Our founder, Ruth Fertel, knew a thing or two about steak. (Her nickname was The First Lady of Steak, after all.) And as steak experts, our chefs often hear the question: Which steak is best? While we applaud every mouthwatering cut of USDA Prime beef we offer, your answer will depend on your own personal preference. Maybe you prefer a cut that’s tender and melts in your mouth, or perhaps a flavorful cut with marbling is more your speed. Read on to learn more about the different cuts of steaks offered at Ruth’s Chris and what makes them unique. Plus, our secret recipe for aging our steaks also plays an intricate part in the tenderness and flavor of each cut we serve.
Ask which cut of steak is the most tender, and the Filet is the clear winner. With very little marbling and not a lot of fat, a filet is arguably the most tender of all high-end cuts of beef.
We also add our special 28-day aging process to further its flavor and tenderness. Many people prefer a filet’s delicate mouthfeel and mild flavor over meatier, more marbled beef cuts like the ribeye or New York strip.
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 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.
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.
Can’t decide between a Filet and New York Strip? 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 (the equivalent of 2.5 pounds) that’s meant for two, so come hungry and bring a friend.
Although the Tomahawk Ribeye is essentially the same cut as the traditional Ribeye, there are a few key differences between the two. First and most obvious, the Tomahawk Ribeye has a long French-trimmed bone shaped to look like a handle. The second main distinction is size: The Tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 oz.
The highly marbled and exquisitely tender steak gets its rich flavor and buttery, melt-in-your-mouth texture when cooked, as the intramuscular fat combines with the elements released from the large bone.
At Ruth’s Chris, 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 — just the way Ruth liked it — so your last bite is just as good as your first. So, which cut of steak is best? Make a reservation, try something new tonight, and decide for yourself.