The menu at Ruth’s Chris Steak House, like a well-aged wine list, offers a detailed look into the establishment’s commitment to a specific style of dining. It is not simply a list of dishes but a carefully curated selection that guides the diner through a predictable yet often satisfying experience. Understanding this menu is akin to deciphering a culinary map, where each section represents a distinct territory of flavor and preparation.
At the heart of the Ruth’s Chris experience lies its dedication to steak. The menu prioritizes classic cuts, prepared in a manner that has become synonymous with the brand. This is not a place for adventurous experimentation; rather, it is a sanctuary for those who appreciate the familiar excellence of a well-cooked steak. The foundation of these dishes is built upon the quality of the meat itself, and the menu’s presentation emphasizes this primary ingredient.
Prime Cuts: The Mainstays
The menu prominently features a selection of prime steak cuts. These are the anchors of the Ruth’s Chris culinary repertoire, each offering a distinct texture and flavor profile. Patrons can expect to find the following:
Filet Mignon
Often lauded for its tenderness, the Filet Mignon is a leaner cut derived from the tenderloin. Its mild flavor allows it to pair well with a variety of sauces and accompaniments. The preparation is typically straightforward, with an emphasis on achieving a consistent internal temperature for optimal tenderness. The menu typically describes its size and the potential for customization based on diner preference, such as the addition of béarnaise or truffle butter.
Ribeye
The Ribeye is known for its marbling, which translates to a richer, more robust flavor. This cut is a favorite among those who appreciate a more decadent steak experience. The inherent fat content contributes to its succulence and makes it forgiving to cook, often resulting in a juicy and flavorful outcome. The menu might highlight its intramuscular fat, a key characteristic contributing to its appeal.
New York Strip
The New York Strip, also known as the strip steak or Kansas City strip, offers a balance of tenderness and flavor. It features a firmer texture than the filet and a more pronounced beefy taste. A strip of fat along one edge contributes to its overall richness. The menu will usually denote its size and the characteristic texture, inviting diners to consider its distinct qualities.
Porterhouse and T-Bone
These larger cuts, featuring both the tenderloin and the strip steak, are presented as options for sharing or for the very hearty appetite. The presence of the bone is a defining characteristic, contributing to the cooking process and the development of flavor. The menu will clearly delineate the difference, often specifying the approximate weight and the dual nature of the meat.
The Sizzling Plate: A Signature Presentation
A hallmark of Ruth’s Chris is its signature preparation of serving steaks on a sizzling, butter-laden plate. This method ensures the steak remains hot throughout the meal and infuses it with a subtle richness. The menu often alludes to this presentation, either directly or through descriptive language that evokes the tactile and olfactory experience. The sizzle itself becomes an audible signal of the dish’s arrival.
Preparation Options: A Limited Palette
While the cuts are varied, the preparation methods at Ruth’s Chris are generally consistent. The emphasis is on high-heat searing to create a flavorful crust, followed by a controlled cooking process to achieve the desired internal temperature. The menu will offer standard options for doneness, from rare to well-done. Beyond these basics, additions are typically limited to butters or simple sauces.
Butter Additions
The menu may offer various compound butters, such as garlic herb butter or Gorgonzola butter, to enhance the steak’s flavor. These are not complex sauces but rather simple fortifications designed to complement the beef.
Sauce Selections
While not extensive, a few classic steak sauces may be available. These are generally well-executed but serve as accents rather than the primary focus of the dish. The menu will list these options clearly.
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Beyond the Beef: Appetizers and Sides
While steak is paramount, the Ruth’s Chris menu also includes a selection of appetizers and side dishes that complement the main offerings. These components are designed to create a complete dining experience, offering variety and contrast to the richness of the steaks.
Starters: Setting the Stage
The appetizer selection is curated to provide a prelude to the main course. These dishes are often classic steakhouse fare, executed with a focus on quality ingredients. The menu presents these as opportunities to begin the meal with familiar, comforting flavors.
Shrimp Remoulade
A classic choice, this dish features large shrimp served with a tangy remoulade sauce. The sauce, a blend of mayonnaise, Creole mustard, horseradish, and other seasonings, provides a bright counterpoint to the richness of the seafood. The menu will describe the quantity of shrimp and the accompanying sauce.
Crab Cakes
Ruth’s Chris often features crab cakes made with fresh crab meat. The preparation typically involves minimal filler, allowing the sweetness of the crab to be the primary flavor. Served with a suitable sauce, these cakes are a testament to their commitment to seafood quality.
