This Peter Luger–style steak is inspired by the iconic New York steakhouse. The method is simple: dry-brine the steak, finish it with a garlicky butter, and cook over very high heat for a caramelized crust and juicy interior.
I wanted to replicate that classic steakhouse experience at home without a plane ticket to New York. With a few straightforward steps you can get a similar result: bold crust, rich garlic butter, and tender slices perfect for sharing.
Brine the Steak
A great steak starts with salt. Generously season the steak with coarse sea salt for a dry brine. Choose any steak cut you prefer, but aim for at least 1.5 inches thick so it stands up to the high heat and quick sear.
Place the salted steak on a rack in the fridge and let it dry brine ideally overnight. If you’re short on time, 40 minutes will still improve flavor and texture.
Garlic Butter for Your Peter Luger Style Steak
The garlic butter is quick to make and adds the signature steakhouse richness. Combine melted clarified butter, garlic paste, Worcestershire sauce, and a pinch of kosher salt. Mix until smooth and set aside until the steak is ready.
This butter will baste the steak and amplify the savory, buttery finish every bite needs.
Let’s Cook a Peter Luger Style Steak
High, direct heat is essential to create the crust reminiscent of a steakhouse. If you have a pizza oven, preheat it for direct cooking at about 850°F. Alternatively, a broiler or salamander grill will also work.
Remove the brined steaks from the fridge and let them sit at room temperature for about 15 minutes to promote even cooking.
Place the steaks on a wire baking sheet and slide them into the oven. Cook for 2 minutes total, rotating once after 1 minute for even exposure. Flip and cook the other side for 2 minutes until a deep, caramelized crust forms.
Slice and Continue Cooking
Once the exterior has a great crust, remove the steaks and slice them into finger-sized pieces. Arrange the slices snugly in a cast-iron skillet, a high-heat ceramic dish, or a fajita pan so nothing is exposed and the pieces cook through evenly.
Drizzle the prepared garlic butter generously over the steak slices so every bite gets flavor. Return the skillet to the oven and finish cooking at the same high heat. Because the oven is extremely hot, the slices will reach your desired doneness quickly—monitor them closely.
Time Table for Your Perfect Peter Luger Style Steak
Final cooking time depends on how you like your steak. Use these approximate times once the sliced steak is in the hot skillet and back in the oven:
- 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
These times are guidelines—your oven and steak thickness will affect exact timing. When finished, remove the skillet and let the steak rest for about 5 minutes to allow juices to redistribute.
Garnish with chopped parsley and serve immediately for the best texture and flavor.
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Peter Luger Style Steak
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Ingredients
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
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Generously season the steak with coarse sea salt and refrigerate to dry brine overnight. If short on time, a 40-minute brine will still help.
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Combine clarified butter, garlic paste, Worcestershire sauce, and kosher salt in a bowl. Set aside.
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Preheat your pizza oven to 850°F for direct cooking. A broiler or salamander grill will also work.
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Bring steaks to room temperature for about 15 minutes. Place on a wire baking sheet and cook in the oven for 2 minutes, rotating once after 1 minute. Flip and cook another 2 minutes to develop a deep crust.
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Remove steaks and slice into finger-sized pieces. Place slices tightly in a cast-iron skillet or other high-heat pan so no interior is exposed. Drizzle the garlic butter over the steak.
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Return the skillet to the oven and finish cooking to your desired doneness using the timing guide below.
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Let the steak rest for 5 minutes after cooking. Garnish with chopped parsley and serve.
Temperature Times
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Rare: 45 seconds to 1.5 minutes
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Medium Rare: 1.5–2 minutes
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Medium: 2–2.5 minutes
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Medium Well: 2.5–3 minutes
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Well Done: 3+ minutes