Ruth Chris Steak Seasoning Secrets Revealed

Ruth Chris Steak House has gained a reputation as a premier steakhouse, known for its high-quality, dry-aged beef. One of the keys to their success is their minimalist approach to steak seasoning. In this article, we delve into the specific details of what Ruth Chris uses to season their steaks, and how they finish them to perfection.

Simple Seasoning for High-Quality Beef

At Ruth Chris Steak House, the guiding philosophy is to let the natural flavors of the premium beef take the spotlight. A straightforward blend of salt and black pepper is their go-to, reflecting their commitment to minimal seasoning. The finely ground coarse kosher salt and large-grain cracked black pepper work together to create a flavorful crust while enhancing the flavor of the meat. This simple but effective approach allows the richness and complexity of the USDA Prime cuts to come through clearly.

Finishing Touches: A Sizzling Butter Sauce

While the steak is seasoned with just salt and pepper, the final touch is a luxurious butter sauce that is whipped to sizzling perfection. This finishing sauce adds a layer of richness and a burst of flavor that complements the steak. It is added to the steak for an additional charge, and the result is a perfectly balanced flavor profile that elevates the dish.

Preparation Techniques: Sous Vide and Searing

Behind the scenes, the steak undergoes a precise preparation process to ensure it meets the high standards expected at Ruth Chris Steak House. They often use sous vide to cook the meat to a specific temperature for optimal tenderness. Once the steak is cooked, it is seared or grilled to achieve the desired Maillard reaction, which results in a delicious crust with a golden-brown exterior.

Maillard Reaction: Achieving Perfect Surface Caramelization

The Maillard reaction is a crucial step in achieving a perfect steak. This chemical reaction between amino acids and reducing sugars in the presence of heat creates new complex flavors and aromas, as well as the characteristic brown color. At Ruth Chris, this is achieved through pan-searing or fire-grilling, ensuring that the surface of the steak is perfectly caramelized.

Dry Aged Beef: The Foundation of Quality

One of the hallmarks of Ruth Chris Steak House is their commitment to dry aged beef. The dry aging process allows the beef to mature, resulting in improved texture and a richer, more complex flavor. This process can take several weeks, during which time the meat slowly loses moisture, promoting the formation of flavor compounds. Ruth Chris sources their beef from top ranches, such as Montana, to ensure the highest quality.

Conclusion: Why Ruth Chris is Special

The guiding principle at Ruth Chris Steak House is to let the premium beef speak for itself. Their simple seasoning techniques, coupled with the perfect finishing touches, result in a steak that is truly exceptional. Whether you are a frequent visitor or trying a Ruth Chris steak for the first time, you can expect a harmonious blend of flavors that will leave you wanting more.