The Chefs at Ruth’s Chris Steak House Share the Recipes They Use at Home in the Summertime
Steak is a versatile meat that can be eaten and enjoyed during any season. When it’s cold out, most of us look to steak dishes in the slow cooker or on the stove can that can warm us up, or hearty dishes served with sides like mashed potatoes or pasta for the perfect winter meal.
But what about when the weather turns hot? That’s when the grill and crisp, seasonal summer vegetables come out, and there is nothing like a perfectly grilled steak to make your summer night complete.
From a simple steak salad to kabobs paired with sweet potato fries, the chefs at Ruth’s Chris are sharing some of their favorite steak recipes for summer – for those nights when you can’t make it into the restaurant!
Ribeye Steak with a Sundried Tomato Chimichurri*
Serves: 4 people
Prep Time: About 20 minutes
Grill Time: 7 minutes
Ingredients:
The Sundried Tomato Chimichurri
- 1 cup tightly packed fresh Italian parsley leaves and tender stems
- ½ cup extra-virgin olive oil
- 1 teaspoon white wine vinegar
- ⅓ cup tightly packed fresh cilantro leaves and tender stems
- ¼ cup oil-packed sun-dried tomato halves, drained
- 3 garlic cloves
- 2 teaspoons crushed red pepper flakes (optional)
- Salt and pepper to taste
The Steak
- Coarsely ground salt
- Freshly ground black pepper
- 4 ribeye steaks, each 10 to 12 ounces and approximately 1 inch thick
- Extra-virgin olive oil
Instructions:
- Add all of the sauce ingredients to the bowl of your food processor, Pulse ingredients until ingredients are blended into a semi-smooth consistency. Season with salt and pepper according to taste, and set aside in a smaller bowl.
- Lightly brush the steaks on both sides with oil and generously sprinkle each side with salt and pepper. We recommend using coarse salt and pepper to add a flavorful crust to your steaks. Allow the steaks to sit at room temperature for approximately 20 minutes before grilling.
- Prepare the grill for direct cooking over a high heat of 450° to 550°F. If you’re using a charcoal grill, remember to keep a portion of the charcoal grate clear of coal briquettes for safety purposes.
- After cleaning the cooking grates, grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness. Because this is a tender cut of steak, we recommend ribeye steaks cook to medium rare, or approximately 6 to 7 minutes each side, turning only once. (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 5 to 10 minutes. Serve warm and drizzle with the sun-dried tomato chimichurri sauce. We recommend serving this with fingerling potatoes or a fresh side salad.
Bone-In Steaks with Brown Sugar Bourbon Barbeque Sauce*
Serves: 4 to 6 people
Prep Time: 5 minutes
Grill Time: 8 to 10 minutes
Ingredients:
The Brown Sugar Bourbon Barbeque Sauce
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 1 tablespoon finely chopped garlic
- 1/4 cup / 60 milliliters whiskey, preferably bourbon
- 3 tablespoons tomato paste
- 1/3 cp brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 tbsp. liquid smoke flavoring (optional)
The Steak
- 4 bone-in ribeye steaks, each around 15 ounces and about 1¼ inches thick
- Extra-virgin olive oil
- Coarsely ground salt
- Freshly ground black pepper
Instructions:
- Heat a large sauce pan to medium-high heat on a stove, and add oil to warm. When the oil is able to move around the pan in a quick, flowing motion, your oil is warmed up.
- Once the oil is hot, add in the onion and cook for 5-7 minutes until tender, stirring occasionally. Your onions should be clear but not caramelized.
- Add the garlic and cook for 1 minute, stirring constantly to prevent any browning or overcooking.
- Remove the pan from the heat and slowly incorporate the bourbon. Remember that alcohol is flammable, so please be cautious of flames or pouring near your hot stove.
- Return the pan to the heat and cook until the whiskey is evaporated, which will be about 2 minutes.
- Stir in the tomato paste and mix well.
- Next, add the brown sugar, vinegar, mustard, paprika, hot sauce, and pepper and simmer until the brown sugar has dissolved and the sauce has thickened (anywhere from 2 -4 minutes). Remove from the heat and set aside.
- Lightly brush the steaks on both sides with oil and season with salt and pepper. Allow the steaks to sit at room temperature for 15 to 20 minutes before grilling.
- Prepare the grill for direct cooking over a high heat of 450° to 550°F. If you’re using a charcoal grill, remember to keep a portion of the charcoal grate clear of coal briquettes for safety purposes.
- After cleaning the cooking grates, grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness. Because a ribeye is a tender cut of steak, we recommend cooking to medium rare, or approximately 8 to 9 minutes on each side, turning only once. (If flare-ups occur, move the steaks temporarily over indirect heat.)
