Recipe: Ruth's Chris Style Steak - Dermaestro

[Blake]

Ruth's Chris style steak, dermaestro

1. Get some quality steaks. I'm lucky enough to have a couple good butcher shops near me. Steaks from the grocery store will work, but the better grade/cut of meat, the better the result.

2. Season steaks with sea salt or koscher salt and ground black pepper.

3. Leave steaks out to get to room temperature. This is a good rule of thumb for cooking steaks in general, I do this when cooking on the grill as well.

4. Use a large, oven-safe pan. Heat the pan on high heat. When hot, add some good Extra Virgin Olive Oil. When you see wisps of smoke, the oil is ready.

5. Pre-heat oven to it's highest temperature. Mine goes to 550°, though 500° will work fine too. Place your sizzler plates in the oven if you have them.

6. Place steaks in oil and brown one side of the steak. For a 2-2.5" steak, I'll just brown the one side. When that side is browned, flip the steaks and put the pan in the oven. Depending on thickness of steak and how you like your steak cooked, you can turn them as soon as one side is down to start browning the other side, before putting them in the oven.

7. I never really time anything, but it shouldn't take more than a 5 minutes or so. Keep an eye on them. Basically, you want the other side to brown as much as the first. The oven will help cook the steaks. Very hard to overcook the steaks this way. But you can check by touching the steaks to see how tender, look at the juices running from steaks. If clear, steaks are well done, if pinkish, they are medium, if a little more red, they are rare to medium rare
8. Take pan and sizzler plates out of oven. Use gloves, your pan is 550° now!
9. Let the steaks rest for 3-5 minutes.

10. Enjoy.