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Forum » Is Ruth Chris' Steakhouse worth it? (vid of why it may be)
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Thread: Is Ruth Chris' Steakhouse worth it? (vid of why it may be)

post 1653053193 12-23-2021, 12:03 PM
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Is Ruth Chris' Steakhouse worth it? (vid of why it may be)

post 1653053513 12-23-2021, 12:08 PM
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yea but people with dentures can't eat steak
post 1653053593 12-23-2021, 12:10 PM
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Originally Posted By OffwhiteBrah⏩
yea but people with dentures can't eat steak
good point...when a steak is high-quality and melts in your mouth ...I take my dentures out cuz I don't need them.
post 1653053683 12-23-2021, 12:12 PM
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Now I'm craving Ruth Chris
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post 1653053693 12-23-2021, 12:12 PM
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So they cook it in butter. Big secret.
post 1653053863 12-23-2021, 12:15 PM
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The problem with most of these high end steak houses isn't the food.
It's the atmosphere...most look like a fukin funeral parlor on the inside....no music....stodgy decorations
Retired...no smartphone....no neighbors......just holes...
post 1653053973 12-23-2021, 12:17 PM
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Originally Posted By BRANDERSS⏩
Meh found it above average but not great. Not worth the money, better to do a Gordon ramsay recipe at home.
This. Plenty of local steakhouses that are better
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post 1653054093 12-23-2021, 12:19 PM
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I've never been to Ruth Chris but I've always wanted to try it. The only high end steakhouses I've been to have been Mastros and flemings. I also want to try Mortons.
post 1653054113 12-23-2021, 12:20 PM
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Originally Posted By BRANDERSS⏩
Meh found it above average but not great. Not worth the money, better to do a Gordon ramsay recipe at home.
thanks.

post 1653054163 12-23-2021, 12:21 PM
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post 1653054703 12-23-2021, 12:32 PM
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It's easy to make top tier steak at home. For a thick rib eye, cook at 250 for 40 mins. Let it rest for 5-10 mins and have a cast iron pan heated by now - you want the butter to smoke when it hits. Put a bit of butter in it and sear each side - I like to flip every 30-60 seconds until I get a decent browning on each side and it's a perfect medium rare feel. I also salt and pepper each side as it's searing the outer layer. Sear the edges by rolling it with your tongs, lay it on a plate, then add some ground up garlic to your remaining butter in your pan, let it sizzle a little more and drizzle over the steak. Let it rest a few minutes and it will taste like ****ing heaven.
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post 1653054983 12-23-2021, 12:37 PM
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Like others said, you can make steak that tastes just as good at home. Get a good source for dry-aged meat. Regarding the dreary/snob factor, it’s there at Ruth’s Chris (and Capital Grille), but isn’t as bad as some other places (like Morton’s). The bartender there looked and acted like Lurch Addams.
post 1653055293 12-23-2021, 12:41 PM
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Long horn > Ruth's
post 1653055383 12-23-2021, 12:42 PM
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Originally Posted By seanb1979⏩
It's easy to make top tier steak at home. For a thick rib eye, cook at 250 for 40 mins. Let it rest for 5-10 mins and have a cast iron pan heated by now - you want the butter to smoke when it hits. Put a bit of butter in it and sear each side - I like to flip every 30-60 seconds until I get a decent browning on each side and it's a perfect medium rare feel. I also salt and pepper each side as it's searing the outer layer. Sear the edges by rolling it with your tongs, lay it on a plate, then add some ground up garlic to your remaining butter in your pan, let it sizzle a little more and drizzle over the steak. Let it rest a few minutes and it will taste like ****ing heaven.
you seem to really know your stuff. I was steak shopping a couple of days ago and ended up slightly overcooking a ribeye. wanted medium-rare but never get the red center like restaurants do.

anyways...I was salivating over a really thick cut like 2" and very fatty but it was $60 and I'd prolly fuk it up and too much steak as well.

have you ever had a tomahawk steak (bone-in)...thinking about trying that out at an expensive restaurant over the holidays (aka going on an incel date with myself)....my George Foreman grill might not be sufficient to cook a large steak properly.


thanks for the good advice though about regular cuts.
post 1653055453 12-23-2021, 12:43 PM
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There's superior steakhouses out there IMO.
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post 1653055643 12-23-2021, 12:46 PM
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Yep. The filet melted in mouth and was soaked in butter. Had this salad shaped like a can and it was almost as golf as the steak. Good atmosphere. We actually went with a vegan that night and he relapsed on meat.
post 1653055723 12-23-2021, 12:47 PM
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No definitely not.

Worst "high end" steakhouse I have ever been to. I gave them four chances, never again, much better places out there
post 1653055873 12-23-2021, 12:49 PM
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Originally Posted By bov188⏩
This is the only Ruth Chris' Steakhouse review that matters

Came in expecting this guy. Cooked medium rare and he puts it in the microwave.

