Famous Ruth’s Chris Steak Recipe At Home

When I think of a truly memorable steak, my mind instantly goes back to the first time I walked into Ruth’s Chris Steak House.

The sound of steaks sizzling as they hit the table, the smell of butter mingling with perfectly seared beef, and the heat coming off that blazing hot plate—it was a whole experience. That bite was life-changing for me.

I knew right then that I wanted to figure out how to recreate that flavor at home, so I could bring a little bit of that steak house magic into my own kitchen.

Today, I’m sharing my take on the Ruth’s Chris Steak Recipe, so you can do the same. I’ll walk you through step by step, using simple seasonings, the right technique, and plenty of butter to capture that steak house flavor.

If you’ve ever wondered how to cook steak like Ruth Chris, this guide will give you everything you need—cooking temperatures, tips, tricks, and even ideas for leftovers and reheating.

Why You’ll Love Ruth’s Chris Steak

This isn’t just another steak recipe—it’s a chance to bring a little steak house luxury to your dinner table. You’ll love the way the butter keeps the meat juicy, the crust that forms from high heat, and how simple the seasoning is.

Whether it’s for a weeknight treat or a special occasion meal, this recipe makes you feel like you’re sitting in Ruth’s Chris Steak House without leaving home.

How To Make Ruth’s Chris Steak Recipe Like The Steakhouse

The Ruth’s Chris Steak Recipe is all about simplicity, high heat, and butter. The steaks are seasoned with salt and pepper, cooked in a smoking hot cast-iron skillet, finished in the oven, and served sizzling hot with melted butter. It’s steak house quality right in your own kitchen.

Ruth's Chris Steak Recipe
Ruth’s Chris Steak Recipe

Recipe Overview

  • Prep Time: 10 minutes
  • Cook Time: 12–15 minutes
  • Total Time: 25 minutes
  • Cuisine: American, Steak House Style
  • Course: Main Dish / Dinner
  • Yield: 2 servings
  • Calories Per Serving: ~650 (varies depending on cut and butter amount)

Ingredients

Here’s what you’ll need to make your own version of this famous steak recipe:

  • 2 Ribeye steaks (1.5–2 inches thick, or Filet or Strip)
  • 2 tablespoons unsalted butter (for searing and finishing)
  • 1 tablespoon melted butter (for brushing steaks before cooking)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon steak seasoning (optional, if you like a little extra kick)
  • 2 teaspoons parsley, chopped fine (for garnish)

Ingredient Notes

  • Steak choice: Ribeye is the signature steak at Ruth Chris Steak House—it has marbling that melts into the meat, giving incredible flavor. Filet is very tender and lean, while Strip is flavorful but a bit firmer. Choose based on your preference.
  • Butter: The finishing touch of steak butter recipe is non-negotiable. Ruth’s Chris is famous for serving their steaks sizzling with butter on top.
  • Seasonings: Keep it minimal. High-quality steaks don’t need fancy rubs—just salt, pepper, and maybe a touch of steak seasoning.
  • Optional additions: You can flavor the butter with garlic, fresh thyme, or rosemary if you like extra aromatics.

Instructions

Let me walk you through this process step by step. Don’t rush it, and you’ll end up with a steak that’s restaurant-worthy.

Step 1: Preheat The Oven And Pan

Set your oven to 500°F (260°C). Place your cast-iron skillet inside while the oven preheats. The goal here is extreme heat—this mimics the steak house broilers, which run at over 1800°F.

Step 2: Prep The Steaks

Pat your steaks completely dry with paper towels. This step is key to getting a good sear because moisture prevents browning. Brush both sides with melted butter. Season generously with kosher salt and freshly cracked black pepper. Let the steaks sit at room temperature for 20–30 minutes. This ensures even cooking.

Step 3: Sear The Steaks

Using oven mitts, carefully remove your skillet from the oven and place it on a high burner. Add a pat of butter. When it melts and foams, immediately place the steaks in the skillet. You should hear a loud sizzle—that’s flavor building. Sear for about 2–3 minutes per side until a golden crust forms.

Step 4: Finish In The Oven

Transfer the skillet back into the hot oven. Cook the steaks until they reach your preferred doneness, using a meat thermometer for accuracy:

  • Rare: 120°F (2–3 minutes)
  • Medium-rare: 130°F (4–5 minutes)
  • Medium: 140°F (6–7 minutes)
  • Medium-well: 150°F (8–9 minutes)

Step 5: Butter Baste And Rest

Once done, top each steak with a generous pat of butter. The butter should sizzle instantly on contact with the hot skillet. Move the steaks to a warm plate, cover lightly with foil, and let them rest for 5 minutes. This redistributes the juices.

What Is The Secret To Ruth’s Chris Steaks?

The real secret is in the combination of prime cuts, extreme heat, and butter. Ruth’s Chris broilers sear meat at 1800°F, which gives steaks that unforgettable crust.

At home, the best way to get close is with a preheated cast-iron skillet and a hot oven. And of course, finishing with butter is what makes the steaks so flavorful and rich.

What Makes Ruth’s Chris Steaks So Special?

It’s not just about the steak itself—it’s about the whole presentation. The steaks arrive at your table on a 500°F plate, still sizzling in butter. That sizzling sound and aroma make the meal feel alive.

The butter adds shine, flavor, and a richness that makes each bite satisfying. That’s why replicating the butter finish at home is essential.

What Is The 3 3 3 Rule For Steaks?

