Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Cheesecake



CHEESECAKE
Ruth's Chris Steakhouse Copycat Recipe

1 tablespoon unsalted butter; melted
1 tablespoon graham cracker crumbs
2 pounds regular cream cheese
1 1/4 cup sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9 inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.

Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand. Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about
halfway up the side of springform pan.

Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.

Ruth's Chris Steakhouse Cocktail Recipes

French 75
1 oz Distiller’s Gin No. 11
1/4 oz Fresh Lemon Juice
1/4 oz Honey Syrup
Sparkling Wine

Shake first three ingredients with ice, strain into champagne flute, top with sparkling wine. Garnish with a lemon curl.

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Raspberry Basil Smash
1 1/2 oz North Shore Vodka
1 oz Simple Syrup
1/2 oz Fresh Lemon Juice
4 Raspberries
3-4 Basil Leaves
Club Soda

Muddle berries, basil, and simple syrup. Add vodka and lemon juice, and shake with ice. Strain into a Collins glass filled with fresh ice, and top with soda. Garnish with sprig of basil.

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Aquavit Old Fashioned

2 ounces Aquavit – Private Reserve
1/4 oz Simple Syrup
1/4 oz Spiced Syrup
Dash of Angostura Bitters

Serve over ice, stir well.  Garnish with cilantro leaves.

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Violet Fizz

1 1/2 oz Sol Chamomile Citrus Vodka
1 oz Fresh Lemon Juice
1/2 oz Creme de Violette
1/4 oz Simple Syrup
Club Soda

Shake first four ingredients well with ice; strain into a Collins glass filled with fresh ice, and top with soda. Garnish with a fresh violet, of available, or a lemon curl.

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Ruth's After Dinner Coffee

1/2 ounce Frangelico
1/2 ounce bailey's irish cream
1 1/2 ounces brandy
5 ounces coffee (depending on size of your mug)
2 tablespoons whipped cream

Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.

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Coconut Ginger Lemon Drop

1 oz Ketel One Citroen vodka
1 oz Ciroc coconut Vodka
1/2 oz Domaine de Canton ginger liqueur
1/2 oz house-made ginger infused syrup
Freshly squeezed lemon juice to taste
Thin slice of candied ginger

Shake the first five ingredients in a cocktail shaker filled with ice. Pour neat into a Martini glass, add slice of candied ginger.

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Sidecar

2 parts decent Cognac
1 part Cointreau
1 part Fresh Lemon Juice
1 part Tuaca

Combine in shaker with ice and shake. Strain into a cocktail glass, garnish with a twist of lemon.

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Tennessee Honeysuckle

2 bar spoons housemade blueberry mix 
1/4 oz simple syrup 
1 1/4 oz fresh lemon sour
1 1/2 oz Jack Daniel’s Tennessee Honey
1/2 oz Cointreau
large splash club soda
sprig fresh basil 
lemon wedge

Add 2 bar spoons of blueberry mix, simple syrup and lemon sour to a mixing glass.
Fill with ice. Add Honey Jack and Cointreau and shake vigorously. Roll into a pilsner glass and add club soda. Top with ice and garnish with a fresh basil & lemon wedge.
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Ruby Red Greyhound 

1.5 oz. Belvedere Grapefruit Infused Vodka
0.5 oz. Elderflower Liqueur
1.5 oz. Grapefruit Juice
0.5 oz. Simple Syrup
0.5 oz. Lime Juice
2 dashes of grapefruit bitters
Top with soda water

Serve in a pilsner glass over ice.
Grapefruit with a grapefruit wheel.

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Ruth's Sazarac 

1.5 oz. of Knob Creek Whiskey
1.0 oz. of Brown Sugar Liqueur,
4 dashes of Peychaud bitters
Mist glass with Pernod

Serve in a rocks glass over ice.
Garnish with a lemon peel.

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Strawberry Basil Gimlet 

2.0 oz. Hangar One Vodka
1.0 oz. Strawberry Puree
0.75 oz. Simple Syrup
0.50 oz. Lime Juice
6 Muddled basil leaves

Serve in chilled martini glass.
Garnish with basil leaf.

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Blueberry Mojito 

Muddle 15 blueberries, and 10 mint leaves
Add 0.50 oz. of Simple Syrup- Muddle
1.5 oz. Bacardi Silver Rum
1.0 oz. of Lime Juice
Top with Ginger Ale and Soda Water

Served in pilsner glass over ice.
Garnish with a 6 blueberry skewer.

