For years I’ve been trying to find a steak I like better than Peter Luger’s, and to this day I’m still looking.

That’s probably not the best opening line to a post by someone trying to promote their butcher shop. But in all fairness, my butcher shop is a collection of my favorite steaks that I’ve found along the way.

A huge reason why their steak is so good is because of the method they use to cook it. You see, they don’t just cook it and serve it to you. They sear it in a very hot broiler, slice it while it’s still near raw inside, and then sear it again to finish.

What this does is allow each strip of steak to cook as its own individual mini steak. I’m not sure why, but the flavor it adds to the steak is astounding. And the crust it achieves is the best of the best.

The Peter Luger method only requires a few things... most importantly, a very thick steak. 2 inches minimum.

The following instructions are exact and should be followed to a T. I fell short in the video for two reasons: The first being my ribeye wasn’t dry-aged, and the second, I wasn’t able to use clarified butter.

Lastly, timing will be affected by oven/broiler heat and the type of steak itself. If the steak is aged, it will cook faster. If your broiler isn’t that hot, the crust will develop faster, etc. If you have any specific questions, I’m always happy to help.

General rule of thumb: It’s better to take it out sooner than later. If it’s not cooked enough, you can always put it back in.

Everything else you need is as follows:

(If you don’t have a ceramic plate, you can use a very heat-safe pan with a heat-safe handle. Just make sure the walls are relatively low, 1-2 inches.)