Ruth’s Chris Steak House steak recipe is world-famous for good reasons, their perfect steaks are always tender, juicy and packed full of flavor. If you’ve had the distinct pleasure of eating one of these steaks, you know what I’m talking about. But I can’t always make it to a Ruth Chris Steak House (even if the restaurant chain has locations all over the country) when the craving strikes. So, as any fire cook would do, I made the Ruth’s Chris Steak recipe right at home.
I love drawing open fire inspiration from famous steakhouses, like in this Peter Luger steak recipe. And oh MAN is this copycat Ruth Chris steak butter recipe so freakin’ delicious! The prep is so simple and the flavor is off the charts. Hands down, one of the best ways to cook a steak. I’m stoked for you to try this perfect steak and experience absolutely mouthwatering goodness.
Table of Contents
- Why You’ll Love Ruth’s Chris Steak
- Ruth’s Chris Steak Ingredients
- Why Salt a Steak?
- How to Make Your Ruth’s Chris Steak Recipe
- Prepping Your Ruth’s Chris Steaks (and Spinach)
- Grilling Your Ruth’s Chris Steaks
- While the Steak is Resting…
- Serving Your Ruth’s Chris Steak
- What to Serve with Your Ruth’s Chris Steak Recipe
- Leftovers and Reheating
- For More Steakhouse Favorites
- FAQs
- Flavor X Fire & FOOD X Fire
- Ruth’s Chris Steak Recipe
Why You’ll Love Ruth’s Chris Steak
A Ruth’s Chris Steak recipe get its legendary status from expert seasoning and a patented broiling method, which founder Ruth Fertel developed herself. The way Ruth did it was with a 1,800-degree Fahrenheit broiler (yes, you read that right) to create sizzling steaks served on 500-degree ceramic plates. Talk about memorable meals! For lots of steak lovers, eating a Ruth’s Chris steak is one of their largest inspirations.
As you can tell, heat is the name of the game here. We mimicked the broiler for home cooks by adding our Ruth’s Chris steak to the ripping hot grill and covering it with a small lid to trap the heat.
We also seasoned the steaks with just kosher salt and black pepper, flip them only once, then add them to a 500-degree heatproof plate with melted butter and chopped parsley.
I also channeled my love for steak-house chains and made the classic creamed spinach to accompany the steak. Just make sure the spinach is thawed and drained. With this dish, you’ll get one of the best dining experiences you’ve had in a while.
Want more delicious steaks? Check out my favorites in the Best Grilled Steak Recipes roundup!
Ruth’s Chris Steak Ingredients
- Protein: Grab large steaks of your choosing — filet, New York strip and ribeye are what’s on the menu at Ruth’s Chris Steak House — and season with salt and pepper. You’ll want a stick of butter for this one too. I also added a lobster tail to this recipe because it’s a popular add on at Ruth’s Chris. I mean, who doesn’t love a surf and turf moment!
- Creamed Spinach: We’ll make this traditional steakhouse side with frozen spinach, unsalted butter, all-purpose flour, cream cheese, heavy cream, whole milk, fresh garlic, ground nutmeg and grated Parmesan cheese.
Why Salt a Steak?
Ruth Chris Steak House knows that salt is one of your most crucial ingredients for perfect steaks. Here’s why: the salt pulls moisture to itself and soaks in the meat juices on the surface of your steak.
We don’t lose those juices, because the salt has absorbed them, but it also creates a drier surface on your piece of meat. This is a good thing because it allows us to achieve a good crust on the outside of the steak, all while the salt remains on the steak, holding the juices and flavor.
If it’s your first time and you’re looking for more info on the best salts for your steak, when to salt your steak and a nerdy dive into the Maillard reaction, check out this post!
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How to Make Your Ruth’s Chris Steak Recipe
Ready for some freakin’ delicious steaks? Let the good times roll!
Prepping Your Ruth’s Chris Steaks (and Spinach)
While we’re prepping the steaks, let’s get a jump on thawing the creamed spinach. Let your 1 pound frozen spinach thaw completely, then squeeze out as much water as possible. Set the spinach to the side.
