We absolutely love the Kinders Creamy Steakhouse Recipe for its rich, indulgent flavors that capture the essence of a classic steakhouse meal right in our kitchen. Drawing from Kinder’s renowned seasonings, this creamy twist elevates everyday dishes with a velvety sauce that’s both comforting and bold.
It’s perfect for grilling enthusiasts or home cooks seeking that restaurant-quality taste without the fuss. We’ve found it transforms simple ingredients into something truly special, making every bite an adventure we can’t wait to share.
Ingredients
In our Kinders Creamy Steakhouse Recipe, we select high-quality ingredients that blend seamlessly to deliver a rich, indulgent sauce inspired by classic steakhouse flavors. Below, we list them in the order we use them, with prep specifics for accuracy and ease.
- 2 ribeye steaks (about 1-inch thick, patted dry for optimal searing to lock in juices)
- 2 tablespoons Kinder’s Buttery Steakhouse Seasoning (sprinkled generously to enhance the steak’s natural flavors right before cooking)
- 1 cup heavy cream (chilled to maintain its creamy texture when added to the pan)
- 4 cloves garlic (minced finely for even infusion into the sauce)
- 1 medium shallot (diced small to release its subtle sweetness early in the process)
- 2 tablespoons unsalted butter (softened at room temperature for smooth melting)
- 1 tablespoon fresh thyme leaves (stripped from stems and chopped coarsely for a burst of herbaceous aroma)
- Salt and black pepper (to taste, freshly ground for added zest in seasoning the steaks)
- 1/4 cup beef broth (low-sodium preferred to balance the creaminess without overpowering)
This curated list ensures our recipe remains simple yet elevates everyday ingredients into a restaurant-worthy dish.
Equipment and Tools
To prepare our Kinders Creamy Steakhouse Recipe with precision and ease, we rely on a few essential tools that ensure professional results without overwhelming the home kitchen. These items help us handle the ingredients like ribeye steaks, garlic, and heavy cream efficiently, transitioning seamlessly from prep to plating.
Here’s a curated list of the key equipment and tools, organized by their role in the recipe process:
- Grill or Cast-Iron Skillet: We use this primary cooking surface to achieve that signature steakhouse sear on our ribeye steaks, locking in juices and creating a flavorful crust with Kinder’s Buttery Steakhouse Seasoning.
- Chef’s Knife: Essential for precise chopping, we recommend a sharp 8-10 inch blade to mince garlic and shallots quickly, ensuring even distribution in the creamy sauce for optimal flavor infusion.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so we depend on these for measuring ingredients like heavy cream and beef broth, helping maintain the perfect balance of richness and seasoning.
- Saucepan or Frying Pan: We select a medium-sized, heavy-bottomed option to simmer the sauce components, such as butter, thyme, and broth, allowing for controlled heat to prevent scorching and achieve a silky texture.
- Tongs and Spatula: For safe handling, we use sturdy tongs to flip steaks on the grill and a heat-resistant spatula to stir the sauce, promoting even cooking and easy transfer to serving plates.
- Whisk or Wooden Spoon: We choose a whisk for blending the creamy elements smoothly or a wooden spoon for gentle stirring, ensuring the sauce incorporates without lumps and enhances the dish’s indulgent appeal.
By having these tools ready, we elevate our everyday cooking experience, making the Kinders Creamy Steakhouse Recipe accessible and restaurant-quality every time.
Instructions
Now that we have our high-quality ingredients and essential tools ready, let’s walk through the steps for our Kinders Creamy Steakhouse Recipe. We’ll ensure each phase delivers rich, indulgent flavors that make this dish a standout.
Prep Work
Before we begin cooking, proper preparation sets the stage for a flawless steakhouse experience. Start by patting the ribeye steaks dry with paper towels to remove excess moisture—this helps achieve a perfect sear. Next, generously season both sides of each steak with Kinder’s Buttery Steakhouse Seasoning, along with freshly ground black pepper and a pinch of salt for enhanced depth.
- Mince 2 cloves of garlic and finely chop 1 shallot to release their aromatic essence.
- Measure out 1 cup of heavy cream, ½ cup of beef broth, and 1 tablespoon of unsalted butter for quick access.
- Pick and chop 1 tablespoon of fresh thyme leaves to infuse the sauce with earthy, herbaceous notes that complement the steak’s richness.
