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Title Steak and Fries - Ruth Chris' Style 
Preparation time 20 Minutes 
Ingredients See Method 
Method Cooking Instructions
To create the perfect meal of steak and fries indoors this winter:

- Start with high quality steaks, choice grade or better. Choose a center cut, like a filet, rib eye or strip steak.
- Choose a cut with great marbling, the white ribbons of fat running through the beef. The fat will turn to liquid during cooking, keeping the meat moist and flavorful.
- Think thick. Ruth's Chris' signature is the flavorful crust on the outside of their steaks. A steak less than 1.5" thick will cook through before the outside is crispy.
- Season your meat with sea salt and fresh black pepper, drizzle with extra virgin olive oil and let it marinate for 10 minutes at room temperature.
- Let your pan or grill pan get very, very hot before cooking. If using a grill pan, sear for one and a half minutes on each side, transfer to a cast iron pan and cook in a 400 F oven 12 minutes for medium rare meat. The internal temperature of the beef should be 130 F. Or just do the whole thing in a cast iron pan and save time on cleanup.

- Always use high-quality Idaho baking potatoes that are cured.
- Whether you do your fries in a home fryer or a pot, they should be blanched at 250 F. If you do a julienne blanch them for a minute and half then move them from the oil, raise temp to 360 F and finish frying.
- Fry for between 5 and 10 minutes depending on the thickness of your fries.
- Season them right away so the pores of the potato accept the seasoning. I like sea salt, black pepper and mustard powder in a 60-30-20 ratio. You can also add chopped rosemary or tarragon. Some people like shaved parmesan or a little touch of white truffle oil. It depends on what you're serving it with.

Nutritional information  
Credit Ruth Chris' Steakhouse 
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Posted on Thursday 08 November 2007 - 20:26:52