Ruth’s Chris Steak House offers a menu centered around USDA Prime beef, meticulously prepared and presented. This article provides an overview of the menu, its components, and the dining experience it aims to deliver, without venturing into excessive descriptive language or subjective praise.
At the core of the Ruth’s Chris Steak House menu is USDA Prime beef. This designation, awarded by the United States Department of Agriculture, signifies a specific grade of beef assessed for its marbling and maturity. Marbling, the intramuscular fat, contributes to the beef’s flavor and tenderness. Only a small percentage of all beef produced in the U.S. qualifies for this grading.
Sourcing and Selection
Ruth’s Chris sources its beef from specific suppliers. The selection process emphasizes consistent marbling and a particular aging period. This aging, typically wet-aging, allows natural enzymes to break down muscle fibers, further enhancing tenderness. The cuts are then portioned in-house.
Preparation: The 500-Degree Broiler
A distinguishing feature of Ruth’s Chris is its use of a custom-designed 1800-degree infrared broiler. However, the beef is served on plates heated to 500 degrees Fahrenheit. This intense heat sears the beef quickly, creating a crust while keeping the interior juicy. The high temperature also serves to keep the steak hot throughout the meal, a deliberate design choice. The steaks arrive at the table sizzling, a sensory element intended to enhance the dining experience.
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Steak Selections
The steak section of the menu presents various cuts, each with its own characteristics in terms of fat content, texture, and flavor profile. These are typically available in different sizes to accommodate varying appetites.
Ribeye
The Ribeye is known for its abundant marbling, which contributes to its rich flavor and tender texture. It is available in standard and larger cuts, such as the cowboy ribeye, which includes a bone for added flavor. The bone-in aspect is often considered to contribute to a deeper, more complex taste.
New York Strip
The New York Strip, also known as a Kansas City Strip or Ambassador Steak, is characterized by its firm texture and robust beef flavor. It has a distinctive fat cap along one side, which some diners prefer to trim, while others find it enhances the overall taste. This cut offers a balance between tenderness and chew.
Filet Mignon
Often considered the most tender cut, the Filet Mignon is lean and possesses a subtle flavor. It comes from the small end of the tenderloin. Its low fat content means its flavor is less intense than a ribeye, appealing to those who prioritize tenderness. It is typically offered in various ounce portions.
Porterhouse for Two
The Porterhouse steak is a composite cut, featuring both a New York Strip and a Filet Mignon separated by a T-shaped bone. This allows diners to experience two distinct textures and flavor profiles from a single cut. It is commonly presented as a sharing portion, hence the “for two” designation.
Bone-in Fillet
A variation of the Filet Mignon, the Bone-in Fillet offers a similar tenderness profile but with the added flavor imparted by the bone during cooking. This option caters to those who appreciate the subtle nuances that bone-in cooking can provide.
Beyond Beef: Other Main Courses
While steak is the primary focus, the menu does include alternatives for diners who prefer poultry, seafood, or other options. These offerings are prepared with a similar emphasis on high-quality ingredients and specific cooking techniques.
Lamb Chops
Lamb chops, often frenched for presentation, are typically grilled or broiled. They offer a distinct flavor profile from beef, often described as richer and more gamey. They are usually served a la carte, allowing diners to choose their preferred accompaniments.
Stuffed Chicken Breast
The Stuffed Chicken Breast typically features a chicken breast filled with a savory mixture, often incorporating cheese and herbs. It provides a lighter alternative to red meat, yet maintains a certain richness through the stuffing.
Fresh Seafood Selections
The seafood offerings vary based on seasonal availability and market conditions. Common selections might include fresh fish fillets, such as salmon or sea bass, prepared through broiling or pan-searing. Lobster tails are also a frequent inclusion, often served steamed or broiled with drawn butter. These options aim to cater to diverse palates.
Accompaniments: Side Dishes
Side dishes at Ruth’s Chris are designed to complement the main courses, offering a range of textures and flavors. They are typically served family-style, allowing for shared portions.
Potato Preparations
A selection of potato dishes is consistently available. This typically includes:
- Au Gratin Potatoes: Sliced potatoes baked in a creamy cheese sauce, often with a browned top.
- Garlic Mashed Potatoes: Mashed potatoes infused with garlic, providing a pungent, savory element.
- Baked Potato: Served with traditional accompaniments like sour cream, butter, chives, and sometimes bacon bits.
- Potatoes Dauphinoise: Thinly sliced potatoes baked in cream, similar to au gratin but often without cheese or with a different cheese blend.
Vegetable Selections
Vegetable sides aim to provide balance and contrast to the richness of the main courses. Common offerings include:
- Creamed Spinach: Spinach cooked in a rich cream sauce, a popular steakhouse staple.
- Asparagus with Hollandaise: Steamed or grilled asparagus served with a classic butter and egg yolk emulsion.
