Famous Ruth’s Chris Steak Recipe At Home
The Ruth's Chris Steak Recipe is a simple yet flavorful way to cook steakhouse-quality meals at home. Made with ribeye, filet, or strip steak, seasoned with salt and pepper, and finished with sizzling butter, this recipe captures the rich flavor and tenderness Ruth’s Chris Steak House is known for. Perfect for dinner, it uses minimal ingredients, a hot skillet, and easy steps to deliver juicy, restaurant-style steaks right in your own kitchen.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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)
- 5
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.