steakhouse

Ruth's Chris Potatoes au Gratin Copycat

butter

onion,

garlic clove,

salt

black pepper

chicken stock

heavy cream; add a little more if it doesn’t cover potatoes

parsley

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8&#8243; or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It&#8217;s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

Juicy Butter Basted Steakhouse Steak right at home! Produce mouth-watering steakhouse steak in your very own kitchen. Tips to get buttery steak on your table in less than 20 minutes --&nbsp;from start to finish.

Garlic Butter Basted Steakhouse Steak

Salt and pepper, (to season)

olive oil, (divided)

butter, (divided)

garlic (lightly crushed with the back of a knife, divided)

thyme

Take steaks out of the refrigerator for at least 20 minutes before cooking.&nbsp;

Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan.&nbsp;

When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute.

Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan.&nbsp;

Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).&nbsp;

Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)

Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.

This take on the classic steakhouse wedge salad uses romaine instead of iceberg, is grilled for more flavor, loaded with crispy bacon and juicy tomatoes, plus it's lighter thanks to a blue cheese vinaigrette!

Grilled Romaine Wedge Salads with Blue Cheese Vinaigrette

red wine vinegar

honey

chives,

salt and pepper

extra virgin olive oil, plus more for brushing lettuce

tangy blue cheese,

plum tomatoes,

Make the vinaigrette by whisking together the vinegar, honey, chives, salt and pepper. Slowly drizzle in the olive oil while whisking, then continue whisking until it&#8217;s emulsified. Crumble in the blue cheese and stir to incorporate. Set aside.

Preheat a grill or grill pan to high heat. Brush the lettuce all over the cut side with oil, or you can opt to spray them with a cooking spray. Lay the lettuce wedges on the grill cut side down, and allow them to cook until nicely charred, about 2-3 minutes. If the lettuce was quartered, be sure to gently turn it to allow charring on the other cut side. If halved, leave it as-is.

Carefully remove the lettuce from the grill and transfer to plates. Divide the blue cheese vinaigrette evenly among the 4 wedges, then top with bacon bits and tomatoes. Sprinkle with more chives if desired. Serve immediately.

https://content.jwplatform.com/videos/aat5E9qE.mp4

This take on the classic steakhouse wedge salad uses romaine instead of iceberg, is grilled for more flavor, loaded with crispy bacon and juicy tomatoes, plus it’s lighter thanks to a blue cheese vinaigrette! 

Grilled Romaine Wedge Salad

Delmonico Potatoes - the most AMAZING potatoes EVER!!! We have made these 3 times in the last month. They are simply the BEST!!! They are also super easy to make. You can make them ahead of time and refrigerate or freeze for later. Frozen hash brown potatoes, milk, heavy cream, dry mustard, salt, cheddar cheese. A new family favorite!

Delmonico Potatoes

shredded hashbrown potatoes, thawed

milk

heavy cream

dry mustard

garlic powder

¼ tsp black pepper

cheddar cheese

Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray. Spread potatoes in prepared pan. Set aside.

In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Add cheese and cook over medium-low heat until cheese melts.

Pour cheese mixture over potatoes.

Bake, uncovered, for 1 hour.

Longhorn Steakhouse has the most amazing Spicy Crispy Brussels Sprouts and I&#039;m going to share with you an amazing copycat recipe that makes them EVEN BETTER at home!

Longhorn Steakhouse Crispy Brussel Sprout Recipe

brussels sprouts

tbsp table salt

olive oil

tsp chili powder

tsp smoked paprika

tsp chipotle chili powder

tsp coarse sea salt

tsp red pepper flakes

maple syrup

tbsp honey

Preheat oven to 400

Bring a large saucepan of water to a boil and add Brussels sprouts. Turn heat to simmer and simmer sprouts for 4 minutes. 

Using a strainer - drain Brussels sprouts completely. 

Place Brussels sprouts in an ice bath quickly for 30 seconds

Remove and place on cutting board. Lightly pat dry with paper towels

Slice brussels sprouts in half length-wise and place them into a rimmed baking trayBe sure to keep the leaves that fall off - they get super crispy!You can line the sheet pan with aluminum foil if you like

Sprinkle all sprouts lightly with olive oil.

