Looking to share your love of steak with someone special tonight? Chef Laurent Tourondel of New York's Arlington Club and BLT Steak demonstrates how to make the perfect steakhouse-style steak at home.
One of Tourondel's biggest secrets is butter. And if you want to make things fancier, he even offers up recipes for a garlic and shallot confit and a parsley and marrow sauce.
Watch the video above and learn more secrets on how to make a perfect steak.
Steakhouse Secrets For Making a Perfect Steak at Home
- 3 côtes de boeuf (cowboy steaks or bone-in ribeyes can substitute)
- 3 Tbsp. cracked black pepper
- 3 Tbsp. sea salt
- 6 two-inch cuts of bone marrow (order from local butcher)
- 6 Tbsp. butter (approximately)
- 6 whole shallots, skin intact
- 12 cloves garlic, skin intact
- 15 sprigs thyme
- 1 cup olive oil
- 2 Tbsp. water
- Salt and pepper
- [PARSLEY SAUCE]:
- 3 Tbsp. olive oil
- 2 Tbsp. Finely chopped parsley
- 1 clove garlic, mashed into paste
- Salt and pepper
- [FOR PARSLEY SAUCE]: Combine all ingredients in a small bowl and stir until combined. Set aside. This will be used on top of the roasted bone marrow.
- [FOR CONFIT OF SHALLOTS AND GARLIC]: Pre-heat oven to 300°F. Combine all ingredients into a shallow roasting pan with lid and season with salt and pepper. Cover and bake for 25-30 minutes until shallots and garlic are tender. Remove from heat and allow shallots and garlic to cool in oil. Once cool, remove from oil (reserving the oil for later use), split shallots in half and reserve.
- [FOR STEAK]: Generously slather each side of the meat with a thin layer of butter and season both sides with salt and black pepper. Over a preheated hot grill, grill each steak for 15-20 minutes, turning occasionally. Allow meat to rest for 10 minutes.
- [BROIL BONE MARROW]: Preheat broiler. Drain and dry the bone marrow and generously rub with salt and pepper, place bone marrow in a roasting pan and place directly under broiler. Cook until the center is hot and tender, approximately 8-10 minutes.
- [TO SERVE]: In a sauté pan using 2 tablespoons of the reserved confit oil, sear the cut side of the shallots (3-4 minutes), add the confit garlic and allow them to warm. Slice the meat in 5-6 large slices, top with shallots and garlic and serve with roasted bone marrow topped with 1 tablespoon of parsley sauce. Arlington serves their cote de boef with pickled jalapeno-chimichurri and ranch ramp sauce on the side.