Leaving satisfied
post 1653056133 12-23-2021, 12:53 PM
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Originally Posted By andrepmeet⏩
you seem to really know your stuff. I was steak shopping a couple of days ago and ended up slightly overcooking a ribeye. wanted medium-rare but never get the red center like restaurants do.

anyways...I was salivating over a really thick cut like 2" and very fatty but it was $60 and I'd prolly fuk it up and too much steak as well.

have you ever had a tomahawk steak (bone-in)...thinking about trying that out at an expensive restaurant over the holidays (aka going on an incel date with myself)....my George Foreman grill might not be sufficient to cook a large steak properly.


thanks for the good advice though about regular cuts.
Actually haven't had a tomahawk - I've only seen them on cooking shows and they look interesting. Saw them for sale at a restaurant for like $150 so my cheap ass noped out of that one.

Reverse searing is really the way to go for a thick cut like rib eye. I do a glass dish with tin foil lining and a metal grill over the top so it gets a perfectly even heat. 40 mins for a steak a little over an inch thick seems to be around right. This assumes it was refrigerated - if it's completely room temp I'd go 33-35.
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post 1653056233 12-23-2021, 12:55 PM
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Originally Posted By monster0ultra⏩
I'd say try using oil instead of butter for searing and see if that tastes better. Butter has milk solids which will burn.
When you get the slight carmelization that's where the flavor is. Oil will feel heavy and olive oil should never be super heated. I'd say maybe avacado oil would work but you'd get less flavor.
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post 1653056483 12-23-2021, 12:59 PM
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Coincidentally, i used to date a girl who was from North Dakota (really pretty btw maybe 7?) and she told me the best steakhouses were out there cuz they would kill & cook the same day getting stuff from the cattle-ranches out there.

She told me all the girls are really pretty out there too....probably cuz of direct descendents of Nordic lineage which she was that settled there back in the day.
post 1653056563 12-23-2021, 01:01 PM
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Originally Posted By andrepmeet⏩
Coincidentally, i used to date a girl who was from North Dakota (really pretty btw maybe 7?) and she told me the best steakhouses were out there cuz they would kill & cook the same day getting stuff from the cattle-ranches out there.

She told me all the girls are really pretty out there too....probably cuz of direct descendents of Nordic lineage which she was that settled there back in the day.
I can say the best meat I've ever tasted was elk back strap the day after it was killed.
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post 1653059433 12-23-2021, 01:52 PM
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so ridiculously overpriced for what it is

tiny ass filet that is actually like 5 oz cookes with 4 shrimps = $65 pre tip and tax, $100 after tax and tip, add sides and its $150

there is no justification for paying $150 for a plate of food with some max and cheese, asparagus, 5 oz prime quality non dry aged filet and 4 random ass shrimp all covered in butter to make it taste as good as it does.

Now if we are talking a certified wagyu sirloin or some super quality beef dry aged in a real dry aging process not some makeshift bullchit ruth's chris does, MAYBE but I want more than 5oz
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post 1653060153 12-23-2021, 02:03 PM
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Never had a good experience at Ruth’s.

The best was Mastro’s like 15 years ago before they sold out like 3 times.

The food, service, atmosphere, and attention to detail were all 5 stars. If ANYTHING was slightly wrong or out of order, 80% of the bill would be comped, free desert, and a $200 gift card for next time lol. They would call you the following day just ask you how everything went and if there was anything to request for next time.

They truly made every person that walked through the door feel like a VIP.
post 1653060323 12-23-2021, 02:05 PM
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Originally Posted By Bigbuster1⏩
Never had a good experience at Ruth’s.

The best was Mastro’s like 15 years ago before they sold out like 3 times.

The food, service, atmosphere, and attention to detail were all 5 stars. If ANYTHING was slightly wrong or out of order, 80% of the bill would be comped, free desert, and a $200 gift card for next time lol. They would call you the following day just ask you how everything went and if there was anything to request for next time.

They truly made every person that walked through the door feel like a VIP.
thats too much for a steakhouse

maybe when its a 6+ course meal and they often change things

but damn if you have to call people the day after just to see how their experience was you dont sound to confident in the experience you are providing with some basic ass steak sides and salad

I dont think any actual high status VIP people are thrilled with a restaurant they went to calling them back unless they forgot something or won something.
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post 1653097293 12-24-2021, 07:24 AM
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Originally Posted By GooBaaa⏩
Long horn > Ruth's
I love me some Ruth's Chris, but Longhorn is really underrated. I have always had a great meal there.
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post 1653097593 12-24-2021, 07:36 AM
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No. Overpriced and bland for the money.
post 1653099913 12-24-2021, 08:36 AM
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It's never worth it to eat a steak at a restaurant.
Get a rib eye cut or Chuck eye ( my favorite), cook it with Kerry Gold butter in a iron cast pan.
3 min each side with some garlic salt.

Will taste better than any restaurant.
post 1653100863 12-24-2021, 09:07 AM
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Its not worth the price in my opinion. I've only been once. The steak was good but not worth the price. The side dishes were just okay and again not worth the price.


I'm from South Louisiana so I'm used to extremely tasty, spicy, flavorful home-cooking. Plus I'm friends with/know quite a few chefs/restaurant owners. So I'd say my pallet is really spoiled. I go eat at a lot of places that are $60-100 per person price wise for food. TBH I find most stuff in that price range is just really over-rated.
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