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American Mule 

1.5 oz. of Tito's Vodka
1.0 oz. of Domaine's Ginger Liqueur
1.5 oz. of Ginger Ale
1.5 oz. of Club Soda
0.50 oz. of Lime Juice
0.25 oz. of Ginger Simple Syrup 

Serve in tall glass over ice.
Garnish with Candied Ginger.

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Bee's Knees 

1.5 oz. Anejo Tequila
0.5 oz. of Honey Infused Smirnoff Vodka
1.0 oz. of Honey Syrup
1.0 oz. of Lemon Sour

Serve in a martini glass.
Garnish with honeycomb.

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New Fashioned 

1.5 oz. Bulleit Rye Whiskey
1.0 oz. of Cherry Herring Liqueur
4 Dashes of Orange Bitters
2 Dashes of Black Walnut Bitters

Serve in a rocks glass over ice.
Garnish with orange rind.

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Cucumber Collins 

2.0 oz. of Hendricks Gin
0.50 oz. of Domaine's Ginger Liqueur
0.50 oz. of Lime Juice
0.25 oz. of Orange Juice
0.25 oz. of Simple Syrup
Top with ginger ale

Serve in tall glass over ice.
Garnish with a cucumber wheel.

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Blackberry Sidecar 

1.25 oz. Remy Martin VSOP Cognac
1.25 oz. of Cointreau
1.0 oz. of Lemon Juice
0.25 oz. of Simple Syrup
3 muddled blackberries
2 dashes of plum bitters

Serve in a rocks glass over ice.
Garnish with a blackberry skewer (2 blackberries)

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Broadstreet Hurricane 

1.5 oz. of Mount Gay Rum
1.0 oz. of POM Juice
0.50 oz. of Lime Juice
0.50 oz. of Lemon Sour
0.75 oz. of Monin Passionfruit syrup

Serve in a chilled martini glass with a sugar rim.
Garnish with orange slice and black cherry flag skewer.

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Coconut Ginger Lemon Drop Martini
1.0 oz. of Ketal One Citron Vodka
0.50 oz. of Coconut Ciroc Vodka
0.50 oz. of Domaine's Ginger Liqueur
1.0 oz. of Ginger Simple Syrup
0.75 oz. of Lemon Juice

Shake and serve in a chilled sugar rimmed martini glass.
Garnish with Candied Ginger.

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Dirty Goose Martini 

2.75 oz. of Grey Goose Vodka
1.0 oz. of Dry Vermouth
0.50 oz. of Olive Juice

Serve in chilled martini glass.
Garnish with two bleu cheese stuffed olives.

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Raspberry Rosemary Cosmo 

1.5 oz. of Raspberri Absolut Vodka
0.25 oz. of Cointreau
0.50 oz. of Cranberry Juice
0.50 oz. of Lime Juice
0.50 oz. of Simple Syrup

Shake and serve in a chilled martini glass.
Garnish with a raspberry rosemary sprig skewer (2 raspberries).

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Manhattan Eastside 

1.5 oz. of Woodford Reserve Bourbon Whiskey
0.75 oz. of Domaine Ginger Liqueur
0.75 oz. of Lemon Sour
0.25 oz. Black Cherry Juice

Serve in rocks glass over ice.
Garnish with two black cherries.

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Port of Manhattan 

2.0 oz. Maker's Mark Bourbon
1.0 oz. BIN27 Ruby Port Franseca Reserve
0.50 oz. of Simple Syrup
2 dashes of Angostura Bitters

Serve in a rocks glass over ice.
Garnish with a blackberry skewer (2 blackberries).



New Menu Items


Ruth's Chris Steak House New Items:


  • The Gold Standard: Sparkling wine, Woodford Reserve Kentucky straight bourbon, Cointreau and cardamom syrup, $12-$14, depending on location
  • Cucumber Basil Gin Gimlet: Hendrick’s gin, St. Germain Elderflower liqueur, lime juice, muddled cucumber and basil leaves, $12-$14, depending on location 
  • Cucumber Basil Vodka Gimlet: Hanger 1 Vodka, Ketel One Citroen vodka, lime juice, muddled cucumber and basil leaves, $12-$14, depending on location 
  • Agave and Thyme (pictured): Avion aƱejo tequila, Grand Marnier, Maraschino liqueur, lemon juice and thyme, $12-$14, depending on location 
  • Royal Street Gin & Tonic: Bombay Gin, Domaine de Canton ginger liqueur rosemary and splash of tonic, $12-$14, depending on location 


Availability: Permanent

Harvest Salad


The harvest salad at Ruth's Chris Steakhouse has mixed greens roasted corn, dried cranberries, crispy bacon topped with goat cheese and Cajun pecans.   The spicy nuts as well as the white balsamic vinaigrette make this a truly unique salad. There are several brands of this dressing on the market or you can make your own with the recipe provided below.

