Steak à la Price is a nod to my father’s love of a great steak at his favorite steakhouse – Ruth’s Chris Steakhouse.
Ruth’s Chris gets their signature sizzle by cooking their steaks in a custom designed, ultra-hot infrared broiler that reaches 1800 degrees Fahrenheit.
Obviously, home cooks cannot do this with their ovens.
But, I am going to teach you how to mimic their technique
You will achieve their signature deeply flavorful, crispy crust with a juicy center.
You are going to need a thick cut of beef for this – preferable 1.5 inches or thicker.
This method will work with pretty much any steak cut of beef.
Ribeye, Filet, New York Strip, T-Bone.
Daddy’s favorite was a New York Strip.
However, I am using two 14 ounce, 2 inch thick chuck eyes that came from our steer out here on the ranch.
Normally this cut wouldn’t be thick enough.
So these chuck eyes are an exception to the rule because you won’t find this cut, this thick in your typical grocery store.
For this method, there are several key elements to this method.
First, brine them overnight in fridge using kosher salt.
Second, when they come out of their overnight stay in the fridge, the meat has to come to room temperature.
Third, the oven needs to be able to reach a temperature of 500 degrees Fahrenheit.
Fourth, you need to be willing to experiment depending on the size of your steaks and how you like them cooked.
I am a medium rare girl.
Therefore I have found based on this size of cut (14 ounces), that 6 minutes in the oven at 500 degrees Fahrenheit and 6 minutes in the oven with the oven off – gives me the perfect crust and the perfect sizzle.
PrintSteak al la Price
- Total Time0 hours
“Get a Ruth’s Chris-style sear at home. This simple oven method delivers a deeply flavorful crust and juicy center — no 1,800-degree broiler required.”
Ingredients
- 2 steaks, any cut, at least 1.5 inches thick
- Generous amount of kosher salt, I use Diamond Crystal Kosher salt.
- Generous amount Grill Mates Cracked Pepper and Garlic with Sea Salt Seasoning
- 12 pats of butter, approximately 3 Tablespoons per steak – measure with your heart.
Instructions
- If your steaks are frozen, thaw them completely.
- Generously salt the steaks on all sides – top, bottom, and both sides.
- Place in refrigerator, preferably overnight to allow salt to draw deep into the center of the steaks. This gives extreme tenderness.
- When you are ready to cook the steaks, remove from the refrigerator.
- Sprinkle the steaks with Grill Mates Cracked Black Pepper and Garlic seasoning all sides.
- Place steaks on a foil lined baking sheet.
- Place two pats of butter under each steak.
- Place the remaining four pats on top of each steak.
- Preheat the oven to 500 degrees Fahrenheit.
- Allow the steaks to come to room temperature. This method will not work if you put your steaks in the oven cold.
- The next part is where you will need to play around with how you like your steak cooked.
- Because these are 14 ounces and I like my steak medium rare, I will place the steaks in the oven for 6 minutes and set a timer. See notes below for additional information.
- Once the timer goes off, I will turn the oven off, and allow the steaks to continue to cook for an additional 6 minutes. Set a timer for this step as well.
- Once the final 6 minutes has passed, remove the steaks from the oven and allow to rest for 3-4 minutes.
- You will have two steaks with a perfect Ruth’s Chris crust and a juicy center, severed medium rare.
Notes
If you want your steaks more done and they are close to 14 ounces, start by adding a minute to the time when your oven is off. Keep adding minutes until you get the perfect shade of pink you like. I am not going to give tips on medium well or well done steaks. That isnt my wheelhouse.
- Prep Time: 25 minutes (plus overnight in fridge)
- Cook Time: 6 minutes plus an additional 6 minutes with oven off.
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Drop me a comment below and let me know if you made my Steak à la Price.
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