Aged Grill
How do you grill a steak and have it turn out like a Ruth’s Chris steak?
Obviously a good cut is needed, like a ribeye, but how would I grill it and garnish it to turn out and taste like a steak you get at Ruth’s Chris Steakhouse? I ate there for the first time recently and the steak was amazing.
I know all of the 1800 degree broiler detail stuff, I hear it on the radio all of the time, I’m really wondering how I can cook it on my grill at home to get as close to that. Is the butter put on afterwards? Details like that.
Dry aging is part of it. For the grill, put on medium-high heat(that means you can hold your hand above the grill rack for about 3-4 seconds comfortably) once grill is well heated, slap on your seasoned steak of choice (ribeye will be your most flavorful)on the rack. About 7-8 minutes on each side produces a medium-rare steak. Dont cut the steak open to check doneness! Trust your timing. Take the steak off the grill and let sit for 5 minutes to let the juices evenly distribute throughout the meat. As far as the butter you are on your own there. Real steak should never be tampered with. Enjoy!
60DAY Dry Aged New York Strip Steak – UMAI
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January 16, 2013 1:41 pm
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