This Is The Secret To Ruth's Chris Steak House's Delicious Steak
Vložit
- čas přidán 25. 07. 2024
- 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
Read Full Article: www.mashed.com/610576/what-re... - Zábava
What's your favorite thing to order from Ruth's Chris?
Certainly not the bill.... (YIKES!)
Lamb chops/fillet
Bone in New York
The capital grill menu
Carrot Potato Hash with a Rib-eye. Don't forget to hold your napkin as curtain when they serve your sizzling plate!
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.
I've ate medium rare steak for 30 years and have never needed a drop of alcohol to make it taste amazing. To each their own.
@@KevinTkt14wrong takeaway bud
I'm sorry for your loss.
@@MuffinCHeeler thank you.
Sorry for your loss. I'm glad that you made great memories together.
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.
I've eaten in cheaper restaurants that do the same thing. I guess they don't like crumbs.
Mortons did that too. But I thought it was kind of overrated there when I went. Not tried Ruth though.
It’s called a crumber.
... Ruth Chris is fast food steak, it's not that great.
You pay like a baller too
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.
Their food is amazing, hands down.
But... Is it weird that I prefer what we make at home? Nothing fancy either, cold smoked and reverse seared, of course butter... Being "ketovore", we make a lot of meats in a lot of ways, so maybe there's just not enough contrast, but last few times I went I wasn't wow'd at all.
@@dunuth Not weird at all. I prefer what I make at home too. But if I'm traveling, I know what to expect from that place.
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!!!
Thanks for sharing, Giovanny!
Who cares
Then you, sir. Have prepped a good many steaks for me!!
@@broll832 it’s been a pleasure thank you for always coming and showing love .
Can u tell me whats the best stake in there i always order the 70 dollar one here in boston
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.
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.
Good for you
This is why I prefer Peter Lugers
I don't know much about Peter Lugers. But I hear NY is where all the giant aged-beef steak houses all started. I could be wrong. I do know I was in NY in 1990's one December. It was snowing like crazy. The two Trade Towers were ominous. We ate a Argentinian restaurant. You know the place they serve giant beef steaks on skewers that look like swords, and you have a marker next to your plate to say I've eaten enough beef. Otherwise they keep asking if you want more. Memorable dinner. But it didn't taste as good as Ruth's Chris.
@@frugalspoon1446 Peter Luger's owners have been known for personally selecting the steaks each morning from the NY meat market over the years. After their reputation grew over 100 years ago, they could get first dibs at the best cuts set aside just for them....They're still very good, just not unquestionably the best anymore like in years past.
Unfortunately, I cannot ALWAYS used dry-aged, so I cheat. I use all of the Fertel tricks to the extent possible and add about 1/4 to 1/2 tsp anchovy to the butter that goes on top.
In Aug 2019 I visited NYC for the first time. Our second night in the city we went to Ruth's Chris Steak and it was incredible!!
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.
When you have a great meal, with great friends, the money is an after thought! You,only live once, and you can’t take any of it with you!
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.
I wondered why the weird name
Holy fuck after years of wondering I finally know!
Thx
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.
LMMFAO!!!!!!!!!!!!!!!!!
I literally came here to say this. Once you know how to cook a steak properly, it's incredibly easy to cook top tier steak at home. I've rarely ever had a steak, in a restaurant, that comes close to what I'm capable of at home. That being said, Ruth's Chris is probably the best I've ever had in a restaurant.
I get my charcoal grill screaming hot with my Dewalt leaf blower before I throw my steaks on. Makes them great.
"hard to do without the right kitchen gadgets to deliver heat"
Guga: "hold my flamethrower"
Lame
I have eaten at Ruth's Chris once, in Hawaii on Maui. It was amazing.
It’s closed now..permanently. We were just there in October.
@@scottsterry8119 It's open, at the Shops in Wailea.
The original location in Lahaina was nice for the sunset views. The food was good there but pricey.
The first Ruth's Chris I ate at was in Maui. It changed my life.....nice
Looks
Deliciously 😋
Appetizing
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.
