Ina Garten's 5-Star Steakhouse Steaks (& Jeffrey's Grilled Filet Steak) | Barefoot Contessa

Ina and Jeffrey have a steak throwdown! This friendly competition features Ina's classic restaurant-style steak cooked in the oven versus Jeffrey's grilled filet mignon. Spoiler alert: They are both winners! #InaGarten #BarefootContessa #FoodNetwork #Steak Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe for Steakhouse Steaks ▶ https://foodtv.com/3Ac11QQ Get the recipe for Grilled Filet Steak and Arugula ▶ https://foodtv.com/3AaxwPa Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Steakhouse Steaks Recipe courtesy of Ina Garten Level: Easy Total: 37 min Prep: 10 min Inactive: 7 min Cook: 20 min Yield: 4 servings Ingredients 4 (2-inch-thick) filets mignons, tied (10 ounces each) 2 tablespoons vegetable oil 2 tablespoons fine fleur de sel 2 tablespoons coarsely cracked black peppercorns 4 tablespoons (1/2 stick) unsalted butter, at room temperature Directions Preheat the oven to 400 degrees. Heat a large cast-iron skillet over high heat for 5 to 7 minutes. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total. Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes. Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Grilled Filet Steak and Arugula Recipe courtesy of Ina Garten Level: Easy Total: 40 min Prep: 20 min Inactive: 10 min Cook: 10 min Yield: 4 servings Ingredients 4 (2-inch-thick) filets mignons, tied (10 ounces each) 2 tablespoons vegetable oil 2 tablespoons fine fleur de sel 2 tablespoons coarsely cracked black peppercorns 1/2 cup good olive oil 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 teaspoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 ounces baby arugula 1 (4-ounce) chunk good Parmesan cheese Directions Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper. Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside. When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly. Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot. Copyright 2010 by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ina Garten's 5-Star Steakhouse Steaks (& Jeffrey's Grilled Filet Steak) | Barefoot Contessa    • Ina Garten's 5-Star Steakhouse Steaks...