St. Elmo Steak House is the place to have dinner if you find yourself hungry in Indianapolis. The restaurant has been open since Prohibition, and has held its reputation for good food and good drink since then.
Its staple dish, a 20-ounce, bone-in rib-eye steak, is cooked to a perfect medium rare (115-120 degrees if you are a grill master), before being plated up.
The house seasoning is mostly a combination of salts, including garlic, celery, and kosher salts, just to name a few. Presentation is key at St. Elmo Steak House, and Jeremy Holmes turns his steak from 10 o’clock to 2 o’clock on each side to craft beautiful grill marks that only a seasoned veteran can pull off.
But do not be intimidated; you don’t need a fancy kitchen, or even a grill for that matter, to prepare the perfect steak. The rib-eye steak comes from the rib of the cow; more specifically, the center muscle in the rib. Holmes likes to serve up an order of laughs with every plate as well. He moved to Indianapolis, Ind., from Mississippi because as he explains it, he “ran out of gas.”
20-ounce, bone-in rib-eye steak
1 teaspoon Spanish paprika
1 teaspoon onion salt
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon garlic salt
1 teaspoon black pepper
1. Create the seasoning by mixing equal parts of onion salt, celery salt, kosher salt, garlic salt, black pepper, and Spanish paprika.
2. Coat both sides of the steak in the seasoning. Pat in, or apply pressure to ensure the seasoning stays on the meat.
3. Place steak on the grill (or skillet) at a diagonal, over medium heat.
4. To prepare to medium-rare *, turn the steak from the 10 o’clock position to the 2 o’clock position after four minutes.