Ruth's Chris style steak at home

they key is HEAT! i went to a ruth's chris cooking class where they showed you how to make their version of the steak on a grill. only put salt/pepper. then heat that grill up. keep your lid open the whole time and cook. add butter when plating it and let it rest. keeping the lid open supposedly is how you add that rc char on the outside.

obviously you don't have that to work with. again, the class i took was to show you how to cook a "ruth's chris style" steak at home on your grill using the steps above. nothing was really earth-shattering news other than leaving the lid up as you cooked. i'm not talking about using a cast iron skillet--just on your grill.

after cooking with plenty of hi heat, use a hot plate with plenty of butter

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I order my steaks "dry" at Ruth's.

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wuss ....

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pan sear in a cast iron skillet and then finish off in a 500 degree oven

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I use that method all the time and it works. Get the skillet very hot then sear the steak about two minutes on each side using a little olive oil. Then give it about six minutes in the over for medium. I set the oven on 450 degrees.

Ruth's recipe is kosher salt, pepper on the filet, sear it and then they use special hotass broilers. They put pats of butter on the steaks and then broil it.

Butter is very important. Salt, pepper and butter....done.

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Naw.

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Really..?

Ok, so here is my report.

1. Went to Shenandoah hardware and picked up a cast iron skillet.

2. Went to Albertson's and picked up 2 choice filets (1.5 lbs total)

3. Seasoned the skillet at home.

4. chickened out and fired up the weber.

So, I decided that since it was my first time trying the cast iron skillet I wouldn't take a chance on 2 nice filets.

However, I did cook the steaks with the hood open on high heat. Got a nice brown sear on both sides. After the middle of the steak reached temperature, I threw it in the skillet that had butter and garlic simmering.

The plates were pulled from the oven and I placed a slice of butter in the middle. Then dropped the steaks on the butter.

Magnifique! Tasted just like Ruth's Chris! I surprised myself how well they turned out. Creamed spinach, baked potato, and zucchini accompanied the meal. Long story short...i'm stuffed.

I use the cast iron skillet all the time for good cuts of steak. It's the best method I've found I can do at home.

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I wouldn't say they are as good as Ruth's, but dam close.

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Well it's tough to replicate what the high-end steak places do without a 1600+ degree broiler.