Calamari
Fried calamari is a common offering, prepared to achieve a crisp exterior and tender interior. It is typically served with a marinara sauce or a spicy aioli, providing a textural contrast and a flavorful accompaniment.
Sides: The Essential Companions
The side dishes at Ruth’s Chris are designed to be robust and satisfying, standing up to the intensity of the steaks. They are classic steakhouse accompaniments, offering a range of textures and flavors. The menu presents these as necessary partners to the main event.
Creamed Spinach
A quintessential steakhouse side, creamed spinach at Ruth’s Chris is typically rich and decadent. The spinach is wilted and then folded into a creamy sauce, often enriched with cheese and a hint of nutmeg. The menu will describe its creamy consistency.
Mashed Potatoes
Whether classic or garlic-infused, mashed potatoes are a staple. Prepared to be smooth and rich, they provide a comforting base for the steak. The menu might specify the flavor profile of the mashed potatoes.
Asparagus
Steamed or sautéed asparagus, often served with hollandaise sauce, offers a lighter, more refreshing contrast to the richer sides. The menu will detail the preparation of this vegetable.
Macaroni and Cheese
A more indulgent option, the macaroni and cheese is typically prepared with a rich cheese sauce and a crispy topping. It offers a comforting and familiar flavor profile.
The Seafood Cadence: Not Just Steak
While steak is the undeniable star, the Ruth’s Chris menu also offers a selection of seafood dishes. These are presented as viable alternatives for those who prefer aquatic flavors, demonstrating a broader, though still focused, culinary approach. The seafood offerings aim to maintain the restaurant’s reputation for quality, even when deviating from its core beef-centric identity.
Notable Seafood Entrees
The seafood entrees are designed to be robust and flavorful, aligning with the steakhouse ethos of generous portions and classic preparations. The menu presents these as worthy contenders for a memorable meal.
Chilean Sea Bass
Often featured, this flaky white fish is typically pan-seared or broiled to perfection. Its rich, buttery flavor makes it a sophisticated choice. The menu might highlight its delicate texture and the accompanying preparation.
Salmon
Grilled or pan-seared salmon is a common offering. The preparation aims to retain the fish’s natural oils, resulting in a moist and flavorful dish. Accompaniments vary but are often designed to complement the richness of the salmon.
Shrimp Scampi
A popular choice, shrimp scampi features large shrimp sautéed in garlic, butter, white wine, and lemon. It is often served over pasta or with crusty bread, making it a flavorful and satisfying option. The menu will detail the preparation and any accompanying elements.
Shellfish Selections
Beyond prepared entrees, the menu often includes a selection of shellfish, presented as starters or decadent additions.
Oysters
Freshly shucked oysters, served on the half shell with classic accompaniments like mignonette sauce and cocktail sauce, are a staple for seafood lovers. The menu will typically specify the origin or type of oysters available.
Lobster Tail
A luxurious option, the lobster tail is usually broiled or grilled and served with drawn butter. It is a signature offering for those seeking a more premium seafood experience.
The Sweet Crescendo: Desserts
The dessert menu at Ruth’s Chris provides a satisfying conclusion to the meal, offering a range of classic and indulgent sweet treats. These are not experimental concoctions but rather well-executed versions of familiar favorites, designed to provide a sweet punctuation mark to the dining experience.
Classic Confections
The dessert selections lean towards traditional steakhouse finales, emphasizing richness and comfort. The menu offers these as a final flourish.
Chocolate Lava Cake
A perennial favorite, the chocolate lava cake is characterized by its molten chocolate center. It is typically served warm with a scoop of ice cream or fresh berries, providing a decadent contrast. The menu will likely describe its rich chocolate interior and accompanying garnishes.
New York Cheesecake
A classic cheesecake, prepared with a rich and creamy texture, is a common feature. It is often served with a fruit topping or whipped cream, offering a familiar indulgence. The menu will denote its creamy consistency.
Crème Brûlée
The distinct caramelized sugar crust over a rich custard is a signature of this dessert. The satisfying crack of the spoon as it breaks through the brittle sugar is part of the appeal. The menu will describe the smooth custard base.
Fruitful Endings
For those seeking a lighter conclusion, fruit-based desserts are often available.
Seasonal Berries
A simple yet elegant option, seasonal berries, often served with a dollop of whipped cream or a light sauce, offer a refreshing end to the meal. The menu might highlight the freshness of the fruit.
