Lighter Fare Alongside Hearty Steaks at Ruth’s Chris Steak House in St. Louis

 In Food, Sponsored

While Ruth’s Chris Steak House is often an obvious choice for steak and meat-lovers, diners who are looking for healthier options (even vegetarians) can find a dish that hits the spot without that sluggish, weighted feeling that often accompanies the end of a hearty meal.

We spoke with Ruth’s Chris chef Chuck Soffner in St. Louis to discuss popular menu items this season, salad pairings with spring cocktails, and the must-order steak dish.

What’s your inspiration for cooking, and what are some of your favorite light dishes on the menu?
I just love it—cooking is what I’ve always done. I usually try to keep things fairly simple yet creative. One of my favorite dishes on the lighter side is a blackened, seared ahi tuna with jasmine-rice pilaf. Our crab stack is also delicious. It’s made with Colossal lump blue crab meat, avocado, mango and cucumber, garnished with sriracha.

We also have several salads that are really popular. Our Caesar salad is a full-flavor dish, served with romaine hearts tossed with Parmesan cheese and garlic croutons. We also have a fresh tomato-mozzarella salad, made with vine-ripened tomato, tossed with balsamic dressing with fresh cracked pepper and kosher salt. Then the mozzarella goes on top, garnished with fresh basil and balsamic glaze on top.

The Ruth’s Chris chopped salad is a nice tall salad, made with iceberg lettuce, baby spinach, radicchio, croutons, bacon, hearts of palm, green olives, egg, sliced mushrooms, blue cheese, fried onion and tomatoes with a lemon-basil dressing. It’s a full meal, for sure.

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What drinks and spring cocktails on the menu pair well with each salad?
I’d say the chopped salad would be balanced out really nicely with the sweetness of our Wildberry Lemonade cocktail. It’s made with Sobieski raspberry vodka, sour mix, fresh lime juice, simple syrup, strawberries, blueberries and lemon.

For the tomato-mozzarella salad, I think the Moscow mule would pair really nicely—or any type of mule you may like. The sweetness of the tomatoes and the balsamic glaze blends nicely with the acidity of the cocktail.

And for the caesar salad, you can’t go wrong with a nice red wine. We have a really nice 6th Sense Syrah, with a full flavor that blends well with the anchovy dressing.

While there are lots of options for a healthier meal, what is the must-order dish for steak-lovers?
If you’re going for a steak, you have to have the ribeye. We have a 16-oz ribeye, a 22-oz cowboy ribeye and a 40-oz tomahawk ribeye. We use all USDA-prime beef, seasoned with sea salt and pepper and then cooked in 1800-degree broilers, to seal in the juices and flavor.

What are your most popular dishes of the season?
It’s almost always the filet, along with the Caesar salad, ahi tuna and barbecue shrimp appetizer.

All images courtesy of Ruth’s Chris Steak House.

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