Making a steak at home that tastes like one from Saltgrass Steak House may seem daunting, but it’s achievable with the right techniques. Saltgrass is known for its flavorful, juicy steaks that are perfectly cooked. The key factors are choosing high-quality beef, proper seasoning and cooking method, and paying close attention while cooking. Follow these tips and you’ll be enjoying restaurant-quality steaks from your own kitchen.
Choosing the Right Cut of Beef
Saltgrass uses premium cuts of beef for their steaks, so you’ll want to select higher grades like Prime or Choice when shopping for steak. Go for tender cuts like ribeye, New York strip, or filet mignon. Dry-aged beef will have a richer, beefier flavor similar to Saltgrass steaks. Look for steaks that are 1-2 inches thick for the best results. You want thickness for juiciness while still allowing the interior to cook evenly. Think steakhouse cuts, not thin minute steaks.
Recommended Cuts
- Ribeye
- Strip steak (New York Strip)
- Tenderloin (Filet mignon)
- T-bone
- Porterhouse
Seasoning the Steak
Saltgrass uses a signature seasoning blend to add big, bold flavor to their steaks. The exact blend is a well-guarded secret, but you can create something similar at home. Use kosher or sea salt, coarse black pepper, garlic powder, onion powder, paprika, and a dash of cayenne pepper. Generously season the steaks on both sides, pressing the spices into the meat. Let the seasoned steaks sit at room temperature for about 30 minutes before cooking for the best flavor and texture.
Approximate Saltgrass Seasoning Blend
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp paprika
- 1/4 tsp cayenne pepper
Cooking Methods for Juicy, Flavorful Steaks
Choosing the right cooking method is essential for replicating the Saltgrass steak experience. There are two main options that will yield tender, juicy results:
Pan Searing
Get a heavy stainless steel or cast iron skillet ripping hot. Add just enough high heat oil to coat the bottom. Sear the steaks for about 2-3 minutes per side to get a nice crust. Tip the pan and baste the steaks with the oil. Finish cooking to desired doneness in a 400°F oven.
Grilling
Prepare a hot grill with all burners on high. Place steaks over direct high heat and grill for 2-3 minutes per side. Move steaks to indirect heat, close grill lid, and continue cooking until done. The two-zone fire allows for searing and gentler cooking to prevent overcooking.
Determine Doneness
Identifying when the steaks are cooked to the right doneness is one of the most critical factors. Take steaks off the heat when they are 5-10°F below your target temperature, then let them rest. The residual heat will continue to cook them. Here are the target internal temperatures:
| Doneness | Internal Temp |
|---|---|
| Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
| Medium Well | 155°F |
| Well Done | 165°F |
Use an instant-read thermometer for the best accuracy. Insert into the thickest part of the steak and make sure it’s not touching any bones.
Optional Visual Cues
- Rare: Bright red center
- Medium Rare: Warm red center
- Medium: Hot pink center
- Medium Well: Thin strip of pink
- Well Done: No pink
Resting and Slicing the Steak
Letting the steak rest after cooking is non-negotiable for maximum juiciness. The juices redistribute through the meat instead of spilling out when cut. Rest steaks for 5-10 minutes on a cutting board before slicing and serving. Resist the urge to cut in right away. Always slice against the grain of the meat for tenderness.
Serve with Signature Sides
Complete the Saltgrass steakhouse experience with some classic side dishes:
- Loaded baked potato
- Steamed broccoli
- Sauteed mushrooms
- Crispy onion rings
And don’t forget dessert! Indulge in their signature Caramel Fudge Cheesecake for a sweet finish.
Tips for the Best Results
- Select Prime or Choice grade cuts like ribeye, strip, or filet.
- Generously season steaks on both sides with a Saltgrass-style blend.
- Use a hot pan or grill to sear steaks before finishing in oven or indirect heat.
- Cook to 5-10°F below target internal temperature.
- Let steaks rest 5-10 minutes before slicing against the grain.
- Serve with loaded baked potatoes, broccoli, mushrooms, and onion rings.
- Wow your dinner guests with your expertly cooked steaks!
Frequently Asked Questions
What cut of steak does Saltgrass use?
Saltgrass uses high-quality cuts like ribeye, New York strip, filet mignon, T-bones, and porterhouses. These tender, well-marbled steaks deliver signature richness and flavor.
What is the Saltgrass steak seasoning?
The exact blend is a secret, but it contains ingredients like kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Recreate it at home for authentic flavor.
What is the best way to cook a steak like Saltgrass?
Use a very hot pan, grill, or broiler to sear the steaks, then finish cooking in a 400°F oven or over indirect heat. This allows you to develop a nice crust while cooking the interior perfectly.
What is the right internal temperature for steaks?
125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, and 165°F for well done. Use an instant-read thermometer for accuracy.
How long should you let steaks rest before cutting?
Letting steaks rest for 5-10 minutes after cooking allows juices to redistribute through the meat. This maximizes juiciness when you slice into it.
Conclusion
With high-quality beef, proper seasoning and cooking techniques, and close monitoring, you can make restaurant-worthy steaks at home just like Saltgrass. Sear the outside to develop flavor while keeping the interior tender and juicy. Let the steaks rest before slicing for maximum juiciness. Serve with classic steakhouse sides like loaded potatoes and creamed spinach for the complete experience. With practice, you’ll be able to please even the most discerning steak lovers with your Saltgrass-style creations.