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.
Banana Cream Pie
BANANA CREAM PIE
Ruth Chris Copycat Recipe
Makes 1 Pie
1 banana cream pie crust
1 banana, slice ¼ inch thick
1 Tbsp. sugar in the raw
1 sugar plate
TO PLATE: Remove banana cream pie from reach-in and place on counter. Slice a half of banana into ¼" slice and shingle on top of pie, completely cover the top of the pie and crust. Sprinkle the sugar over the banana slice. Light a blowtorch, turn on medium flame and hold the point of the flame about 3 inches
from the bananas. Move back and forth until the surface is evenly caramelized a light
brown color. Place in the center of a sugar plate.
White Chocolate Pastry Cream:
1 gallon milk, whole
3 vanilla beans, split
12 ounces white chocolate, 1/2 pieces
5 ounces butter, unsalted
1/2 tablespoon gelatin (powder or granulated)
2 cups egg yolk's, pasteurized
3 cups + sugar, granulated
3 cups cornstarch
Measure out milk and add to sauce pot, slice vanilla bean in half and add to milk. Scald the milk.
Measure and weigh out chocolate and butter and add to a mixing bowl and cover with plastic wrap. Place mixing bowl over a pot of boiling water, to melt. When butter and chocolate is just beginning to melt, mix with a whip to incorporate. Do not let the chocolate melt too much or the chocolate will break. Set aside.
Measure out gelatin and place into a mixing bowl. When the milk scalds, add three 8-oz vol. ladles to the mixing bowl and mix well to dissolve gelatin. Add to milk and mix well. Remove vanilla beans and scrap out the seeds with a paring knife and add to milk.
Measure and weigh out egg yolks, sugar and cornstarch. Add to a mixing bowl and mix with a spatula then using gloved hands thoroughly incorporate. Slowly add a small amount of the hot milk to the mix to temper the eggs. Mix well and then slowly add the egg mixture to the sauce pan with the milk and cook over low heat until the pastry cream is very stiff and the starch flavor is cooked out, approximately 25 minutes.
When pastry cream is thick, remove from heat and slowly add the melted white chocolate and butter and mix well to incorporate.
Banana Cream Pie Filling:
2 cups white chocolate pastry cream
1/4 cup Bols Crème de Banana
1 cup Cool Whip Whipped Cream
Combine whipped cream, liqueur and pastry cream. Whipped cream should be firm, not runny. Mix well.