If you’ve ever sat down at a white-clothed table at Ruth’s Chris Steak House, you know the drill. You’re there for the sizzle of the butter-drenched filet, but then the sides show up. Specifically, that recipe for Ruth's Chris creamed spinach. It’s not just a vegetable; it’s a thick, velvety, almost custard-like experience that makes you wonder why you ever bothered with raw kale salads.
Most people think they can just toss some frozen spinach into a pan with heavy cream and call it a day. Honestly, that’s why most home versions taste like watery cafeteria food.
The secret isn’t just "more cream." It’s actually about the architecture of the sauce and the moisture content of the greens. If you don't get the water out of the spinach, you're doomed. Your sauce will break, your plate will be a puddle, and your steak will get soggy. Nobody wants that. Let's talk about how to actually pull this off without making a mess of your kitchen or your reputation as the "good cook" in the family.
The Flour Power: It's Not Just About the Dairy
The biggest mistake? Skipping the roux.
Ruth’s Chris style spinach relies on a classic French foundation. You need a blonde roux. This means equal parts butter and flour, cooked just long enough to get rid of that raw flour taste but not so long that it turns brown. If it turns brown, you’re making gumbo, not steakhouse sides.
Once you have that paste, you whisk in the milk and heavy cream. This creates a Béchamel. Why does this matter? Because a Béchamel stays stable. If you just reduce heavy cream by itself, it can feel greasy. The flour binds everything together, giving it that "stand up on the fork" texture that defines a high-end steakhouse side.
You’ve gotta be patient here. Whisk it constantly. If you see lumps, keep going. A lumpy creamed spinach is a tragedy. Some people suggest using a blender if you mess it up, and honestly, that’s a decent "save," but it’s better to just pour the liquid in slowly from the start.
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The Spinach Struggle: Fresh vs. Frozen
Here is where the debate gets heated. Some purists insist on fresh baby spinach. They spend forty dollars on those plastic tubs, wilt them down in a giant pot, and end up with about three tablespoons of actual food.
It’s a waste of time.
Even top-tier chefs will tell you that for a dish where the spinach is chopped and creamed, high-quality frozen chopped spinach is often superior. Why? Because it’s already blanched and the cell walls are broken down. But—and this is a massive "but"—you have to squeeze it. I mean really squeeze it.
Take a clean kitchen towel or several layers of cheesecloth. Put the thawed spinach in there and twist until your forearms hurt. If you think you're done, squeeze again. You want a dry ball of green fiber. This is the only way the recipe for Ruth's Chris creamed spinach actually works. If there is even a hint of "spinach juice" left, it will turn your beautiful white cream sauce into a weird, muddy grey-green soup. It looks unappealing and tastes metallic.
Seasoning Secrets Beyond Just Salt
Salt is obvious. But the "steakhouse" flavor usually comes from three specific additions that people forget:
- Nutmeg: Just a pinch. Not enough to make it taste like a spice cookie, but enough to bring out the nuttiness of the dairy.
- Onion Powder or Very Fine Minced Shallots: Ruth’s Chris has a subtle savory undertone. If you use fresh shallots, sauté them in the butter before you add the flour. They need to be translucent and soft. No crunch allowed.
- White Pepper: Black pepper leaves little black specks that look like dirt in a white sauce. White pepper provides a subtle, floral heat that blends in perfectly.
Putting It All Together (The Method)
Start by melting about four tablespoons of salted butter in a heavy saucepan. Throw in some finely minced yellow onion or shallots. Let them sweat. Don't let them brown.
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Once they’re soft, sprinkle in an equal amount of all-purpose flour. Stir it with a wooden spoon for about two minutes. You’ll see it start to bubble and smell a bit like toasted bread. That’s your cue.
Slowly pour in a mix of whole milk and heavy cream. A lot of copycat recipes suggest half-and-half, but if you want that Ruth’s Chris richness, go for the heavy stuff. Whisk like your life depends on it. As the sauce thickens, it should look like thick gravy.
Now, add your squeezed-dry spinach. Use a fork to break up the clumps. You want the spinach to be suspended in the sauce, not drowning in it. It should be a 50/50 ratio of green to white.
Season it at the very end. Salt can be tricky because frozen spinach often has a bit of sodium already, and the butter adds more. Taste it. Then taste it again.
Why Texture Is the Final Boss
If you look at the dish served at the restaurant, it's remarkably smooth. Some versions of the recipe for Ruth's Chris creamed spinach actually suggest a quick pulse in a food processor after the spinach is mixed with the sauce.
Don't overdo it. You aren't making a smoothie. You just want to ensure there aren't any long, stringy pieces of spinach that make it hard to eat gracefully. Two or three quick pulses are usually enough to get that uniform, professional look.
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If it feels too thick, don't panic. Just splash in a little more cream. If it’s too thin, let it simmer on low for a few more minutes. Just remember that it will thicken up significantly as it cools on the plate.
The Secret "Umami" Boost
While the official ingredient list is relatively simple, many high-end kitchens sneak in a little bit of Parmesan cheese or even a drop of Worcestershire sauce. I’ve found that a tablespoon of finely grated Parmigiano-Reggiano doesn't make it "cheesy" in a pizza way, but it adds a savory depth that mimics the aging process of the steaks it's served alongside.
Another trick? A tiny bit of sugar. Just a half-teaspoon. It cuts through the bitterness that spinach sometimes carries, especially if it was harvested later in the season.
Actionable Steps for Your Next Dinner Party
- Prep the day before: Believe it or not, this dish actually tastes better the next day. The flavors mingle and the texture sets up beautifully. You can reheat it gently on the stove with a splash of milk.
- The Squeeze Test: If you aren't sure if your spinach is dry enough, put it on a paper towel. If the towel gets wet instantly, keep squeezing.
- Temperature Matters: Serve this in a warmed bowl. Because of the high fat content, creamed spinach can get a "skin" on top if it hits a cold plate.
- Pairing: This isn't just for ribeyes. Try it as a bed for seared scallops or even stuffed inside a chicken breast. It’s versatile once you master the base sauce.
Getting this right isn't about luck. It’s about managing moisture and not being afraid of a little butter. Once you nail that Béchamel-to-spinach ratio, you’ll never look at a side of plain veggies the same way again.
To ensure the best results, always use a heavy-bottomed pan to prevent the dairy from scorching on the bottom. If you see brown bits floating in your white sauce, you've gone too far with the heat. Keep it low, keep it slow, and keep whisking. Your steak deserves a side dish that actually keeps up with it.