RUTH’S CHRIS STEAK HOUSE FILET

Ruth’s Chris Steak House has many great dishes, but as with any good steakhouse, the main attraction is the fabulous steaks. The chain claims the secret to producing juicy, flavorful steaks is the custom 1,800 degree F broiler designed by founder Ruth Fertel. According to restaurant chefs, the extremely high heat sears the outside of the steaks while locking in the flavorful juices. But, as I discovered back in 1997 when I created the first version of this recipe, you can get pretty much the same results with a home oven set to high broil. However, after recently unearthing some new information, I have now made some important changes to my original recipe to give you an even better restaurant clone of the chain’s signature beef tenderloin filet.

First, you must trim the filet of fat so that your meat doesn’t spatter under the high heat and smoke up your oven. Also, you should season the steak with sea salt for the best flavor. I found that Morton’s sea salt is the perfect flake size for this. Pop a thick oven-safe ceramic plate into the oven on the bottom rack just before cooking your steak and you will have a 500 degree F serving plate that sizzles as in the restaurant. Try this easy technique the next time you’re cooking up  filets (you can cook as many steaks as you like at one time) and bring the upscale steakhouse experience into your own home dining room.

1 12-ounce (regular) or 8-ounce (petite) beef tenderloin filet, trimmed
Sea salt (Morton’s is best)
Ground black pepper
1 tablespoon salted butter
Minced fresh parsley


Cooking method

1-Preheat the oven to high broil for 15 minutes. This should put your oven temperature at somewhere between 550 and 600 degrees F. Set one rack at the bottom of your oven (for the plate), and another rack one notch above the first rack (for the filet). You want the filet to be 7 to 8 inches away from the intense heat of the broiler.

2-Trim the fat from the sides of the filet, then sprinkle sea salt over the top, bottom, and sides of the filet. Do the same with the pepper.

3-Place an oven-safe ceramic serving plate on the bottom rack of the oven to get it hot.

4-Place the steak on a rack over a foil-lined pan and place it under the broiler on the top rack.
Cook the steak to your desired doneness according to this chart (flip the steak once):
Rare—4 to 6 minutes per side
Medium Rare—5 to 7 minutes per side
Medium—6 to 8 minutes per side
Medium Well—7 to 9 minutes per side
Well—8 to 10 minutes per side

5-When the meat is done, use a potholder to carefully remove the hot plate from the oven. Place the filet in the center of the hot plate.

6-Add 1 tablespoon of butter to the plate around the filet.

7-Sprinkle parsley over the top of the filet and around the plate on the sizzling butter. Serve immediately and be careful with that hot plate!

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