Ina Garten is celebrated for her approachable yet elegant cooking style, and her steakhouse steaks are no exception. This list covers some of the best steak cuts and preparations inspired by Ina Garten’s recipes, ideal for home cooks who want to bring restaurant-quality steakhouse flavor to their own kitchen. Whether you’re a steak novice or a seasoned griller, these selections and tips will help you choose and cook steaks that impress every time.
1. Ribeye Steak
The Ribeye is Ina Garten’s go-to for a flavorful, tender steak with great marbling. Known for its rich fat content, the ribeye stays juicy and develops a perfect crust when seared. Ina often recommends seasoning simply with salt and pepper and cooking over high heat to highlight the natural beef flavor.
2. New York Strip Steak
The New York Strip is a leaner cut compared to ribeye but still offers a satisfying chew and robust beefiness. Ina favors this steak for its balance of tenderness and flavor, especially when cooked medium-rare. Her method usually involves pan-searing followed by oven finishing to ensure even cooking.
3. Filet Mignon
For those who prefer a buttery soft steak, Ina’s filet mignon recommendations shine. This cut is prized for its tenderness rather than intense beef flavor. Ina often pairs filet with compound butters or simple herb sauces to complement its delicate texture without overpowering it.
4. Porterhouse Steak
The Porterhouse is essentially a two-for-one cut combining a strip and a filet separated by a T-shaped bone. Ina Garten highlights this steak for sharing or when you want variety on one plate. She suggests cooking it on a grill for a smoky char, then resting it well to allow juices to redistribute.
5. Sirloin Steak
Sirloin is a budget-friendly cut that Ina Garten uses when feeding a crowd without sacrificing flavor. It’s leaner and less tender than ribeye or filet but delivers a beefy taste when cooked properly. Ina’s tips include marinating or seasoning generously and cooking quickly over high heat to keep it juicy.
6. Flat Iron Steak
The Flat Iron steak is a relatively affordable, well-marbled cut from the shoulder area that Ina Garten appreciates for its tenderness and flavor. It’s great for pan-searing or grilling and benefits from a quick rest before slicing across the grain. Ina’s recipes often include simple seasoning and a finishing herb butter.
7. Tomahawk Steak
Tomahawk steaks are an impressive cut with a long rib bone attached, making them perfect for dramatic presentation. Ina Garten acknowledges their show-stopping appeal and suggests cooking them over indirect heat to avoid burning the exterior while achieving a perfect medium-rare inside. This steak is ideal for special occasions.
8. Hanger Steak
Known as the “butcher’s steak,” the hanger steak is prized for its intense beef flavor and relatively low cost. Ina Garten recommends marinating it to enhance tenderness and grilling it quickly over high heat. Slicing it thin against the grain maximizes tenderness, making it a flavorful steakhouse-style choice.
9. Skirt Steak
Skirt steak is a thin, flavorful cut that Ina Garten often uses for steak tacos or salads. It cooks quickly and benefits from high heat searing or grilling. Ina advises marinating skirt steak for at least an hour and slicing it thinly against the grain to avoid toughness.
10. Chuck Eye Steak
The chuck eye steak is sometimes called the “poor man’s ribeye” due to its similar marbling and flavor at a lower price point. Ina Garten appreciates this cut for its value and recommends cooking it similarly to ribeye, with a hot sear and resting period. It’s a great choice for everyday steakhouse-quality meals.
How to Choose
When selecting steakhouse steaks inspired by Ina Garten, consider factors like marbling, tenderness, and intended cooking method. Cuts like ribeye and tomahawk have heavy marbling, making them juicy and flavorful but better suited for high-heat searing or grilling. Leaner cuts such as sirloin or filet mignon require gentler cooking and sometimes marinating. Your budget and occasion also matter—filet and tomahawk are pricier and ideal for special events, while sirloin and chuck eye offer value without sacrificing flavor. Finally, think about how you want to serve the steak: thick cuts are great for standalone servings, while thinner cuts like skirt or hanger steak work well sliced in salads or tacos.
Frequently Asked Questions
What is Ina Garten’s preferred steak seasoning?
Ina typically keeps it simple with kosher salt and freshly ground black pepper, trusting the quality of the beef to shine through.
How does Ina Garten recommend cooking steak?
She often suggests searing steaks in a hot cast-iron skillet with butter and herbs, then finishing in a 400°F oven to reach the desired doneness.
What is the best way to rest steak according to Ina?
Ina advises resting steaks for about 5-10 minutes after cooking to allow juices to redistribute, ensuring a moist and tender bite.
Does Ina Garten use marinades for steak?
She sometimes uses simple marinades or compound butters, especially for leaner cuts, but often prefers seasoning and butter for flavor enhancement.
Can Ina’s steak methods be used on a grill?
Yes, many of her steak recipes translate well to grilling, particularly thicker cuts like ribeye and porterhouse, with adjustments for indirect heat and timing.
What internal temperature does Ina Garten recommend for steak?
Ina generally aims for medium-rare steaks, which means an internal temperature of 130-135°F before resting.
Final Thoughts
Ina Garten’s steakhouse steak selections and techniques emphasize simplicity, quality, and classic flavors. Whether you prefer the rich marbling of a ribeye or the tender softness of a filet mignon, her approach makes steakhouse-style cooking approachable for home chefs. By focusing on the right cut for your needs and mastering straightforward seasoning and cooking methods, you can enjoy restaurant-worthy steaks any night of the week.
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