Okay, back to the beef! Start by taking your 1-2 ribeye, filet or New York strip steaks out of the fridge and let them come to room temperature. This step takes about 30-40 minutes. Once they’re at room temperature, slather your steaks in melted butter and season them generously with salt and pepper.
Grilling Your Ruth’s Chris Steaks
Preheat your grill to get insanely hot, like 500 degrees F or more hot. Place your steaks on the grill, then turn a large cast iron skillet upside down and place it over the steaks to mimic the broiler. Sear your steaks for about 3-4 minutes per side, or until they reach an internal temperature of 120 degrees F. Once the steaks are done, pull them off the grill and let them rest for 8 minutes.
While the Steak is Resting…
We’re going to do two things: get those serving plates nice and hot and make the creamed spinach.
First up, add heatproof plates or cast iron skillets to your grill (or oven) at 500 degrees F until they’re ripping hot.
For the creamed spinach, melt 2 tablespoons unsalted butter over medium heat. Add 1 minced garlic clove and cook for about two minutes. Then, 2 tablespoons all purpose flour and cook, stirring constantly, for one minute. Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer until it’s slightly thickened, about two to three minutes.
Next, stir in 1/2 cup shredded Parmesan, 4 ounces cream cheese, 1/4 teaspoon ground nutmeg, and salt and pepper to taste. Continue stirring until the cheese is fully melted and the sauce is smooth. Once you’ve got that sauce ready, add the drained spinach and mix until fully coated. Let everything simmer for three to five minutes, stirring occasionally, until heated through and thickened.
Serving Your Ruth’s Chris Steak
When your plates are hot and the steaks have rested, add your finished steaks to the plates or skillet. Garnish the top of the meat with extra butter (about a tablespoon of butter or two per steak) and a little dusting of chopped parsley.
Transfer the creamed spinach to a warm serving dish and top with extra Parmesan. Serve while the steaks are sizzling and enjoy!
What to Serve with Your Ruth’s Chris Steak Recipe
All we’re missing from this steakhouse meal is a baked potato or creamy mashed potatoes. Get some classic cocktails too and you’ll be thrilled with your dinner. If you want to get really fancy, you could swap the butter at the end with a compound butter, or even my smoked steak butter.
Leftovers and Reheating
It’s easy to store and reheat this Ruth Chris steak recipe for another freakin’ delicious meal. Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3 days. To reheat steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.
For More Steakhouse Favorites
FAQs
If you can’t make it to a grill, you can use your oven broiler instead. For that method, place the steaks in the cast iron under your broiler and follow the searing and temperature instructions.
You’ll be amazed at the quality of steak you can source from local grocery stores for your Ruth’s Chris steak recipe. Another great option is to go online and buy some of the best pasture-raised beef you’ll ever taste. White Oak Pastures, US Wellness Meats, and Primal Pastures are some popular sites. If you know of another high-quality meat supplier I should know about, drop a comment below.
A meat thermometer is one of my go-to grilling tools! It’s the best way to get accurate readings and to ensure you don’t overcook these prime cuts for your Ruth’s Chris steak recipe. No one wants to ruin their finest custom-aged Midwestern beef by undercooking or overcooking it, right? ThermoWorks makes some great tools, and the Thermopop is an affordable and useful option.
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Ruth’s Chris Steak
Ingredients
Steak:
- 1-2 Large Steaks of your choosing Filet, Strip or Ribeye
- 2.5 tbsp 50/50 Salt and Pepper
- 4 tbsp unsalted butter garnish
- Chopped Parsley garnish
- Melted Butter as needed
Side:
Instructions
Steak:
- Begin by letting your steaks come to room temperature for 30-40 minutes. Then generously slather in melted butter and season your steaks with salt and pepper.
- Preheat your grill to get insanely hot (over 500F+).
- Add the steaks to the grill and then place a large cast iron skillet over the top upside down to mimic the broiler. Sear off for about 3-4 minutes per side or until 120F internal. Once done, pull off and let the steaks rest for 8 minutes.
- While resting, add high heat plates or cast iron skillets to an oven or grill at 500F until they are ripping hot.
- Add your finished steaks to the plates topping with 2 tbsp of butter per steak and a little dusting of chopped parsley. Serve while sizzling and enjoy!