- Remove from the grill and let rest for 5 to 10 minutes. Serve warm and drizzle with sauce. We recommend serving this steak with grilled or fire-roasted corn or a baked sweet or regular potato.
Tri-Tip and Zucchini Kabobs with Smoked Paprika Aioli*
Serves: 4 people
Prep Time: 20 minutes
Grill Time: 5 minutes.
Ingredients:
The Smoked Paprika Aioli
- 1/2 cup mayonnaise
- 1/4 cup plain Greek Yogurt
- 3 tablespoons fresh lemon juice
- 1½ tablespoon finely chopped fresh Italian parsley leaves
- 5 large garlic cloves, minced
- 2 teaspoons smoked paprika
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- Lemon zest for garnish (optional)
The Steak and Zucchini Kabobs
- 1 pound beef tips or a 1 pound tri tip roast cut into 1-inch chunks
- 3 zucchinis, cut into 1/2-inch thick slices
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- Coarsely ground salt and pepper
Special Equipment:
- 10 metal or bamboo skewers
Instructions:
- If using bamboo skewers, soak them in water for 30 to 40 minutes prior to using to prevent burning when grilling.
- Whisk all the aioli ingredients (excluding the lemon zest) by hand in a medium glass or stainless steel bowl.
- Garnish with fresh lemon zest, and chill until ready to use.
- Prepare the grill for direct cooking over a medium heat of 350° to 450°F. If you’re using a charcoal grill, remember to keep a portion of the charcoal grate clear of coal briquettes for safety purposes.
- In a large bowl, combine the kabob ingredients, adding the steak tips and zucchini slices first. Toss or mix gently until the steak tips and zucchini are thoroughly coated in oil and seasonings.
- Interweave the steak and zucchini pieces on their own skewers. Make sure to skewer the zucchini through the peel in order to cook the entire slice thoroughly. Remember to leave an even amount of space and not to crowd or overly thread the skewer.
- Before you grill, make sure your cooking grates are brushed and cleaned. Grill the tri-tip kabobs and zucchini kabobs over direct medium heat, turning once or twice, with the lid closed for 4 to 6 minutes, or until the meat is nicely charred and the zucchini is crisp tender.
- Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the aioli. We recommend serving the kabobs with sweet potato fries or grilled asparagus.
And, when you’d rather have someone else prepare your steak dinner this summer, be sure to make your reservations at a Ruth’s Chris Steak House near you.
Italian Inspired Flank Steak and Fresh Baby Greens with Parmesan Flakes*
Serves: 4 people
Prep Time: 15 to 20 minutes
Grilling Time: 7 minutes
The Salad
- 1 flank steak, about 2 pounds and approximately ¾ inch thick
- Extra-virgin olive oil
- Coarsely ground salt and pepper
- 1/3 cup balsamic vinegar
- 1/2 teaspoon sugar
- 6 cups fresh salad greens (we recommend a baby green mix or arugula and spinach)
- 1 cup shaved Parmigiano-Reggiano cheese flakes
Instructions:
- Lightly brush the steak on both sides with olive oil and season generously with salt and pepper. Allow the steak to sit at room temperature for 15 minutes before grilling.
- Prepare the grill for direct cooking over a high heat of 450° to 550°F. If you’re using a charcoal grill, remember to keep a portion of the charcoal grate clear of coal briquettes for safety purposes.
- While your grill is warming up, heat a small saucepan over medium-high heat on your stove, and combine the balsamic vinegar and sugar. Cook the mixture in the pan for approximately 6 minutes or until it is reduced by half, stirring occasionally. Remove from the heat, set aside, and let it cool.
- Grill your steak over direct high heat, with the lid closed, until your desired doneness. We recommend flank steaks to cook to medium rare, or approximately 6 to 7 minutes on each side, turning only once. Transfer to a cutting board, and let it rest for 5 to 10 minutes.
- Cut steak in half horizontally and then in half vertically. Then, cut the steak into medium to thin slices, going with the grain. Divide evenly on to serving plates with greens drizzled in olive oil and the balsamic reduction, salt, pepper and garnished abundantly with cheese. Serve right away as greens will wilt.
Ruth’s Chris Knows Steak – Visit a Restaurant Near You Today
Whether you are in the mood for the traditional meat and potatoes with a bright twist, or an easy and crisp salad, steak is a flavorful addition to any summer meal. Easy to put on the grill, cooking within minutes, steaks are a favorite of our Ruth’s Chris chefs even when they’re eating at home.
And if you aren’t in the mood to fire up the grill, we invite you to come dine with us at Ruth’s Chris. Browse our menus and make a reservation today to enjoy sizzling steaks, seafood, salads and much more.
*Recipes inspired by weber.com.