CAJUN PECANS
1 pound pecan halves
1/4 cup melted butter
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper

Combine all ingredients in slow cooker. Cover and cook on HIGH for 15 minutes. Turn to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.

WHITE BALSAMIC VINAIGRETTE
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice (about one generous squeeze from a fresh lemon)
salt and freshly ground black pepper, to taste

Combine the vinegar and lemon juice in a glass bowl. Slowly whisk in the oil until fully combined.
Whisk in the honey. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.

Lobster Voodoo



LOBSTER VOODOO
Ruth's Chris Recipe

2 lbs. of shrimp (any size) or lobster pieces (Popcorn or Rock shrimp work well.)

Breading
2 cups corn starch
2 tablespoons blackening spice
1 teaspoon salt

Sauce
1 cup mayonnaise
1/4 cup Sweet Thai Chili Sauce
1/4 teaspoon Tabasco
1/2 teaspoon cayenne pepper
1 tablespoon Sriracha Sauce

To make the sauce:  Mix well with wire whip. Sauce should be made a day ahead to let flavors combine.

To cook the seafood:  Combine the ingredients for the batter into a small mixing bowl.  Coat the seafood with the batter and deep fry in small batches until done.

To serve:  Toss the cooked seafood in a large bowl with the sauce to coat evenly.  Serve on a bed of lettuce.


Steak with Bernaise Sauce



FILET MIGNON with Bernaise Sauce
Ruth's Chris Steakhouse Copycat Recipe

Serves 4

1/2 cup unsalted butter
2 tablespoons tarragon vinegar
2 teaspoons fresh lemon juice
2 teaspoons finely chopped shallots
1 teaspoon dried tarragon
fresh ground black pepper, to taste
2 large egg yolks
1/4 cup water
salt, to taste
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chervil (if available)
4 filet mignon steaks (about 1 1/2 inches thick, weighing 7 to 8 ounces)

Melt the butter in a small saucepan and keep warm. In another small nonreactive saucepan, combine the vinegar, lemon juice, shallots, dried tarragon and a pinch of black pepper. Bring to a boil over medium high heat. Reduce heat and simmer until the liquid is almost evaporated. (Do not let it evaporate completely , you should still see some bubbles of liquid around the shallots.) Cool slightly.

To make the sauce:  In the top part of a nonreactive double boiler, whisk together the egg yolks and water. Place over the bottom part of the double boiler containing gently simmering water. Make sure the bottom of the top does not touch the water. Whisk in the vinegar reduction. Continue whisking constantly until the egg mixture thickens and the temperature reaches 140 degrees.

Remove the top of the double boiler and continue whisking to cool just slightly. Whisk in the warm melted butter in a thin, steady stream. Stir in the fresh tarragon and chervil, if available. Hold warm at about 100 to 110 degrees while preparing the steaks.

To cook the steaks:  Preheat the boiler for about 10 minutes. Season the steaks evenly on both sides with salt and pepper. Broil the steaks about 3 inches from the heat source. For medium done steaks, broil about 8 minutes on the first side and 6 minutes on the second. Insert the tip of a sharp knife into a steak to test for desired doneness, but they should register at least 140 degrees (medium rare) in the center, for safety's sake.

To serve, place a steak on each of 4 warm dinner plates. Spoon about 1/4 cup of the Bernaise Sauce over each.