I have a coupon for Sizzler, Steak and all you can eat Shrimp, $12.99
Did the same and then started raising my own beef. Grass fed really has more flavor but a lot depends on the breed and forages consumed. Most people like beef with less flavor as long as it is very tender. Grain finished after being raised on good pasture is my favorite beef.
@@JENDALL714 Ewwww... lol
If you can’t afford it don’t go
It is cheaper but there's a difference between grilling a steak and cooking it in a high degree oven. And I'm not sure the beef will be the same quality.
It is cheaper but a place like this provides more than the same beef for more dollars.
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!
I go to the RC in Pittsburgh a handful of times each year. The wife and I love it.
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.
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.
I hardly go to steakhouses once I learned how to cook a good steak. I keep bottles or carb too
Yup, Covid taught us that the best steak comes from the local butcher and is cooked and eaten with friends.
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.
Nah they still suck and charge more than ever. At least they're saving money though!
I have never had a bad meal there! Have been in Scottsdale, SF, and Hawaii. I go easy on the sides and dont get desserts. Keeps it affordable.
@@superdupertroy idk man.. still delicious to me
Yea I hear corporate took over and outsourced food that used to be made from scratch on site..typical restaurant supplier canned and bagged food. 🤮
@@superdupertroy This right here. Charge twice, or thrice, as much for nothing special.
Never heard of them, but now I want steak.
Delicious !!!🥩
had Ruth's multiple times, but Capital Grille still reigns supreme, period.
For a chain, CG is up there…with Morton’s, and a few others. RUth’s Chris is a notch below, IMO
@@arthurjackson3287 Have been to Mortons seven times, last five as a guest, never had a good steak. Service was fantastic, atmosphere was great, wine selection was superb, but the steaks were lousy. Once I can understand, but to have seven lousy steaks make no sense. To many good steak houses to try again.
The blazing hot serving plate.
Ruth Chris is so underrated, they have always been consistent
I need to try their steak.
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?
I've only eaten at R.C's steakhouse once. I was in Las Vegas around the turn of the century. I did not receive a very decent cut of meat.however, that happens. The sizzling steak coming to the table was very impressive. And this was about 20 years ago. I can only say this seems like a good video. Had I not been at a wedding dinner I could've sent it back and I'm sure I would've been very happy.
Legendary chain!
I hope to eat there someday soon. Love from Canada.
Love those tomahawk steaks. I got a thick one at my local butcher shop. And, it wasn't cheap either. It's USDA Choice. But, that's OK with me.
They’re just thick cut ribeyes but the dinosaur bone sticking out is pretty appealing to my inner troglodyte
That steak actually looks pretty delicious maybe I’ll head down to that restaurant for the first time to try their food 😋 🤤
They got 3 course for 55$ do ittyttt
Been to the one in Grand Rapids and the steak, lobster and especially the mac n cheese all amazing.
Never been there. I think I have to look for one soon.
I grow my own, and can fully attest that aging makes a huge difference.
As much as I would love to, I can't afford Ruth's Chris.
Do yourself a favor and go there once. It's more affordable if you skip the drinks and only one side.
This video was so mouthwatering I had to hit pause, head down to Costco to buy steaks for dinner.
Steaks are fantastic
Buy quality beef and stainless steel cookware. Salt and pepper your steak and leave it to dry out in the fridge overnight. Take it out for about an hour before cooking to bring it to room temp. Put a stainless steel pan on high (gas preferred). Wait for 5 minutes, then press your steak onto the pan, making sure it's flat. Leave for 3-5 minutes, until it pulls away without sticking. Turn, and repeat, making sure you have full contact of the steak on the pan. Put a knob of butter on it after you turn it. Your steak will be rare. Medium rare, have the oven set to 350 prior to starting your steak. Stick a knob of butter on top of the steak, and put in oven for 4-6 minutes for medium rare after you've seared it. Look up Chef John's old school potato recipes, make a nice salad, and you have a better meal than a steak house. Why? Because it's a quarter of the cost, you control the ambience and the setting, and nobody is waiting to take your table. The best part? No tip for bad service.
