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
1 (8 ounce) filet of beef, wrapped in bacon
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, divided
1 (2 ounce) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces bearnaise sauce
1 teaspoon parsley, chopped
Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes. In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side. Cook crab cake until hot all the way through. Keep warm.
In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm. Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
Garnish with chopped parsley.