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.
Sweet & Sour Salmon
SWEET and SOUR SALMON
Ruth’s Chris Steakhouse Restaurant Recipe
1 ounce sweet chili sauce
2 ounces whipped butter
2 ounces asparagus
3 ounces lemon water
1/2 tablespoon fresh chopped parsley
1/4 teaspoon ground black pepper
1/2 ounce Lyonnaise Onions
1/4 teaspoon sea salt
spice French fry seasoning
1 (8 oz.) salmon filet
1 tablespoon diced peppers, red and green
2 ounces julienne carrots
Place salmon in a pie tin, season with salt and pepper. Ladle 1/2 ounces of clarified butter and 3 ounces of lemon water over seasoned salmon. Cook under broiler to desired temperature. When cooked, ladle 1 ounce of sweet chili sauce over the salmon.
While the fish is cooking, heat saute pan over medium high heat. Place 1/2 ounces of clarified butter in pan and saute sliced asparagus, julienne carrots and lyonnaise onions. Season with french fry seasoning. Cook until carrots are soft.