Ruth's Chris Petite Filet
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Ingredients
4 8 ounce corn-fed filets 
6 Tbsp. butter, softened
salt
pepper
2 tsp chopped fresh parsley
Directions
1. Preheat oven broiler to high for at least 30 min.
Dry filets, rub 1/2 Tbsp butter per steak on top and bottom.
Salt and pepper.
Put 4 oven safe ceramic plates on bottom rack during preheating and cooking time.
Move another rack up to the top so meat will be 5-6 inches
from heat.
Check to make sure they don't flame up during cooking.
Cook in proiler pan, turn halfway through cooking time.
Minutes per side:
4-6 rare
5-7 med. rare
6-8 medium
7-9 medium well
any more than that = ruined
When done, remove hot plates, place 1 Tbsp. butter on each, let melt, place steak in center of plate.
Sprinkly w/parsley.
Dry filets, rub 1/2 Tbsp butter per steak on top and bottom.
Salt and pepper.
Put 4 oven safe ceramic plates on bottom rack during preheating and cooking time.
Move another rack up to the top so meat will be 5-6 inches
from heat.
Check to make sure they don't flame up during cooking.
Cook in proiler pan, turn halfway through cooking time.
Minutes per side:
4-6 rare
5-7 med. rare
6-8 medium
7-9 medium well
any more than that = ruined
When done, remove hot plates, place 1 Tbsp. butter on each, let melt, place steak in center of plate.
Sprinkly w/parsley.
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