How to make a ruth chris ribeye steak?

To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking. Try to purchase steaks of a similar size and shape for this recipe. If you like your steaks well-done, continue cooking and flipping as directed in step 3 until the steaks reach the desired internal temperature.





Serves 4.





Ingredients


4 tablespoons unsalted butter , softened


1 tablespoon minced fresh thyme leaves


1 teaspoon Dijon mustard


Salt and pepper


4 strip steaks , rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed (see note)





Instructions


1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl and refrigerate.





2. Spread 2 cups salt over bottom of 3-inch-deep disposable aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and transfer to lower-middle oven rack. Cook 6 to 10 minutes, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.





3. Heat broiler. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare), 6 to 16 minutes. Transfer steaks to platter, top with reserved butter mixture, and tent with foil. Let rest 5 minutes. Serve.





Sooooo good.