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's Chris Creamed Spinach
1/2 cup butter
1/4 cup all purpose flour
2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
2 cups half and half or whole milk
1 lb. fresh spinach, well cleaned and stemmed
salt and fresh pepper, to taste
2 T. butter, softened
In small saucepan, melt the 1/2 cup butter over medium heat until foamy. Add flour and cook, stirring, until light brown in color. Add onion, clove, bay leaf and salt, and then whisk in half-and-half or milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes. Pass sauce through a fine strainer and reserve. The sauce will be very thick. Cook spinach by immersing in boiling water for 1 minute. Remove and plunge in ice water to cool. Squeeze spinach until very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the 2 tablespoons softened butter.