Steaks

There is a perfect way to cook a steak. It's gloriously seared on the outside, tender throughout, and perfectly pink in the center. Some may have a different idea of a perfect steak, but for Jamie and I, that's it. We like our steaks simple and yummy, and of course, sauteed in butter.

We've found it very simple to duplicate the Ruth's Chris experience (not to be confused with the Justin Bieber experience - which Jamie has also mastered) at home, as we have mastered the art of the filet - and of course the bearnaise (Jamie's favorite that turned into my favorite too!) I'll be posting how to make the bearnaise sauce later today.

Here's how we do it:

Preheat the oven to 450 degrees for a long time. Let the oven get very hot.

Preheat an oven-safe (and in our case non-stick) skillet for a while, too, over medium-high heat.

Pat filets dry and sprinkle salt and pepper on both sides.

When you're ready to cook the steaks, add about 2 T of butter to the skillet. Let it melt and get a little brown, and then add the steaks. Cook them for 1.5 minutes on each side.

Transfer the skillet to the oven, and cook for 3.5 minutes. Remove from oven, flip steaks over, get everything else ready for dinner (quickly), and then plate them.

We serve them with mashed potatoes, bearnaise sauce, salad, and rolls. Afterward, we eat molten chocolate cake. It's a pretty amazing meal for two, and one of our favorites for special occasions.

*Note: The cooking times may need to be slightly adjusted depending on how you like your steaks, and how thick they are. For an average thickness 6 or so oz. steak, these times make the steak pink throughout, or medium (how we like it.) It takes a few times to get it right, so don't give up! If it comes out of the oven too rare for your liking, you can always put it back in for longer!