Ruth’s Chris Steak House Creamed Spinach: The Ultimate Steakhouse Side
Bring the luxurious flavor of Ruth’s Chris Steak House to your table with this creamy, dreamy spinach side — a must-have for every steak lover.
Ruth’s Chris Steak House Creamed Spinach
If you’ve ever dined at Ruth’s Chris Steak House, you already know their creamed spinach is one of the most iconic and beloved steakhouse sides. Rich, velvety, and brimming with savory flavor, it’s a dish that elegantly balances comfort with a touch of luxury. Bringing this restaurant experience to your own home kitchen is more than possible — with the right ingredients, technique, and a few pro tips, you’ll be serving up a side that steals the show. Whether it’s for a perfect steak night or a festive holiday meal, this is a recipe everyone will love.
Inspired by the classic preparation at Ruth’s Chris, this article provides everything you need: recipe details, step-by-step instructions, expert tips, flavor variations, nutritional insights, and more.
Table of Contents
- Why This Creamed Spinach Stands Out
- Ingredients for Authentic Flavor
- Step-by-Step Instructions
- Tips, Tricks, and Substitutions
- Delicious Variations
- Perfect Pairings & Serving Suggestions
- Nutrition Highlights
- Frequently Asked Questions
Why This Creamed Spinach Stands Out
Ruth’s Chris Creamed Spinach has a well-deserved reputation as a steakhouse legend. What sets it apart from ordinary creamed spinach recipes?
- Silky, Cheesy Texture: A luscious béchamel sauce embraces the spinach, finished with a touch of parmesan for a velvety, almost spoonable consistency.
- Complex Flavors: The gentle warmth of nutmeg, a subtle garlic note, and the umami boost from parmesan make for deep, satisfying flavors.
- Steakhouse Luxury at Home: Unlike some sides that fade into the background, this is a dish that holds its own — perfect beside a juicy steak, but equally at home with roast chicken or fish.
- Quick and Easy: Thanks to the use of convenient frozen spinach and a streamlined method, you can have a show-stopping side on the table in around 20 minutes.
- Customizable: This version is true to the steakhouse spirit, but flexible enough for personal tweaks, dietary preferences, or what you have on hand.
Ingredients for Authentic Flavor
Just a handful of well-chosen ingredients combine to create the distinctively rich, savory flavor profile associated with Ruth’s Chris.
| Ingredient | Notes |
|---|---|
| Frozen Spinach (3 x 10oz packages) | Thawed & squeezed dry for best texture. Fresh can be used (see Tips). |
| Butter (2 tbsp) | For starting the roux and rich flavor. |
| All-purpose Flour (2 tbsp) | Creates the thick, creamy béchamel sauce. |
| Milk (1.5 cups) | Whole milk is ideal. Half-and-half or a half cream/half milk blend can be used for added richness. |
| Garlic (2 cloves, minced) | Enhances depth and aroma. |
| Parmesan Cheese (1/4 cup, grated) | Finishes the dish for bold, umami flavor. |
| Salt & Pepper | Season to taste; a little black pepper lifts the creaminess. |
| Nutmeg (1/2 tsp, freshly grated) | Classic in creamy spinach, adds a delicate warmth. |
| Optional: Onion or Shallot (2 tbsp, minced) | A classic steakhouse touch; adds subtle sweetness. |
| Optional: Cayenne Pepper (dash) | For a mild kick and warmth. |
Step-by-Step Instructions
- Prepare the Spinach
- Thaw the frozen spinach completely (microwave or leave in fridge overnight).
- Important: Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth until very dry — this prevents a watery dish.
- Set aside in a colander or bowl.
- Make the Cream Sauce (Béchamel Base)
- In a large skillet or medium saucepan, melt the butter over medium heat.
- Add minced garlic (and optional onion or shallot). Sauté gently until aromatic but not browned (about 1 minute for garlic, 2-3 minutes for onion).
- Sprinkle in the flour, whisking constantly to create a smooth roux. Cook for 2 minutes until the mixture turns pale golden.
- Gradually pour in milk, whisking continuously to avoid lumps.
- Continue whisking over medium heat until sauce thickens, about 4-5 minutes.
- Season the Sauce
- Add salt, pepper, grated nutmeg, and a dash of cayenne if using.
- Bring to a gentle simmer for 1-2 minutes, allowing flavors to meld.
- Combine with Spinach
- Add the thoroughly dried spinach to the sauce. Stir until evenly incorporated and spinach is coated in the creamy base.
- Add grated parmesan cheese. Stir to melt completely and integrate smoothly.
- Simmer over low heat for 3-5 minutes, stirring so the cheese doesn’t stick. Taste and adjust seasoning if needed.
- Serve
- Spoon the hot creamed spinach into a serving dish.
- Finish with a sprinkle of fresh parmesan if desired and serve immediately while bubbling and golden.
Tips, Tricks, and Substitutions
- Dry Spinach Well: Excess liquid is the enemy of creamy texture. Use your hands, a towel, or even a potato ricer to ensure the spinach is as dry as possible.
