FINEST STEAKS
IN THE WORLD
HAND-CRAFTED
JUST THE WAY RUTH LIKED IT
At Ruth’s Chris Steak House, your last bite is just as good as your first. Our perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef we serve arrives cooked to perfection and sizzling on a 500° plate.
Filet
Ask which cut of steak is the most tender, and the Filet is the clear winner. With very little marbling, a filet is arguably the most tender of all high-end cuts of beef. We add our special 28-day aging process to further its flavor and tenderness.
Ribeye
When a cut of steak has streaks of fat delicately mixed into the lean sections, it’s called marbling — and the Ribeye is known for it. The abundance of marbling in a USDA Prime ribeye adds to the flavor, making it a top choice by many steak connoisseurs. Much of the distinctively rich flavor comes from the fat, which can also be enhanced by the steak’s aging process and preparation.
FILET & SHRIMP
Smaller, 8 oz version of our most tender and succulent cut of tenderloin. A popular choice among guests.
NEW YORK STRIP
Ask Ruth herself which steak is best, and she would always choose the New York Strip. Well-marbled, full-bodied, and rich with flavor, this firm yet tender cut is the perfect balance of texture, flavor, and fat.
Enjoy it as a 16 oz boneless strip steak, or as Ruth preferred, as a 19 oz bone-in specialty cut. The latter option is even more savory: As the bone cooks at high temperatures – like in our 1800-degree broiler — the bone and its marrow infuse the meat with extra flavor.
COWBOY RIBEYE
Bone-in 26 oz USDA Prime cut. Our Cowboy Ribeye is a perfectly marbled, juicy rib steak that has a rich, beefy flavor throughout. An outstanding example of USDA Prime at its best.
T-BONE
Full flavored 24 oz USDA Prime cut. A combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut.
PORTERHOUSE FOR TWO
The Porterhouse steak offers the best of both worlds, proof that you can have your steak and eat it, too. Think of the Porterhouse as ordering a tender bone-in Filet along with a bone-in, flavor-filled New York Strip, all in one glorious steak. At Ruth’s Chris, we serve a generous 40 oz cut that’s meant for two, so come hungry and bring a friend.
TOMAHAWK RIBEYE
Although the Tomahawk Ribeye is essentially the same cut as the traditional Ribeye, there are a few key differences between the two. The Tomahawk Ribeye has a long French-trimmed bone that looks like a handle and it is cut according to the thickness of the rib bone, generally about 2 inches thick, weighing between 30 and 45 oz.
The highly marbled and exquisitely tender steak has rich flavor and buttery, melt-in-your-mouth texture when cooked.
HOST A
PRIVATE EVENT
Host your next event with Ruth’s for an unforgettable experience.
ORDER RUTH’S
ANYWHERE
From our kitchen, to your table. Order your takeout.
RUTH’S CHRIS
GIFT CARDS
Give the gift of sizzling perfection with a Ruth’s Chris gift card.
