Steakhouse Mode
Make Restaurant Quality Steaks at Home
Whether you prefer your steak rare, medium, or well done; achieving the correct level of doneness at home can be a challenge—until now. Eligible Café wall ovens and ranges are receiving the Steakhouse Mode software update. This latest upgrade means you can achieve your personal level of steak doneness easily at home.
Using a reverse-sear cooking method, Steakhouse Mode guides you through the cooking process in three simple steps: Heat, sear, and rest.
Step 1: Heat
Using the oven probe to measure temperature, your steak is slowly heated to its custom temperature based on the desired level of doneness chosen through your oven.
Note: Your steak will continue to cook during the searing stage, so the probe target temp may not exactly match the ultimate target temperature for your doneness level.
Step 2: Sear
After you carefully remove the oven probe from the steak (it will be hot), sear the steak for a custom amount of time depending on the doneness you chose.
For smaller steaks, such as filet mignon: after carefully removing the probe, separate the steaks on your cooking pan for best results.
Step 3: Rest
Remove the steak from the oven after searing and allow it to rest for 5 to 10 minutes to allow the cooking process to complete and the steak to reach its final level of doneness.
Your steak may transition up an entire level of doneness while resting (i.e., it may go from rare to medium as it rests) this is referred to as carryover cooking.
How to Prepare Your Steak
- Steakhouse Mode works best with tender cuts of steak around 1.5” to 2” in thickness. Specific cuts of steak that work well include ribeye, tenderloin, T-bone, NY strip, and top-sirloin steaks. With bone-in steaks, ensure the probe does not touch the bone when it is inserted.
- Marinades are not necessary, but you can use them if you wish. You will enjoy great results using basic seasonings like salt, pepper, and your favorite spices sprinkled on both sides of the steak before cooking.
- To achieve the best performance, we recommend cooking your steak on a broil pan with a grid or place a baking rack on top of a sheet pan. Using a grid pan or rack positions the steaks the proper distance from the top of the oven for searing and collects any splatters in the pan below.
- Be sure to place your pan and oven rack in the position indicated by your oven’s screen.
Placing the Oven Probe
- When placing the oven probe into the steak, the tip of the probe needs to be in the thickest part of the steak (centered vertically) and the probe shaft should be fully inserted (horizontally) through the meat while making sure it isn’t touching the bone or the pan itself.
- For smaller steaks such as a Filet Mignon, place two steaks together (side-by-side) on the same probe so that the shaft of the probe is NOT exposed.
- If you cannot fully insert the probe (i.e., your steak is too short), the probe may read a higher temperature than your steak’s actual internal temperature. This could result in an underdone steak. If this happens, add additional Broil High time at the end of the cycle, OR select the next doneness level above to try to achieve the right doneness level (e.g., choose Medium if you want a Medium Rare steak).
Oven Probe Placement for NY Strip Steak
Oven Probe Placement for Filet Mignon
Oven Probe Placement for Sirloin
Oven Probe Placement for T-Bone
Oven Probe Placement for Ribeye
Oven Probe Placement for NY Strip Steak
Oven Probe Placement for Filet Mignon
Oven Probe Placement for Sirloin
Oven Probe Placement for T-Bone
Oven Probe Placement for Ribeye
Ready to try the new mode? This recipe was specifically developed for Café Ovens
Filet Mignon with Herb Compound Butter
Cook Time 25 - 40 Minutes | 2 Servings
Filet mignon is a tender cut from the center of a beef tenderloin. The flavorful herb and shallot compound butter adds richness and a signature flavor to your steaks. Cooking them is foolproof using the new Steakhouse Mode. It ensures perfectly cooked meat without the fuss.
Ingredients
2 filet mignon steaks about 6-8 ounces each, about 2′′ thick
Kosher salt to taste
Freshly cracked black pepper to taste
Compound Butter:
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
How to make it
Liberally season both sides of each steak with plenty of salt and fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
Meanwhile, make compound butter. Combine butter, shallot, parsley, chives, garlic and 1⁄4 teaspoon pepper in bowl. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
Place both filets on the meat probe and follow the prompts in the app or on screen for Steakhouse Mode. Cook steaks on a broil pan or a sheet pan fitted with a rack. Place both filets on to the single probe. The end tip of the probe should be in the middle of the second steak.
Once Steakhouse Mode Step 1 is complete, remove the probe as instructed, then follow the prompts on your oven.
After the steaks have been seared, remove the pan from the oven. Allow steaks to rest for 5 minutes. This resting stage ensures your steaks come to the desired temperature and retain their juiciness.
Don't have Steakhouse Mode on your Café wall oven?
You might be eligible for an upgrade. Connect to SmartHQ to add this feature.