Ruth Chris Steak Recipe Copycat
RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD -- COPYCAT RECIPE
This is just one of my all-time favorite salads that is famous on the menu at all Ruth's Chris Steakhouses. The recipe is a copycat and if you ask me, it is the real deal. It is so delicious with the chopped lettuces, hearts of palm, bacon, eggs, blue cheese and the creamy lemon basil dressing! I could eat a gallon at a time! Enjoy!
Provided by Roz Corieri Paige | La Bella Vita Cucina
Categories Salads
Time 25m
Number Of Ingredients 19
Steps:
- In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well.
- Add crumbled blue cheese and about 1/2 of Lemon Basil Dressing; toss until well mixed.
- Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
- Combine all ingredients, add seasoned salt and garlic powder to taste.
- Mix well; refrigerate until serving.
- Refrigerate any leftover dressing.
RUTH CHRIS STEAK
Steps:
- Take a steak (make sure its a prime grade steak) thats been sitting at room temperature for at least 30 minutes, lightly oil and then heavily season with salt and pepper. Drop it into the skillet and do not touch it for at least 3 minutes. Flip the steak and do the same. Depending how thick the steak is, you might have to finish it in a 500 degree oven. Then let the steak rest for at least 5 minutes. For Ruth's Chris style (even thought I don't particularly like it) heat up an ovenproof plate in the oven while the steak is cooking. After the steak is done and it has rested for a few minutes, take the plate out of the oven, drop some butter on it, and then place the steak on top.
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- Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.
- Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.
- Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It’s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.
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