Key Lime Pie
A tart and refreshing choice, Key lime pie offers a bright citrus flavor with a creamy filling and a graham cracker crust. It provides a pleasing contrast to the richer dishes.
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The Beverage Compass: Drinks and Pairings
| Menu Item | Description | Calories | Protein (g) | Price Range |
|---|---|---|---|---|
| Filet Mignon | 8 oz center-cut tenderloin steak | 600 | 50 | 60 – 75 |
| New York Strip | 12 oz strip steak with marbling | 800 | 65 | 55 – 70 |
| Ribeye | 16 oz well-marbled ribeye steak | 1100 | 75 | 65 – 80 |
| Seafood Trio | Combination of lobster tail, shrimp, and scallops | 700 | 60 | 50 – 65 |
| Caesar Salad | Romaine lettuce with Caesar dressing and croutons | 350 | 10 | 10 – 15 |
| Mashed Potatoes | Creamy mashed potatoes with butter | 250 | 5 | 8 – 12 |
The beverage menu at Ruth’s Chris Steak House is as integral to the dining experience as the food itself. It is designed to complement the robust flavors of the menu, offering a range of options from classic cocktails to an extensive wine list. Navigating this section is like calibrating a compass, ensuring each sip enhances the overall culinary journey.
Cocktails: Crafting the Experience
The cocktail menu features a selection of classic and signature drinks. These are prepared with a focus on quality spirits and balanced flavor profiles, designed to stimulate the palate before or during the meal.
Signature Sips
Ruth’s Chris often features proprietary cocktails, named and curated to embody the restaurant’s style. These might include variations on martinis, old-fashioneds, or other popular mixed drinks, often utilizing premium ingredients. The menu will describe the prominent flavors and spirits within these signature creations.
Classic Refreshments
Beyond their signature offerings, the menu includes well-executed versions of classic cocktails, such as martinis, Manhattans, and daiquiris. These are prepared with a consistent approach, adhering to established recipes.
Wine Selections: The Sommelier’s Guidance
The wine list at Ruth’s Chris is a significant component of its beverage program, reflecting a commitment to complementing its steak-centric menu. It offers a broad spectrum of wines, catering to both novice and experienced wine drinkers. The menu is a detailed guide to this liquid landscape.
Red Wine Companions
The emphasis is heavily placed on red wines, particularly those that pair well with the richness and density of steak. Expect to find a wide selection of:
Cabernet Sauvignon
This varietal is a cornerstone of steakhouse wine lists due to its firm tannins and dark fruit notes, which cut through the fat of red meat. The menu will typically feature a range of Cabernet Sauvignons from various regions, including California, Bordeaux, and others.
Merlot
Often softer and fruitier than Cabernet Sauvignon, Merlot offers a smoother drinking experience that can also complement steak, especially leaner cuts. The menu will present various Merlots, highlighting their fruit profiles and body.
Syrah/Shiraz
With its bold flavors of dark fruit, pepper, and sometimes smoky notes, Syrah or Shiraz is another excellent choice for steak. The menu will likely showcase selections from Australia, the Rhône Valley, and other notable regions.
Pinot Noir
While often associated with lighter fare, a well-structured Pinot Noir can be a surprisingly good pairing for leaner steaks or dishes with earthy undertones. The menu may include a selection of more robust Pinot Noirs.
White Wine and Beyond
While red wines dominate, the menu also includes options for those who prefer white wine or other beverages.
Chardonnays
These are typically found in fuller-bodied styles, often with oak aging, which can stand up to richer dishes. The menu will list Chardonnays that offer complexity.
Other Whites
Lighter white wines, such as Sauvignon Blanc or Pinot Grigio, may be available for those opting for seafood or lighter appetizers.
Sparkling and Rosé
The menu usually includes sparkling wines, suitable for celebrations or as an aperitif, and sometimes rosé options.
Non-Alcoholic Offerings: Hydration and Flavor
For those abstaining from alcohol, a curated selection of non-alcoholic beverages is provided.
Soft Drinks and Juices
A standard array of sodas and fruit juices are available to quench thirst.
Specialty Non-Alcoholic Drinks
The menu may also feature specialty non-alcoholic cocktails or mocktails, providing more sophisticated options beyond basic sodas. These are often prepared with fresh ingredients and creative combinations.
Coffee and Tea
The traditional post-meal beverages of coffee and tea are always on offer, providing a familiar and comforting conclusion to the dining experience. The menu will list the available types.