Roast brussel sprouts in the oven for 25 minutes or until golden brown and crispy.

While sprouts are roasting, melt butter.

In a small bowl combine melted butter, chili powder, paprika, chipotle seasoning, salt, red pepper flakes, honey and syrup and whisk with a fork

Remove sprouts from the oven

Place brussels sprouts in a large bowl. Drizzle sauce over sprouts and toss lightly

https://content.jwplatform.com/videos/enN11OTu.mp4

Brussel Sprouts.mp4

This Steakhouse Wedge Salad is the best combination of textures and flavors for a classic recipe that will impress—layered with creamy dressing, juicy tomatoes, crispy bacon, and soft blue cheese crumbles for an irresistible bite.

Classic Wedge Salad

lettuce

cherry tomatoes (halved

onions

crispy bacon (crumbled)

blue cheese (crumbled)

Blue Cheese dressing

Core the lettuce and cut lengthwise twice so that you have 4 equal wedges of lettuce. If the head of lettuce is extra large you may want to half each wedge to make a more reasonable size.

Place each wedge on a plate. Top the wedge with 2 tbsp gorgonzola dressing, 1/4 cherry tomatoes, 1-2 tbsp green onion, 2 tbsp bacon crumbles, and 2 tbsp blue cheese.

Serve immediately. Enjoy!

In 1965, single mom of two boys and New Orleanian, Ruth Fertel mortgaged her home&hellip;

Ruth's Chris Steak House's Barbequed Shrimp with Garlic Bread

LB. of 16/20 shrimp, peeled (leave tails

+ 2 TBL dry white wine

(8 ounces.) stick of butter, room temperature

TBL green onion, chopped finely, green part only

TBL canola oil

garlic,

Worcestershire sauce

Tabasco hot sauce

cayenne pepper

paprika (not smoked)

rosemary

TBL heavy cream

Crusty bread

Extra slivered green onion

This Italian House Salad is just like the kind they serve at Italian restaurants! It takes minutes to put together and it&#039;s absolutely loaded with bold flavors.

Italian House Salad

spring mix

grape tomatoes

pepperoncini peppers

red onion (thinly sliced)

parmesan cheese

dijon mustard

garlic (pressed)

sugar

oregano

basil

pepper

Assemble each salad by placing 1 heaping cup of lettuce on a salad plate.

Top with 1/4 of each ingredient: tomato, peppers, onion, and parmesan.

Top with dressing as desired.

For the salad

Combine all ingredients and whisk rapidly to emulsify (combine ingredients.)

Top salads with desired amount.

For the house Italian dressing

This creamy, punchy remoulade sauce recipe is a must-have for everything from fried shrimp or catfish to onion rings and Southern-style fried green tomatoes. It’s quick to mix up and keeps well in the fridge, so you’re always one dollop away from something delicious.

Remoulade Sauce for Onion Rings, Po Boys, and More!

lemon

mayonnaise

tbsp ketchup

tbsp chopped fresh flat-leaf parsley

Dijon mustard

horseradish

hot sauce

Zest and juice the lemon.

Zest the lemon to equal 1 teaspoon. Cut the lemon in half and squeeze the juice to equal 1 tablespoon.

Stir together all the ingredient sin a bowl and refrigerate until ready to serve.

Stir together the lemon zest, lemon juice, mayonnaise, ketchup, parsley, mustard, horseradish, smoked paprika, garlic powder, and hot sauce. Refrigerate until ready to serve.

Just whipped up this remoulade sauce—so creamy and tangy! Perfect with onion rings and even better on po' boys. 🧄🍔

This remoulade sauce was the perfect dipping sauce for my homemade onion rings! My husband loved it as well. Great flavor and easy to make!

This sauce is amazing! It is so flavorful and easy to make.

Remoulade sauce is so versatile. I enjoyed this sauce with both onion rings and fries.

I made this to have with a focaccia bread and it tasted really nice. The zesty flavor of the ketchup and lemon paired really well with the olives of my focaccia.

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Top Tags

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The most viewed steakhouse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine