the perfect steak

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Servs: 2   Prep:   Cook:

I stole this from a former Ruth Chris' Chef that craved the flavor at home... You're going to need a cast iron skillet for this one though, the high heat will burn the Teflon off non-stick pans. If you have it, a cast iron skillet with raised grease ridges would be perfect.

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  • add   1.5 tsp Coarse Salt
  • add   1 tsp Coarse Fresh Ground Pepper
  • add   Lean Beef Steak no less than 1in. thick


  1. First, take your meat out of the fridge and unwrap it, so that it can approach room temperature before cooking. A 42 degree steak, especially a thick cut or bone in type will not cook evenly - you want the piece to be 65-75 degrees before cooking.
  2. Preheat your oven to it's highest setting, probably 500 or 525 degrees, and place your cast iron skillet (large enough to comfortably contain your intended steak or steaks). You want the skillet to be VERY hot, so let it sit in there for a bit.
  3. Next, take your steak and gently pat it dry on both sides with a clean paper towel before rubbing your salt and pepper mixture onto the surfaces of the steak.
  4. Then, CAREFULLY take the skillet out of the oven and put it over a gas burner on high heat.
  5. Throw in your steak, cooking 1.5 minutes per inch thickness per side without moving the steak at all in the pan - no checking! Trust the recipe!
  6. After making the sear, put the pan with the steaks back into the oven at 500 degrees for 3-5 minutes (depending on thickness - 3 minutes for a 1in. steak, 5 minutes for a 2 in. steak). The steak will seem a little underdone, but it will continue to cook during it's important 10 minute rest, so don't keep cooking it or you'll ruin it!
  7. Remove the skillet from the oven and remove the steak from the pan immediately, onto a cutting board or into a serving platter for at least 10 minutes to let the steak finish cooking and get nice and juicy.
  8. Enjoy

SuggestCan I Suggest...

wei_liang_97 16:11, 24 Feb 2008

i like nice steaks n i cannot lie

ChefsugNote From The Chef

mgabiati 08:57, 19 Feb 2008

The idea with this recipe is getting the pan hot enough to a) make a nice sear on the surface of the meat, b) make the fat and connective tissue soft while c) not frying the meat in it's own fat (or any other fat, that means no butter gentlemen!). The salt will help make a tasty and crispy sear, as long as the fat from the cooking meat isn't allowed to fry the meat; so if you don't have the ridged cast iron skillet, trim a little extra fat off your steak and use really coarse salt.

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