The presentation alone is a feast for your senses before you even take a bite.
Those efforts already appear to be paying off.
Such top-notch sourcing naturally elevates the price tag.
Photo: Ruth’s Chris Steak House/Facebook. Design: Eat This, Not That!
Sides will cost you extra.
The major differences between them are size and whether it’s served bone-in or boneless.
For a proper sample, I selected four specific cuts in an attempt to cover all the major bases.
Photo: Chris Shott/Eat This, Not That!
(One would expect these to be among the best choices available.)
You basically get both cuts with the added bonus of a big, flavor-enhancing bone parked right in between.
As good as that might sound, however, this best-of-both-worlds approach sometimes gets subpar results.
Photo: Chris Shott/Eat This, Not That!
Cooking a delicate filet and firmer strip at the same time can be tricky to get right.
On several occasions at other steakhouses, I’ve ended up with a very uneven piece of meat.
Either the filet side is too well done, or the strip side is too rare.
Photo: Chris Shott/Eat This, Not That!
Even so, I was curious to see whether Ruth’s Chris could more deftly maneuver this beefy dilemma.
I opted for the more modest 24-ounce T-bone for $68.
The look:Considerably sized but clearly overcooked.
Photo: Chris Shott/Eat This, Not That!
The exterior was noticeably charred but inconsistently so.
Whether it stayed too long under the broiler or rested too long on its hot serving plate was unclear.
The strip side showed only the faintest hint of pink while the filet side was 100% brown.
The taste:Well-seasoned but way too well-done.
Whatever its faults, Ruth’s Chris has its seasoning down to a science.
Maybe I’m just unlucky with this particular cut, but at these prices, why take the risk?
In my experience, it usually does.
Bone-in fans, meanwhile, are adamant about the attachment’s almost-magical flavor-enhancing properties.
That’s why I’m Team Bone-In all the way.
At $81, it’s the most expensive steak in this surveyand the biggest, too.
The look: Sprawling.
Though only about an inch thick, the vast slab of meat nicely filled out its serving plate.
The bright green flecks of parsley on top provided a vibrant contrast against the steak’s dark char.
The taste: Lush and fatty.
This tender, rich-flavored cut mostly lived up to my expectations with its salty crust and juicy interior.
Thing is, there were two other steaks that my tasters and I found even more flavorful.
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At my local Ruth’s, the 8-ounce petite filet is a relatively good deal at $54.
it’s possible for you to also upgrade to a fancier, 16-ounce bone-in filet for $78.
The look:Stunning.
Each fibrous slice beamed with juicy redness, verging on rare-looking, outlined by its crusty, charcoal-colored exterior.
“The color is gorgeous!”
“As far as hot, beautifully prepared steak, this is pretty great.”
The taste: Perfectly salted and peppery.
Ruth’s deft touch with seasoning really shined in this cut.
As good as the filet was, though, one other steak really blew us all away.
The regular filet is one.
The bone-in New York strip is the other.
The strip also gets a special shout-out as “Ruth’s favorite.”
Once you try it, you’ll understand why.
Described as “full-bodied,” this 19-ounce USDA Prime specialty cut cost me $71.
The look:Impeccably charred outside and lusciously pink inside.
The taste:Rich and exquisite.
“The filet was gooduntil I tried the strip,” my friend said.
“It’s just so much more flavorful and rich and delicious.”
My wife added, “It tastes more expensive, which it probably is.”
