Ruth's Chris Steak

A cooked lobster tail, steaks cut open to show the inside and creamed spinach on a plate

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Here's my open fire take on Ruth's Chris world-famous steak recipe, paired with melted butter and classic creamed spinach.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

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:

Cream Spinach

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!

Video

Notes

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!

Nutrition