Couldn't agree more. It's nice to go out and be cooked for occasionally, but if I stay home I can cook a better meal for as you say, a quarter of the cost.
Grill grates + Weber kettle=Amazing steaks!
Ate it in Dubai and I definitely rate it highly, almost as good as mine...
Big like for your video 👍🏻 393💞💞 great sharing dear friend 💞💞🌹🌹🌹🌹
Red bloody steak is the best steak! 😋
There is no other way. Anything else is pot roast 🤣
Are you blood type O ?
It’s not actually blood.
It's not blood.
@@Custerd1 Correct, it's myoglobin not blood, and it has no flavor. There's no reason to eat a steak below medium-rare either, in tender cuts (filet, ribeye, and strip) it's where the flavor of beef peaks and medium-rare is more tender than rare. Many people even prefer ribeyes to be cooked a bit longer, you want to make sure the fat cap is cooked, to get even more flavor out of the cut.
Best steak I ever ate in my life! Ruth's Chris , Nashville
Me too. In the fall you can sometimes see all the crows in the church trees across the street after dark.
My brother and our families went to Ruth's Chris in San Diego. He was in the US Navy at the time. My brother ordered a porterhouse and made sure the waiter pass his requirements onto the grill master. He had to send the steak back THREE (3) times before my brother accepted it. By that time the beef was DRY.
The restaurant manager didn't charge us for the meals we all ate as his way of apologizing for the disaster. Worst part of it was that my brother treasured Ruth's Chris Steakhouse and it let him down when he wanted to show my family just how good a meal could be. He never forgot that incident.
The only steakhouse I’ll go to. They are consistent across the country!
As a former employee of Ruth's Chris who worked the broiler which means ran the line every night. Not only cooked every steak but sold every check 500-800 ppl a night during December. Yes the steaks are fresh and prime but there is 0 cutting of steaks in the restaurant they are all pre packed and all we do is open lots and lots of packages of steaks for sale. Hot plates are also part of the job 500+ degree hot plates are on every item coming out of the kitchen. Live in Orlando Florida lot of steakhouses in the area cutting fresh meat daily Ruth's doesn't not that it really matters but in the video they talked about cutting their steaks was way before or after my stint with them its a quality product seasoning is just salt and pepper and hot plates add to the experience but don't think for 1 sec your steak being cut fresh that day bc its not. Darden recently bought the chain maybe they go back to that who knows. If ever in Orlando area alot of steakhouses cutting meat and fish daily this Restaurant doesn't cut anything. Just all open packages cook and serve. Wash rinse repeat..
I used to work at ruth chris! Stl MO here. I was working at the clayton location. I was just a busser but It was so amazing seeing the blues at the time (2013 or so) and the rams just throwing all their credit cards into a hat. Waiter/waitress would come along n grab whatever card they got. Bill paid.. Easy $12,000 tab depending on how much they drank. Never got to serve the cardinals..but waited on a few politicians there too. That, n business people jus closing a high dollar deal.. u just have to blink twice when someone orders 2 bottles of some odd 1400 bottle... by the shot lol. Was good times! Miss it
My friend, whatever about the restaurant, I find this a completely entertaining story thank you for your post Bill. I was a bus boy near liberty University where Jerry Falwell used to bring people, and I remember seeing those huge tabs so I can appreciate this.
Ruth’s Chris only charges $25 for a corkage fee, so you’re a fool if you order one of their very expensive bottles of wine because more than likely whatever the price on the menu says has been marked up by 300 or 400%. So that wine that you see on the menu for $1,400 probably costs $350 at a wine store. Just bring your own wine in, pay the $25 corkage fee and enjoy your meal.
