From Shrimp to Blue Cheese, How to Choose the Best Entrée Complement for Your Steak

Do you want to take your sizzling steak to the next level? In that case, consider one of our entrée complements at Ruth’s Chris Steak House! Whether you want to dress up your steak with seafood or a sauce, you’re bound to find an option on our menu that strikes your fancy.

Continue reading to learn how to choose the best entrée complement for your steak. Then make a reservation at your local Ruth’s Chris restaurant for dinner tonight!

Add a Blue Cheese Crust to Your Ruth’s Chris Steak

For starters, blue cheese and steak is a classic pairing. The pungent, earthy flavor of the blue cheese balances out the rich, beefy steak. Plus, blue cheese melts well, so it’s easy to coat a steak with it. At Ruth’s Chris, we round out our blue cheese crust with roasted garlic for additional flavor and a touch of bread crumbs for a delightful crunch. If you’re feeling cheesy, then our blue cheese crust is the best entrée complement for you!

Saucy Entrée Complements: Béarnaise vs. Hollandaise

When you want to sauce it up, you have two tried-and-true options for your steak at Ruth’s Chris: béarnasie and hollandaise. Both blend butter, water, egg yolks, and acid. But while these pale yellow, creamy, tangy sauces look similar, there are some key differences!

Hollandaise typically gets its acidity from lemon juice and is seasoned with salt, white pepper, and cayenne pepper. Meanwhile, béarnaise often relies on white wine vinegar for its zesty tang. In addition, béarnaise builds upon the recipe with the addition of shallots, tarragon, and fresh herbs.

All that said, which sauce is the better entrée complement for your steak? Many people swear by béarnaise, but it all depends on your personal preferences. We think both sauces are delicious on steak at Ruth’s Chris!

Seafood Entrée Complements at Ruth’s Chris

Are you in the mood for seafood? If so, you can turn your steak dinner into a surf ‘n turf feast at Ruth’s Chris. Choose either six large shrimp or a broiled lobster tail for your entrée complement. The milder flavors of the shellfish pair beautifully with the heartier steak. As for which one to choose, that’s entirely up to you!

However, these aren’t the only seafood options you have for your steak at Ruth’s Chris. Read on to learn about our final entrée complement.

Go All Out with Steak Oscar

Last but certainly not least, we have the entrée complement “Oscar.” This combination is the crème de la crème, complete with lump crabmeat, asparagus, and béarnaise. Ordering steak Oscar gives you a bit of everything: seafood, sauce, and even a few veggies. As a result, your steak transforms into an even more decadent meal. You certainly can’t go wrong with an Oscar-style steak at Ruth’s Chris!

Visit a Ruth’s Chris Near You for a Steak Dinner

While you can always savor a Ruth’s Chris steak on its own, our entrée complements add a little extra something. Now that you know how to choose the best entrée complement for your steak, come dine with us to try your favorite. Reserve a table at a Ruth’s Chris Steak House near you for dinner this week. We hope to see you soon.