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.




Berries with Sweet Cream

Ruth Chris Steak House Copycat Recipe

Serves  6

3 cups whipping (35%) cream
1 1⁄2 cups sugar
15 medium eggs
1⁄2 tablespoon pure vanilla extract
3 cups mixed berries

In a large pot, mix cream and 3⁄4 cup sugar. Heat to a gentle boil. In a large bowl, separate eggs and discard whites (or save in the freezer for the next time you make meringue). Beat egg yolks with remaining sugar and vanilla until well blended and sugar is dissolved.

Whisk hot cream mixture into egg yolk mixture, then transfer to a double boiler, cooking for 8-12 minutes, stirring constantly until temperature reaches 165-175 degrees. Pour custard through a fine sieve (to remove any lumps) into a bowl. Place the bowl in an ice-water bath until cool. Once cool, divide evenly among 6 serving glasses, then place 4 halved strawberries around the rim. Top with blueberries, blackberries and raspberries.

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