Ruth’s Chris Steak Butter Recipe (Copycat)

Have you ever wanted to make the melt-in-your-mouth steak butter from Ruth’s Chris Steak House at home? Here’s a simple, foolproof Ruth’s Chris Steak Butter Recipe copycat that will elevate your steak to the next level.

Everyone knows that Ruth’s Chris Steak House is famous for its perfectly cooked steaks. But, part of the magic in Ruth’s Chris steaks is an amazing compound butter recipe that melts perfectly over the beef.  Made with unsalted butter and a few pantry ingredients, this copycat Ruth Chris Steak Butter Recipe will add flavor to every bite. Here’s how to make their famous compound better at home. 

What is Compound Butter

Compound butter is a combination of butter and ingredients that add flavor, such as garlic, herbs, and spices. The butters are then used over beef, chicken, fish, vegetables, or even warm bread.

Ingredients for Ruth’s Chris Steak House Butter Recipe

Unsalted Butter: When making compound butter, I like to use unsalted butter so that I can control the amount of salt. However, you could also use a salted butter and omit the salt at the end of this recipe. 

Garlic:  Fresh garlic is hand-down the best for this recipe. Alternatively, you can use jarred minced garlic. One clover is approximately 1/2 teaspoon of minced garlic.

Parsley: Again, fresh is best. If you’re in a pinch, you could substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

Thyme: Adds a peppery and sweet flavor. If you don’t have fresh thyme, you can use 1 teaspoon dried herb 

Worcestershire Sauce: Adds a deep, rich, tangy umami

Kosher Salt: Salt to taste

Black Pepper: Freshley cracked black pepper 

Substitutions and Variations

• Unsalted Butter – Use salted butter and omit the salt.
• Worcestershire sauce – Use soy sauce instead.
• Herbs – Use dried herb instead of fresh. Substitute 1 teaspoon dried herb for 1 tablespoon of fresh herbs.

How to Make Ruth Chris Steak House Butter

The full recipe card is below, but here are some tips in making the butter for best results. 

Bring butter to room temperature:  In my opinion, this is the biggest secret of the recipe.  You have to bring the butter to room temperature naturally. I know it’s tempting to put a stick of butter in the microwave to speed up the process, but don’t do it! If you do, the herbs won’t mix in as smoothly. Put the stick of butter on the counter for an hour or so, walk away, and then come back to make the compound butter. 

Mix Ingredients: In a small bowl, mix all ingredients with a fork. Fold until the softened butter and all ingredients are throughly combined

Create Butter Pats:  To create firm pats of butter, place the butter on a piece of plastic wrap or parchment paper. Roll compound butter into a log shape, twisting the ends of the paper. Place the butter logs in the refrigerator for at least 1 hour until firm. To use, unwrap the rolled garlic butter and slice butter into butter pats. Approximately one tablespoon of butter in each butter pat. 

Serve: When ready to serve, place a tablespoon of butter on top of hot steaks. Alternatively, if you don’t want to serve on top of the meat, you can place butter pats on chilled glass or ceramic plates and serve on the side. This butter is also great on many other dishes such as chicken, shrimp, potatoes, and warm bread, just to name a few.

Storage

• Refrigerator: Store in an air-tight container for up to two weeks.
• Freezer: Store in an air-tight, freezer-safe container for up to three months.

One More Thing!

Do you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.

• Cheesecake Facotry Hibachi Steak Recipe (copycat)
• Easy Blue Cheese Steak Butter
• Egg Breakfast Casserole with Ground Beef
• Best Salt for Steak: How to Perfectly Season Steak
• Steak Rub or Marinade. What’s Best?
• Easy Slow Cooker Pepper Steak Recipe
• Easy Stew Meat Shish Kabobs Recipe vs. Steak Kabob

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