The Classic Filet from Ruth's Chris features a tender, USDA Prime beef filet, expertly seasoned and seared to perfection, served sizzling on a hot plate with a buttery crust and juicy, melt-in-your-mouth texture.
Equipments
- Chef’s knife
- Cutting board
- Grill or broiler
- Cast iron skillet or heavy oven-safe skillet
- Tongs
- Meat thermometer
- Hot plate or serving plate
- Basting brush
- Oven mitts
- Spoon (for butter)
Ingredients
- 8 oz (225g) USDA Prime beef filet
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon high-heat oil (e.g., canola oil or grapeseed oil)
- 1 teaspoon fresh parsley (optional, for garnish)
USDA Prime beef filet is the key ingredient that ensures a tender, juicy texture and rich flavor, so selecting a high-quality cut is essential for replicating the Classic Filet from Ruth's Chris. Use kosher salt and freshly ground black pepper to season the filet evenly, enhancing its natural taste without overpowering it. Unsalted butter and high-heat oil like canola or grapeseed oil create a flavorful crust when searing, while also preventing the meat from sticking to the skillet. A meat thermometer is crucial to monitor the internal temperature precisely, helping you achieve the perfect doneness. Your efforts will result in a delicious Classic Filet from Ruth's Chris copycat menu that matches the restaurant's signature buttery crust and melt-in-your-mouth tenderness.
Instructions
- Preheat oven to 450°F (232°C).
- Pat the beef filet dry with paper towels.
- Season filet generously with kosher salt and freshly ground black pepper on all sides.
- Heat cast iron skillet over high heat; add high-heat oil.
- Sear filet for 2–3 minutes per side until a crust forms.
- Add unsalted butter to skillet; spoon melted butter over filet.
- Transfer skillet to preheated oven.
- Roast filet to desired doneness (use meat thermometer: 120–125°F for rare, 130–135°F for medium rare).
- Remove skillet from oven using oven mitts.
- Let filet rest for 5 minutes in skillet.
- Preheat serving plate or hot plate.
- Transfer rested filet to hot plate, spoon over pan juices and butter.
- Garnish with fresh parsley (optional).
- Serve immediately.
Substitution
The Classic Filet from Ruth's Chris copycat menu highlights a USDA Prime beef filet, seared to create a buttery crust with a juicy, tender interior. If USDA Prime beef is unavailable, choose a high-quality USDA Choice filet, which also yields excellent tenderness and flavor. When a grill or broiler isn't accessible, a cast iron skillet preheated to high heat serves as an ideal alternative for achieving that signature sear. Use a meat thermometer to ensure your filet reaches an ideal internal temperature of 130-135degF (54-57degC) for medium-rare doneness. Remember to rest the steak for 5 minutes on a hot plate or warm serving dish to maintain juiciness before savoring your perfectly cooked filet.
Tips
Ensure your beef filet is patted completely dry before seasoning to help achieve a perfect crust while searing. Use a meat thermometer to check internal temperatures accurately, aiming for 120-125degF for rare and 130-135degF for medium rare doneness. Resting the filet in the skillet after roasting allows juices to redistribute, enhancing tenderness and flavor. Always preheat your serving plate or hot plate to keep the steak sizzling and warm when served.
Nutritions
Your Classic Filet from Ruth's Chris provides a rich source of high-quality protein from the USDA Prime beef, essential for muscle repair and growth. The filet contains significant amounts of iron and zinc, vital minerals that support immune function and oxygen transport in the bloodstream. Butter adds calories primarily from saturated fats, while the use of high-heat oil contributes heart-healthy fats depending on the oil choice. This dish, although calorie-dense, is nutrient-packed and suitable for those focused on protein intake and balanced meal planning.
Storage
Store your Classic Filet wrapped tightly in aluminum foil or placed in an airtight container to maintain freshness and prevent exposure to air. Keep it refrigerated at or below 40degF (4degC) and consume within 3-4 days for optimal flavor and safety. For longer storage, freeze the steak wrapped in plastic wrap followed by foil, and thaw in the refrigerator before reheating gently.
Variation or Alternatives
For a flavor variation, substitute the high-heat oil with clarified butter to enhance the richness and add a nutty aroma. You can also infuse the butter with crushed garlic and fresh thyme before basting to deepen the savory profile. When roasting the filet, try using a lower oven temperature of 400degF (204degC) and extending the cooking time for a more evenly cooked interior. Your finished dish will benefit from resting the filet under tented foil to retain juices and ensure maximum tenderness.
Allergies
The Classic Filet contains beef, which may trigger allergic reactions in individuals sensitive to red meat or those with a rare condition called alpha-gal syndrome. The use of unsalted butter introduces dairy allergens that could affect people with lactose intolerance or milk allergies. If you have allergies to dairy or red meat, you should inform your server to explore safer dining options.
Why this recipe?
The Classic Filet menu at Ruth's Chris Steak House is renowned for its premium USDA Prime beef, expertly aged and seared at high temperatures to lock in juiciness and flavor. The butter-topped, tender filet delivers a melt-in-your-mouth texture that appeals to steak enthusiasts seeking a rich and satisfying meal. Recreating this dish at home allows you to enjoy a gourmet dining experience while customizing seasoning and sides to your taste preferences. Crafting a copycat version offers both a culinary challenge and the reward of savoring a famed steakhouse favorite in your own kitchen.