Best Chris Steak Recipes

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

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.

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

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.

RUTH'S CHRIS STEAK HOUSE'S BARBECUE SHRIMP ORLEANS RECIPE

Steps:

• For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. (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, 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. This recipe yields ?? servings.

RUTH'S COFFEE (RUTH'S CHRIS STEAK HOUSE RECIPE)

Steps:

• Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

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

RUTH'S CHRIS STEAK HOUSE POTATOES AU GRATIN

Steps:

• 1. Preheat oven to 400 degrees F. 2. Cut the potatoes into 1/4-inch slices, then quarter each of those slices. 3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined. 4. Coat the inside of a large baking dish with the softened butter. 5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times. 6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top. 7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. 8. Sprinkle the parsley on top and serve.

CHRIS LILLY'S FLANK STEAK AND SHIITAKE YAKITORI

Steps:

• Place 12 to 14 (4-inch) skewers in water to soak.
• Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.
• Cut the flank steak across the grain into 1/4-inch strips. Cut the scallion tops into 1-inch pieces.
• Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.
• Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.

RUTH'S CHRIS STEAK HOUSE BLUE CHEESE CRUST RECIPE - (3.9/5)

Steps:

• In medium mixing bowl, combine cheese, bread crumbs and heavy cream. Mix well with a spatula until all ingredients are fully incorporated, cover and refrigerate. Remove the mixture from refrigerator 30 minutes prior to use. Spread two tablespoons of the mixture on top of your favorite cooked steak (or other meats). Place under broiler for approximately 1 ½ minutes, or until the crust is golden brown. (NOTE - The mixture can be kept for about four days in the refrigerator. It makes enough to coat 6 pieces of meat)

CHRIS JERICHO'S "RUBBED FLAT IRON STEAK"

Steps:

• Place steak in a shallow baking dish and season with salt.
• Combine all other ingredients and pour over steak, turn to coat, and cover with plastic wrap.
• Let stand at room temperature for 10 minutes.
• Preheat grill for medium/high heat.
• Remove steak from dish, reserving marinade.
• Place meat on grill and cook for 13-15 minutes.
• Brush often with reserved marinade during cooking process.
• When meat reaches desired doneness, remove from heat and allow to sit for a few minutes before slicing.

RUTH CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

Steps:

• For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. Makes about 2 1/2 cups For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 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, 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.

CHRIS' STEAK

Steps:

• Preheat grill. Season steak with Steakhouse Seasoning, massage into steak. Pour steakhouse marinade over steak. Massage into steak. Do not add salt or pepper because of the salt and pepper in both seasoning. Refrigerate for 3 hours. Grill for 15 minutes or to desired doneness.

CHRIS' STEAK SAUCE ( A1 COPYCAT )

Steps:

• Bring to a boil for 2 minutes stirring. Remove from heat.
• Allow to cool to lukewarm.
• Put mixture in a blender till it is pureed. Pour in bottle.
• Cap tightly and refrigerate to use within 90 days.