- Milk or Half-and-Half: Whole milk is classic, but half-and-half or a 50/50 blend of cream and milk will yield an even richer sauce.
- Cheese Choices: Parmesan is traditional, but a mix with Gruyère, pecorino, or fontina can add new flavor dimensions. For extra creaminess, a spoonful of cream cheese can be stirred in at the end.
- Flavor Additions: A pinch of cayenne or a little smoked paprika gives gentle heat. Some steakhouse versions include a hint of onion or shallot sautéed at the start for depth.
- Bake for a Crust: Transfer creamed spinach to a shallow baking dish, top with breadcrumbs and more parmesan, and broil for 2-3 minutes for a crisp, golden topping.
- Fresh Spinach Option: For an ultra-fresh take, use about 2 pounds of fresh spinach. Blanch it in boiling water for 1 minute, plunge into ice water, drain well, chop, and proceed as with frozen spinach.
Ingredient Substitutions Table
| Original Ingredient | Possible Substitutions |
|---|---|
| Frozen Spinach | Fresh spinach (blanched and well-drained) |
| Whole Milk | Half-and-half, evaporated milk, or 1:1 cream & milk |
| Butter | Plant-based margarine for dairy-free versions |
| Parmesan Cheese | Pecorino Romano, Asiago (for unique flavor) |
| All-purpose Flour | Gluten-free flour blend or cornstarch slurry (for gluten-free) |
Delicious Variations
- Low-Carb/Keto Version: Substitute almond milk and a keto-friendly thickener (like xanthan gum) instead of flour; use plant-based cheese or leave it out for a lighter option.
- Vegan Creamed Spinach: Swap dairy butter for vegan butter, milk for unflavored plant milk (oat or cashew works well), and cheese for nutritional yeast or vegan parmesan.
- Spicy Creamed Spinach: Add a finely chopped jalapeño or green chile with the garlic, and an extra pinch of cayenne for some heat.
- Baked Spinach Gratin: After combining all ingredients, transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 375°F until bubbly and browned.
- With Bacon or Pancetta: Sauté chopped bacon or pancetta until crisp at the start, using the rendered fat in place of part of the butter for extra savory depth.
Perfect Pairings & Serving Suggestions
Creamed spinach isn’t just for steak — though it is a classic pairing! Consider these serving ideas:
- Classic Steakhouse Dinner: Serve alongside grilled or roasted steak, prime rib, or filet mignon.
- With Poultry: Pairs beautifully with roast chicken, turkey, or even duck.
- With Seafood: A luxurious partner for broiled lobster, seared scallops, or delicate white fish like cod.
- Vegetarian Entrée: Spoon over roasted portobello mushrooms or baked potatoes for a main dish.
- Brunch Side: Serve beneath poached eggs for a rich, satisfying breakfast.
Nutrition Highlights
This creamed spinach, when made as directed, is not only satisfying but also sneaks in a serious dose of greens. Here’s a general nutritional snapshot based on an 8-serving recipe (amounts are estimates and may vary based on precise ingredients):
- Calories: 75 kcal per serving
- Carbohydrates: 4g
- Protein: 3g
- Fat: 5g
- Fiber: 0.1g
- Calcium: 88mg
- Vitamin A: 233 IU
Please note: Nutrition will change if you use more cheese, cream, or add-ins. This dish is naturally vegetarian and can be easily adapted for low-carb, gluten-free, or vegan diets (see Variations above).
Frequently Asked Questions (FAQs)
Q: Can I make this creamed spinach ahead of time?
A: Yes. You can prepare the creamed spinach up to 2 days ahead. Cool completely, cover, and refrigerate. Gently reheat in a skillet over low heat, stirring often. You might add a splash of milk to loosen the consistency when reheating.
Q: Is fresh spinach better than frozen?
A: Both work well. Frozen spinach saves time and is less expensive, and has a consistent texture. If using fresh, be sure to blanch, cool, and dry thoroughly before adding to the sauce.
Q: Can I freeze leftover creamed spinach?
A: Freezing is not ideal, as the texture may become watery after thawing, but it is possible. Cool completely before freezing in an airtight container for up to 2 months. Thaw in the refrigerator and reheat gently, stirring in extra cheese or milk if needed.
Q: What’s the best substitute for parmesan cheese?
A: Pecorino Romano, Asiago, or a blend of sharp white cheddar work well. For a non-dairy or vegan version, try nutritional yeast or a store-bought vegan parmesan-style cheese.
Q: Can I make this gluten-free?
A: Yes. Substitute all-purpose flour with a trusted gluten-free blend or thicken your sauce with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in at the thickening stage).
Final Tips for Creamed Spinach Perfection
- Don’t Rush the Roux: Giving flour and butter enough time to cook removes any raw taste and builds deeper flavor for the sauce.
- Season as You Go: Layer in salt and pepper early, but always taste at the end before serving — the cheese will add saltiness too.
- Double for a Crowd: This dish is easy to scale; just use a wider pan for even thickening when doubling the recipe.
Bring the magic of an iconic steakhouse to your home kitchen. Ruth’s Chris Creamed Spinach turns any meal into a celebration, making steak night — or any dinner — truly special.
