At Ruth’s Chris Steak House, your last bite is just as good as your first. Our perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef we serve arrives cooked to perfection and sizzling on a 500° plate.
Ask which cut of steak is the most tender, and the Filet is the clear winner. With very little marbling, a filet is arguably the most tender of all high-end cuts of beef. We add our special 28-day aging process to further its flavor and tenderness.
When a cut of steak has streaks of fat delicately mixed into the lean sections, it’s called marbling — and the Ribeye is known for it. The abundance of marbling in a USDA Prime ribeye adds to the flavor, making it a top choice by many steak connoisseurs. Much of the distinctively rich flavor comes from the fat, which can also be enhanced by the steak’s aging process and preparation.
Ask Ruth herself which steak is best, and she would always choose the New York Strip. Well-marbled, full-bodied, and rich with flavor, this firm yet tender cut is the perfect balance of texture, flavor, and fat.
Enjoy it as a 16 oz boneless strip steak, or as Ruth preferred, as a 19 oz bone-in specialty cut. The latter option is even more savory: As the bone cooks at high temperatures – like in our 1800-degree broiler — the bone and its marrow infuse the meat with extra flavor.
Bone-in 26 oz USDA Prime cut. Our Cowboy Ribeye is a perfectly marbled, juicy rib steak that has a rich, beefy flavor throughout. An outstanding example of USDA Prime at its best.
Full flavored 24 oz USDA Prime cut. A combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut.
The Porterhouse steak offers the best of both worlds, proof that you can have your steak and eat it, too. Think of the Porterhouse as ordering a tender bone-in Filet along with a bone-in, flavor-filled New York Strip, all in one glorious steak. At Ruth’s Chris, we serve a generous 40 oz cut that’s meant for two, so come hungry and bring a friend.
Although the Tomahawk Ribeye is essentially the same cut as the traditional Ribeye, there are a few key differences between the two. The Tomahawk Ribeye has a long French-trimmed bone that looks like a handle and it is cut according to the thickness of the rib bone, generally about 2 inches thick, weighing between 30 and 45 oz.
The highly marbled and exquisitely tender steak has rich flavor and buttery, melt-in-your-mouth texture when cooked.
Ruth's Chris Steak House decided not to renew its lease for the location, a spokesperson said. The company is looking into “other opportunities in Manhattan.” Employees at the 51st Street location have been offered roles at locations in New Jersey, Westchester and Long Island.
For $135 per person plus tax and tip, savor the flavors of quintessential California wine country and America's most iconic steakhouse. In particular, come for the “tour de fork” of this exclusive dinner: the world-famous Caymus Cabernet Sauvignon paired with Ruth's signature sizzling filet.
You might see guests in everything from jeans and a nice top to a co*cktail dress or suit and tie. We want everyone to feel comfortable, so whether you want to dress up or keep it casual, you'll fit right in at Ruth's Chris.
Our steaks are cooked using a patented broiling method developed by our founder. They're seasoned to perfection, and then served sizzling on 500-degree plates.
Guests wearing ball caps are asked to dine in the bar/lounge. The following attire is not permitted in our dining rooms: Gym wear, pool attire, tank tops, clothing with offensive graphics or language, revealing clothing or exposed undergarments.
On May 3, 2023, Darden Restaurants announced it was acquiring Ruth's Hospitality Group Inc. for $21.50 per share in an all-cash transaction with an equity value of approximately $715 million.
While the wine has sufficient tannins and structure for long-term bottle aging, Caymus Cabernet is dark and concentrated, with ripe, luxurious, fruit-driven softness that shows from the day of release. Each year, we set aside the best barrels of our Cabernet Sauvignon from Napa Valley to produce Special Selection.
Love Caymus or Silver Oak Napa? The 2013 Hall Napa Cabernet Sauvignon will cost you much less ... and we felt overall it is right in line with those two big name Napa Cabernet offers (and many more!)
Perhaps not surprisingly, “Ruth's Chris” is a real person. But he doesn't belong to “Ruth,” and he has little to do with the chain's success. The story of Ruth's Chris Steak House begins in 1927, when Chris Matulich opened up a restaurant called Chris Steak House on Broad Street in New Orleans.
Ruth's Chris only uses the finest custom-aged, corn-fed Midwestern beef. Our signature chops are almost impossible to find in supermarkets because they are reserved exclusively for fine meat purveyors. We also feature USDA Prime, which represents the top 2-3% of cattle on the market.
Ordering a starter, entrée, side, and dessert separately could easily cost over $100. Order those same items as a prix fixe meal, however, and you pay roughly half the price.
At Ruth's Chris, we follow the traditional à la carte steakhouse model. This means that our guests order their individual steak, which is complemented with side dishes of vegetables, potatoes, and seafood.
They let anyone wear anything. We dressed for the price and for what we thought the Ruth's Chris experience was, but we saw people in torn jeans and t-shirts, track suits, tennis shoes, even one person with a “do-rag”. Helpful?
General Manager Lana Ward wrote in an email to Bethesda Beat that the decision to close was an economic one. “The restaurant is in need of a remodel and the volume did not justify the expense of remodel,” Ward wrote. Ruth's Chris has another Montgomery County location in Gaithersburg's Downtown Crown development.
Olive Garden parent Darden Restaurants completed its $715 million acquisition of Ruth's Chris Steak House on Wednesday, handing over $21.50 per share in an all-cash transaction.
Address: Apt. 814 34339 Sauer Islands, Hirtheville, GA 02446-8771
Phone: +337636892828
Job: Lead Hospitality Designer
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