What Makes Ruth's Chris Different From Other Steakhouse Chains
Ruth's Chris Steak House operates more than 140 locations worldwide, making it one of the largest upscale steakhouse chains in the United States. The chain was founded in 1965 when Ruth Fertel purchased a small New Orleans restaurant called Chris's Steak House for $22,000. Rather than simply take over the existing business, she added her name to create "Ruth's Chris," and that decision launched what would become a national institution in fine dining.
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The defining characteristic of Ruth's Chris is their signature butter-basting cooking method. Unlike most steakhouses that cook steaks in traditional ovens or broilers, Ruth's Chris uses 1,800-degree broilers that sear the outside of the meat at extremely high temperatures. Immediately after cooking, steaks arrive at your table sizzling on plates heated to 500 degrees, with a pad of butter melting across the top. This technique, which has remained largely unchanged since Ruth Fertel's era, creates a crust on the outside while maintaining a pink, tender interior.
The restaurant's menu structure differs notably from competitors. While other upscale steakhouses might offer 12 to 15 steak options, Ruth's Chris typically features 8 to 10 primary cuts, each sized consistently. Prices range from around $45 for a smaller filet to $65 or more for larger bone-in ribeyes, depending on location and current market conditions. All entrees come with two sides selected from their rotating menu of vegetables, potatoes, and preparations.
Ruth's Chris maintains stricter consistency across locations than many steakhouse chains. The company owns approximately 75 percent of its locations rather than franchising them out, meaning corporate standards apply directly to most restaurants. This ownership structure influences everything from staff training protocols to meat sourcing specifications.
Takeaway: Understanding Ruth's Chris positioning as a butter-focused, high-temperature broiled steakhouse helps you know what to order and what to anticipate price-wise before arriving.
How to Navigate the Menu Without Overspending
Ruth's Chris menus present prices in a way that can surprise first-time diners who don't account for the side dishes. The steak prices listed on the menu are for the protein only. Each entree comes with two sides, but these sides are selected from a premium menu, not standard vegetables. Baked potatoes, for example, are served with butter, sour cream, and bacon. Creamed spinach runs around $8 to $12 as a standalone side. This means a $50 steak entree becomes closer to $70 when you factor in two premium sides.
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The restaurant's pricing strategy follows what industry analysts call "à la carte bundling." Rather than quoting an all-in price upfront, Ruth's Chris quotes the protein separately. A ribeye listed at $55 might cost $75 total with sides, bread service, and the butter plate presentation. Diners accustomed to flat-rate prix fixe menus or all-inclusive packages sometimes find this structure jarring.
Several ordering strategies can help manage costs. The first involves understanding their sizing terminology. Ruth's Chris offers most steaks in multiple weights: a "regular" filet mignon weighs around 8 ounces, while a "queen" cuts that to 6 ounces. Choosing the smaller size can save $8 to $15. The quality difference between sizes is minimal—you're simply receiving less meat, not lower-grade meat.
Lunch pricing differs substantially from dinner. Many Ruth's Chris locations offer lunch menus with the same steaks at 20 to 30 percent lower prices. A ribeye that costs $58 at dinner might run $42 at lunch. Lunch sides follow the same structure as dinner, so you still pay for premium accompaniments, but the steak cost itself represents genuine savings. Some locations offer weekday lunch specials with set-price combinations.
The appetizer and salad selection can stretch a budget in different directions. Their wedge salad with blue cheese dressing runs $14 to $16, making it pricey for a starter. However, it's substantial enough to split between two people if you're trying to manage expenses. The shrimp and crab cake appetizers cost $16 to $18 each and serve as legitimate small plates rather than tiny portions.
Takeaway: Always confirm that side dish costs are separate, and ask about lunch availability when planning visits—timing can reduce your total bill significantly.
Understanding Ruth's Chris Steak Quality and Sourcing
Ruth's Chris sources beef through a combination of USDA Prime suppliers and direct relationships with regional ranches. USDA Prime represents the highest grade of beef, held by roughly 2 percent of all beef produced in the United States. This grade indicates marbling—the white streaks of fat running through the meat—that exceeds USDA Choice standards by measurable amounts. Most steakhouse chains use Prime beef, but sourcing reliability varies by location and supplier relationships.
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The company maintains contracts with meat suppliers that guarantee consistent marbling scores. Each cut arrives at Ruth's Chris locations with specifications that include minimum marbling standards and weight ranges. This standardization means a ribeye in Chicago should taste nearly identical to a ribeye in Miami, something that doesn't hold true at all steakhouse chains due to varying local suppliers.
Ruth's Chris ages their steaks in-house before cooking. The aging process—typically 28 days—breaks down muscle fibers and concentrates beef flavor. During aging, moisture naturally leaves the meat, a process called "dry aging." This explains why a Ruth's Chris steak often tastes more intensely beefy than a fresh steak of similar quality. The concentrated flavor develops during the aging window, which the chain tightly controls.
The butter component of their signature cooking method significantly impacts the final flavor profile. They use clarified butter rather than whole butter, meaning the milk solids have been removed. This allows the butter to reach higher temperatures without burning. The butter adds both richness and creates additional browning reactions on the meat surface. Some diners interpret this as part of the steak quality itself, though technically the quality lies in the beef while the butter represents the preparation method.
If you're ordering specific cuts, understanding their characteristics helps match your preferences to the menu. The filet mignon (tenderloin) is the most tender cut but contains less marbling, meaning less fat for flavor. Ribeyes contain more marbling and more flavor but slightly less tenderness. New York strips fall between these two in tenderness and marbling. Ruth's Chris presents all of these identically—butter-basted and sizzling—so the choice comes down to your texture and fat content preferences rather than preparation differences.
Takeaway: Ruth's Chris steaks taste distinctive partly because of the beef quality, partly because of the 28-day aging process, and partly because of the butter-searing technique—knowing this helps you understand what you're paying for.
What to Expect During Your Visit and How Service Works
Ruth's Chris operates as a full-service fine dining steakhouse, which means the experience differs substantially from casual restaurants. Servers are trained to present wine pairings, explain preparation methods, and guide you through their beverage program. The average meal duration—from being seated to receiving your check—runs 90 to 120 minutes. This isn't rushed service; it's designed to match the pacing of a special occasion or business dinner.
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When you arrive, you'll be seated by a host and presented with menus. Unlike some steakhouses that immediately bring bread service, Ruth's Chris typically offers it after drink orders are taken. This is intentional—they want you to order beverages first. Their bar program features high-end wines, bourbons, and cocktails designed to pair with steaks. A glass of wine might cost $14 to $22 depending on selection. If you're not drinking alcohol, water and soft beverages are available, though premium options like sparkling water may carry charges.
The server will typically take your order within 5 to 10 minutes of seating. They'll ask how you'd like your steak cooked (rare, medium-rare, medium, medium-well, or well-done), and most servers will recommend medium-rare for Prime beef. They'll also guide you through side selections and ask about salad or appetizer starters. Some servers are more proactive about upselling than others—expect gentle recommendations rather than