This quick prep work, taking about 5-10 minutes, ensures everything is organized and ready for seamless cooking.
Cooking the Steak
With our ingredients prepped, we now focus on cooking the steak to achieve that irresistible, caramelized crust and juicy interior. Heat a cast-iron skillet or grill over medium-high heat until it’s smoking hot—about 2-3 minutes—to lock in flavors.
- Place the seasoned ribeye steaks in the skillet and sear for 4-5 minutes per side for medium-rare, flipping once with tongs for even browning. Listen for the satisfying sizzle and watch as the surface turns a golden-brown crust, releasing mouthwatering aromas that signal perfection.
- Use a meat thermometer to check the internal temperature—aim for 130°F for medium-rare—then transfer the steaks to a plate and let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is tender and succulent with the bold, buttery notes from Kinder’s Buttery Steakhouse Seasoning.
Preparing the Creamy Sauce
While the steaks rest, we create the luxurious creamy sauce that elevates our Kinders Creamy Steakhouse Recipe to restaurant-quality status. In the same skillet used for the steaks, melt 1 tablespoon of unsalted butter over medium heat to capture the flavorful pan drippings.
- Add the minced garlic and chopped shallot, sautéing for 1-2 minutes until they soften and release a fragrant, garlicky scent that fills the kitchen.
- Pour in 1 cup of heavy cream and ½ cup of beef broth, then stir in the chopped fresh thyme and bring the mixture to a gentle simmer. Whisk continuously for 3-4 minutes until the sauce thickens to a velvety consistency, coating the back of a spoon with its rich, creamy texture and subtle herbal undertones.
- Taste and adjust seasoning with a dash of salt and black pepper if needed, ensuring the sauce balances the steak’s robust flavors perfectly.
Assembling and Serving
Finally, we bring everything together for a dish that’s as visually appealing as it is delicious. Slice the rested steaks against the grain into ½-inch thick pieces to maximize tenderness and showcase the juicy interior.
- Spoon the warm creamy sauce generously over the sliced steaks, allowing it to cascade over the edges for a glossy finish that highlights the deep, savory notes from Kinder’s Buttery Steakhouse Seasoning.
- Serve immediately on warmed plates alongside your choice of sides like roasted vegetables or mashed potatoes, letting the combination of seared steak and silky sauce create a symphony of flavors and textures in every bite.
| Doneness Level | Internal Temperature (°F) | Approximate Cooking Time per Side (minutes) |
|---|---|---|
| Rare | 120 | 3-4 |
| Medium-Rare | 130 | 4-5 |
| Medium | 140 | 5-6 |
| Medium-Well | 150 | 6-7 |
| Well-Done | 160 | 7-8 |
Make-Ahead Instructions
To help you streamline your cooking process for our Kinders Creamy Steakhouse Recipe, we often prepare components in advance without sacrificing that signature restaurant-quality flavor and texture. This approach is perfect for busy weeknights or entertaining guests, allowing you to focus on searing the steaks fresh when ready to serve.
Preparing the Creamy Sauce Ahead
We suggest making the creamy sauce up to 2 days in advance, as it reheats beautifully and lets the flavors from Kinder’s Buttery Steakhouse Seasoning meld even more. Follow these steps:
- In a saucepan, melt 2 tablespoons of unsalted butter over medium heat.
- Add 2 minced garlic cloves and 1 finely chopped shallot, sautéing for 1-2 minutes until fragrant.
- Pour in 1 cup of heavy cream and ½ cup of beef broth, then whisk in 1 teaspoon of Kinder’s Buttery Steakhouse Seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Simmer the mixture for 5-7 minutes until it thickens to a velvety consistency, stirring occasionally with a wooden spoon.
- Remove from heat and stir in 1 tablespoon of fresh thyme leaves for an aromatic finish.
- Let the sauce cool completely, then transfer it to an airtight container and refrigerate.
Seasoning and Prepping the Steaks
For the ribeye steaks, we recommend seasoning them up to 24 hours ahead to enhance tenderness and flavor absorption, ensuring a perfect sear every time.
- Pat 2 ribeye steaks (about 1-inch thick each) dry with paper towels.
- Generously rub each steak with 1 tablespoon of Kinder’s Buttery Steakhouse Seasoning, along with a pinch of salt and black pepper.