@@Whoopdido777 True, but the types of people dropping $1,400 from the wine menu probably don't care at that point, and are more concerned about image with whoever they're dining with like the businessmen going over a deal or politicians with other important people. It just doesn't have the same cache in those circles to say something like "heyy, I'm glad you decided to choose us as your suppliers for this $50 million contract....now let me take out this wine bottle I brought from home to save off the check". Maybe a certain kind of executive might be impressed by saving money, but in most cases it's an image game. I'm sure they could just say it's "special" though and just not go into it and act like they brought it for the occasion, but they do like showing off they think nothing of picking the most expensive wines off the list. Me personally, I'm bringing it from the wine store, I have nothing to hide that I'm doing it to save!
@@KalOrtPor Yeah that’s true. I get what you’re saying. That makes sense. But maybe if you’re actually trying to close a $50 million contract and you’re at a restaurant with a wine list that maybe tops out at let’s say $1,400 but you actually owned a bottle of Petrus or DNC, or some other bottle that actually is worth $5-10K (not marked up) that would impress the people more. Or maybe it wouldn’t impress them at all because they don’t know anything about wine. It might depend on who you’re with.
I need this
Getting a Ruth’s Chris steakhouse in our town soon. 😊
This is definitely not sponsored
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.
The food/beverage/service industry is held to a much higher standard in casinos
I have to agree that there is not always consistency between restaurants. In Orlando we had fantastic service and food! They even went so far as to keep a record of our favorite server, what wine we drank and our usual order down to desert! It was a wonderful dining experience! When we moved back to San Antonio we received the same excellent service and food at the Ruth’s Chris at Concord Plaza which was closest to our home. When we were unable to get reservations there when we wanted we decided to try the downtown San Antonio location assuming we would have the same experience. Boy were we wrong! The service was almost nonexistent and they acted like they were doing us a favor by waiting on us and the food was so much subpar that it wasn’t even enjoyable. I know most downtown or Riverwalk restaurants are overrated and over priced but never expected it from Ruth’s Chris. Even the prices were inflated! My family and I have worked in food service since 1976 and I always tip at least 20% even when service is just decent. Believe me they got a lot less than that from us that night!
What is the attraction to the Tomahawk rib-eye? You're paying lot's of money a pound for about 8-10 inches of bone.......strictly for looks!
They used to have an App called BBQ Shrimp. It was outta this world. Shrimp in a savory sauce served over mashed taters. Wow. I love Ruth's Chris, I think as big chains go, it's easily #1. Morton's used to be my fave, but in my very humble opinion, it's not nearly as good as it was years ago. Great video @Mashed, thanks. Watch out for your white shirt when the steaks hit the table. LOL
1:50: The butter trick is well known - having been deployed at, for example, Peter Luger for over a century. But a trick it is. A nice aged porterhouse, grilled to medium-rare perfection over hardwood, needs no butter to enhance it on its way out of the kitchen. That said, a steak at Ruth’s is good eating.
Peter Lugers is not great
My wife and I used to go to Ruth’s Chris for our Anniversary every year. It was very good every time we went until the last time . The steaks were over done and not as good . We both had left overs and they said they would bag them . We got home and checked out our left overs and we had no steaks only veggies. It was to expensive to be shorted our steaks . We called them and they said we will replace your steaks. I don’t know what they did but those steaks were tough ? We haven’t been back since.
I have been going to Ruth's Chris for 30 years and before this past week had never had a bad steak. I ordered my favorite steak on their menu, the cowboy steak, and it was just awful. There was no way that steak could have been 100% USDA Prime Beef! Seems like the chain is going down in quality. So sad!!
Why not? If every visit had you with tough steaks, than I could see you finally cutting patronage, but to no longer go ONLY because you had one incident of a tough steak? I dunno....more cutting off your nose to spite your face, here.
Years ago I fell in love with their steak that yielded with only a butter knife, so I took myself for my birthday this year. Wonderful dining experience, but not the same steak at all. I was so sad, as I’d been dreaming of reliving that steak for *years*!
@@LifeAdviceSite They must be sourcing their beef from somewhere new and it's definitely not as high of quality as it was in the past. It is sad because it used to be my favorite steakhouse.
@@dnovelle1 yes, sad indeed! : (
Nice ---One very intelligent lady who used her brains and business skills to make a very successful business,,, Good for her..
