Hey guys! Ever wondered how to make that super yummy Steak au Gratin from Outback at home? Well, you’re in luck! I’m going to break down a super easy and tasty recipe that will have everyone thinking you’re a professional chef. Get ready to dive into a world of cheesy, meaty goodness. Let’s get started!

What is Steak au Gratin?

First off, let's chat about what exactly Steak au Gratin is. Au gratin simply means that the dish is topped with a crust of breadcrumbs, cheese, or both, and then browned. Usually, this is done under a broiler. The result? A wonderfully crispy, golden-brown top that adds an amazing texture contrast to the tender steak underneath. For the Outback version, imagine a perfectly cooked steak smothered in a creamy, cheesy sauce, then baked to bubbly perfection. Sounds amazing, right?

Why This Recipe Rocks

Okay, so there are tons of steak recipes out there. But why should you try this one? Here's the deal: this recipe is relatively simple and doesn't require a ton of fancy ingredients or complicated techniques. You probably already have many of the ingredients in your fridge and pantry. Plus, it's a crowd-pleaser. Who doesn't love steak and cheese? Seriously, this dish is perfect for a cozy night in, a family dinner, or even a special occasion.

Now, let’s talk about the steps. I'm going to break it down, so it’s super easy to follow.

Ingredients You'll Need

Before we get cooking, let's gather all our ingredients. Here’s what you’ll need for this Outback Steak au Gratin masterpiece:

• Steak: 2 (6-8 ounce) steaks (Ribeye or Sirloin work great). Choose steaks that are about 1-inch thick for even cooking.
• Potatoes: 2 medium russet potatoes, peeled and thinly sliced. Russet potatoes hold their shape well and provide a great base for the gratin.
• Heavy Cream: 1 cup. This is what makes the sauce rich and creamy.
• Milk: 1/2 cup. Milk thins out the heavy cream a bit, so the sauce isn’t too heavy.
• Garlic: 2 cloves, minced. Garlic adds a pungent flavor that complements the creamy sauce.
• Gruyere Cheese: 1 cup, shredded. Gruyere has a nutty, slightly salty flavor that melts beautifully.
• Parmesan Cheese: 1/2 cup, grated. Parmesan adds a sharp, salty bite to the cheese blend.
• Butter: 2 tablespoons. Butter is used to sauté the garlic and adds richness to the sauce.
• All-Purpose Flour: 2 tablespoons. Flour helps to thicken the sauce.
• Salt and Pepper: To taste. Seasoning is key, so don't be shy!
• Olive Oil: 1 tablespoon. Olive oil is used to sear the steaks.
• Fresh Thyme: 1 teaspoon, chopped (optional). Thyme adds a subtle herbal note.

Ingredient Notes:

• Steak Choice: Ribeye is a classic choice because of its marbling, which makes it super flavorful and tender. Sirloin is a leaner option that still delivers great taste.
• Cheese: Gruyere and Parmesan are a fantastic combination, but feel free to experiment with other cheeses like Fontina orProvolone.
• Fresh Herbs: If you don’t have fresh thyme, you can use dried thyme. Just use about 1/2 teaspoon, as dried herbs are more potent.

Having all your ingredients prepped and ready to go will make the cooking process much smoother and more enjoyable. Now that we have everything, let’s move on to the step-by-step instructions.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps to create your own amazing Steak au Gratin:

Step 1: Prepare the Potatoes

First, preheat your oven to 375°F (190°C). While the oven is heating up, let's prepare the potatoes. In a medium saucepan, combine the sliced potatoes, heavy cream, milk, minced garlic, salt, and pepper. Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender but not falling apart. Stir occasionally to prevent sticking.

Step 2: Make the Cheese Sauce

While the potatoes are simmering, let’s make the cheese sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux. This will help thicken the sauce. Slowly pour in the potato and cream mixture, whisking continuously to avoid lumps. Bring the mixture to a simmer, then remove from the heat. Stir in the shredded Gruyere and grated Parmesan cheese until they are melted and the sauce is smooth. If using, stir in the chopped fresh thyme.

Step 3: Sear the Steaks

Now, let’s get those steaks perfectly seared. Pat the steaks dry with paper towels and season them generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Once the oil is hot and shimmering, carefully place the steaks in the skillet. Sear them for about 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. Use a meat thermometer to ensure they reach your desired internal temperature. Remove the steaks from the skillet and let them rest for a few minutes before slicing.

Step 4: Assemble the Gratin

It’s time to bring everything together. Lightly grease a baking dish with butter or cooking spray. Arrange the sliced, cooked potatoes in an even layer at the bottom of the dish. Pour the cheese sauce evenly over the potatoes. Slice the seared steaks against the grain and arrange them on top of the cheese sauce. If you want an extra layer of cheese, sprinkle a bit more Gruyere or Parmesan over the top.

Step 5: Bake the Gratin

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and bubbly. Keep an eye on it to prevent the top from burning. If it starts to brown too quickly, you can loosely cover the dish with aluminum foil.

Step 6: Let it Rest and Serve

Once the gratin is done, remove it from the oven and let it rest for about 5-10 minutes before serving. This allows the cheese sauce to set slightly and prevents it from being too runny. Garnish with some fresh thyme or parsley, if desired. Serve hot and enjoy your delicious Steak au Gratin!

Tips and Tricks for the Perfect Steak au Gratin

To ensure your Steak au Gratin turns out perfectly every time, here are some extra tips and tricks:

• Use High-Quality Steak: The better the quality of the steak, the better the final dish will taste. Look for steaks with good marbling for maximum flavor and tenderness.
• Don’t Overcook the Potatoes: The potatoes should be tender but still hold their shape. Overcooked potatoes will become mushy and won’t provide a good base for the gratin.
• Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese ensures a creamy, smooth sauce.
• Season Generously: Don’t be afraid to season the steak, potatoes, and cheese sauce generously with salt and pepper. Proper seasoning is key to a flavorful dish.
• Adjust Baking Time as Needed: Baking times may vary depending on your oven. Keep an eye on the gratin and adjust the baking time as needed to achieve a golden brown and bubbly top.
• Let the Steak Rest: Allowing the steak to rest after searing is crucial for retaining its juices and ensuring it stays tender. Don't skip this step!

Variations and Adaptations

Want to mix things up a bit? Here are some fun variations and adaptations you can try with your Steak au Gratin:

• Add Vegetables: Incorporate other vegetables like sliced onions, mushrooms, or bell peppers into the potato layer for added flavor and nutrients.
• Spicy Kick: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
• Different Cheeses: Experiment with different cheese combinations. Fontina, Provolone, or even a sharp cheddar can add a unique twist to the flavor profile.
• Breadcrumb Topping: For an extra crispy topping, sprinkle breadcrumbs over the cheese before baking.
• Use Different Meats: While this recipe calls for steak, you can also use other meats like chicken or pork.

Serving Suggestions

Steak au Gratin is a hearty and satisfying dish on its own, but here are some serving suggestions to complete your meal:

• Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the gratin.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots are great accompaniments.
• Crusty Bread: Serve with a side of crusty bread for soaking up the delicious cheese sauce.
• Wine Pairing: A bold red wine like Cabernet Sauvignon or Merlot pairs perfectly with the richness of the steak and cheese.

Conclusion

There you have it! A super easy and delicious Steak au Gratin recipe that you can make right at home. This dish is perfect for impressing your family and friends, or just treating yourself to something special. Remember to use high-quality ingredients, season generously, and don’t be afraid to experiment with variations. Happy cooking, and enjoy your amazing Steak au Gratin! You’ve got this, guys! Let me know how it turns out!