A perfectly cooked filet mignon is one of the best types of meat around, with its melt-in-your-mouth texture and incredible flavor, it’s a beloved and versatile dish that can be served with almost anything.
Ruth’s Chris Steak House is well known for its incredible steaks, they are all corn-fed and go through a special 28-day aging process to make them extra flavorful and tender.
Today we’re going to show you how to make this delicious buttered fillet mignon recipe from home with this perfect copycat recipe.
How to make Ruth’s Chris Steak Butter
While the fillet does require a little preparation and thought put into how you want it cooked, it’ll be well worth it when the end result is a perfect fillet that’s finished exactly to your preference.
Don’t be shy with the seasonings here, although we are just using salt and pepper, a healthy coverage will ensure the best flavor possible.
The recipe is shown for a single person (1 x 11oz steak) but if you can broil multiple fillets at the same time you can easily scale this up to a higher quantity to fit your needs.
- 11 ounces filet mignon steak
- 2 tablespoons of soft butter
- 2 tablespoons of salt
- 1 tablespoon of pepper
- Fresh chopped parsley (to taste)
While there are many ways to cook a steak, such as reverse sear sous vide, Ruth Chris likes to broil theirs in butter to ensure it develops that perfect outer layer.
Start by setting the broiler to pre-heat.
While it’s heating we can prepare the fillet by coating it all over with butter, as well as covering it very generously with salt and pepper.
Place the fillet (or fillets if you have decided to cook multiple) into the broiler.
Ensure they are at least 5-6 inches apart from each other so they do not burn.
Here are the suggested timings depending on the degree of rarity you wish for your fillet:
- Rare: cook for 4-6 minutes on each side
- Medium rare: cook for 5-7 minutes on each side
- Medium: cook for 6-8 minutes on each side
- Medium-well: cook for 7-9 minutes on each side
- Well done: cook for 8-11 minutes on each side
Once they have been cooked to perfection, remove them from the broiler and place them on a ceramic plate.
Pour any leftover soft butter over the top and enjoy the show as it sizzles away on your now perfectly cooked steak.
Add a small amount of fresh parsley as a garnish and your steak is ready!
Since it’s such a simple recipe, there are only a few ingredients we’d want to substitute.
This can be especially helpful if you need an alternative to butter or simply wish to get creative with the dish.
The most common ingredient substitution for this dish.
If you are looking for a non-dairy-based alternative to coat your steak with, margarine is a fantastic choice.
While it doesn’t quite give the same outer texture and flavor butter does, it will still cook up great and retain the signature outer layer.
If you’re looking to make the flavor palette of your steak a little more nuanced and intellectual, adding in some rosemary with salt and pepper seasoning is a great way to get playful with your steak.
The nature of a filet means it has less fat and marbling, so while we get that wonderful tenderness, it does need generous seasoning.
Finely chopped garlic, or even garlic and onion powder are great when used in tandem with salt and black pepper to enhance the flavor of the steak.
What to serve with Ruth’s Chris Steak Butter
As a perfectly realized, rich, and filling the main dish, there are tons of wonderful side dishes you can serve alongside buttered steak to both enhance and complement the dish.
In fact, almost any kind of vegetable or carbohydrate-based side is ideal, but here are a few of our top picks.
Crispy potatoes roasted until they are a beautiful golden color and then tossed with rosemary and a little olive oil make a great companion to a rich, juicy and buttery fillet mignon.
Sweet potato fries
Sweet potato fries offer that extra flavor, sweetness, and crispy texture that is a joy to eat alongside a perfectly cooked butter steak.
Season them well with both salt and pepper.
It’s always good to have some vegetables to complement your meat.
But what goes best with a buttered steak?
Roast and then toss with kosher salt and black pepper, garnish with extra rosemary.
Brussels sprouts with lemon and garlic
With that perfect roasted flavor and just a dash of citrus from the lemon.
This will round out your steak meal perfectly and leave you feeling both satisfied and full.
You can also use garlic butter with a little cayenne pepper to give it a bit more zing.
How to reheat Ruth’s Chris Steak Butter
The main challenge when reheating steak is ensuring it keeps both its delicious texture and juices.
If not done correctly it will end up dry and unsatisfying.
Here are our suggestions on how to reheat Ruth’s Chris Steak Butter the next day.
How to reheat Ruth’s Chris Steak Butter in a pot
Place the steak in the pot (or pan) and add a little bit of butter and oil to ensure it stays moist.
Cover the pan/pot with a lid for a few seconds as the temperature rises.
You’ll need to turn the steak over to ensure it heats evenly on both sides and doesn’t dry out.
Swish it around in the melted butter to assist it in retaining moisture.
How to reheat Ruth’s Chris Steak Butter in a microwave
This is the least desired way to reheat steak as it’s easy to dry it out.
But if you have no other choice, you can place the steak on a microwavable plate and cover it with a wet paper towel to assist in retaining the moisture.
Cook for 30 seconds and flip, continue doing this until it’s reached the desired temperature.
How to reheat Ruth’s Chris Steak Butter in the oven
Probably the best way to ensure your steak will retain its texture.
The key here is to reheat slowly using medium heat until it’s adequately warmed through.
Then throw a little oil and butter in a skillet and quickly sear to help that outer texture and overall juiciness.
How to reheat Ruth’s Chris Steak Butter in an air fryer
Preheat the air fryer to 350°F.
Place the steak inside the cooking basket.
Cook using 2-minute intervals, checking each time until the internal temperature has reached 130 degrees.
Do not cook for longer than needed as it will just make the steak dry and tough.
How to store Ruth’s Chris Steak Butter
The most important thing is ensuring the steak is always sealed and stored away properly to ensure both maximum shelf life and texture.
The steak will always be best when served fresh, but if you must store it, follow our suggestions below.
Store in the fridge
Allow the steak to first cool down to room temperature.
Then wrap the leftovers tightly using either heavy-duty aluminum foil or plastic wrap.
This can then be placed in an air-tight container but it’s not completely necessary.
If stored properly it should last for 3-4 days in the refrigerator.
Store in the freezer
To store steak in the freezer we must ensure it’s completely airtight or the steak will get freezer burn and lose its texture.
To do this use either an airtight container or an adequately sized freezer bag to steal the steak inside.
It will last 2-3 months once frozen.
Ruth’s Chris Steak Butter Recipe
- 1 broiler
- 1 Skillet
- 1 tongs
- 1 ceramic plate
- 11 ounces filet mignon
- 2 tbsp soft butter
- 2 tbsp salt
- 1 tbsp pepper
- TT fresh parsley chopped
- Start by setting the broiler to pre-heat. While it's heating we can prepare the fillet by coating it all over with butter, as well as covering it very generously with salt and pepper.
- Place the fillet (or fillets if you have decided to cook multiple) into the broiler. Ensure they are at least 5-6 inches apart from each other so they do not burn.
- Once they have been cooked to perfection, remove them from the broiler and place them on a ceramic plate.
- Pour any leftover soft butter over the top and enjoy the show as it sizzles away on your now perfectly cooked steak.
- Add a small amount of fresh parsley as a garnish and your steak is ready!
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