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.

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Scallops in Lobster Sauce


Seared Sea Scallops with Lobster Sauce salt and peppered seared and served over sautéed julienne vegetables.

SEARED SEA SCALLOPS
Ruth's Chris Steak House Copycat Recipe

Serves 2-4
1 pound sea scallops
1 Tablespoon oil or butter
salt and pepper

Dry the scallops with paper towels. Salt and pepper both sides. Heat a large regular (not non-stick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. If your pan isn't big enough to do them all at once, keep the first batch under a piece of foil and do two batches. Cook the scallops about 1½ minutes each side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs.

LOBSTER CREAM SAUCE
Lobster Cream Sauce:
1/2 stick (1/4 cup) butter
1/4 cup flour
1 cup heavy cream
1/2 cup sherry
1 pound lobster meat, cooked

To Make Lobster Cream Sauce: Melt the butter in a saucepan. Add the flour and stir in the cream and sherry wine until thickened. Fold in the lobster. Keep warm.

Notes:  You may substitute a jar of lobster bisque for the cream sauce.  To make the vegetables just saute them in some olive oil and build the dish according to the picture above and garnish with a little fresh parsley.

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