Pining for a great steak dinner or celebrating a special occasion? A trip to s premium steakhouse will cost you the following:
Morton’s 3 course steak dinner for one is $150-160.
Ruth’s Chris price for just the cowboy rib eye is $50.
Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
Dinner at less prestigious steak restaurants will be at least $90 per person.
If you make this special dinner at home, and I did, this is what it cost me:
Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale here
1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
Prices at the market this week:
$1.99 per lb for asparagus = $2.98 for 1 ½ lbs
5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
1 lb mushrooms were $2.49
Grilled French Cut Rib Eye Steak
This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,
It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.
- One 22 – 24 oz French Cut Rib Eye Steak
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons butter, melted
One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
Set the grill up for direct and indirect heat.
Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.
Oven Baked Method
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.
Balsamic Sautéed Mushrooms
- 1 tablespoon good quality balsamic vinegar
- 1 teaspoon brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 lb cremini (baby bella) mushrooms, cleaned and sliced
- Pinch Kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
Combine the vinegar and the brown sugar in a small cup and set aside.
Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.
- 2 tablespoons unsalted butter, melted
- 2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
- 1 1/2 pounds asparagus spears, ends trimmed
- Salt and ground black pepper
- 1 teaspoon lemon zest
- Heavy duty foil
Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.
Warm Potato Salad
- 2 pounds red potatoes, ppelled and quartered
- 1/2 cup good quality extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon capers, rinsed and coarsely chopped
- 1 tablespoon white wine vinegar
- 1/4 medium red onion, coarsely chopped
- 1 celery stalk, thinly sliced
- 2 tablespoons chopped parsley
- Salt to taste
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.