Soften the butter: Take the butter out of the refrigerator about 30–40 minutes before you start. It should be soft enough to press with your finger but not melted. This helps the ingredients blend evenly and gives the butter a smooth, creamy texture.

Mix the flavor base: In a small bowl, combine minced garlic, Worcestershire sauce, lemon juice, salt, and black pepper. If you want to add herbs like thyme, rosemary, or parsley, chop them finely and add them now. These ingredients give the butter a fragrant, steakhouse-style aroma similar to Ruth’s Chris signature finish.

Combine the butter: Place the softened butter into a medium mixing bowl. Using a fork or rubber spatula, mash and mix the butter together with the flavor base until everything is evenly incorporated. Continue mixing for 2–3 minutes until it becomes silky and uniform in color. The garlic and Worcestershire should blend in fully without visible separation.

Shape and chill the butter: Transfer the butter mixture onto a piece of parchment paper or plastic wrap. Roll it into a tight log about 1½ inches in diameter, twisting the ends to seal. Place it in the refrigerator for at least 30 minutes (or freeze for 10–15 minutes if you’re short on time). Chilling helps the flavors meld and makes the butter easy to slice later.

Use it on steak: When your steak is cooked to your liking, place a thick slice of the chilled steak butter directly on top while it’s still hot. Let it melt slowly over the surface, creating that glossy, sizzling finish Ruth’s Chris is famous for. The butter seeps into the steak juices, adding rich flavor and shine.