IE 11 is not supported. For an optimal experience visit our site on another browser.

Bobby Flay shares easy steakhouse-style dinner recipes anyone can make at home

Chef Bobby Flay cooks up a porterhouse steak with blue cheese, roasted mushrooms with garlic butter and potato gratin with caramelized shallots.
/ Source: TODAY

Celebrity chef, author and restaurateur Bobby Flay is stopping by the TODAY kitchen to share a few of his favorite steakhouse-inspired recipes from his new cookbook "Bobby at Home: Fearless Flavors from My Kitchen." He shows us how to make porterhouse steak with blue cheese, layered potato gratin and roasted mushrooms with garlic butter.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

I love cooking steak because you really only need a few really good ingredients and it will taste incredible. The nutty brown butter, tangy blue cheese and herbaceous thyme complement the rich flavor of the meat perfectly.

Sweet caramelized shallots and crispy sage leaves bump up the flavor profile of this simple potato gratin. These two easy additions take the classic side dish from average to amazing.

Sautéed mushrooms were always on the menu at just about every steakhouse in the 1970s, and they were usually plain, white button mushrooms ... not some fancy variety, either. But here's the thing: they were delicious! Button mushrooms don't get the respect they deserve these days, so let's throw it back. Butter, garlic, wine and parsley all make this dish a very, very good thing.

If you like those steakhouse-style recipes, you should also try these: