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
6 egg yolks
1/2 cup of sugar
1 quart of heavy cream, 36%
1 tablespoon of vanilla extract
sugar in the raw (Turbinado)
hotel or deep roasting pan to hold a water bath and the brulees
6 souffle cups (ramekins)
Preheat oven to 325 degrees. Heat up the heavy cream in a 2 quart saucepan until it reaches 190 degrees, which will scald the cream. After the cream reaches temperature, set aside and let cool for 15 minutes. In the meanwhile, in a bowl, take the sugar and egg yolks, and use the electric mixer and beat until the egg color reaches a very light yellow color. You know the mixture is ready, when you take a spoon, dipping into the egg-sugar mixture, and mixture does a ribbon drop, where the mixture falls in an even, thick ribbon like look.
When the cream is given the 15 minutes to cool, Then you will take a whisk, and temper the cream into the egg-sugar mixture. This is done, so that the cream doesn't scramble the mixture. Pour the cream into the egg-sugar mix, one ladle at a time, and as you are pouring, whisk the mixture to properly temper the mix.
When this is completed, whisk in the vanilla, then get ready for the next step. Set up the ramekins in the hotel pan. Evenly pour or ladle the custard mixture into the ramekins. Pour hot water in the pan, filling it up 2/3rds of ramekin's height. carefully place the pan in the oven, and bake for 40 minutes or until set. The custards will be set, when the mixture inside the ramekins are solid. Take out of oven, and let cool in the fridge.
When serving, put a nice amount of sugar in the raw on top of the creme brulees, and you can either broil them for a minute, or if you are handy with a torch, then you can melt the sugar. Be careful with hot sugar, as I have gotten burnt by hot sugar, and it doesn't feel good at all! It only takes a few minutes for the sugar to cool. Serve immediately afterwards.