About Your Steak:
Ruth's Chris specializes in the finest custom aged, Midwestern USDA Prime graded beef. We broil it exactly the way you like it at 1,800 degrees to lock in the corn-fed flavor. Then we serve your steak sizzling on a heated plate so that it stays hot, juicy and delicious throughout your meal.
Our steaks are served sizzling in butter, specify extra butter or none.
Filet
The most tender cut of corn-fed Midwestern beef. Broiled expertly to melt-in-your-mouth.
Petit Filet
A smaller, but equally tender filet.
New York Strip
A favorite of may steak connoisseurs. This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye.
Ribeye
An outstanding example of USDA Prime at it's best. Well marbled for peak flavor, deliciously juicy.
Porterhouse For Two
This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Petit Filet and Shrimp
Our signature petite filet topped with jumbo Gulf shrimp.
T-Bone
A full-flavored classic cut of USDA Prime.
Cowboy Ribeye
A huge bone-in version of this USDA Prime cut.
Veal Chop
Tender white milk-fed veal. Perfectly broiled to release the delicate flavor. Served with béarnaise on request.
Ahi-Tuna Stack
Seared rare tuna topped with Colossal Lump crabmeat and served sizzling with red pepper pesto.
Fresh Lobster
Live whole Maine lobster, wonderfully sweet and succulent, from 2 pounds up. If you'd like, you may select your own from our tank.
Lobster Tail
With blackening spice, topped with lemon and drizzled with butter.
Salmon Filet
Hand-cut North Atlantic salmon-available broiled or with blackened Cajun spices.
Lamb Chops
Three USDA Prime chops cut extra thick. They are naturally tender and flavorful. Served with mint jelly on request.
Stuffed Chicken Breast
Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.
Entrée Complements
Oscar Style
Crab cake, asparagus and béarnaise sauce.
Au Poivre Sauce
Brandy, pepper sauce.
Shrimp
4 additional jumbo shrimp.
Béarnaise Sauce
