Ruth's Chris
 

I went to dinner at Ruth's Chris Steakhouse in Northbrook, IL last night. Our bill came to around $230 for four people: salads, steaks, sides, a bottle of wine, other drinks, and a desert.

For all the hype, I was pretty disappointed. I had a ribeye, medium-rare. The steak was cooked to my specifications, but I expected it to have some flavor--especially for $35. To be honest, I've cooked a better ribeye from Wal-Mart for myself.

My thoughts: it was a decent meal, but not worth the price. I should have been "wowed" for the cost.

I'll stick to Fogo de Chao from now on...

That is unfortunate. I go to Ruth's Chris several times a year and it is by far my favorite steak. I always get the petite filet; it always wows me.

Ruth Christs' is a chain steak house...

pedestrian steaks at best...

Want a good steak?... Lugers in Brooklyn, Old Homestead in the meat packing district..

Cant speak for steaks in your town.... but I'm sure there are better than Ruth Christs

Good place if you have an expense account - the fat feeling gut that lasts two days from the butter injected beef will topple your lipid count. The al la carte veggies are good but talk about an up-sale! Ruth thought Chris some things: margins make an owner rich, advertising and hype combined with tasty vittiles make a steak joint last.

I'm sure you guys are going to rip me for saying this, but when I hear the name Ruth Chris, I think "Chain restaurant". I would never go there for a good meal unless a client requested it. Especially here in Seattle, where there are some fantastic restuarants.

yeap, I mentioned that before....

I go to the one here in Jacksonville because of the ambiance. It’s right on the river and you can see dolphins swimming about so the wife likes it - besides, they have a dude that scrapes crumbs off your table. I agree though, it’s not the best steak in the world.

We have a Jim's Steakhouse in Bloomington. As far as I know, their only other location is in Peoria. They age their own steak in the restaurant. Their steaks include a salad and a potato. I've gotten out of there for $70 (before tip) including a bottle of wine for my wife and I. It's actually pretty hard to break $100 for a couple. I think their steaks are the pinnacle of carnivorosity.

Ruth's Chris would have had to beat them to be worth the 200 mile trip and 50% markup.

I actually prefer a different upper end steak house "chain" called Morton's

I've been to the one in Peoria, very very good.

When I was working for Solar Turbines (owned by Caterpillar) the running joke was always "First Prize is a 1 week trip to Peoria, 2nd prize is a 2 week trip..."

Legion,

Next time you're looking for a great steak in Chicagoland, look me up. I would have suggested avoiding Ruth's Chris also. Some steaks are great there, but it's just not up to snuff anymore.

Gibsons is always top-notch when it comes to the best steaks downtown Chicago, and I would say Harry Carey's comes in a close second believe it or not. Once you get out of the city, it gets a little dodgy but there are some classic places. Hugo's Frog Bar, Sullivans, Gene and Georgettis, etc..

Steak is about the cut of meat as much as how it is cooked. If i could get my hands on USDA Prime then it will be great. On a good day, I could make better steaks than Ruth with USDA Choice ;)

If you are ever down in Houston, for in-expensive great steaks, Saltgrass. For some fantastic steaks, Pappas Bros and Brenners. Almost impossible to beat.

Exactly. It's a steakhouse, not the French Laundry. If they use good meat, it's hard to screw up. Not sure how you can compare prime, dry-aged beef to Wal-mart, though...

Lobel's is great, but like any butcher, you do much better if you're there in person. The mail order can be erratic for the top cuts: no way to specify "loin end with lots of cap and at least 1/4" of fat" on the web site, so you just get whatever they have cryovac'ed up.

I can count the number of good steak places on one hand..and have fingers left. There are just as many restaurants I eat at that leave me satisfied for taste and portion. Ambiance is nice, but I've rather grill my own steak and open my own bottle of red.

Just had a perfectly grilled sirlion today as a matter of fact. I choose my own cut when I feel like steak. There is a fine balance between fat and red tissue. It varies with cut, thickness and how it's to be cooked.

Like someone said, Ruths Chris is fine on an expense account, I would never go back on my own wallet.

Mortons is excellent.

Ruth Chris's is terrible for me. They cook their steaks in butter on a normal grill. If I am not going to get steak cooked on a wood grill I will eat something else.

Hell, Outback tastes better than RC's to me.

I just had a rib eye for dinner that I got at Costco. Almost 2 inches thick and cooked over mesquite and charcoal, it was excellent and better than any steak I have ever had in a restaurant.

Red-Beard, Saltgrass is great. I think they still buy their meat from Winn. I have a buddy who is prod. mgr. for their Dallas plant. IIRC, SG buys Winns Sterling Silver meat. SS is awsome, I used to buy multiple ribeye rolls at a time.

Dinner tonight was a wet aged (5 weeks at home) USDA Prime ribeye cut 1 1/2 inch thick, seasoned with garlic salt and pepper, cooked just above rare. Can't be beat, well, except for the dry aged stuff we have:D

I also agree about Morton's here in KC there pretty good!

Costco does have some pretty good filet cuts believe it or not!!!

Re: Ruth's Chris
 

Is that a Brazilian steakhouse? Best food I've ever had was at such a place in Dallas, TX. Churrascarias rule!