Grand Isle Shrimp Pasta



GRAND ISLE SHRIMP PASTA
Ruth's Chis Steakhouse Copycat Recipe

Serves 4

1 lbs peeled shrimp
3/4 cup (1 1/2 sticks) butter
2 tablespoon Worcestershire sauce
1/2 cup chicken broth
1/2 cup beer
2 tablespoons seasoning
5 mushrooms, sliced and lightly dusted with flour
3 green onions, minced
1 package angel hair pasta

In a large skillet, add butter, Worcestershire, chicken stock, beer and seasoning. Bring to a light boil 1 minute. Add shrimp cook and stir 2 minutes. Add mushrooms and green onions. Cook 2-3 minutes. Divide angel hair, sprinkle with grated parmesan, and spoon shrimp/mushroom sauce over pasta. Serve with crusty French bread and mix greens

Seasoning Ingredients
1/2 tablespoon crushed red pepper
1 tablespoon dried thyme
3/4 tablespoon dried rosemary
1/2 tablespoon dried oregano
2 1/2 tablespoons granulated garlic

Creole French Salad Dressing



CREOLE FRENCH SALAD DRESSING
Ruth's Chris Steakhouse Copycat Recipe

Makes 1 quart

1 cup red wine vinegar
1 1/4 teaspoons salt
1 3/4 teaspoons black pepper
2 1/4 teaspoons sugar
2 1/2 tablespoons paprika
2 1/2 tablespoons yellow mustard
1 ounce Worchestershire sauce
3 tablespoons Creole mustard
1/3 cup + 1 tablespoon Romano cheese
2 cups salad oil

Measure all ingredients except oil into a large container. Blend thoroughly with a wire whisk. Whisk in oil. Transfer to a storage container. Cover, date and refrigerate no more than 1 week

Lettuce Wedge Salad



LETTUCE WEDGE SALAD
Ruth Chris Steakhouse Copycat Recipe

Serves 4

Bleu Cheese Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt

Salad:
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)

Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing. Sprinkle 1/4 cup of diced tomato over the top and serve.

Notes:  At the steak house they also top the salad with crumbled bacon.

Garlic Mashed Potatoes




GARLIC MASHED POTATOES
Ruth Chris Steak House Copycat Recipe

Serves 6-8

7 cups peeled and cubed baking potatoes
6 cloves garlic, peeled
1/2 cup low-fat milk
1/4 cup Parmesan cheese, grated
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper

Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.

Cheese Stuffed Chicken


STUFFED CHICKEN BREAST
Ruth Chris Steak House Copycat Recipe

Chicken:
1 tablespoon canola oil
1 chicken breast
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon lemon butter
sprinkle fresh parsley, chopped

Place the oil into pie pan, spreading the oil evenly in the pan. Season the stuffed chicken with salt and pepper and place into the hot oiled pie tin skin side up.  Place in the oven. Cook for 30 minutes 450 degrees, internal temperature must reach 165 degrees.

Chicken Stuffing: 
1 pound (16 oz.) cream cheese
2 tablespoons ranch dressing
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 egg yolk
2 oz. (1/4 cup) shredded cheddar cheese

Mix all ingredients

Chopped Salad


CHOPPED SALAD
Ruth Chris Steak House Copycat Recipe

Serves 4

Salad:
8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
1 cup packed julienne strips fresh spinach
1 cup packed julienne strips radicchio
1/3 cup very thin slices red onion (or chopped red onions)
1/2 cup chopped green olives
6 ounces fresh mushrooms, sliced, washed and drained (about 2 cups)
4 eggs, hard-boiled and chopped
1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 oz.)
1/2 cup crouton
cherry tomatoes, halved
crispy fried onions, for garnish

Lemon Basil Dressing:
2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
1/4 cup chopped fresh basil
4 -5 tablespoons fresh lemon juice (1 lemon)
seasoned salt and garlic pepper seasoning

Salad:  In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.

Lemon Basil Dressing: Combine all ingredients,add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.


Lobster Bisque


LOBSTER BISQUE
Ruth Chris Steak House Copycat Recipe

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters. Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.

Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.


Crab and Corn Chowder



Crab & Corn Chowder - crab meat, sweet yellow corn, potatoes, onions, and just the right amount of herbs and spices.

CRAB and CORN CHOWDER
Ruth Chris Steak House Copycat Recipe

Serves 6

1 medium onion, chopped
5 tablespoons butter
1/3 cup all purpose flour
3 1/2 cups milk
4 bacon strips, cooked and crumbled
2 can (6 ounces each) crab meat, drained
2 medium potatoes, diced
1 small green pepper, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Apple Walnut Blue Cheese Salad


APPLE WALNUT BLUE CHEESE SALAD

Apple, Walnut & Bleu Cheese Salad with crisp mixed greens, maple candied walnuts and red onion, tossed with aged balsamic vinagrette