Ruth’s Chris Chef Reveals $50 Steak Secrets!

Ruth’s Chris Steak House’s Corporate Executive Chef, Rick Gresh, divulged secrets to achieving steakhouse-quality flavor at home for approximately $50, emphasizing quality ingredients and simple techniques over complex preparations.

Achieving restaurant-quality steak at home doesn’t require culinary school, according to Rick Gresh, Corporate Executive Chef for Ruth’s Chris Steak House. Gresh recently shared his insights, revealing that a delicious, steakhouse-worthy meal can be achieved for around $50 by focusing on quality ingredients and straightforward cooking methods. His approach emphasizes simplicity and accessibility, debunking the myth that complicated techniques are necessary for exceptional flavor.

Gresh’s primary recommendation revolves around selecting high-quality beef. He advises looking for well-marbled cuts, typically found in Prime or Choice grades. Marbling, the intramuscular fat within the steak, renders during cooking, contributing significantly to the meat’s flavor and tenderness. “Look for that marbling, that’s really where the flavor comes from,” Gresh explained. While higher grades like Prime command a premium price, Gresh suggests that even a carefully chosen Choice cut can deliver excellent results. The specific cut is less critical than the grade and marbling; ribeye, New York strip, and filet mignon are all suitable options.

Beyond the beef itself, proper seasoning plays a crucial role. Gresh advocates for a simple yet effective seasoning blend: kosher salt and coarse ground black pepper. He stresses the importance of generous seasoning, ensuring that the entire surface of the steak is adequately coated. The salt not only enhances the flavor of the beef but also helps to draw out moisture, resulting in a better sear. “Don’t be afraid to season it,” Gresh said. “You want to make sure you have a nice crust, and that’s where the flavor comes from.” He recommends seasoning the steak at least 30 minutes before cooking, or even up to a few hours in advance, allowing the salt to penetrate the meat.

The cooking method is another area where Gresh emphasizes simplicity. He prefers pan-searing steaks in a cast-iron skillet, a technique that delivers a beautiful crust and even cooking. The high heat of the cast iron creates a Maillard reaction, a chemical process that produces hundreds of flavor compounds, contributing to the steak’s rich and savory taste. Before searing, Gresh recommends heating the skillet over high heat until it’s smoking hot. A high-smoke-point oil, such as canola or grapeseed oil, is added to the skillet before the steak.

Once the skillet is hot and the oil is shimmering, the steak is carefully placed in the pan. Gresh advises against overcrowding the pan, as this can lower the temperature and prevent proper searing. The steak is seared for several minutes on each side, developing a deep brown crust. The exact searing time will vary depending on the thickness of the steak and the desired level of doneness. After searing, Gresh recommends finishing the steak in the oven. This allows for more even cooking and prevents the exterior from burning before the interior reaches the desired temperature. The oven temperature should be set to around 350°F (175°C).

To ensure the steak is cooked to perfection, Gresh recommends using a meat thermometer. He provides the following temperature guidelines for different levels of doneness: 120-130°F (49-54°C) for rare, 130-140°F (54-60°C) for medium-rare, 140-150°F (60-66°C) for medium, 150-160°F (66-71°C) for medium-well, and 160°F+ (71°C+) for well-done. “A meat thermometer is your best friend,” he stated. Once the steak reaches the desired internal temperature, it is removed from the oven and allowed to rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

Gresh emphasizes the importance of not skipping the resting period. Cutting into the steak immediately after cooking will cause the juices to run out, resulting in a dry and less flavorful steak. During the resting period, the steak’s internal temperature will continue to rise slightly, so it’s important to remove it from the oven just before it reaches the desired temperature. After resting, the steak is ready to be sliced against the grain and served.

Garnishments and sides are where home cooks can personalize the Ruth’s Chris experience. While the steak is the star, simple sides like roasted vegetables, mashed potatoes, or a classic salad can elevate the meal. Gresh also suggests adding a pat of butter or a drizzle of olive oil to the steak for added richness. Ultimately, his approach to steak cookery underscores that restaurant-quality results are attainable with focus on quality and technique.

Expanding on Key Concepts and Techniques:

• Marbling and Beef Grades: Marbling refers to the flecks of fat distributed within the muscle tissue of beef. It’s a crucial factor in determining the grade of beef, with higher grades like Prime exhibiting abundant marbling. This intramuscular fat melts during cooking, basting the meat from the inside and contributing to its tenderness, juiciness, and flavor. The United States Department of Agriculture (USDA) grades beef based on its marbling and maturity, with Prime being the highest grade, followed by Choice and Select. Prime beef is typically found in high-end restaurants and butcher shops and is known for its exceptional flavor and tenderness. Choice beef is more readily available and offers a good balance of quality and price. Select beef has less marbling and may be less tender and flavorful. While Gresh recommends looking for Prime or Choice grades, he also acknowledges that even a well-selected Choice cut can deliver excellent results with proper cooking techniques. He encourages consumers to examine the marbling of the steak and choose cuts with ample intramuscular fat.

