Ruth's Chris Steak House
Ruth's Chris Steak House 100 W. Higgins Road
South Barrington
(847) 551-3730
www.ruthschris.com
Grilling Tips:
Choose the right steak
It should be well marbled and a minimum of 1 inch think (no more than 3 inches).
Use a hot grill
you should only be able to hold your hand over the coals for 2-3 seconds.
Season to taste
Keep the seasoning simple, salt and pepper are best. However some steaks such as a skirt steak do well with additional flavors or marinades.
Know when and how to turn a steak
Place the steak on the grill for approximately 4-6 minutes for a 1 inch steak and 8-10 for a 2 inch steak. The proper way to turn a steak is with tongs or a spatula. Never stab the meat with a fork as this will cause the juices to run onto the coals and leave you with a dry steak.
Don't desert your post
Grilling doesn't take a long time. Once they hit the grill stay with them to avoid overcooking. A small pat of butter added immediately upon leaving the grill will round out the flavor.
Best Steaks for grilling:
Ribeye - juicy and well marbled
Strip steak - slightly firmer and leaner than a ribeye
Porterhouse - two steaks in one, a firm strip steak and a succulent tenderloin
Filet Mignon - lean & tender but not as flavorful as the others
The Orange Citrus Mojito
Muddle mint leaves, orange and simple syrup in a cocktail shaker. Add crushed ice, Bacardi O, Triple Sec and orange juice. Strain into a glass with ice and top with a splash of soda water.
Ruth's Chris Steak House 100 W. Higgins Road
South Barrington
(847) 551-3730
www.ruthschris.com
Grilling Tips:
Choose the right steak
It should be well marbled and a minimum of 1 inch think (no more than 3 inches).
Use a hot grill
you should only be able to hold your hand over the coals for 2-3 seconds.
Season to taste
Keep the seasoning simple, salt and pepper are best. However some steaks such as a skirt steak do well with additional flavors or marinades.
Know when and how to turn a steak
Place the steak on the grill for approximately 4-6 minutes for a 1 inch steak and 8-10 for a 2 inch steak. The proper way to turn a steak is with tongs or a spatula. Never stab the meat with a fork as this will cause the juices to run onto the coals and leave you with a dry steak.
Don't desert your post
Grilling doesn't take a long time. Once they hit the grill stay with them to avoid overcooking. A small pat of butter added immediately upon leaving the grill will round out the flavor.
Best Steaks for grilling:
Ribeye - juicy and well marbled
Strip steak - slightly firmer and leaner than a ribeye
Porterhouse - two steaks in one, a firm strip steak and a succulent tenderloin
Filet Mignon - lean & tender but not as flavorful as the others
The Orange Citrus Mojito
- 1/2 oz. fresh lime juice
- 1/2 oz. simple syrup
- 1 orange wedge (rind removed)
- 6 fresh mint leaves
- 1 1/2 oz. Bacardi O
- 1/4 oz. triple sec
- 1 oz. fresh orange Juice
Muddle mint leaves, orange and simple syrup in a cocktail shaker. Add crushed ice, Bacardi O, Triple Sec and orange juice. Strain into a glass with ice and top with a splash of soda water.
