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Ruth's Chris steaks method

s
Spencer Jun 30, 2005 11:42 AM

Anyone have a method of cooking steaks that would be similar to the product at Ruth's Chris steakhouse? Please share!
Thanks,
Spencer

  1. j
    JK Grence (the Cosmic Jester) Jun 30, 2005 12:22 PM

    If you have a salamander (ultra-intense broiler), put the steaks under that for a few minutes and you're done. If you don't have a salamander (and who does?), put your plates in the oven, and preheat your broiler for at least 30 minutes to make sure it's good and hot. Broil the steaks for about 4 minutes per side. Put a small pat of butter on the (extremely hot) plate, put the steak on top, garnish with a bit of chopped parsley, and serve.

    8 Replies
    1. re: JK Grence (the Cosmic Jester)
      m
      Ms. Paris Jun 30, 2005 01:53 PM

      Can't think of a better idea than that, though I belive Ruths Chris broils their steak at 1800 degrees -- pretty much impossible for the home cook (right?!)

      1. re: Ms. Paris
        j
        JK Grence (the Cosmic Jester) Jun 30, 2005 02:39 PM

        You are correct, Ms. Paris; the salamander gets that high but an ordinary broiler comes nowhere close. Letting the broiler element get really good and hot is about as good as a home cook can do without picking up an actual salamander. A salamander will run likely about 1,000 dollars for one that cranks out 20,000 BTUs.

        1. re: Ms. Paris
          r
          rudeboy Jun 30, 2005 02:46 PM

          Maybe - I have a propane tripod cooker. I use it to fry turkeys, make stocks outdoors, stir fry with a good wok, and cook steaks. It's worth the $40 or so, as you can do many things and it keeps heat outdoors during the summertime. You can set it up next to the BBQ.

          For steaks, I use a dry rub. Place a cast iron seasoned skillet on the burner full blast. It will literally get white hot. About 1 minute per side, then finish to temp in the broiler with a generous pat of butter. You have to remove the steaks from the cast iron and put them into a hotel pan, or they will quickly overcook. My friend wants to improve this by getting two rigs, heating two pans, and placing the second one on top of the steaks lying in the first pan. Since I started doing this, I quit going out for steaks.

          You can also blacken salmon properly this way, but over lower heat.

          I'm not sure what the actual temperature would be for the steaks, but there is a lot of smoke that billows to where you can't actually see the steak. Often, I thow a shot of bourbon in at the end and watch the flame-up.

          1. re: rudeboy
            s
            Spencer Jun 30, 2005 02:53 PM

            Do you put anything else in the skillet in addition to the steak- butter oil? I would imaging butter would burn pretty rapidly at that temp.

            1. re: Spencer
              r
              rudeboy Jul 4, 2005 11:37 PM

              I have thrown butter in before, but it does catch fire. The oil in the stir fry aslo sometimes catches fire. It was easier just to do the steaks sans butter - adding them to the hotel pan gives a goood butter flavor that I lose when I add it to the cast iron pan.

            2. re: rudeboy
              k
              knuckles Jun 30, 2005 05:02 PM

              What's in your dry rub?

              1. re: knuckles
                r
                rudeboy Jul 4, 2005 11:39 PM

                Coarse salt, black pepper, dried thyme leaves, and hot pepper flakes - sometimes a little brown sugar.

          2. re: JK Grence (the Cosmic Jester)
            c
            Chuck Jul 2, 2005 02:04 PM

            No problem...Get yourself a commercial Garland or Vulcan infra-red broiler...They are probably around $3500 plus delivery and installation...Figure around $5000. I believe the BTU output will be about 1300 degrees and you're there! When your steak is just about done, put clarified butter on...Enjoy!

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