Description

A bold Peter Luger–style steak made with intense high heat, a savory dry brine, and a rich garlic butter finish that delivers classic steakhouse flavor with a perfectly charred crust and juicy interior.

Ingredients

1 large steak (ribeye, strip, or porterhouse), at least 1.5 inches thick

Coarse sea salt, as needed

3 tablespoons clarified butter, melted

1 tablespoon garlic paste

1 1/2 teaspoons Worcestershire sauce

Kosher salt, to taste

Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season the steak generously with coarse sea salt and refrigerate uncovered to dry brine overnight or for at least 40 minutes.
Mix clarified butter, garlic paste, Worcestershire sauce, and kosher salt in a bowl; set aside.
Preheat a pizza oven to about 850°F, or preheat a broiler or very hot grill.
Remove steak from the refrigerator and let it rest at room temperature for 15 minutes.
Place steak on a wire rack and cook under high heat for about 2 minutes, rotating halfway.
Flip and cook another 2 minutes until a strong crust forms.
Remove steak and slice into finger-sized pieces.
Arrange slices tightly in a cast iron skillet or heat-safe dish.
Drizzle garlic butter generously over the steak.
Return to high heat and cook to desired doneness.
Rest for 5 minutes, garnish with parsley, and serve.

Notes

Clarified butter is best for high heat cooking.

Medium-rare delivers the most classic steakhouse result.

Flaky sea salt can be added just before serving.

Ventilation is important when cooking indoors.

Nutrition

Serving Size: 1 portion
Calories: 620
Sugar: 1g
Sodium: 720mg
Fat: 48g
Saturated Fat: 22g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 46g
Cholesterol: 165mg