Copycat Texas Roadhouse Smothered Steak

Copycat Texas Roadhouse Smothered Steak

Copycat Texas Roadhouse Smothered Steak

⏱1h 30m
👥4
🔥950 cal
Hard
🍽️French
A luxurious take on the classic, featuring prime steak, a complex red wine gravy, and a touch of truffle.
4 Prime Ribeye Steaks - 10oz each
2 tbsp Grapeseed Oil
1 tbsp Compound Butter (Rosemary-Garlic)
1 tsp Fleur de Sel
1/2 tsp Freshly Ground Black Pepper
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(0 reviews)
⏱1h 30m
👥4
🔥950 cal
Hard
🍽️French
A luxurious take on the classic, featuring prime steak, a complex red wine gravy, and a touch of truffle.
Instructions
  1. Pat Prime Ribeye Steaks dry and generously season with Fleur de Sel and Freshly Ground Black Pepper.
  2. Heat Grapeseed Oil in a cast iron skillet or heavy-bottomed pan over high heat.
  3. Sear Steaks for 3-4 minutes per side for medium-rare, creating a deep crust.
  4. Add Compound Butter to the skillet during the last minute of cooking, basting the steaks.
  5. Remove Steaks from skillet and let rest for 10 minutes.
  6. In the same skillet, melt Unsalted Butter over medium heat.
  7. Add Assorted Wild Mushrooms and Shallots to the skillet and cook until browned and softened, about 10-12 minutes.
  8. Add Garlic and cook for 1 minute more.
  9. Sprinkle Flour over the mushroom mixture and cook for 2-3 minutes, stirring constantly.
  10. Deglaze the pan with Dry Red Wine, scraping up any browned bits. Reduce wine by half, about 5-7 minutes.
  11. Add Beef Stock and bring to a simmer. Cook until the sauce thickens, about 8-10 minutes.
  12. Stir in Crème Fraîche, Truffle Oil, Thyme, Salt, and Pepper.
  13. Return Steaks to the skillet and spoon gravy over them.
  14. Simmer for 2-3 minutes to heat through.
  15. Serve immediately.
Instructions
  1. Pat Prime Ribeye Steaks dry and generously season with Fleur de Sel and Freshly Ground Black Pepper.
  2. Heat Grapeseed Oil in a cast iron skillet or heavy-bottomed pan over high heat.
  3. Sear Steaks for 3-4 minutes per side for medium-rare, creating a deep crust.
  4. Add Compound Butter to the skillet during the last minute of cooking, basting the steaks.
  5. Remove Steaks from skillet and let rest for 10 minutes.
  6. In the same skillet, melt Unsalted Butter over medium heat.
  7. Add Assorted Wild Mushrooms and Shallots to the skillet and cook until browned and softened, about 10-12 minutes.
  8. Add Garlic and cook for 1 minute more.
  9. Sprinkle Flour over the mushroom mixture and cook for 2-3 minutes, stirring constantly.
  10. Deglaze the pan with Dry Red Wine, scraping up any browned bits. Reduce wine by half, about 5-7 minutes.
  11. Add Beef Stock and bring to a simmer. Cook until the sauce thickens, about 8-10 minutes.
  12. Stir in Crème Fraîche, Truffle Oil, Thyme, Salt, and Pepper.
  13. Return Steaks to the skillet and spoon gravy over them.
  14. Simmer for 2-3 minutes to heat through.
  15. Serve immediately.
Nutrition per serving
Calories 950

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