Ruth’s Chris Ribeye Recipe

When it comes to savoring a steak at Ruth’s Chris, the ribeye is the one I usually order.

And… the one I always make at home!

The secret to its incredible taste lies in how each cut is custom-aged and seared at a high temperature.

I recommend enjoying it medium-rare to let the juices and flavors shine.

Pairing it with a moderately robust wine will elevate the experience even more.

Experimenting with your own marinade can add a personal twist to the usual delicious preparation.

How to Make Ruth’s Chris Ribeye Recipe

Ingredients

• 2 Ribeye Steaks
• 2 tbsp Salt
• 1 tbsp Black Pepper
• 4 tbsp Butter
• 1 tbsp Oil
• 2 cloves Garlic (minced)

Step-by-Step Instructions

Step 1:

Take the Ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes.

Step 2:

Preheat your oven to 400°F.

Step 3:

Season both sides of each steak generously with salt and black pepper.

Step 4:

In a heavy skillet, add oil and heat over medium-high until it is shimmering.

Step 5:

Add the Ribeyes to the skillet and cook for about 3-4 minutes on each side until a crust forms.

Step 6:

Place the skillet in the preheated oven and cook to your desired level of doneness, about 5-7 minutes for medium-rare.

Step 7:

Melt the butter in a small saucepan, add the garlic, and let it simmer briefly without burning.

Step 8:

Serve the steaks with garlic butter drizzled on top.

Tips and Tricks for Making This Recipe

Choosing the Right Cut

Select a ribeye with good marbling for the juiciest steak.

The marbling ensures that your steak is flavorful and tender.

Perfect Seasoning

Season your steak generously because salt brings out the natural flavors.

The combination of salt and pepper is simple yet essential.

Proper Heating Technique

Ensure your skillet is very hot before adding the steaks.

A high heat helps develop a perfect crust while sealing in juices.

Resting Period

Let the steak rest for a few minutes after cooking.

This helps redistribute the juices to keep the steak moist.

Alternative Methods

Consider using a meat thermometer to reach your perfect doneness.

It offers precision without cutting into the steak repeatedly.

What to Serve with Ruth’s Chris Ribeye

When you serve a ribeye, you want the side dishes to complement its rich flavor and incredible tenderness.

Classic Creamed Spinach

You can’t go wrong with a side of creamy spinach.

It has a smooth texture that pairs beautifully with the robust taste of the ribeye.

I love how the creaminess balances the steak’s savory notes!

Garlic Mashed Potatoes

There’s something comforting about mashed potatoes with a hint of garlic.

They soak up the juices from the steak wonderfully.

Make sure they’re buttery and smooth for the best experience.

Grilled Asparagus with Lemon Zest

Grilled asparagus adds a touch of earthiness that works great with steak.

A sprinkle of lemon zest gives them a fresh pop.

You’ll find this combination brings a lively flavor to your plate.

Balsamic Glazed Brussels Sprouts

Brussels sprouts caramelized with balsamic glaze are a unique addition to your meal.

They have a sweet, tangy flavor that meshes surprisingly well with the steak’s savory profile.

They also add a nice crunch to the texture mix.

Blue Cheese Wedge Salad

Try serving your ribeye with a blue cheese wedge salad for something a bit different.

The sharpness of blue cheese combined with crisp lettuce makes a refreshing side.

This salad adds a fresh, tangy kick that pairs well with the juicy steak.

Variations and Substitutions

When preparing a Ruth’s Chris-style ribeye, you might consider using different cuts of beef such as filet mignon or New York strip to suit your preference.

Using different cuts might slightly alter cooking times, so keep an eye on that steak!

Playing with Seasonings

Experimenting with spices can really enhance the flavor of your steak.

Consider adding garlic powder, smoked paprika, or a hint of cayenne for some extra kick!

Alternative Cooking Methods

If you don’t have access to a broiler, pan-searing your ribeye works beautifully.

Ensure the pan is hot, which creates a mouthwatering crust while maintaining a juicy interior.

Sauce Choices

Ribeyes pair wonderfully with a variety of sauces, from classic béarnaise to a tangy chimichurri.

Trying different sauces can bring out new flavors with each bite!

How to Store Leftover Ribeye

It’s important to keep your leftover ribeye steak as fresh as possible!

You’ll want to store it in the refrigerator promptly to preserve its flavor and texture.

Use an airtight container to avoid any loss of those precious juices.

Refrigeration Tips

Store your ribeye in the fridge for up to three days.

If it’s properly sealed, it will maintain its tenderness and taste beautifully!

A little trick is to let it cool completely before storing it.

Freezing Your Steak

If you’re not planning to use the ribeye soon, freezing is a great option.

Simply wrap the steak tightly in plastic wrap or aluminum foil.

Place it in a resealable freezer bag to keep it safe for two to three months.

Maintaining Flavor

Retaining flavor comes down to proper storage techniques.

Always ensure that cooked steak has cooled to room temperature before sealing it.

This approach helps in preserving the deliciousness for when you’re ready to enjoy it later.

Common Mistakes to Avoid

Overcooking the Steak

You want to avoid overcooking your ribeye, which results in a dry and chewy texture instead of the juicy, tender flavor it can have.

Use a meat thermometer to keep track of the internal temperature to reach your desired level of doneness.

Skipping the Rest

Allowing your steak to rest is a crucial step, and skipping it can cause the juices to run out when you cut into the steak.

Let the steak rest for about 5 minutes before slicing, to ensure it remains succulent and flavorful.

Not Preheating the Pan

Preheating the pan is essential for achieving a nice sear when cooking your ribeye steak, which adds a great texture and flavor.

Using a hot pan helps to form a crust on the steak, locking in its natural juices.