The 3-3-3 rule is a simple guideline for home cooks:

  • 3 minutes sear on one side
  • 3 minutes sear on the other side
  • 3 minutes resting before slicing

It’s not an exact science, but it’s a helpful way to remember the rhythm of steak cooking. Use it as a framework, but always check with a meat thermometer for accuracy.

What Seasoning Does Ruth’s Chris Use?

You might expect a complicated blend, but Ruth Chris Steak House keeps it minimal: kosher salt and black pepper. That’s it. The flavor comes from the beef itself, the sear, and the butter. Some chefs add a light steak seasoning, but the traditional flavor is simple and clean.

Pairing & Serving Suggestions

When I serve this at home, I like to create the full steak house experience. Here are a few ideas:

  • Sides: Garlic mashed potatoes, baked potato with sour cream and chives, or creamed spinach. A simple Caesar salad also works beautifully.
  • Sauces: Try a red wine reduction, mushroom sauce, or just more flavored steak butter.
  • Drinks: Bold reds like Cabernet Sauvignon or Malbec pair perfectly with ribeye. If you prefer cocktails, an Old Fashioned or Manhattan balances the richness.

Leftovers And Reheating

Steak leftovers don’t have to be disappointing. Here’s what I do:

  • Reheat slowly in a 250°F oven until warmed through.
  • Slice thin and use for steak sandwiches or steak salads.
  • Add a little melted butter or a splash of beef broth to keep the meat juicy.
    Avoid the microwave—it dries the meat and ruins the crust.

Personal Touch & Tips For The Perfect Recipe

From my kitchen trials, here are the lessons that made the biggest difference:

  • Room temp is key: Cold steaks don’t cook evenly. Give them time before hitting the heat.
  • Don’t move the steak too soon: Let the crust form. If it sticks, it’s not ready to flip.
  • Butter is not optional: That sizzling finish is the heart of a Ruth’s Chris Steak.
  • Use the right pan: Cast-iron holds heat better than anything else.

Cooking steaks used to intimidate me, but now it feels like second nature. And I promise—if you follow these steps, you’ll impress yourself and anyone lucky enough to sit at your table.

FAQs

Can I Use Other Cuts Of Steak For This Recipe?

Yes! Ribeye is the closest to the Ruth Chris flavor, but filet mignon, strip steak, or porterhouse are great choices too.

Do I Really Need A Cast-Iron Skillet?

Cast-iron gives you the best sear, but a heavy stainless steel skillet can work in a pinch.

Can I Make This Recipe On The Grill?

Definitely! A hot grilled steak finished with butter is just as flavorful. You won’t get the same sizzling plate effect, but the flavor is spot-on.

How Do I Know When My Steak Is Done Without Cutting Into It?

A meat thermometer is your best friend here. It gives you confidence without guesswork.

What’s The Best Way To Make Steak Butter?

Mix softened unsalted butter with chopped parsley, minced garlic, and a squeeze of lemon juice. Chill, slice into rounds, and place on top of your steak just before serving.

And that’s it—the full guide to making Ruth’s Chris Steak Recipe at home. With high heat, simple seasonings, and plenty of butter, you can enjoy a steak house meal right in your kitchen. I hope you give this a try and see just how doable it really is.

If you do, I’d love to hear from you! Leave me a comment, share your feedback, or snap a photo and tag me. And if you’re looking for more steak recipes for dinner, keep following along—because there’s nothing better than sharing meals with fellow steak lovers.

Ruth's Chris Steak Recipe

Famous Ruth’s Chris Steak Recipe At Home

Enjoy the classic Ruth's Chris Steak Recipe at home with step-by-step instructions, buttery flavor, and steakhouse style perfection.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 Ribeye steaks 1.5–2 inches thick, or Filet or Strip
  • 2 tablespoons unsalted butter for searing and finishing
  • 1 tablespoon melted butter for brushing steaks before cooking
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon steak seasoning optional, if you like a little extra kick
  • 2 teaspoons parsley chopped fine (for garnish)

Instructions
 

  • Step 1: Preheat The Oven And Pan
  • Set your oven to 500°F (260°C). Place your cast-iron skillet inside while the oven preheats. The goal here is extreme heat—this mimics the steak house broilers, which run at over 1800°F.
  • Step 2: Prep The Steaks
  • Pat your steaks completely dry with paper towels. This step is key to getting a good sear because moisture prevents browning. Brush both sides with melted butter. Season generously with kosher salt and freshly cracked black pepper. Let the steaks sit at room temperature for 20–30 minutes. This ensures even cooking.
  • Step 3: Sear The Steaks
  • Using oven mitts, carefully remove your skillet from the oven and place it on a high burner. Add a pat of butter. When it melts and foams, immediately place the steaks in the skillet. You should hear a loud sizzle—that’s flavor building. Sear for about 2–3 minutes per side until a golden crust forms.
  • Step 4: Finish In The Oven
  • Transfer the skillet back into the hot oven. Cook the steaks until they reach your preferred doneness, using a meat thermometer for accuracy:
  • Rare: 120°F (2–3 minutes)
  • Medium-rare: 130°F (4–5 minutes)
  • Medium: 140°F (6–7 minutes)
  • Medium-well: 150°F (8–9 minutes)
  • Step 5: Butter Baste And Rest
  • Once done, top each steak with a generous pat of butter. The butter should sizzle instantly on contact with the hot skillet. Move the steaks to a warm plate, cover lightly with foil, and let them rest for 5 minutes. This redistributes the juices.
Keyword Ruth’s Chris Steak Recipe
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Hello! I'm Naznin Aktar, a home chef and recipe creator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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