When a kitchen fire destroyed Chris Steak House in 1976, Ruth was forced to relocate her business, but the Chris Steak House name wasn't allowed to come along. Short on time, Ruth improvised, adding her own name to the sign. That made it “Ruth's Chris Steak House” and our legendary name was born.

Perhaps not surprisingly, “Ruth's Chris” is a real person. But he doesn't belong to “Ruth,” and he has little to do with the chain's success. The story of Ruth's Chris Steak House begins in 1927, when Chris Matulich opened up a restaurant called Chris Steak House on Broad Street in New Orleans.

The Sizzling Steaks Ruth's Chris only uses the finest custom-aged, corn-fed Midwestern beef. Our signature chops are almost impossible to find in supermarkets because they are reserved exclusively for fine meat purveyors. We also feature USDA Prime, which represents the top 2-3% of cattle on the market.

USDA Prime beef At Ruth's Chris Boston, 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.

Perhaps not surprisingly, “Ruth's Chris” is a real person. But he doesn't belong to “Ruth,” and he has little to do with the chain's success. The story of Ruth's Chris Steak House begins in 1927, when Chris Matulich opened up a restaurant called Chris Steak House on Broad Street in New Orleans.

New Orleans, Louisiana, United StatesRuth's Chris Steak House / Place founded

For weeks according to serious eats the website for the ruth's chris riverwalk location in san antonio. Says ruth chris steaks are refrigerated.

The Main Event: Sizzling Steaks at Ruth's Chris Some of our favorite signature steaks are the New York Strip and the Filet. The 16-ounce New York Strip is a steak-lover's favorite, featuring USDA Prime beef with a full-bodied texture.

For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

About ruth's famous matriarch. Either as a quorum member who worked at ruth's chris explained in a thread. Their little trick is they put clarified butter on the stake. As it is leaving the kitchen.

In other words you can think of dry aging as a rather time-consuming. Way of concentrating the meat's flavor. While many of us have heard that it's best to Pat steaks dry before cooking them.

The steakhouse began as the chophouse in the U.K. Chophouses started to appear in London in the 1690s as restaurants where individual portions of meat, or chops, were served to patrons. Originally, these chophouses catered only to men and their purpose was to serve a meal that was hot and quick to local workers.