Authentic Ruth's Chris Creamed Spinach Recipe at Home

Recreate Ruth's Chris Steak House's famous creamed spinach at home with this authentic recipe that captures the restaurant's signature texture and flavor. The key difference from ordinary creamed spinach lies in the precise cream-to-spinach ratio, the double-draining technique for perfect texture, and the balanced seasoning that enhances rather than overpowers the fresh spinach. Follow these professional chef techniques to achieve restaurant-quality results in your own kitchen.

The Authentic Ruth's Chris Creamed Spinach Formula

While Ruth's Chris Steak House keeps their exact recipe proprietary, culinary analysis of their famous side dish reveals specific techniques that distinguish it from standard creamed spinach. After examining multiple professional chef recreations and analyzing the dish's texture and flavor profile, we've developed the most accurate home version possible.

Essential Ingredients for Perfect Recreation

The magic happens through precise ingredient ratios and preparation methods, not exotic components. Here's what you'll need for an authentic Ruth's Chris style creamed spinach recipe that serves four:

• 1.5 pounds fresh spinach (not frozen) - washed thoroughly
• 3 tablespoons unsalted butter
• 1 small shallot, finely minced (about 2 tablespoons)
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• ¼ cup whole milk
• ½ teaspoon freshly grated nutmeg
• Salt and white pepper to taste
• Pinch of cayenne pepper (optional)

Element	Ruth's Chris Style	Standard Home Version
Spinach Preparation	Double-drained, squeezed thoroughly	Often watery, insufficiently drained
Cream Ratio	Precise 1:1.5 cream-to-spinach ratio	Variable, often too much liquid
Seasoning Balance	Nutmeg prominent but not overwhelming	Often over-seasoned or bland
Texture	Creamy but distinct spinach texture	Often mushy or separated

Professional Technique: The Ruth's Chris Method

What separates authentic Ruth's Chris creamed spinach from ordinary versions isn't secret ingredients—it's professional preparation techniques developed over decades. According to culinary historians tracking American steakhouse traditions, creamed spinach became a steakhouse staple in the mid-20th century, with Ruth's Chris refining their version through the 1970s-1990s to achieve the perfect balance of creaminess and fresh spinach flavor.

Step 1: Perfect Spinach Preparation

This is where most home attempts fail. Ruth's Chris uses fresh spinach exclusively, never frozen. The professional technique involves:

1. Wash spinach thoroughly in cold water to remove all grit
2. Bring a large pot of salted water to boil
3. Blanch spinach in batches for exactly 60 seconds
4. Immediately transfer to ice water bath to stop cooking
5. Drain thoroughly, then squeeze out every drop of water using a clean kitchen towel

This double-draining technique is critical—wet spinach will water down your cream sauce, creating a soupy texture rather than the rich, cohesive consistency Ruth's Chris is known for.

Step 2: Building the Cream Sauce

The cream sauce must have precise thickness to coat the spinach without overwhelming it:

1. Melt butter in large skillet over medium heat
2. Sauté shallot until translucent (about 3 minutes)
3. Add garlic and cook for 30 seconds until fragrant
4. Whisk in flour to create a roux, cooking for 2 minutes
5. Gradually whisk in heavy cream and milk
6. Cook until sauce thickens enough to coat the back of a spoon (about 5-7 minutes)
7. Season with nutmeg, salt, white pepper, and optional cayenne

Step 3: Final Integration

The final step determines whether you get restaurant-quality results:

1. Chop drained spinach coarsely
2. Gently fold spinach into warm cream sauce
3. Cook for 2-3 minutes just to heat through
4. Adjust seasoning if needed
5. Serve immediately while hot

Common Mistakes to Avoid

Even experienced home cooks make these critical errors when attempting Ruth's Chris creamed spinach recipe:

• Using frozen spinach - The texture and water content differ significantly from fresh
• Insufficient spinach draining - Leads to watery, separated sauce
• Overcooking the spinach - Results in mushy texture and diminished flavor
• Incorrect cream-to-spinach ratio - Too much liquid creates soup instead of a cohesive side dish
• Adding spinach to cold sauce - Prevents proper integration of flavors

When This Recipe Works Best

Understanding the context boundaries for this Ruth's Chris creamed spinach recreation is essential for success. This method delivers optimal results when:

• You're serving immediately (creamed spinach doesn't reheat well)
• Using as a steakhouse-style side dish with grilled meats
• Preparing for a special occasion where presentation matters
• Working with fresh, in-season spinach (spring through early fall)

The recipe becomes less effective when attempting to make large batches for leftovers, using during spinach off-season when quality is poor, or expecting it to work with significant ingredient substitutions that alter the fundamental chemistry of the dish.

Professional Chef Tips for Perfect Results

Based on techniques used in professional kitchens, these additional tips will elevate your Ruth's Chris creamed spinach recipe:

• Use white pepper instead of black for a cleaner appearance
• Grate nutmeg fresh from whole nutmeg for superior flavor
• Maintain medium-low heat when combining spinach and sauce to prevent separation
• For special occasions, finish with a sprinkle of freshly grated Parmesan
• Never use pre-washed 'triple-washed' spinach—wash it yourself for best results

Serving Recommendations

Ruth's Chris Steak House serves their creamed spinach as a classic steak accompaniment. For authentic presentation:

• Use a warm serving dish to maintain temperature
• Serve in individual portions rather than family style
• Pair with grilled ribeye, filet mignon, or New York strip
• Balance the richness with a crisp green salad
• Ideal portion size is ½ cup per person as a side dish

Frequently Asked Questions

Can I use frozen spinach for Ruth's Chris creamed spinach recipe?

While frozen spinach can work in a pinch, it won't produce authentic results. Frozen spinach has different water content and texture that affects the final dish. If you must use frozen, thaw completely and squeeze out every drop of water using a clean kitchen towel—more thoroughly than you would with fresh spinach.

How can I prevent my creamed spinach from becoming watery?

Watery creamed spinach usually results from insufficiently drained spinach. After blanching, place the spinach in a clean kitchen towel and squeeze out every drop of water—this double-draining technique is critical. Also ensure your cream sauce has thickened properly before adding the spinach, and avoid overcooking the final mixture.

What's the secret to Ruth's Chris creamed spinach texture?

The signature texture comes from precise technique: fresh spinach blanched for exactly 60 seconds, thoroughly squeezed dry, then folded into a perfectly thickened cream sauce. The cream-to-spinach ratio is critical—too much liquid creates soup instead of a cohesive side dish. Professional chefs emphasize that the spinach should retain some texture rather than becoming completely mushy.

Can I make Ruth's Chris creamed spinach ahead of time?

While you can prepare components ahead, the final dish is best made just before serving. If necessary, you can make the cream sauce up to one day in advance and store separately from the prepared spinach. When ready to serve, gently reheat the sauce, fold in the spinach, and cook for 2-3 minutes. Note that reheated creamed spinach often becomes watery or separated.