a step-by-step guide to make the most delicious STEAKHOUSE DINNER at home!

Want to bring the magic of a high-end steakhouse to your own kitchen? In this video, I’ll show you how to make a restaurant-quality steak dinner at home—perfect for date night, impressing guests, or just treating yourself! I’ll walk you through every step, from choosing the right steak to nailing the perfect pan sear to getting your potatoes perfect every time. I'm also including 25 tips to make you a better home chef, and answering commonly asked questions about tools & substitutions. NO EXPERIENCE NECESSARY!

Here’s what we’re making:
🥩 Pan-Seared Bone-In Ribeye – A rich, juicy steak with a crispy, flavorful crust
🥔 Crispy, Fluffy Potatoes – Golden on the outside, soft and airy on the inside
🍄 Buttery Mushrooms – Savory, umami-packed perfection in every bite
🌿 Garlic Herb Compound Butter – The ultimate steakhouse finishing touch
🍋 Lemon-Roasted Asparagus – A fresh, zesty side to balance the meal

Here's your ingredient list:
1-2lbs steak (we chose 1" bone in ribeye, but a thicker cut will work even better)
1-2lbs potatoes (red, russet are great), chopped
1lb mushrooms (we used shiitake, oyster, and cremini), sliced
2 bunches asparagus, trimmed
2 lemons, one zested & juiced, one cut into slices for serving
1 head garlic (about 8 cloves), 3 cloves peeled and left whole; 3-5 cloves minced
4 sprigs rosemary, 2 sprigs minced, 2 sprigs left whole
1 bunch parsley, half minced, half diced
2 sticks butter (8oz), divided
1/2C high heat oil, divided (we used avocado; vegetable will work well here too)
salt & pepper

For the mushrooms:
Add 3T butter to a medium skillet over medium heat. Add mushrooms, about 2T minced rosemary (1 sprig), & salt & pepper. Cook over low heat, stirring frequently and adding another 2-3T of butter if the pan gets dry, for 20+ minutes (these can cook for longer as necessary). Serve warm.
For the asparagus:
Drizzle avocado oil to cover the bottom of a baking tray. Add asparagus. Drizzle with more oil, salt & pepper. Mix to combine and layer in a single layer (or as close as you can get). Roast in a 425 degree F oven until the tops are crispy and the bottoms are tender, approximately 20 minutes. Serve warm.
For the potatoes:
Boil potatoes until fork tender. Dry well. On a large baking tray, drizzle 1-2T oil (enough to generously cover the bottom of the pan). Place in a 425F degree oven until the oil is glistening and almost smoking; add potatoes; roast, stirring frequently for 20-30 minutes or until they're crispy and golden brown. Serve warm.
For the compound butter:
Add 3-5 minced garlic cloves, 1/2 bunch minced parsley, 1/2 spring minced rosemary, and the zest of one lemon to 4+ tablespoons of butter (depends on how much you want to end up with - this is very flexible!). Stir to combine. Roll into a log shape and store in the fridge until ready to serve.
For the steak:
Let steak come to room temperature for 15-30 minutes. Add enough oil to cover the bottom of a heavy bottomed skillet, over high heat. When the oil is smoking, salt & pepper a dry steak and add immediately to the pan. Flip every 30 seconds, until it's almost done to your liking internally and has developed a nice golden crust. Reduce heat, add butter, garlic cloves, and 2 sprigs rosemary to the pan. Baste the steak on both sides for 60-90 seconds. Remove from pan, rest for 10 minutes, slice and serve.

⚒️ TOOLS THAT I LOVE!! Some of the links here are affiliate links.Thank you for supporting Stillwater Kitchen ❤️

• My favorite knife: amzn.to/4dGbxh7
• Microplane: amzn.to/3SKCh8h
• 12” cast iron: amzn.to/3M48K5z
• My instant read thermometer: amzn.to/3MWM1c8

0:00 coming up
0:46 two tricks for success
1:24 menu overview
1:52 TIP 1: make a new friend!
2:38 tools & equipment
3:01 TIP 2: gather!
3:14 ingredient overview & swaps
4:33 TIP 3: you must use this type of oil
4:50 TIP 4: be a flavor repeater
5:05 TIP 5: do what with my steak?
5:38 timing
5:58 TIP 6: it’s all about timing
6:37 TIP 7: drown them!
7:15 shrooms
7:59 TIP 8: rub them down
8:34 TIP 9: cook them up
10:10 TIP 10: this is how you cut it
12:12 TIP 11: just don’t with the metal
12:45 potatoes
15:09 asparagus
15:22 TIP 13: how to be lazier
15:32 TIP 14: tin foil pan?
16:54 TIP 15: snap ‘em
18:38 TIP 16: the five senses
19:18 back to shrooms
19:43 finish prepping asparagus
20:20 compound butter
21:36 TIP 17: vampires don’t like this trick
23:04 TIP 18: knife skills
24:10 TIP 19: color
24:30 potatoes
25:08 compound butter continues
25:28 TIP 20: chop / dice / mince
26:23 TIP 21: zesty
28:50 potatoes
31:44 steak
32:12 TIP 22: the BEST way to cook steak
33:00 TIP 23: uhhh when’s it done?
33:44 TIP 24: everything has a season
35:37 cooking the steak
34:08 TIP 25: dry it out
37:30 butter baste
39:31 plating
40:50 tasting
42:57 final thoughts

#steak #steakhouse #howtocook #ribeyesteak