Looking for how Ruth's Chris cook their steaks, not recipe 4 garlic butter!?

Anyone knows how Ruth's Chris cook their steaks? Besides the quality of meat %26amp; a really hot broiler/over, there must be a method %26amp; timing to get the same juicy melt-in-your-mouth perfection that comes on the plate.Looking for how Ruth's Chris cook their steaks, not recipe 4 garlic butter!?
Actually I think you have everything right there already.



They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.



To get a great steak, you have to start out with a great piece of beef - that is half the battle.



I agree, they have one of the better slices of cow available.



edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.Looking for how Ruth's Chris cook their steaks, not recipe 4 garlic butter!?
To get that tenderness and still have a crust on the outside you need to do two things. Put a tablespoon of butter in a skillet on high, and sear the steak on both sides for about a minute and a half, or until brown ( don't cook it any longer than two a side)....Then take the steak in the pan, and put it in a 375 degree oven for about 10-15 minutes depending on the way you like it (10-11 for Rare-Med. Rare)

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