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.





Ruth Chris Steak House Copycat Recipe

Serves 10

1 lb lump crabmeat
1 cup tartar sauce
1/2 cup capers, drained
2 tablespoons parsley, chopped
1 teaspoon creole seasoning
herb salad dressing
1 gallon spring greens

Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary. Toss the greens with Herb Dressing. Place spring greens in a Martini glass. Place a mound of the crabmeat on top of the tossed salad. Garnish with grape tomatoes and a twist of lemon on the rim of the glass.