Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home

Ruth's Chris Steak House is that fancy restaurant with the funny name.

A restaurant critic once suggested that Ruth's Chris Steak House could be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.

Why the Funny Name?

Single mother, Ruth Fertel, bought a restaurant in 1965 named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a kitchen fire destroyed the first building they were forced to move and Ruth needed a new name. She didn't want to lose customers who knew and loved Chris Steak House but she couldn't use the name at the new location. So she added her name and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual.

The Ruth's Chris Steakhouse website reports that it is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.

How Do They Get the Steaks to Taste So Good?

Well, obviously, they start with the very best cuts of beef money can buy. The best beef produces the best steaks. The beef is aged and cut thick to make it tender and juicy.

Then they cook it in a way that would be impossible for most home cooks. They sear each side at 1800 degrees Fahrenheit (over 3 times hotter than any average home stove will get.) The seasoning is simple and something you can try at home: Salt, pepper, parsley and lots of butter are all that are used. Real butter is the key to most restaurant foods tasting better than most home foods according to Anthony Bourdain in Kitchen Confidential. Ruth's Chris uses one ounce per steak.

Then the steaks are served on plates heated to 500 degrees Fahrenheit (as hot as a home oven will get.)

A Ruth's Chris Steak House Recipe You Can Try at Home

The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.

INGREDIENTS

Barbeque Butter

1 pound Butter

2 teaspoons Black Pepper

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)

2 ounces (1/4 cup) Garlic, finely chopped

2 teaspoons Worcestershire Sauce

1 teaspoon Tabasco Sauce

1 1/2 teaspoons Water

For Shrimp

1 tablespoon plus 1 teaspoon Olive Oil

1 pound (16-20 count), cleaned, peeled and deveined shrimp

1/4 cup chopped Green Onions

1/2 cup dry White Wine

Sourdough Bread, for serving

DIRECTIONS

For Barbecue Butter:

Soften butter at room temperature to 70-80 degrees.

Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.

Whip on high speed 3 minutes or until thoroughly blended.

Refrigerate to 40 degrees.

For the Shrimp:

This will use 1 cup of the butter; reserve extra for another use
Makes about 2 1/2 cups

Pour olive oil in a hot sauté pan.

Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)

Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup.

Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

Serve immediately in a bowl preheated to 160 degrees.