Steak Dinner for just $5.11 per person!
Going out to a chop house is expensive. A steak at a chain restaurant will run you twenty to thirty dollars. If you go to a top of the line steak house, like Ruth’s Chris, you’ll pay at least fifty dollars for the steak alone.
It’s actually not that hard, nor does it take that much time. As long as you pay close attention while you cook, you too can have a perfect steak at home.
First, you can’t do this if you go out to buy steak no matter the price. Steaks at their normal price are far out of the 5ive Dollar Feast price range. However, if you keep an eye on your weekly ads (I like to check them online by going to each store’s website) and you swing by the meat aisle whenever your in the store, you will eventually come across a nice big beef sale.
Although, where I most often find steaks to cook on the cheap is in the clearance section of a grocery store’s meat department. Do you know where your store’s clearance sections are? Most stores have them. If you don’t know where they are find them. Most stores have a small area in the meat department set aside for beef, chicken and pork that have reached there sell by date, often marked down to 50% off. (There is nothing wrong with this meat, I promise. Just make sure that you use or freeze it the same day. Taking advantage of your stores clearance section requires some meal flexibility.) Sometimes stores just leave the marked down meat in the regular section, be on the lookout for that as well. Also, don’t forget the dry goods clearance area, which is often a few shelves near the bathroom, or even just a cart left in a nook. This section can often be a jumble of things you don’t need, but sometimes you find a diamond in the rough.
After you have found your amazingly marked down steaks, you need to round out the meal. Now, I have served steak with many sides, French fries, mashed potatoes, or even pasta for a Tuscan T-bone, but what truly gives a steak dinner that steak house feel? Yup. You guessed it. A baked potato. Specifically a baked potato rubbed in sea salt and topped with butter, sour cream, and chives….heaven.
So, I grabbed some of the largest golden potatoes I could find (I’m not a fan of russet potatoes) and some kale on sale for my veggie. While I was in the produce department, I found some mushrooms on clearance as well, so I decided to grab them to sauté up to top my steak with.
So what I specifically made that night was a Bone-In New York Steak topped with Vermouth Sautéed Mushrooms served with a Salt Scrubbed Baked Potato and Garlicky Kale. (I have already posted the recipe for garlicky kale, you can also find my bacon kale recipe here.)
With a little practice, you’ll be able to make Steak Dinners at home rival anything you can eat out. Hopefully, soon enough, you’ll be like Jodie and I and when it comes time to splurge on a bite out, those overpriced chain steakhouses won’t even come up, because, well, you have that at home all the time for a fraction of the price. (That’s why we always seem to splurge on sushi. Still learning how to make that at home.)
Grilled Bone-In New York Steak with Vermouth Mushrooms(Also works for bone-in ribeye, porterhouse, or t-bone steaks.)
4 Bone-In Steaks
Salt & Pepper
12 (or so) mushrooms, sliced thickly
1 shallot (or 3 cloves garlic,) minced
1 Tbsp fresh thyme (or other available fresh herb)
¼ cup vermouth (or sherry, sake, marsala wine, or amantillado, whatever cooking wine you have around.)
3 Tbsp. butter
- Season steaks with salt and pepper on both sides. Rub the seasoning in with olive oil and let sit at room temperature for a half hour.
- Preheat the grill at least 15 minutes before cooking.
- Add the steaks to the grill at a 45 degree angle. After 3 minutes (for 1 inch thick steak, for thicker steaks add 1 minute or two) turn the steak to the other 45 degree angle for the proper grill marks. Flip the steaks and repeat. Push on the steak to test for doneness. Steak doneness is easily determined by this trick.
- While the steaks, cook, sauté shallot (or garlic) in 1 Tbsp butter for 2 to 3 minutes over medium heat. Add the mushrooms and thyme. Cook until the mushrooms have absorbed the butter and have a slight sheen. Add the vermouth (or other cooking wine) and turn heat to high. Let the vermouth reduce for 5 minutes. Remove from flame and stir in 2 remaining Tbsps butter, chilled,1 Tbsp at a time. The chilled butter helps thicken the sauce.
- Let the steaks sit 5 minutes before serving, topped with mushrooms.
Tip: Steaks are also delicious simply rubbed with my Santa Maria Style Dry Rub. Simply, substitute the rub for the salt and pepper in the recipe above, and omit the mushrooms.
30 Minute Salt Scrubbed Baked Potatoes
4 large Golden Potatoes (the largest you can find. I like the size of russet potatoes, but personally think that Gold and Red potatoes make a more airy, creamy potato)
¼ cup large crystal sea salt (or rock salt)
your favorite toppings (butter, sour cream, chives, bacon, etc.)
- Preheat the oven to 450 degrees.
- Coat the potatoes in olive oil and then roll in salt.
- Prick the potato tops with a fork. This is important as you will be microwaving the potatoes and they will burst if they cannot release steam. Microwave, covered for 10 minutes.
- Transfer the potatoes to the hot oven and continue to roast for 15 to 20 minutes
- Cut an opening in the potatoes immediately to release the steam and not overcook the potatoes. Top with your favorite toppings.
Accounting: 4 steaks $12.91 + mushrooms $.99 + Shallot $.33 + fresh thyme $1.99 + golden potatoes $1.98 + sea salt $.25 + kale $1.99 = $20.44
Comes to $5.11 per person!