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.




Lobster Voodoo

Ruth's Chris Recipe

2 lbs. of shrimp (any size) or lobster pieces (Popcorn or Rock shrimp work well.)

2 cups corn starch
2 tablespoons blackening spice
1 teaspoon salt

1 cup mayonnaise
1/4 cup Sweet Thai Chili Sauce
1/4 teaspoon Tabasco
1/2 teaspoon cayenne pepper
1 tablespoon Sriracha Sauce

To make the sauce:  Mix well with wire whip. Sauce should be made a day ahead to let flavors combine.

To cook the seafood:  Combine the ingredients for the batter into a small mixing bowl.  Coat the seafood with the batter and deep fry in small batches until done.

To serve:  Toss the cooked seafood in a large bowl with the sauce to coat evenly.  Serve on a bed of lettuce.


  1. Recipe for lobster mac and cheese from Ruth's Chris?

  2. Recipe for lobster mac and cheese from Ruth's Chris?