OHMYGOSH OHMYGOSH OHMYGOSH you guys.
I have been craving Carrabba’s Italian Grill’s Filet Bryan ever since I moved to California.
The closest one to me is like 12 hours away, and I didn’t think it would be very responsible of me to leave my beautiful baby girl and my hunka burnin’ love for a piece of meat.
Now matter how delicious and perfect that piece of meat may be.
So I figured I better learn how to make it at home.
I still can’t believe I did it. I may or may not have cried while eating this.
It is the peak of my culinary career.
I should go out with a bang and just call it quits right here.
I am not going to be pretend to be a grilling connoisseur right now, because I am anything but…. like … I don’t even own a grill. So… there’s that.
So, honestly, I can’t even really give you grilling instructions, because I don’t know how to cook the perfect steak on the grill… but I actually did cook the perfect steak using my cast iron skillet and my oven.
Seriously, when I cut open my steak and it was perfectly cooked I screamed my face off.
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 12 pieces, divided
- 2 tablespoons yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- Kosher salt and freshly ground white pepper
- 4 sun-dried tomatoes packed in oil, drained, cut lengthwise into 1/4-inch strips
- 1 tablespoon chopped fresh basil, plus more for garnish
- Preheat grill to medium heat.
- Sprinkle Grill Seasoning liberally over your four steaks, seasoning all sides, and brush Grill Baste on all sides.
- At this point, you can throw them on your grill if you are amazing and know how to do that kind of thing. Or you can do what I did and follow this tutorial.
- Remove your steak from the grill or oven and top with goat cheese. Then make an aluminum foil tent and let the little guy camp for a minute while you prepare your sauce.
- In a medium skillet, make sauce by melting 1 tablespoon butter over medium heat. Add onion and garlic and cook, stirring often, until onion is translucent but not browned, about 3 minutes. Add wine and lemon juice and bring to a boil over high heat. Boil until liquid is reduced to about 2 tablespoons, about 3 minutes.
- Reduce heat to it's lowest setting** IMPORTANT ** and whisk in remaining 11 tablespoons butter, one piece at a time, letting each piece soften before adding the next (You DO NOT want your butter melting. You want it softening into a sauce. It will take you a few minutes to add all the butter to the sauce, but keep whisking! You can do it!).
- Remove from heat and season with salt and pepper to taste. Stir in sun-dried tomatoes and basil.
- Arrange steak on plates and divide sauce evenly over them. Garnish with additional basil and serve immediately.