• The Maillard Reaction: The Maillard reaction is a chemical process that occurs between amino acids and reducing sugars when food is heated. It’s responsible for the browning and development of complex flavors in many cooked foods, including steak. The Maillard reaction occurs most readily at high temperatures, typically above 285°F (140°C). This is why searing steak in a hot pan is crucial for developing a flavorful crust. The high heat causes the amino acids and sugars on the surface of the steak to react, creating hundreds of different flavor compounds that contribute to the steak’s rich and savory taste. The Maillard reaction is also responsible for the characteristic aroma of seared meat. Factors that influence the Maillard reaction include temperature, pH, and the presence of moisture. A dry surface promotes browning, which is why it’s important to pat the steak dry before searing it.

• Importance of Resting: Resting the steak after cooking is a crucial step that is often overlooked by home cooks. During cooking, the muscle fibers in the steak contract, squeezing out moisture. If the steak is cut immediately after cooking, this moisture will run out, resulting in a dry and less flavorful steak. Resting allows the muscle fibers to relax and reabsorb some of the moisture. As the steak rests, the temperature gradient between the exterior and the interior becomes more even, allowing the juices to redistribute throughout the meat. This results in a more tender and flavorful steak. Gresh recommends resting the steak for at least 10 minutes before slicing. A good rule of thumb is to rest the steak for about half the time it was cooked. During the resting period, the steak’s internal temperature will continue to rise slightly, so it’s important to remove it from the oven just before it reaches the desired temperature. The steak can be loosely tented with foil to keep it warm during the resting period.

• Pan-Searing vs. Grilling: Both pan-searing and grilling are popular methods for cooking steak. Pan-searing offers the advantage of creating a uniform crust and even cooking, especially when combined with finishing in the oven. The cast-iron skillet retains heat well and distributes it evenly, ensuring that the entire surface of the steak comes into contact with the hot surface. Grilling, on the other hand, imparts a smoky flavor to the steak. However, it can be more challenging to control the temperature and ensure even cooking on a grill. Flare-ups from dripping fat can also cause the steak to burn. Gresh prefers pan-searing because it allows for greater control over the cooking process and results in a more consistent and predictable outcome. He emphasizes the importance of using a cast-iron skillet, which is ideal for searing due to its excellent heat retention and distribution.

• Choosing the Right Oil: The choice of oil is important when searing steak. It’s crucial to use an oil with a high smoke point, which is the temperature at which the oil begins to break down and produce smoke. Oils with low smoke points, such as olive oil, can burn and impart an unpleasant flavor to the steak. Gresh recommends using canola or grapeseed oil, both of which have high smoke points. Other suitable oils include avocado oil, sunflower oil, and safflower oil. It’s also important to use enough oil to coat the bottom of the skillet evenly. This will prevent the steak from sticking and ensure that it sears properly.

• The Importance of a Meat Thermometer: While experienced cooks may be able to gauge the doneness of a steak by touch, a meat thermometer is the most accurate way to ensure that it is cooked to the desired level. A meat thermometer measures the internal temperature of the steak, providing a precise indication of its doneness. Gresh strongly recommends using a meat thermometer, especially for home cooks who may not have as much experience cooking steak. He provides specific temperature guidelines for different levels of doneness, ranging from rare to well-done. A meat thermometer can be either digital or analog. Digital thermometers are typically more accurate and easier to read. The thermometer should be inserted into the thickest part of the steak, away from any bone or fat.

• Salt: More Than Just Flavor: Salt plays a vital role in steak preparation beyond simply enhancing taste. As Gresh notes, generous seasoning with kosher salt well in advance (30 minutes to a few hours) helps draw moisture to the surface of the steak. This might seem counterintuitive, but the subsequent evaporation of this moisture during searing is crucial for achieving a deeply browned, flavorful crust. The dry surface allows for a more efficient Maillard reaction. Furthermore, salt penetrates the meat, seasoning it from the inside out. Kosher salt is preferred by many chefs due to its larger crystal size, which makes it easier to distribute evenly.

Detailed Steps for Achieving Steakhouse-Quality Steak at Home (Based on Gresh’s Recommendations):

1. Choose Your Steak: Select a steak with good marbling, ideally Prime or Choice grade. Consider cuts like ribeye, New York strip, or filet mignon, depending on your preference. Look for a steak that is at least 1 inch thick.
2. Season Generously: Liberally coat the steak with kosher salt and coarse ground black pepper. Don’t be shy; the seasoning is crucial for developing flavor. Season at least 30 minutes before cooking, or up to a few hours in advance.
3. Prepare Your Skillet: Place a cast-iron skillet over high heat. Allow the skillet to heat up until it’s smoking hot. This may take several minutes.
4. Add Oil: Add a high-smoke-point oil, such as canola or grapeseed oil, to the skillet. Use enough oil to coat the bottom of the skillet evenly.
5. Sear the Steak: Carefully place the steak in the hot skillet. Avoid overcrowding the pan, as this can lower the temperature. Sear the steak for 3-4 minutes per side, or until a deep brown crust develops.
6. Finish in the Oven: Transfer the skillet to a preheated oven set to 350°F (175°C). Cook the steak until it reaches the desired internal temperature, using a meat thermometer to monitor its progress.
7. Check Temperature: Use a meat thermometer to check the internal temperature of the steak. Refer to the following temperature guidelines:
   • Rare: 120-130°F (49-54°C)
   • Medium-Rare: 130-140°F (54-60°C)
   • Medium: 140-150°F (60-66°C)
   • Medium-Well: 150-160°F (66-71°C)
   • Well-Done: 160°F+ (71°C+)
8. Rest the Steak: Remove the skillet from the oven and transfer the steak to a cutting board. Allow the steak to rest for at least 10 minutes before slicing. Tent loosely with foil to keep warm.
9. Slice and Serve: Slice the steak against the grain and serve immediately. Consider garnishing with a pat of butter or a drizzle of olive oil. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Beyond the $50 Steak: Considerations and Alternatives

