Why is Ruth Chris so expensive?
Because they use only “Prime grade” meat.
Since less than 5% of all beef produced is eventually graded as “Prime”, it is very scarce and in high demand.
Scarcity and high demand leads to high prices.
For instance, “Choice grade” (one step below Prime) tenderloin costs a restaurant about $12 a pound..
Can you share a steak at Ruth’s Chris?
If you’re trying the Tomahawk steak cut at Ruth’s Chris for the first time, we suggest you bring a friend – a good one. Our signature 40-ounce cut is sized to share. (Or not.)
Are sides included at Ruth’s Chris?
“Price doesn’t include sides” Review of Ruth’s Chris Steak House – CLOSED. Description: Ruth’s Chris Steak House specializes in serving aged USDA Prime steaks, broiled in a trademark 1800-degree oven and served on a plate heated to 500 degrees to ensure the steak stays “sizzling” hot.
How do they cook steak at Ruth’s Chris?
They use a sear and broil technique that involves an underfired infrared oven that at the heating element is 1500 to 1800 degrees. At the cooking plane (where the steak is ) the temp is 750 which many feel is the ideal temp to broil a steak.