Best Steak House (2001)
Ruth's Chris Steak House
This, friends, is serious steak. Only the finest aged, corn-fed, USDA Prime beef bred in the Midwest makes it to the tables in this elegantly appointed place. Ruth's Chris' beef is never frozen, so you always get exceptionally tender and flavorful meat. Steaks are hand-cut at the restaurant and served in huge portions -- 12 to 22 ounces -- because a larger cut retains more of its natural juices during cooking. The beef is richly marbled -- those ribbons of fat mean a beautiful, buttery taste explosion. The steak literally calls to us -- broiled in an 1,800-degree oven and served on a plate heated to 500 degrees, the meat sputters and sizzles merrily, making a sound that's more Pavlovian than any bell. Whether it's the filet, rib eye, New York strip, porterhouse or massive cowboy cut, Ruth's Chris has a permanent stake in our future.