11 Ruth’s Chris Steak House Copycat Recipes to Try at Home

You’re craving the upscale flavors of Ruth’s Chris, but dinner reservations are scarce. Why not bring the luxury to your own table? With these 11 copycat recipes, you can recreate the iconic steakhouse experience at home.

Imagine sinking your teeth into tender filet mignon, savoring the richness of creamed spinach, and indulging in decadent chocolate sin cake. But which dish will you try first?

Will you opt for the bold flavors of seared scallops or the comforting warmth of sweet potato casserole? The possibilities are endless, and the best part is yet to come.

Sizzling Filet Mignon with Butter

Ingredients:

• 4 (8-ounce) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 teaspoon Worcestershire sauce (optional)

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Step-by-Step Instructions:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Place a cast-iron skillet in the oven to heat up while you prepare the steaks.

Step 2: Season the Steaks

Pat the filet mignon dry with paper towels to ensure a good sear. Generously season both sides of each steak with salt and freshly ground black pepper.

Step 3: Sear the Steaks

Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add the olive oil to the skillet and swirl it around to coat the bottom. Place the steaks in the skillet and sear them for 2 minutes on each side until a golden-brown crust forms.

Step 4: Add Flavor

Add the butter, smashed garlic cloves, and thyme sprigs to the skillet. Once the butter has melted, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for about 1 minute. This will infuse the steaks with rich flavor.

Step 5: Finish in the Oven

Transfer the skillet back to the oven and cook the steaks for 5–7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Step 6: Rest and Serve

Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. Drizzle a little Worcestershire sauce over the steaks if desired before serving.

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Creamed Spinach

Ingredients:

• 2 pounds fresh spinach, stems removed
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese

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Step-by-Step Instructions:

Step 1: Blanch the Spinach

Bring a large pot of salted water to a boil. Add the spinach and blanch for 1–2 minutes until wilted. Drain the spinach and rinse it under cold water to stop the cooking process. Squeeze out as much excess water as possible, then chop the spinach roughly.

Step 2: Make the Cream Sauce

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute.

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue whisking until the mixture thickens, about 5 minutes.

Step 3: Combine and Season

Stir in the chopped spinach, nutmeg, salt, and pepper. Cook for 2–3 minutes until the spinach is heated through. Add the Parmesan cheese and stir until melted and well combined.

Step 4: Serve

Taste and adjust seasoning as needed. Serve warm as a side dish alongside your steak.

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Sweet Potato Casserole

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup mini marshmallows (optional)

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Step-by-Step Instructions:

Step 1: Cook the Sweet Potatoes

Boil the sweet potato cubes in salted water for 15–20 minutes until tender. Drain and mash them in a large bowl.

Step 2: Mix the Ingredients

Add the melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until smooth and well combined.

Step 3: Bake the Casserole

Preheat your oven to 375°F (190°C). Transfer the sweet potato mixture to a greased baking dish. Smooth the top with a spatula.

Step 4: Add Topping

If using, sprinkle the mini marshmallows evenly over the top of the casserole. Bake for 20–25 minutes until bubbly and golden.

Step 5: Serve

Let the casserole cool slightly before serving as a sweet and savory side dish.

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Chocolate Lava Cake

Ingredients:

• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• Powdered sugar, for dusting
• Vanilla ice cream, for serving (optional)

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Step-by-Step Instructions:

Step 1: Prepare the Batter

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder.

In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring until smooth. Let it cool slightly.

In a separate bowl, whisk the sugar, eggs, egg yolks, and vanilla extract until light and fluffy. Gradually fold in the melted chocolate mixture, then gently stir in the flour.

Step 2: Bake the Cakes

Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 12–14 minutes until the edges are set but the centers are still soft.

Step 3: Serve

Let the cakes cool for 1 minute, then run a knife around the edges to loosen them. Invert each ramekin onto a plate and dust with powdered sugar. Serve immediately with a scoop of vanilla ice cream if desired.

