This Is The Secret To Ruth's Chris Steak House's Delicious Steak

If you're a steak aficionado, you're probably more than familiar with the restaurant chain with the confusing name, Ruth's Chris Steak House. It's been around for over half a century, serving up high-quality food with top-notch service in a comfortable atmosphere. Since starting at a single location in New Orelans, the chain has expanded to more than 20 countries all over the world.

If you've ever had one, you may wonder what exactly makes the steaks at Ruth's Chris so good. As it turns out, it's not any single factor. There's a lot that goes into it. This is what makes Ruth's Chris Steak House steaks so delicious.

#Steak #RuthsChris #SteakHouse

Unique broiling process | 0:00
A topping of butter | 1:13
Perfected aging technique | 2:03
Even the plates are heated | 2:50
USDA Prime cattle | 3:38
No deviation | 4:29
They stick to the basics | 5:35
Steaks cut in-house | 6:17
Meat is never frozen | 6:58
Always made to order | 7:35

[MashedFood]

What's your favorite thing to order from Ruth's Chris?

[bigrich]

For my wife and I, Ruth’s Chris was a once a year or two thing for special occasions. Even years ago, it was a $300 dinner if we got a glass of wine, but eating a steak without a glass of Cabernet is criminal. They never disappointed. My wife passed a couple years ago, and I will probably never go back, but if she were still here, I would love to go back one more time.

[Nothing-zwyd]

I've been to a few Ruth's Chris places around the country when I traveled a lot for business 20 years ago. Never had a bad experience, always phenomenal food. Even better when my company was picking up the tab.

[engineear]

Aside from some of the best steak I have eaten, their service is top tier. The waiters and waitresses have this professionalism to them, and after you are done eating, they use this flat blade contraption to clear the crumbs from your tablecloth. You feel like a baller eating there.

[mikeb.]

I quit going to steakhouses. It's so much cheaper to just go buy a whole tenderloin and cut my own steaks to grill. I have salt, pepper and butter. I don't need to pay $60 for a bite of steak when I could eat filet for a week.

[giovannyramos]

I work at Ruth’s Chris steak house here at the rim at San Antonio Texas ! Love my job love making the steak and prepping the food for our people. Also Ruth’s also said if the steak isn’t sizzling take it back!!!

[JohnJohn-wrjo]

2 biggest factors. Aged prime beef expertly trimmed and the quick high temp cook. That and the strict adherence to company protocol and standards in the preparation of all dishes. Consistency or the lack of, , is the one factor that will drag down even the best of restaurants. Ruth's excels in this regard in my opinion.

[jasonabays]

Not mentioned in the story is how the name came about. Ruth purchased the "Chris Steakhouse" so she called it "Ruth's Chris Steakhouse". I've eaten there many times. Great food and service.

[frugalspoon]

Dry-aged beef is where the flavor starts. I've always dry-age beef, then cut it into steaks. The first time was scary, but you learn from practice. You really taste the beef. The meat is so tender, and juicy. I've only dry-aged beef 12 days so far, since that was the last piece left. Always allow your steak to come to room temperature before grilling, baking, or frying. Seasoning: kosher salt and pepper. Simple. Set whatever you have to the highest temperature and cook. Chili with dry-aged beef is the bomb.

[occultustactical]

I love Ruth’s Chris. We eat there are couple times a year. In all my years I’ve only had one bad steak. It was a NY Strip in Richmond VA. I’ve never gone back. We took our German friends who were visiting in Naples FL. We took them to Ruth’s for dinner. We were buying so I told them to get anything they wanted, but a steak was mandatory. Germans love beef but there is nothing in Germany even close to American Prime steak. They looked at the prices and immediately went “secure” speaking German. I smiled and said “Don’t worry. It’s worth every penny.” Needless to say they dove in feet first and we had a great night and the $600 dinner bill was the best money I’d ever spent.

[normastanley]

Nice ---One very intelligent lady who used her brains and business skills to make a very successful business, , , Good for her..

[es]

I quit going to Ruth's Chris over ten years ago. Their food quality had declined noticeably. I miss the experience to be honest. Maybe it is time to give them a second chance.

[FreshlySnipes]

Ruth’s Chris is the only steakhouse I am willing to pay for. It’s the only spot that comes as close to cooking steaks as good as I do myself.

[Marketsolo]

I have eaten at Ruth's Chris once, in Hawaii on Maui. It was amazing.

[MexicanPolitics]

I went to a Ruth’s Chris restaurant in Houston about 36 years ago and I have been around some of the best steak restaurants throughout the years.
To this day, Ruth’s Chris is simply the best!

[nateb]

Definitely the very best steak I have ever eaten at a restaurant. Once you learn how to cook a steak yourself, and you have a good source of Prime grade beef, just eat steaks at home.

[christianj.zamora]

I love a boutique steakhouse that has modern or unique decor, but they rarely are on par with Ruth's Chris when it comes to flavor, sizzle, and consistency.

[chuckfreeman]

Quite possibly the best steak I’ve ever had, “Tomahawk Ribeye” in LasVegas, it’s like 28 ounces or so? — Seriously great dining experience, the service was flawless and the steak was incredible. I’ve had steak in a lot of good places and that Ruth’s Chris Steak was tops to me or at least in the top 3 I ever had. —- On the flip side, I ate at the Seattle Ruth’s Chris and had a different experience, average service, a very decent steak but not on the same level as the one I had in LasVegas.

[milesbeler]

Wouldn't the hot plate ensure the steak keeps cooking, and no be allowed to rest and have a sharper graduation between the red and browned meat?

[LilyoftheValeyrising]

I get my charcoal grill screaming hot with my Dewalt leaf blower before I throw my steaks on. Makes them great.