- Broccoli Au Gratin: Broccoli florets baked in a cheese sauce, similar in preparation to the potato au gratin.
- Sautéed Mushrooms: Mushrooms, often button or cremini, sautéed in butter and seasonings.
- Fresh Vegetable of the Day: This rotating option allows for seasonal variety.
Other Side Dishes
Additional sides may include:
- Sweet Potato Casserole: A sweet dish, often topped with a pecan crust, providing a contrasting flavor profile.
- Crispy Onion Rings: Fried onion rings, offering a textural contrast.
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Starters and Desserts
| Menu Item | Category | Weight (oz) | Calories | Protein (g) | Carbohydrates (g) | Fat (g) |
|---|---|---|---|---|---|---|
| Filet Mignon | Steak | 8 | 460 | 46 | 0 | 30 |
| New York Strip | Steak | 12 | 820 | 70 | 0 | 60 |
| Ribeye | Steak | 16 | 1200 | 90 | 0 | 90 |
| Shrimp Cocktail | Appetizer | 6 (shrimp) | 150 | 20 | 5 | 2 |
| Caesar Salad | Salad | 1 bowl | 350 | 10 | 15 | 28 |
| Mashed Potatoes | Side | 1 cup | 240 | 4 | 30 | 10 |
| Broccoli | Side | 1 cup | 55 | 4 | 11 | 0.5 |
The menu also includes a range of appetizers to begin the meal and desserts to conclude it, maintaining a consistent approach to ingredient quality and preparation.
Appetizers
Starters are designed to stimulate the palate without being overly filling.
- Sizzling Blue Crab Cakes: Crab meat blended with seasonings, pan-seared and served sizzling, echoing the presentation of the steaks.
- Shrimp Cocktail: Chilled jumbo shrimp served with a traditional cocktail sauce.
- Calamari: Fried calamari rings, often served with a marinara sauce.
- Caesar Salad: Romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.
- House Salad: A simpler green salad with various dressings available.
- Lobster Bisque: A creamy soup made with lobster stock and pieces of lobster meat.
Desserts
Desserts typically offer classic options, aiming for a satisfying conclusion to the meal.
- Cheesecake: Often a New York-style cheesecake, served plain or with fruit toppings.
- Crème Brûlée: A custard base topped with a layer of caramelized sugar.
- Chocolate Sin Cake: A dense, rich chocolate cake.
- Key Lime Pie: A tart and sweet lime custard pie with a graham cracker crust.
- Fresh Berries with Cream: A lighter option, featuring seasonal berries served with whipped cream.
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Price Structure and Dining Experience
The Ruth’s Chris Steak House menu is priced relative to its focus on USDA Prime beef, specific preparation methods, and the overall dining environment. The pricing reflects the cost of sourcing high-grade ingredients and maintaining the operational standards of a restaurant focused on a premium steakhouse experience.
A La Carte Ordering
A key characteristic of the menu is its a la carte structure. Steaks and main courses are priced individually, and side dishes are also ordered separately. This allows diners to customize their meal according to their preferences and appetite. It also contributes to the perception of a curated and personalized dining experience.
Wine List and Bar Offerings
Accompanying the food menu is an extensive wine list, with selections designed to complement beef and other dishes. The wine list typically features domestic and international wines, with various varietals and price points. A full bar also offers spirits, beers, and cocktails. The sommeliers or trained staff are typically available to assist with wine selections, providing guidance on pairings.
Ambiance and Service
The restaurant environment is typically designed to evoke a classic, upscale steakhouse ambiance. This often includes dim lighting, dark wood accents, and white tablecloths. The service model emphasizes attentiveness and adherence to specific service protocols, aiming to provide a seamless dining experience where the focus remains on the food and the company. From the moment you are seated to the presentation of the check, the intention is to provide a structured service flow. This theatricality, from the sizzling platter to the precise placement of cutlery, serves as a backdrop to the fare. You are not just eating, you are engaging in a routine that has been refined over decades.
Nutritional Considerations
For diners concerned with nutritional information, specific details about calorie counts, fat content, and other dietary components are not always prominently displayed on the primary menu. However, upon request, information regarding ingredients and preparation methods can typically be provided. The menu offers options that range in fat and calorie content, from leaner cuts like the filet mignon to richer options such as the ribeye or au gratin sides. Diners with specific dietary restrictions or allergies are encouraged to communicate these to the staff, who can then offer guidance on suitable menu choices or modifications.
Conclusion
The Ruth’s Chris Steak House menu presents a focused offering centered on USDA Prime beef prepared using a specific broiling technique. The various cuts, accompanying dishes, and extensive beverage program collectively form a structured dining experience. The a la carte pricing and service model aim to deliver a consistent and recognizable steakhouse experience.
