On our menus here at Ruth’s Chris, you’ll find a 16-ounce classic Ribeye, a 22-ounce Cowboy Ribeye and a 40-ounce Tomahawk Ribeye, hand-cut and served table side.
A 20oz combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut.
bleu cheese, roasted garlic
The Porterhouse is proof that you can have your steak and eat it, too. There’s no choosing between a Filet and a New York Strip with this hearty cut. Enjoy the widest range of textures and the best example of flavors.
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three extra thick marinated chops, with fresh mint.
roasted double breast, garlic-herb cheese, lemon butter
Since there’s very little marbling and not a lot of fat or connective tissue inside the filet, it’s 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.
chef ’s seasonal preparation
TWO 4-OUNCE FILET MEDALLIONS WITH LARGE SHRIMP
Two succulent filet medallions from the tenderloin and topped with buttery large shrimp.
The New York Strip steak is more than a steak house favorite. This classic cut of beef was also the steak cut favored by the First Lady of Steaks, our founder Ruth Fertel.
sizzling with drawn butter