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.
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.
sizzling with drawn butter
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.
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A 20oz combination of tender filet and hearty New York Strip from the top loin that make for a full-flavored USDA Prime cut.
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.