Savory Skillet Steaks à la Longhorn
Elevate your dinner experience with these Savory Skillet Steaks, reminiscent of the beloved Longhorn Steakhouse flavor profile. This recipe will guide you through cooking perfectly seasoned, juicy steaks that are pan-seared to perfection. Using just a few simple ingredients—fresh steaks, buttery richness, zesty lemon, and a sprinkle of Lawry's Seasoned Salt—this dish captures the essence of a steakhouse meal in the comfort of your own kitchen. Follow this easy step-by-step guide to impress your family and friends on any occasion!
2
Servings
N/A
Calories
4
Ingredients
Ingredients
Steaks
2 (fresh and never frozen, 1-inch thick (any kind except prime rib))
Butter
2-4 tablespoons (unsalted, not margarine)
Lemon
1 (juiced)
Lawry's Seasoned Salt
to taste (for seasoning)
Instructions
1
Remove the steaks from the refrigerator and allow them to sit at room temperature for at least 30 minutes before cooking. This helps them cook evenly.
2
Preheat a large nonstick skillet or cast iron skillet on high heat until it is very hot.
3
Generously rub both sides of each steak with Lawry's Seasoned Salt, ensuring an even coating.
4
Add half of the butter and half of the lemon juice to the hot skillet. Once melted and bubbling, carefully place one steak in the center of the skillet.
5
Cook the steak with a lid on for 2-4 minutes per side, depending on your preferred doneness (2 minutes for rare, 3 minutes for medium, and 4 minutes for well-done). Avoid poking holes in the steak while cooking to retain its juices.
6
Once the first steak is done, remove it from the skillet and let it rest on a plate. Repeat the cooking process with the second steak in the remaining butter and lemon juice.
7
After both steaks have cooked, allow them to rest for 2-3 minutes to let the juices redistribute.
8
When ready to serve, melt any remaining butter on top of the steaks and drizzle with additional lemon juice, seasoning to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Savory Skillet Steaks à la Longhorn?
This recipe features pan-seared steaks seasoned with Lawry's Seasoned Salt, cooked in a skillet with butter and lemon juice to mimic a steakhouse flavor.
What kind of steaks should I use?
You should use fresh, never frozen steaks that are 1-inch thick. The recipe recommends any cut except prime rib.
Can I use margarine instead of butter?
No, the recipe specifically calls for unsalted butter and advises against using margarine.
Why should I let the steaks sit at room temperature before cooking?
Allowing steaks to sit at room temperature for at least 30 minutes helps them cook more evenly throughout.
What is the best skillet to use for this recipe?
A large nonstick skillet or a cast iron skillet is recommended for the best results.
What temperature should the skillet be?
The skillet should be preheated on high heat until it is very hot before adding the ingredients.
How do I season the steaks?
Generously rub both sides of each steak with Lawry's Seasoned Salt for an even coating.
What is the role of lemon juice in this recipe?
Lemon juice is added to the butter in the skillet to create a zesty flavor and is also drizzled over the finished steaks.
How many steaks are cooked at once?
The recipe instructs to cook one steak at a time in the center of the skillet to ensure proper searing.
Should I cover the skillet while cooking the steak?
Yes, you should cook the steak with a lid on for the specified time.
How long do I cook a steak for rare doneness?
Cook the steak for 2 minutes per side for rare doneness.
How long do I cook a steak for medium doneness?
Cook the steak for 3 minutes per side for medium doneness.
How long do I cook a steak for well-done?
Cook the steak for 4 minutes per side for well-done results.
Why shouldn't I poke holes in the steak while cooking?
Avoiding poking holes helps the steak retain its natural juices, keeping it moist and tender.
How much butter is needed for this recipe?
You will need between 2 to 4 tablespoons of unsalted butter.
What is the serving size for this recipe?
This recipe is designed to serve 2 people.
Do I need to let the steaks rest after cooking?
Yes, allow the steaks to rest for 2 to 3 minutes before serving to let the juices redistribute.
How is the second steak prepared?
After the first steak is removed, repeat the process with the second steak using the remaining butter and lemon juice.
What is the final step before serving the steaks?
Melt any remaining butter on top of the steaks and drizzle with additional lemon juice and seasoning.
Is this recipe suitable for beginners?
Yes, it is described as an easy step-by-step guide to achieving steakhouse-quality results at home.
What seasoning salt is recommended?
Lawry's Seasoned Salt is specifically recommended for this recipe.
Does this recipe require a grill?
No, this is a skillet-based recipe intended for stovetop cooking.
Can I use frozen steaks if I thaw them?
The recipe specifies fresh and never frozen steaks for the best quality.
What is the primary flavor profile of this dish?
The profile is savory, buttery, and zesty, reminiscent of Longhorn Steakhouse.
How much lemon juice should I use during the cooking process?
Use half of the juice from one lemon for each steak during the initial pan-searing.
Can I use a different type of salt?
While you can use others, Lawry's Seasoned Salt is key to the specific flavor profile mentioned.
Is the steak cooked on high heat the entire time?
Yes, the instructions specify maintaining high heat for the duration of the cooking.
What happens if I use a prime rib cut?
The recipe suggests avoiding prime rib, likely due to different cooking requirements for that specific cut.
How many ingredients are in this recipe?
There are 4 main ingredients: steaks, butter, lemon, and seasoned salt.
What are the main tags for this recipe?
Tags include steak, skillet, pan-seared, beef, easy dinner, steakhouse style, and lemon butter.