Peter Luger Style Steak

Why You’ll Love Peter Luger Style Steak Recipe

I like this recipe because it keeps things simple while delivering huge flavor. I enjoy how the dry brine builds a deep savory crust, and the high-heat cooking creates a beautifully charred exterior while keeping the inside tender. The garlic butter poured over the sliced steak is what really makes it special and indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Steak:
Steak of Your Choosing at least 1.5” thick
Coarse Sea Salt as needed
Chopped Parsley for garnish

Butter:
3 tbsp Clarified Butter melted
1 tbsp Garlic Paste
1.5 tsp Worcestershire Sauce
Kosher Salt to taste

Directions

I begin by generously seasoning the steak with coarse sea salt and placing it in the refrigerator to dry brine overnight. When I’m short on time, I still let it rest in the fridge for up to 40 minutes.

I mix together the clarified butter, garlic paste, Worcestershire sauce, and kosher salt in a bowl and set it aside.

I preheat my pizza oven to about 850°F for direct cooking. When needed, I replicate this heat using a broiler or salamander-style grill.

I pull the steak from the fridge and let it come to room temperature for about 15 minutes. I place it on a wire baking sheet and cook it in the oven for about 2 minutes, rotating halfway through. I flip the steak and cook for another 2 minutes until a strong crust forms.

I remove the steak and slice it into finger-sized pieces. I arrange the slices tightly together on a cast iron skillet or heat-safe serving dish so no red interior is exposed. I drizzle the garlic butter mixture generously over the steak, making sure it’s well coated.

I return the steak to the high heat and cook to my preferred doneness, watching closely. Once done, I let it rest for about 5 minutes, then garnish with chopped parsley and serve.

Servings and Timing

I get about 4 servings from this recipe. Prep time is around 1 hour, cook time takes about 30 minutes, and total time comes out to roughly 1 hour and 30 minutes.

Variations

I sometimes use ribeye, strip steak, or porterhouse depending on what I have available. When I want extra richness, I add a small pinch of black pepper or a touch more garlic paste to the butter. I also enjoy finishing it with flaky sea salt just before serving.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a hot skillet with a little butter to keep it juicy without overcooking.

FAQs

What cut of steak works best?

I like ribeye or strip steak because they stay juicy and flavorful at high heat.

Why dry brine the steak?

I dry brine to improve seasoning and help create a better crust.

Do I need a pizza oven?

I don’t have to use one, as a broiler or very hot grill also works.

Why slice the steak before finishing?

I slice it to maximize surface area so the butter coats every piece.

What doneness works best?

I prefer medium rare, but this method works for all doneness levels.

Can I cook this indoors?

I can, but I make sure to ventilate well due to the high heat.

Should I rest the steak?

I always rest it so the juices redistribute properly.

Can I use regular butter instead of clarified?

I can, but clarified butter handles high heat better.

How do I know when it’s done?

I rely on timing and visual cues more than a thermometer with this method.

What should I serve with this steak?

I like serving it with creamed spinach, roasted potatoes, or a simple salad.

Conclusion

I make this Peter Luger Style Steak when I want a no-nonsense, bold steak that feels straight out of a classic steakhouse. I love how the intense heat, simple seasoning, and garlic butter come together to create a rich, unforgettable main dish.