My sons and I meeting Ruth's Chris Steak House in Reno, NV twice a year.
Eat a piece of steak everytime she says “Ruth’s Chris”
I used to be a cook at RC's. Personally I'd never eat at one but the place is 100% spotless and they do get great ingredients.
Why wouldn't you eat one?
@@MrEKG123 They microwave their sides.
@@DarksouIjah Nobody goes there for their sides.
@@DarksouIjah Really😮 I luv their calamari
@@Claudia-fd4ls They dont microwave calamari though.
When I went to Panama I ate at a RC and I'll never forget how delicious that filet was even though it was expensive as hell ut well worth it
Hands down my fav place. Their chicken is yet as good as their steaks. Can’t go wrong.
At my house we do steaks in various ways, and it never turns out anything but delicious. It could be as easy as cast iron pan searing, or sous vide first, on the weber, gass or pellet grill. I don't really buy into the hype of certain steak house's anymore cos I've been burned too many times in the past. Dining out I tend to seek sea food, ethnic or home style traditional kitchens as those are the kind I feel always deliver.
💯 with you on this one, Ruth Chris was mediocre at best, I've eaten at many high end steak houses and have been disappointed, I've honestly have had 25 dollar ribeyes at mom and pop diners that shit on high end steak houses.
Blah, blah, blah "I don't have any money and I can do just as good on my Weber kettle grill $29.95 Walmart"
Great commercial 👍😋
Best steakhouse!!
Okay, I must go here😋
Ruth’s Chris is a prime example of a steakhouse that got their formula down decades ago and never bothered improving or changing anything with the times. They have zero grass fed options on the menu.
The steak served "sizzling" is a nonsense gimmick as a steak has to rest off the heat to hold its juices properly. Wet aging is also inferior to dry and is nothing but a way to hold onto water weight.
If it's not sizzling I want my money back 😡 😅
@ 5:30 in the video, the one in Cherokee at Harrahs is kinda off but Knoxville and Atlanta are always hits
Damn, now I want some steak.
NOTE: Genuine "Prime" Steaks are available at Walmart. Yes, Walmart.
they make it sound like it's impossible to find prime grade steaks. I can get prime steaks at costco.
At Sams but not Walmart
Not everywhere.
Whiskey Tango alert.
People, those Prime Steaks are horrible. I have sampled it everywhere: Ralphs (Krogers) Costco, Walmart, they are ALL Low Grade Prime. What you get is just USDA Choice , that is hyped up by Inspectors...
That is EXACTLY what it tastes like...I will untie the shoe laces of those inspectors and challenge them.
i have worked in 5 steak houses, Ruth's Chris was by far the only one worth good money to eat out at. You could eat off the floor of the kitchen. Their training is also about 2 months long and all of thier servers have to memorize every ingredient in every dish down to the salad dressings which have like 24 in each dressing... using the butter gun was always fun lol
I wish my childhood didn't ruin this wonderful restaurant for me ...
@@who-_-Cares You can't leave us hanging. How was your childhood ruined by Ruth's Chris?
@@jimhandler1129 was forced into a rich lifestyle and my dad was abusive and i was forced to go to ruths chris a lot and sit right next to him...
@@who-_-Cares Sorry to hear that I wish you the best.
@@jimhandler1129 its okay. I like wagyu best anyways so i go and eat teppanyaki 😋😋
Ruth's Chris is amazing.
Bone in rib-eye medium rare with extra char that my go to and I really miss the Lyonnaise potatoes back in the day as they say.
I’ve been a chef for 23 years, and I can tell you nothing innovative is going on there. It’s literally how every decent chef prepares steak. The real credit should go to the kitchen staff and chefs execution, so I hope they get paid well, especially with the prices they charge.
Maybe nothing innovative now, but in 1965 it very well could have been. Just like new techniques will be old hat to my kids.
Every decent chef doesn't have a 1000 degree infra-red oven though.
@@questioneverything9539 That’s because it’s not necessary to have a thousand degree oven to cook an amazing steak.
