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!|||Take a well-seasoned cast-iron frying pan and heat it in a 500-degree oven until it鈥檚 blazing hot. CAREFULLY take it out and put it on a hot burner on the stove. Place the steak in it, and cook it for about two minutes until the outside of the steak is seared over. Flop it over and do the other side, then put it on the grill.|||Ruth's Chris dry ages their own beef which is why it is so delicious. You would have to buy dry aged beef.|||I get a Delmonico, salt , pepper, put on a well heated grill. Four minutes in each side, grill marks, yummy.|||The quality of the meat you start with is a HUGE part of it (I agree that Ruth's Chris is probably one of the best places EVER to get a steak). But if you can't dry age your own meat (who can!?) then make sure you get a nice, thick cut with some light marbling and most of the fat on the outside and sprinke with large grain (Kosher or sea) salt. Slap the baby on a nice hot grill and use a meat thermometer and cook to the right temp (you can find the temps in your standard Better Homes or Betty Crocker cookbooks). You will figure out how "done" you like it and how long it takes to get there and soon you won't need the thermometer.