one hour to temper the steaks.
  2. Pat the steaks dry with a paper towel.
  3. Season the steaks with a liberal amount of kosher salt and cracked black pepper.
  4. Use canola oil to sear the steak on the hottest surface to create that crust and caramelization on the steak. Don’t be afraid to get the pan hot as that’s what creates the crust.
  5. Sear the steaks approximately two minutes per side for rare. See Omaha Steaks cooking chart to find your preferred doneness for your steak.
  6. After searing both sides, move the steaks to indirect heat on the grill and cook until they reach the desired doneness.

Mushroom Bordelaise Sauce

2 tablespoons olive oil

2 garlic cloves, minced

4 shallots, diced finely

2 tablespoons cognac

3 cups sliced button mushrooms

1 cup cabernet sauvignon

2 tablespoons tomato paste

1 cup beef stock

1 tablespoon fresh thyme

1 teaspoon lemon juice

2 tablespoons butter

Kosher salt, to taste

Fresh ground black pepper, to taste

Instructions

  1. Remove the steaks to a platter and continue cooking the sauce in the cast iron pan used to cook the steaks.
  2. Heat the olive oil.
  3. Cook the garlic and shallots over low heat for two to three minutes, until soft and transparent.
  4. Deglaze the pan with cognac.
  5. Add the mushrooms, cabernet sauvignon, beef stock, tomato paste, and fresh thyme.
  6. Cook until the sauce reaches your desired consistency.
  7. Stir in the lemon juice and butter.
  8. Season to taste with kosher salt and fresh ground pepper.
  9. Serve the mushroom bordelaise sauce over the steaks.

If you want to make it a surf and turf, with steak and lobster, see my video with Chef Scott Youden on deconstructing a lobster.

To receive new posts and offers from Follow the Piper, sign-up for our email list.

Save this to your favorite Pinterest Recipe Board!

How to Cook a Restaurant-Style Steak at Home

BOOK YOUR TRIP

Let’s get something on the calendar! Here are some of Piper’s Pro Planning links to help you book your trip.

Plan your flight and book your airline ticket with these links:

Plan your overnight accommodations anywhere from national chains to private homes with:

Plan to save on all of your activities, from tours to attractions. These links will help:

Visit my resources page for more planning help.

JOIN THE LIST!

Stay up to date on new travel & food resources by getting them sent straight to your inbox!

    6 Comments

    1. April

      Yum! Forwarding this article to my hubby… He cooks all the steaks at our house!

      Reply
    2. Antonina

      REally useful! I’m not very good at cooking meet dishes, but your post inspires me to try 🙂

      Reply
      • Piper

        It has taken me a while to learn but the key is searing and finish by pan roasting. Quick and easy. Throw some potatoes in the oven and dinner is served in 30 minutes! Let me know how it turns out for you.

        Reply
    3. kristi

      That mushroom bordelaise looks amazing! My mouth is watering now.

      Reply
    4. Lori LeRoy

      great tuos! I don’t often make steaks, but it’s good to have some expert insights!

      Reply
      • Piper

        I hope you give this sauce a try. You won’t be disappointed!

        Reply

    Submit a Comment

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Follow the Piper! Discover interesting destinations, and practical planning tips for packing more travel into your everyday life.

    Our founder and author, Amy Piper, is a freelance travel writer, blogger, photographer, and author specializing in luxury and multi-generational travel. She is a native Michigander who travels through the lens of a food lover and has been to 41 countries and 45 states.

    WHERE IN THE WOLRD IS PIPER NOW?

    Location Name

    Let’s Connect

    Shop

    SHOP PIPER'S BEST
    SELLING BOOKS

    BEST SELLER ON AMAZON

    SHOP NOW

    Join

    Pin It on Pinterest

    Share This