@@questioneverything9539 most steak restaurants have a grill, an oven and a salamander most of which can do in excess of 800 degrees. With that equipment you can make a steak to any customers preference and there are multiple ways to get there. Cooking steak properly isn't too tough, time and temperature. Ruth Chris is ok but pricey for what it is and literally everything is drenched in butter and the beef isn't dry aged. In NYC pretty much any restaurant getting their meat from Pat Lafrieda or Debragga has access to better steaks than Ruth's Chris serves heck we can get Lafrieda dry aged prime steaks in supermarkets.
@@derekf5261 I have been to every single historically notable steakhouse in nyc and Ruth’s is easily top 3 depending on anyones preferences, but my personal favorite mostly bc they’re the only one w that 1800° oven and unmatched consistency across Ruth’s locations all over the world
Ruth Chris is ok but The Capital Grille to me is a notch better like everything I ate or drank was phenomenal.
Ted's Montana grill beats them all!
I accept that, like most chains Ruth's Chris hasn't kept quality the same as years ago and varies widely by location, Capital Grille is also smaller and seemed to keep things more consistent even after they were bought out And not to knock Ted's (I liked his steaks better than his colorized movies), but they aren't really competing in this segment.
Ate there twice , it was good , company picked the tabs . The waiter was great and paid full attention to you , he got a very good tip from me.
But I can make great steaks myself , with that kind of fund I could feed my whole household with Prime ribeyes .
How does the streak rest to lock in juices when it goes from the broiler to a 500 degree plate at the table. So you cut your steak open without letting it rest????
Prime is NOT young beef. It's graded by the fat content or marbling. More marble, higher grade.
I was hoping someone would say this in the comments. That comment in the video hit a nerve with me.
I was served one of the saddest cuts of filet mignon at a Ruth's Chris once. I was with work colleagues, and they both had the same order, and theirs looked great, but mine looked like someone put a hamburger patty and gristle through a meat grinder. I choked it down because I didn't want to be seen as a complainer, but I did mention it to the manager. They ended up comping the meal, which might have puzzled my colleagues a bit. So, service, yes, very good, but I wish I had gotten to taste a great steak. Maybe another time.
Grain or corn is necessary to add fat throughout the meat, referred to as marbling. Marbling is also necessary in tenderizing the beef.
👍 research and reporting, A1A.
Certainly one of the better ‘chain’ steakhouses; but I’ve always found most of their dishes to be much too greasy (and I consider myself a butter lover). There are two local steakhouses where I live that provide much better steaks and sides, in my humble opinion.
I have to agree. We had a dinner at Ruth's Chris while on our anniversary trip. Way too much butter and fat in every dish. I felt sick part way through.
Our local steakhouse is hands down superior, and 1/3 of the price
Had a meal at Ruth’s Chris in Washington D. C. in March 2012. Ordered the fish mains. Well, it arrived swimming in butter. It was like 1/4” deep across the plate. Couldn’t finish it. It really put me off. Seriously gag-worthy. The service, mind you, was exemplary but I’ve never been back.
I went to one, once. Never again. The steak was very different from what I had ordered straight out of the menu (not what I ordered) and the service was so-so. I didn't speak out as much I would have as I was the guest of a friend.
Perry’s Steakhouse can’t be beat. Food and service is phenomenal and much better that RC.
Ruth’s Chris = great food.
Cant afford steak anymore, anyone seen the price of red meat these days, especially steaks :O/
That is why you learn about cuts of meats. And when certain cuts of meat go on sale. You cut your own steaks, for more than half off
The real reason for the hot plate thing is so the rare/edium rare meat stays warm while you eat it. If a plate is room temp or colder the plate cools the meat the moment you put it there. Lil restaurant secret 😉 your welcome
Ribeye then that Cheesecake to go is the ticket!
i love working at ruth’s chris
Been to one, in Mishawaka, IN. I was never more disappointed and unimpressed with a more overpriced steak. On top of that, a classy young couple had their infant with them, and the infant spent 30 solid minutes singing us all the song of his people. The parents didn't have the decency to take the child outside or to the restroom to calm it down... and Ruth's Chris Mishawaka's manager didn't apparently care enough about the rest of the customers to ask them to get their little darling under control.
