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Help, Steak, Rib eye, Ruth's Chris

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Help, Steak, Rib eye, Ruth's Chris

Konyak | Apr 16, 2012 02:45 PM

Hello all! I have read many threads but this is a first time post, I'll do my best.

Recently I’v been on a quest for the perfect steak (Rib eye)
I was provoked by a visit to the famous Ruths Chris’s steak house where my waiter suggested I try the cowboy rib eye (bone in). I have never had a steak or any meat for that matter this great; simply amazing emphasis on simply. But how? I have searched far and wide for a recreation of this steak. Though I have made some of the best steaks I ever have, none quite like the one I search for.

How I believe they prepare their steaks:
The meat: The choice of meat is superb and practically unattainable for a home cook.
Specially prepared cows, dry aged, yes?
Prep: Simple to keep the flavor true.
Bring to room temp, heavily salt (kosher) ahead of time 1hr or so, wipe with paper towel, lightly oil right before cooking.
Cooking: Blazing hot broiler is key yes?
Place the steak in a cast iron skillet under extreme heat 1000+ degrees? Flip once. No clue on how long (short really) you would leave the steak in under those temperatures.
Serve: And to finish.
Served on a searing hot plate with a generous slice of butter (2 tbsp?) on top that melts before it hits the table.

What I have so far achieved:
The meat: Best I can get.
What looks best at the store?
Prep: Best I Know to do.
Bring to room temp, heavily salt (kosher) ahead of time 1hr or so, wipe with paper towel, lightly oil right before cooking.
Cooking: Best I can do.
Broiler heated to max for about 30 min or until I’m tired of waiting with skillet inside, put skillet over range on high. Place steak and sear of 30-45 seconds per side. Finish in broiler 1-3 min per side. Place on plate and tent for 5 min. Medium Rare.
Serve: Butter, Butter, and more Butter.
Placed on plate with a tablespoon or so of butter. Still yum.

All input/help/knowledge/experience will be very appreciated. However mainly I would like to know 1. How they prepare theirs down to exacts (if you know of course) and 2. What can I do? THANKS!

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