You are correct, Ms. Paris; the salamander gets that high but an ordinary broiler comes nowhere close. Letting the broiler element get really good and hot is about as good as a home cook can do without picking up an actual salamander. A salamander will run likely about 1,000 dollars for one that cranks out 20,000 BTUs.
Another "ripping hot cast iron skillet" post. Well folks try it. Go for it. It does not work. If a Ruth's Chris steak is what you ( why I don't know ) you have two options. Go there and get one or invest a load of money on an oven that can maintain 750 F at the level of the food. RC uses an Underfired IR Oven that produced massive heat at the elements and a very high heat at the cooking plane. It broils a sear on the steak. They also blueprint the process. Steaks all the same weight. Same Temp when put in the oven. There are no variables. You can get 750 in a kamado style grill but you'll need to modify it so you can put the meat in without plummeting the temp. Essentially you'll drop it in through the top vent.
RICHARD_RICHARDSENAnother "ripping hot cast iron skillet" post. Well folks try it. Go for it. It does not work. If a Ruth's Chris steak is what you ( why I don't know ) you have two options. Go there and get one or invest a load of money on an oven that can maintain 750 F at the level of the food. RC uses an Underfired IR Oven that produced massive heat at the elements and a very high heat at the cooking plane. It broils a sear on the steak. They also blueprint the process. Steaks all the same weight. Same Temp when put in the oven. There are no variables. You can get 750 in a kamado style grill but you'll need to modify it so you can put the meat in without plummeting the temp. Essentially you'll drop it in through the top vent.
If you have a salamander (ultra-intense broiler), put the steaks under that for a few minutes and you're done. If you don't have a salamander (and who does?), put your plates in the oven, and preheat your broiler for at least 30 minutes to make sure it's good and hot. Broil the steaks for about 4 minutes per side. Put a small pat of butter on the (extremely hot) plate, put the steak on top, garnish with a bit of chopped parsley, and serve.
No..she is not correct. Ruth's Cris does not use a salamander to cook their steaks. They use a sear and broil technique that involves an underfired infrared oven that at the heating element is 1500 to 1800 degrees. At the cooking plane (where the steak is ) the temp is 750 which many feel is the ideal temp to broil a steak.
I have thrown butter in before, but it does catch fire. The oil in the stir fry aslo sometimes catches fire. It was easier just to do the steaks sans butter - adding them to the hotel pan gives a goood butter flavor that I lose when I add it to the cast iron pan.
No problem...Get yourself a commercial Garland or Vulcan infra-red broiler...They are probably around $3500 plus delivery and installation...Figure around $5000. I believe the BTU output will be about 1300 degrees and you're there! When your steak is just about done, put clarified butter on...Enjoy!
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