Imitating Ruth Chris Steak House?

Skkyhawke2

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.

stike

Their 'special' element hits 1500? That's about 500 less than yours.

You dont cook a steak with the dome temp. It's the charcoal's radiant heat that does it. And going full blast, charcoal can top 2000 degrees

You want a warm steak to begin with. Not 'room temp'. That doesn't really happen unless you leave a steak out for a few hours. Even then, it's still only forty degrees warmer than cold from the fridge

Instead, put the steak in a ziploc bag, remove the air, and submerge the steak in a bowl of hot tapwater. Change out the water if/when it cools.

In about 15-20 minutes your steak will be around 100 or so, and it will need nothing more than a sear. That sear will finish it, and the steak will have a nice even cross section of done-ness rather than a grey ring surrounding pink

stike

Forgot to say that one way to get closer to the lump is to lower the grate, sure. But the other is to raise the lump

Fill it up, fresh lump

DominicMagestic

Dry age a primal or buy dry aged steaks, hot tub, load lump to top of firebox, remove fire ring, preheat plates to 500, melt butter, little kosher salt (nothing else), sear, plate, add butter, eat.