- Place the seasoned steaks on a plate, cover loosely with plastic wrap, and refrigerate.
- If time allows, let them sit at room temperature for 30 minutes before cooking to promote even searing.
Storage and Reheating Tips
Proper storage is key to maintaining the freshness and quality of your Kinders Creamy Steakhouse Recipe components. We advise the following for safe handling:
- Store in the refrigerator: Keep the sauce and seasoned steaks in the fridge at 40°F (4°C) or below. Use within 2 days for the sauce and 24 hours for the steaks to avoid spoilage.
- Reheating the sauce: Gently warm the sauce in a saucepan over low heat, stirring frequently to prevent separation. Add a splash of beef broth if it thickens too much.
- Avoid freezing steaks: We do not recommend freezing seasoned steaks, as it can affect the texture; however, the sauce can be frozen for up to 1 month in a freezer-safe container.
For quick reference on make-ahead timelines and storage, here’s a breakdown in table form:
| Component | Make-Ahead Time | Storage Method | Reheating Notes |
|---|---|---|---|
| Creamy Sauce | Up to 2 days | Refrigerate at 40°F | Warm on low heat; stir frequently |
| Seasoned Steaks | Up to 24 hours | Refrigerate at 40°F | Bring to room temperature before searing |
| Chopped Ingredients (e.g., garlic, shallots) | Up to 1 day | Refrigerate in airtight container | Use directly; no reheating needed |
By following these make-ahead strategies, we ensure your Kinders Creamy Steakhouse Recipe remains effortless yet indulgent, delivering that crave-worthy steakhouse experience right at home.
Conclusion
We’ve loved sharing how this recipe brings steakhouse indulgence home with ease
It transforms simple meals into memorable experiences we all cherish
Try it tonight and discover the joy of effortless gourmet cooking
We’re sure it’ll become a staple in your kitchen routine
Frequently Asked Questions
What is the Kinders Creamy Steakhouse Recipe?
The Kinders Creamy Steakhouse Recipe is a simple yet indulgent dish inspired by Kinder’s seasonings. It features ribeye steaks seared to perfection and topped with a rich, creamy sauce made from pan drippings, garlic, shallots, heavy cream, and beef broth. This recipe brings a restaurant-quality steakhouse experience to your home, elevating everyday meals with minimal effort for grilling enthusiasts and home cooks alike.
What ingredients are needed for the recipe?
You’ll need high-quality ingredients like ribeye steaks, Kinder’s Buttery Steakhouse Seasoning, heavy cream, garlic, shallots, unsalted butter, fresh thyme, salt, black pepper, and beef broth. These components create a flavorful, creamy sauce that enhances the steaks, turning simple items into a luxurious dish while keeping preparation straightforward.
What equipment is required to prepare this recipe?
Essential tools include a grill or cast-iron skillet for searing the steaks, a chef’s knife for chopping, measuring cups for accuracy, a saucepan for simmering the sauce, tongs and a spatula for handling, and a whisk or wooden spoon for blending. Having these ready ensures you achieve a perfect sear and smooth sauce for restaurant-quality results at home.
How do I prepare the Kinders Creamy Steakhouse Recipe?
Start by seasoning and searing the ribeye steaks for a perfect crust, then let them rest. Use the pan drippings to make the creamy sauce by sautéing garlic and shallots, adding heavy cream, beef broth, and thyme, and simmering until velvety. Slice the steaks against the grain and top with sauce. Aim for desired doneness using internal temperature guides for juicy results.
Can I make parts of this recipe ahead of time?
Yes, prepare the creamy sauce up to 2 days in advance and season the steaks up to 24 hours ahead to boost flavor and tenderness. This streamlines cooking without losing quality, making it ideal for busy schedules while keeping the dish fresh and indulgent.
How should I store and reheat the leftovers?
Store the sauce and steaks in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove over low heat, stirring to maintain its creamy texture, and warm steaks in a skillet or oven at 250°F until heated through, avoiding overcooking to preserve juiciness.
What tips can help achieve the perfect steak doneness?
Use a meat thermometer for accuracy: rare at 125°F, medium-rare at 135°F, medium at 145°F. Sear steaks on high heat for a good crust, then cook to your preferred internal temp and let rest for 5-10 minutes. This ensures tender, juicy results every time with the Kinders Creamy Steakhouse Recipe.