I'll never make that mistake again.
You are a rotten spoiled pos. It is a baby . Punk
@@levinolan636 lol Riiiight. Meanwhile, the baby's parents could try being... parents? There are plenty of places for people to take their baby, $100 a plate steak places are not among them. stay "classy"
@@ssapp72 babies are babies,crying doesn't bother me not coming from babies. Heck you are grown ,you could cry out loud while I eat at the Roxy and I'd just smile n talk to you nicely. Those steaks ate only gonna clog your arteries anyway .
@@levinolan636 Your reply is still just as infantile and unclassy as I was expecting. Thanks for doubling down and hitting it out of the park a second time.
@@ssapp72 lmfao you are as funny as you are pathetic. I feel sorry for you. Keep eating those steaks and make sure not to let those pesky crying babies get in the way of your meal that I am sure you do not need lol
You have me thinking of that super great American, Rush Limbaugh!
I’ve only been to a couple different RC but the one in Hawaii was a step above
And they got The Rush Limbaugh seal of approval!
All these top end steak houses are overrated. I’be yet to have a steak at a restaurant that was as good as a steak I can make at home.
There is no secret. Ruth's Chris manages their kitchen and their dining room better than competition. The food is not better. Much less goes wrong because Ruth's is designed tor prevent things from going wrong. Here are just 5:
1 Candles on a table can cause a fire, so they use an LED that looks like a candle,
2 Because the steak is served on a hot plate, it does not get cold while a customer is eating,
3 Restrooms are always clean and never out of order,
4 Knives and forks are well balanced and easy to use,
5 Seating is more comfortable than at other places.
I went to a popular restaurant in Albuquerque, a very big popular place. The plates were hot they said, they used towels to place plates on the table. Except the plates were not hot at all, they just made it seem hot, food was disgustingly cold. Beware of the, "This plate is hot trick." Most of the people there were too drunk to notice as alot of alcohol is served immediately.
- Their proprietary custom-built infrared broilers generate a special kind of heat
- Shows a gas flame broiler
- Put butter on everything
Great infomercial. Very nice.
I haven’t had a bad steak from Ruth yet. They don’t miss.
I took clients to Ruth's in El Paso. 10 people and 6 steaks had to be sent back because they were not cooked according to the orders. They then overcooked the same steaks and returned them to us. Paid $2,000 bill that night for worse steaks than we would have gotten at Golden Corral.
Pete and Drake...So..."10 people and 6 steaks had to be sent back because they were not cooked according to the orders." That is terrible. I would be upset too if I had ordered a medium rare person and I was served someone well done. I hope the kitchen cooked you another person and got the order correct; a medium rare person still has a unique human flavor but well done just tastes like regular beef.
@@marbleman52 yeah they were ribeyes and they came out rare. sent them back and they came back WELL done--super tough--same steaks. They should have cooked us new steaks but just put the original ones back in the oven. Would have thrown a fit, but could not in front of executive customers.
@@peteanddrake4242 That was an expensive disappointing dinner...ouch..!! in my comment, I was poking fun at your second sentence where it reads that you had to send the 10 people back along with the steaks because they were not cooked properly...lol..! I had visions of Cannibals putting those 10 people in a big pot and boiling them to death and then eating them.
I have never been to Ruth's Chris and probably never will unless an unknown relative dies and I inherit a lot of money.
My son is very good at grilling Ribeye and I have learned from him. As the video explained, very high heat is one of the key factors and that is what Iearned from my son. I was doing more baking than high heat searing and what a difference that makes. Of course having a high quality cut of meat can make a difference, but not enough that I would spend hundreds of dollars...and even more with today's sky high inflation on food ( thank you very much...Biden...Grrrr..!! ).
Yes, having a nice atmosphere and ambience is part of the overall experience, but grilling out under big Oak trees and out in rural America is itself a great atmosphere.
Anyway...next time I hope you have better luck with cooking your guests...lol..!!