While Chef Gresh’s advice focuses on a roughly $50 budget, this figure is highly dependent on location, current meat prices, and the specific cut chosen. For those seeking to lower the cost further, several strategies can be employed.

• Exploring Less Expensive Cuts: While ribeye and New York strip are popular choices, other cuts like sirloin, flank steak, or skirt steak can offer good flavor at a lower price point. These cuts may require different cooking techniques, such as marinating or using higher heat for a shorter time, to maximize tenderness.
• Shopping Around: Meat prices can vary significantly between different grocery stores and butcher shops. Comparing prices and looking for sales can help reduce the overall cost.
• Buying in Bulk: Purchasing larger quantities of meat and freezing portions for later use can often result in cost savings.
• Consider a Reverse Sear: A reverse sear involves slowly cooking the steak in a low oven before searing it in a hot pan. This technique can help tenderize tougher cuts of meat.
• Don’t Underestimate Preparation: Marinades can significantly improve the flavor and tenderness of less expensive cuts. Simple marinades using ingredients like soy sauce, Worcestershire sauce, garlic, and herbs can transform a budget-friendly steak into a delicious meal.

The Restaurant Experience vs. The Home Experience

While Chef Gresh provides excellent advice for achieving steakhouse-quality steak at home, it’s important to acknowledge that the restaurant experience encompasses more than just the food itself. Factors such as ambiance, service, and presentation contribute to the overall dining experience.

• Ambiance: Restaurants invest heavily in creating a comfortable and inviting atmosphere. Lighting, music, and décor all play a role in enhancing the dining experience.
• Service: Professional servers provide attentive and knowledgeable service, guiding diners through the menu and ensuring that their needs are met.
• Presentation: Restaurants pay close attention to the presentation of their dishes, using plating techniques to enhance the visual appeal of the food.
• Side Dishes and Accompaniments: Restaurants typically offer a wide range of side dishes and accompaniments, carefully chosen to complement the steak.
• Wine and Beverages: Restaurants offer curated wine lists and beverage selections, enhancing the overall dining experience.

While it may be difficult to replicate the entire restaurant experience at home, focusing on these aspects can elevate the home-cooked meal. Creating a pleasant dining environment, paying attention to presentation, and offering thoughtful side dishes and beverages can enhance the overall enjoyment of the meal.

FAQ: Ruth’s Chris Steak Secrets

Q1: What is the most important factor in achieving steakhouse-quality steak at home?

A1: According to Ruth’s Chris Steak House’s Corporate Executive Chef, Rick Gresh, the most important factor is the quality of the beef. He recommends looking for cuts with good marbling, ideally Prime or Choice grade. Marbling refers to the flecks of fat distributed within the muscle tissue, which contributes to the steak’s flavor and tenderness.

Q2: What is Chef Gresh’s recommended seasoning for steak?

A2: Chef Gresh advocates for a simple yet effective seasoning blend: kosher salt and coarse ground black pepper. He stresses the importance of generous seasoning, ensuring that the entire surface of the steak is adequately coated. He recommends seasoning the steak at least 30 minutes before cooking, or even up to a few hours in advance.

Q3: What cooking method does Chef Gresh recommend for steak?

A3: Chef Gresh prefers pan-searing steaks in a cast-iron skillet, followed by finishing in the oven. He recommends heating the skillet over high heat until it’s smoking hot, adding a high-smoke-point oil, and searing the steak for several minutes on each side to develop a deep brown crust. After searing, he recommends finishing the steak in a preheated oven at 350°F (175°C) to ensure even cooking.

Q4: How do I know when my steak is cooked to the desired level of doneness?

A4: Chef Gresh recommends using a meat thermometer to check the internal temperature of the steak. He provides the following temperature guidelines: 120-130°F (49-54°C) for rare, 130-140°F (54-60°C) for medium-rare, 140-150°F (60-66°C) for medium, 150-160°F (66-71°C) for medium-well, and 160°F+ (71°C+) for well-done.

Q5: Why is it important to rest the steak after cooking?

A5: Resting the steak after cooking is crucial because it allows the muscle fibers to relax and reabsorb some of the moisture that is squeezed out during cooking. This results in a more tender and flavorful steak. Chef Gresh recommends resting the steak for at least 10 minutes before slicing.