Ruth's Chris Steakhouse. What do you recommend? | The Boneyard

Ruth's Chris Steakhouse. What do you recommend?

CL82

CL82

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I will be going this weekend for the first time. Anyone have any recommendations?
 
Filet on the bone, 3 inches thick ...medium / medium rare ....$65.00 worth double that compared to NY steak houses...Makes Outback, Longhorn's ect seem like a 1/4lb at Mcdonald's ... Enjoy
 
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Filet, NY strip, even a sirloin if you don’t want to break the bank. Baked potato side. Cabernet Sauvignon. And money, you will need that.
 
Had Japanese A5 Miyazaki Wagyu for 50th birthday recently. Cooked it at home with the wife. All other streaks bow down. Very rich, but the best steak in the world. Had US and Australian wagyu many times but the Japanese A5 is on another level. Pricey but worth it for a special occasion if you have some disposable income available.
 
Just get your favorite cut of steak. It will be amazing. People say the filet there is great, but it's not my favorite cut on the cow so I couldn't tell you.

Personally, I'm a ribeye fan. The cap of a ribeye is, imo, the best steak on the animal. Sometimes costco sells wrapped ribeye caps that I reverse sear--life-changing kind of good.
 
Gabbyfan said:
Nobody does the filet better than Ruth’s. Don’t touch the plate because its sizzling hot. Ask for sautéed spinach and add your favorite type of potato. House cab is fine
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Haven't been in years but I still remember loving their filet. In fact, I would just follow Gabbyfan here.
 
I’ll echo everyone else and say the Filet, if that’s your thing. Of the chains in that price range (Ruths Chris, Morton’s, Hyde Park, etc.) I prefer Ruth’s Chris, so hopefully you enjoy!
 
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You will have a first class meal, but of the chains I prefer Capital Grill myself. Best and most consistent service.

Grill 23 in Boston though -- as much as I'm not a fan of Boston love that place. Some great bar meeting dinners there and the best beef tartar I've had in decades.
 
You can't really go wrong with any steak. Go classic with creamed spinach as a side.

On the wine, Cabs pair well with any well marbled cut due to tannins, but if you're going filet, you might want to consider a Malbec.
 
storrsroars said:
You can't really go wrong with any steak. Go classic with creamed spinach as a side.

On the wine, Cabs pair well with any well marbled cut due to tannins, but if you're going filet, you might want to consider a Malbec.
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Depends on the sauce(if any) and the veggies on the plate. Asparagus is not a wine-friendly veggie --as an example.

Could see Malbec with mushrooms
 
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storrsroars said:
You can't really go wrong with any steak. Go classic with creamed spinach as a side.

On the wine, Cabs pair well with any well marbled cut due to tannins, but if you're going filet, you might want to consider a Malbec.
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Why?
 
Umami Zen said:
Depends on the sauce(if any) and the veggies on the plate. Asparagus is not a wine-friendly veggie --as an example.

Could see Malbec with mushrooms
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Well, if you're going out to enjoy a great bottle, you don't order asparagus.

A good high altitude Malbec is a delight with leaner cuts like filet. But I did check the Ruth's menu here in Pgh to see what Malbecs they offered to make a specific recommendation, and the two from Argentina are not particularly great specimens.
 
CL82 said:
Why?
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At the risk of sounding stuffy and derailing the thread, my thought process is that filet is a leaner cut while also being less "beefy" tasting. A big cab from one of the iconic CA producers could easily overwhelm it. But, see the post immediately above this one as the Malbecs offered at Ruth's are OK but nothing to write home about. And you could buy them at Total Wine for $25 or less.

That said, years ago wife and I had chateaubriand at the Cleveland Ritz-Carlton with a bottle of 1987 Silver Oak Bonny Doon, which was at that time the most expensive bottle I'd ever ordered and it was a wonderful pairing. Which also sent me down a rabbit hole for a few years collecting Cali cabs before I realized they had limited appeal for me, especially for the prices. So take my opinion with a grain of salt. I'm opening the last of that expensive hobby in a few weeks for our 20th anniversary, and honestly I'll be glad to be rid of it.
 
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I go bone-in ribeye if possible and my back-up is filet. Malbec is a great recommendation also. Calores del Sol is my favorite but most are pretty good.
 
storrsroars said:
A good high altitude Malbec is a delight with leaner cuts like filet. But I did check the Ruth's menu here in Pgh to see what Malbecs they offered to make a specific recommendation, and the two from Argentina are not particularly great specimens.
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I am not a Malbec fan at all, but I think a lot of that has to do with the fact that so much it is crap. A bartender heard me saying that I didn’t like Malbec last year and he set about proving me wrong by pouring me a very nice one. It was definitely a much different animal than the ones I had tried previously, and very good. Perhaps I need to look for high altitude ones?

As for your filet rec, I think the same would probably be true about a Merlot (or a Right Bank Bordeaux), but I’d probably go Burgundy or southern Rhone because I don’t drink that much Cab or Merlot-based wines these days.
 
8893 said:
I am not a Malbec fan at all, but I think a lot of that has to do with the fact that so much it is crap. A bartender heard me saying that I didn’t like Malbec last year and he set about proving me wrong by pouring me a very nice one. It was definitely a much different animal than the ones I had tried previously, and very good. Perhaps I need to look for high altitude ones?

As for your filet rec, I think the same would probably be true about a Merlot (or a Right Bank Bordeaux), but I’d probably go Burgundy or southern Rhone because I don’t drink that much Cab or Merlot-based wines these days.
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I think too many of the Argentinian Malbec we get are crap. Like the Chilean cab we get. And far too much of what Australia sends us. Good is good. Any good dry, tannic, extracted Bordeaux grape based red is going to be good with a steak. Odd you mention Burgundy, I would not get a Pinot or any of the lighter red styles with a big steak. Or at least any Burgundy/Pinot I’d be willing to pay for. Agree with you, most good Rhones work fine too (especially if more Syrah than Grenache), and a Cab Franc from Loire can be tremendous.

Do we have a wine thread? Do we need a wine thread?
 
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