Prime Ribeye from Ruth's Chris features a juicy, marbled cut of premium beef, expertly grilled to perfection with a tender, flavorful crust and a succulent pink center, offering a rich and satisfying steak experience.
Equipments
- Grill or broiler
- Tongs
- Meat thermometer
- Cast iron skillet
- Cutting board
- Sharp chef’s knife
- Aluminum foil
- Basting brush
- Serving platter
Ingredients
- 2 (16 oz) prime ribeye steaks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Choosing prime ribeye steaks with generous marbling is essential to replicate Ruth's Chris' signature tenderness and flavor. Use kosher salt and freshly ground black pepper to season just before cooking, ensuring the seasoning enhances rather than overpowers the meat. Fresh herbs like rosemary and thyme pair well with garlic and butter to create a rich, aromatic crust when grilled or broiled. Use a meat thermometer to achieve the perfect pink center, avoiding overcooking and preserving juiciness. Your copycat Prime Ribeye from Ruth's Chris will capture that premium steakhouse experience with careful attention to ingredient quality and cooking technique.
Instructions
- Preheat grill or broiler to high heat.
- Pat ribeye steaks dry with paper towels.
- Season both sides generously with kosher salt and black pepper.
- Brush steaks lightly with olive oil.
- Place cast iron skillet on grill or broiler to preheat.
- Sear steaks in hot skillet for 2-3 minutes per side until a crust forms.
- Add butter, smashed garlic cloves, rosemary, and thyme to skillet.
- Baste steaks with melted butter using basting brush.
- Transfer skillet (or steaks) to indirect heat and continue grilling/cooking to desired doneness, using meat thermometer to check temperature (130°F for medium-rare).
- Remove steaks from heat and transfer to cutting board.
- Tent loosely with aluminum foil and let rest for 5-10 minutes.
- Slice steaks against the grain with sharp chef’s knife.
- Arrange on serving platter; spoon over pan juices.
- Serve immediately.
Substitution
Prime Ribeye from Ruth's Chris copycat menu offers a rich, marbled steak that mimics the juicy tenderness and robust flavor of the original. When grilling your prime ribeye, you can substitute fresh rosemary and thyme with dried herbs if fresh ones are unavailable, adjusting quantities to avoid overpowering the beef. If you lack a grill, using a cast iron skillet over high heat can achieve a similar sear and crust. A meat thermometer ensures you reach your desired doneness, preventing overcooking and preserving juiciness. Rest the steak covered loosely with aluminum foil after cooking to allow juices to redistribute evenly for optimal flavor.
Tips
Ensure your meat thermometer is calibrated and inserted correctly into the thickest part of the ribeye to accurately monitor doneness; 130degF achieves medium-rare, the ideal temperature for a juicy, tender steak. Always pat the steaks dry before seasoning to promote a crispy crust and prevent steaming during searing. Use a hot cast iron skillet and do not flip the steaks too frequently; letting them sear undisturbed for 2-3 minutes per side develops a flavorful brown crust. Resting your steak under foil allows juices to redistribute, ensuring each bite remains moist and tender when you slice against the grain.
Nutritions
Prime Ribeye from Ruth's Chris provides a good source of high-quality protein essential for muscle repair and growth. This premium beef cut is rich in iron, supporting healthy blood circulation, and contains essential B vitamins like B12 for energy metabolism. With the added olive oil and butter, the steak also supplies beneficial monounsaturated fats and fat-soluble vitamins. When enjoying your ribeye, pairing it with nutrient-dense sides can help balance the meal for optimal nutrition.
Storage
Store leftover prime ribeye steaks in an airtight container or tightly wrapped with aluminum foil to maintain juiciness and prevent contamination. Refrigerate at or below 40degF and consume within 3 to 4 days for optimal freshness and safety. Reheat gently using a skillet or oven to preserve the steak's tender texture and rich flavor.
Variation or Alternatives
You can substitute fresh herbs like oregano or sage instead of rosemary and thyme for a different aroma and flavor profile. Using ghee instead of unsalted butter adds a nutty richness and higher smoke point, ideal for searing. For an extra smoky taste, try finishing the ribeye on a charcoal grill or using smoked sea salt for seasoning. Consider reverse-searing by cooking the steak slowly at a low temperature in the oven before searing in the skillet to achieve an even crust and juicy center.
Allergies
Prime Ribeye from Ruth's Chris contains common allergens such as garlic and herbs like rosemary and thyme, which can trigger sensitivities in some individuals. The marinade and seasoning do not include dairy or gluten, but cross-contamination with butter may cause issues for those with dairy allergies. You should always inform the restaurant if you have specific food allergies to ensure your meal is safe.
Why this recipe?
The Prime Ribeye at Ruth's Chris Steak House is highly favored for its exceptional marbling and tenderness, delivering a rich, buttery flavor that steak enthusiasts crave. The aging process and high-quality USDA Prime beef ensure a juicy, flavorful experience that stands out from ordinary steaks. Recreating a copycat version allows you to enjoy this gourmet taste at home, perfect for impressing guests with your culinary skills. Experimenting with the recipe can bring the same juicy, tender texture and robust flavors directly to your dinner table.