Anyone have any suggestions on how to coming close to
imitating cooking a steak similarly to Ruth Chris Steak house?
From my understanding they have a 'special' oven in which the cook the steak at 1500F.
Put the plate/platter in another oven at 800.
Steak cooks quickly and gets put on sizzling platter
prior to taking it to table.
Personally, can't see cooking/searing a steak decently without investing in something akin to the spider thereby getting that steak closer to the coals.
I have a large BGE and it always seems to me that grate is a country mile away from the fire.
Anyone is welcome to put their two-cents worth in as to how they've achieved cooking that proverbial "perfect" steak. Many thanks.