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Garlic Mashed Potatoes

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh chives (optional)

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Step-by-Step Instructions:

Step 1: Cook the Potatoes

Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until the potatoes are fork-tender. Drain the potatoes and return them to the pot.

Step 2: Prepare the Garlic Butter

In a small saucepan over medium heat, melt the butter and add the minced garlic. Cook for 1–2 minutes until fragrant but not browned. Stir in the heavy cream and heat until warm but not boiling.

Step 3: Mash the Potatoes

Using a potato masher or ricer, mash the cooked potatoes until smooth. Gradually pour the warm garlic butter and cream mixture into the potatoes, stirring until creamy and well combined. Season with salt and pepper to taste.

Step 4: Garnish and Serve

If desired, sprinkle the mashed potatoes with chopped chives for added flavor and color. Serve hot as a comforting side dish.

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Shrimp Cocktail

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 lemon, halved
• 1 teaspoon Old Bay seasoning
• 1/2 cup cocktail sauce (store-bought or homemade)
• 1/4 cup grated horseradish (optional, for extra kick)
• Fresh parsley, for garnish

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Step-by-Step Instructions:

Step 1: Cook the Shrimp

Bring a large pot of salted water to a boil. Add the shrimp, lemon halves, and Old Bay seasoning. Cook for 2–3 minutes until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.

Step 2: Chill the Shrimp

Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain the shrimp again and pat them dry with paper towels.

Step 3: Prepare the Sauce

If using store-bought cocktail sauce, mix in the grated horseradish for an extra spicy kick. Alternatively, make your own by combining ketchup, horseradish, lemon juice, and a dash of Worcestershire sauce.

Step 4: Assemble and Serve

Arrange the chilled shrimp on a platter with the cocktail sauce in a small bowl in the center. Garnish with fresh parsley and serve as an appetizer.

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Caesar Salad

Ingredients:

• 1 large head of romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/2 cup Caesar dressing (store-bought or homemade)
• 1 clove garlic, minced (for homemade dressing)
• 2 tablespoons lemon juice (for homemade dressing)
• 1/4 cup olive oil (for homemade dressing)
• Salt and freshly ground black pepper, to taste

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Step-by-Step Instructions:

Step 1: Make the Dressing (Optional)

For homemade Caesar dressing, whisk together minced garlic, lemon juice, olive oil, and grated Parmesan cheese in a small bowl. Season with salt and pepper to taste.

Step 2: Assemble the Salad

In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated. Add the grated Parmesan cheese and croutons, tossing gently to combine.

Step 3: Serve

Divide the salad among plates and garnish with additional Parmesan cheese if desired. Serve as a refreshing starter or side dish.

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Lobster Mac and Cheese

Ingredients:

• 8 ounces elbow macaroni
• 2 cups cooked lobster meat, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup breadcrumbs (optional)

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Step-by-Step Instructions:

Step 1: Cook the Pasta

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 2: Make the Cheese Sauce

In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1–2 minutes. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.

Stir in the cheddar and Parmesan cheeses until melted and smooth. Season with paprika, salt, and pepper.

Step 3: Combine and Bake

Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked macaroni, cheese sauce, and chopped lobster meat. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs on top for a crispy finish.

Bake for 20–25 minutes until bubbly and golden.

Step 4: Serve

Let the mac and cheese cool slightly before serving as a decadent main course or side dish.

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New York Strip Steak

Ingredients:

• 4 (12-ounce) New York strip steaks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary

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Step-by-Step Instructions:

Step 1: Preheat Your Pan

Heat a cast-iron skillet over high heat until smoking hot. Pat the steaks dry and season generously with salt and pepper.

Step 2: Sear the Steaks

Add the vegetable oil to the skillet and sear the steaks for 3–4 minutes on each side until a deep brown crust forms.

Step 3: Add Flavor

Reduce the heat to medium and add the butter, garlic, and rosemary to the skillet. Baste the steaks with the melted butter for 1–2 minutes.

