Over The Fire Cooking by Derek Wolf

Peter Luger Steak Recipe (In Description)

Recipe: Servings: 4 People Prep: 1 hour Cook: 30 minutes Steak: Steak of Your Choosing, at least 1.5” thick Coarse Sea Salt, as needed Chopped Parsley, for garnish Butter: 3 tbsp Clarified Butter, melted 1 tbsp Garlic Paste 1.5 tsp Worcestershire Sauce Kosher Salt, to taste Instructions: Begin by generously seasoning your steak with coarse sea salt and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for up to 40 minutes. Next, in a bowl mix together all the ingredients for the butter and set aside until ready to use. Preheat your pizza oven to 850F for direct cooking. You can easily do this in a broiler or salamander grill as well. Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a wire baking sheet and place in the pizza oven to cook for 2 minutes making sure to rotate the steaks halfway through. Then, flip the steaks over and cook for another 2 minutes until they are sizzling and have developed a nice crust. Next, pull the steaks out and slice them up into finger size cuts. Place them on a cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over. Finally, place your steaks back into the pizza oven at high heat and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows: Rare = 45 seconds to 1.5 minutes Medium Rare = 1.5-2 minutes Medium = 2-2.5 minutes Medium Well = 2.5-3 minutes Well Done = 3+ minutes Once done, pull out and let rest for 5 minutes. Garnish with chopped parsley and enjoy!