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.

Search

Loading...

Ruth's Chris Steak Cooking Tips

- Start with high quality steaks, choice grade or better. Choose a center cut, like a filet, rib eye or strip steak.

- Choose a cut with great marbling, the white ribbons of fat running through the beef. The fat will turn to liquid during cooking, keeping the meat moist and flavorful.

- Think thick. Ruth's Chris' signature is the flavorful crust on the outside of their steaks. A steak less than 1.5" thick will cook through before the outside is crispy.

- Season your meat with sea salt and fresh black pepper, drizzle with extra virgin olive oil and let it marinate for 10 minutes at room temperature.

- Let your pan or grill pan get very, very hot before cooking. If using a grill pan, sear for one and a half minutes on each side, transfer to a cast iron pan and cook in a 400 F oven 12 minutes for medium rare meat. The internal temperature of the beef should be 130 F. Or just do the whole thing in a cast iron pan and save time on cleanup.

Inside Ruth's Chris Kitchen


The Birth of Ruth's Chris Steakhouse

Take a walk down Broad Street, New Orleans, and meet the woman who gave us our signature sizzle. Fifty years later, we’re still following Ruth Fertel’s recipes and making memories on 500-degree
sizzling plates.






Sliced Tomato Salads

Ruth's Chris Steakhouse has 2 simple sliced tomato salads on the menu that you can easily recreate at home. Here are the details on each one.


Beefsteak Tomato and Mozzarella Salad

A sliced Beefsteak tomato on field greens, basil and fresh buffalo
mozzarella cheese with a balsamic vinaigrette





Tomato and Onion Salad

A sliced Beefsteak tomato on field greens, topped
with sliced red onions, vinaigrette and Bleu Cheese crumbles

Key Lime Pie


KEY LIME PIE
Ruth's Chris Steakhouse Copycat Recipe

Crust:
1/2 cup graham cracker crumbs
1/2 cup granulated sugar
5 tablespoons melted butter

Pie Filling:
1 cup key lime juice
2 whole eggs
1 tablespoon lime zest
2 (14.5 oz.)cans condensed Milk

In a mixing bowl, mix the crumbs, sugar, and butter with your hands. Press the mixture firmly into pie pan, and bake until brown, roughly 20 minutes. Remove and allow to cool to room temperature.

Lower the oven to 325 degrees. Combine all of the remaining ingredients and whisk well. Place the filling into a cooled pie shell. Bake for 15 minutes and allow to cool overnight.

Sweet & Sour Salmon



SWEET and SOUR SALMON
Ruth’s Chris Steakhouse Restaurant Recipe

1 ounce sweet chili sauce
2 ounces whipped butter
2 ounces asparagus
3 ounces lemon water
1/2 tablespoon fresh chopped parsley
1/4 teaspoon ground black pepper
1/2 ounce Lyonnaise Onions
1/4 teaspoon sea salt
spice French fry seasoning
1 (8 oz.) salmon filet
1 tablespoon diced peppers, red and green
2 ounces julienne carrots
butter

Place salmon in a pie tin, season with salt and pepper. Ladle 1/2 ounces of clarified butter and 3 ounces of lemon water over seasoned salmon. Cook under broiler to desired temperature. When cooked, ladle 1 ounce of sweet chili sauce over the salmon.

While the fish is cooking, heat saute pan over medium high heat. Place 1/2 ounces of clarified butter in pan and saute sliced asparagus, julienne carrots and lyonnaise onions. Season with french fry seasoning. Cook until carrots are soft.

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.

.....................................

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.

...........................................................................

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.

.....................................................

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.

....................................................

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.

...................................................................

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.

.................................................................

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.

...............................................................

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.
 ..................................................................

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.

...........................................................

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.

.........................................................

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.

................................................................

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.

.................................................................

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.

...............................................................

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.

................................................................................

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.

............................................................................

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.

..........................................................................

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)

..............................................................................

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.

..............................................................................


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.

....................................................................

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.

.....................................................................

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).

.......................................................

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.

..........................................................

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.