Step 4: Rest and Serve

Remove the steaks from the skillet and let them rest for 5 minutes. Slice against the grain and serve with your favorite sides.

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Roasted Asparagus with Lemon and Parmesan

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

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Step-by-Step Instructions:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Prepare the Asparagus

Place the trimmed asparagus on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat the asparagus evenly.

Step 3: Roast the Asparagus

Roast the asparagus in the preheated oven for 10–12 minutes, depending on thickness, until tender but still crisp. Avoid overcooking to maintain the vibrant green color and texture.

Step 4: Add Finishing Touches

Remove the asparagus from the oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest. Top with grated Parmesan cheese and garnish with chopped parsley if desired.

Step 5: Serve

Serve the roasted asparagus warm as a light and flavorful side dish that pairs beautifully with steak or seafood.

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Classic Cheesecake

Ingredients:

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Filling:
• 4 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• For the Topping:
• Fresh berries or fruit compote (optional)

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Step-by-Step Instructions:

Step 1: Make the Crust

Preheat your oven to 325°F (165°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.

Beat in the eggs one at a time, ensuring not to overmix, as this can cause cracks in the cheesecake.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any leaks.

Bake the cheesecake for 55–65 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 4: Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely. Before serving, add fresh berries or fruit compote as a topping if desired.

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Bread Pudding with Bourbon Sauce

Ingredients:

• For the Bread Pudding:
• 6 cups cubed French bread or brioche
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins (optional)
• For the Bourbon Sauce:
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon whiskey
• 1 teaspoon vanilla extract

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Step-by-Step Instructions:

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast for 5–7 minutes until lightly dried. Set aside.

Step 2: Make the Custard

In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg. Add the toasted bread cubes and optional raisins, stirring gently to ensure all the bread is coated with the custard mixture. Let it sit for 15 minutes to absorb the liquid.

Step 3: Bake the Bread Pudding

Transfer the bread mixture to a greased baking dish. Bake for 45–50 minutes until the pudding is set and golden brown on top.

Step 4: Make the Bourbon Sauce

While the bread pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until dissolved. Gradually whisk in the heavy cream, bourbon, and vanilla extract. Simmer for 2–3 minutes until thickened.

Step 5: Serve

Drizzle the warm bourbon sauce over slices of bread pudding before serving. This rich dessert is perfect for ending your Ruth’s Chris-inspired meal on a high note.

FAQs

Can I Make Ruth Chris Recipes in an Air Fryer?

You’re wondering if you can make Ruth’s Chris recipes in an air fryer? Honestly, it’s a stretch, but with the right Air Fryer Tips and Hacks, you might just pull off a decent filet mignon – but don’t expect perfection, darling!

Are Ruth Chris Recipes Suitable for a Gluten-Free Diet?

When adapting recipes for a gluten-free diet, you’ll need to swap wheat flour for gluten substitutes that won’t compromise flavor profiles. Be prepared to experiment, as some alternatives can be dense or gritty, altering the dish’s texture and taste.

Can I Freeze Individual Portions of Ruth Chris Dishes?

When freezing individual portions, you’ll prioritize freezer safety, ensuring airtight containers and labeling to prevent cross-contamination and freezer burn. With portion control in mind, you’ll carefully measure and divide dishes, making reheating a breeze, and preserving flavors and textures you’ve worked hard to achieve.

What Is the Best Wine Pairing for Ruth Chris Recipes?

When pairing wine, you’ll want to ponder wine etiquette, balancing bold flavor profiles with complementary notes. For a rich, indulgent dish, you’ll need a full-bodied red with tannins that won’t get lost, like a Cabernet Sauvignon or Syrah.

Are Ruth Chris Recipes Difficult to Prepare for Beginners?

When you’re new to cooking, you’ll find some recipes intimidating, requiring advanced skill levels and intricate cooking techniques. You’ll need patience, practice, and attention to detail to master these complex dishes, which can be overwhelming for beginners.