Ruths Chris Steak Butter Recipes

RUTH'S CHRIS FILET RECIPE - (3.8/5)

Ruth's Chris Filet Recipe - (3.8/5) image

Provided by á-4922

Number Of Ingredients 5

Ingredients

4 (8-ounce) filets
6 tablespoons butter
Salt, to taste
Pepper, to taste
2 teaspoons fresh parsley, chopped

Steps:

Prep broiler. Prep filets by drying them with a paper towel & rubbing 1/2 tablespoon butter per steak over the top & bottom. Salt & pepper the filet as desired. Before preheating the oven, put 4 oven safe ceramic serving plates on the bottom rack in the oven. Move another rack up to the top so when you put the filets in they will be about 5 to 6 inches from the heat. Make sure your broiler is on high, and the heat is good and hot. Oven/broiler should be preheated for at least 30 minutes. Check the filets periodically to ensure they have not flamed up. Cook meat in a broiler pan, turning halfway through cooking, based on desired cooking: Rare: 4-6 minutes/side Medium rare: 5-7 minutes/side Medium: 6-8 minutes/side If you like your meat cooked longer than that....log off this page now. You don't deserve to be reading this recipe. When meat is done, remove ceramic plates from the oven. On each, place 1 tablespoon of butter, which will sizzle. When butter melts, place steak in center of plate. Sprinkle pinch of parsley on top of meat, and another pinch around it onto the butter. Serve dishes sizzling hot.

RUTH'S CHRIS STEAK BUTTER RECIPE

Ruth's Chris Steak Butter Recipe image

A rich and perfectly cooked buttered steak recipe from the famed Rush's Chris restaurant. Simple and easy to make at home, guaranteed to impress friends and family.

Provided by Michael Cook

Categories Main Course

Time 40m

Number Of Ingredients 5

Ingredients

11 ounces filet mignon
2 tbsp soft butter
2 tbsp salt
1 tbsp pepper
TT fresh parsley (chopped)

Steps:

Start by setting the broiler to pre-heat. While it's heating we can prepare the fillet by coating it all over with butter, as well as covering it very generously with salt and pepper.
Place the fillet (or fillets if you have decided to cook multiple) into the broiler. Ensure they are at least 5-6 inches apart from each other so they do not burn.
Once they have been cooked to perfection, remove them from the broiler and place them on a ceramic plate.
Pour any leftover soft butter over the top and enjoy the show as it sizzles away on your now perfectly cooked steak.
Add a small amount of fresh parsley as a garnish and your steak is ready!

Nutrition Facts : Calories 410 kcal, Fat 31 g, Protein 30 g, Sodium 288.1 mg, Carbohydrate 3 g, ServingSize 1 serving

RUTH CHRIS STEAK

RUTH CHRIS STEAK image

Categories Beef

Yield 2 people

Number Of Ingredients 1

Ingredients

2 nice filets

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.

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

Ruth's Chris Steak House Barbecue Shrimp Orleans image

Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Say it with me.... "Om......................" I have yet to try this, but will vouch for ANYthing from this restaurant.

Provided by Sandi From CA

Categories Very Low Carbs

Time 12m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb butter
2 teaspoons black pepper (scant)
1/4 teaspoon cayenne pepper (scant)
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic, finely chopped (1/4 cup)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
1 tablespoon olive oil
1 teaspoon olive oil
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1/4 cup chopped green onion
1/2 cup dry white wine
sourdough bread, for serving

Steps:

For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
Serve immediately in a bowl preheated to 160 degrees F.

Nutrition Facts : Calories 1980, Fat 196, SaturatedFat 118.2, Cholesterol 773.8, Sodium 4149.5, Carbohydrate 17.9, Fiber 2.3, Sugar 2.1, Protein 35.4

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