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!

***** Brothetha..best steak is done at my house...on a Weber with Mesquite Harwood Charcoal.

Garlic Powder, Salt, Fresh Ground Pepper and Paprika. Simplicty...

Trick is in selecting the the meat at the store. Costco sells Choich...I look for the packages with ALOT of Marblization...The last package of Ribeyes melted in my mouth. If U look through the packages U can sometimes find Prime at Costco. Prime is just a higher percentage of Marblization in the meat.

Costco has some of the best meat anywhere. We usually buy a whole rib-eye and use it for 'Prime' rib and rib-eye steaks. I haven't spent the time to find a good Prime butcher here in Houston. We'd go to one in San Diego, where we'd spend $20 per lb for PRIME Rib-eye.

We only buy our beef (and pork usuallY) at Sam's Club. Far better than any local grocery chain. We eat at Outback several times a year but i haven't ordered a steak from that place in years. I agree the best steak is at home.

If anyone out there is using a small 2 burner gas grill like i used to have i will say you NEED to step up to a 4 burner job that produces a lot of heat! (I know charcaol guys, i should be using your way!) Lots of heat right away will make a world of difference!

For those that insist on sauce try A1 with a 'touch' of mustard mixed in.

Also enjoy a bit of butter rubbed on the steak just after coming off the grill but my heart says 'enough already!'

Mrs Renfros Tomatoe Relish is a good condiment..that is if your want to spoil a good steak.

The original Morton's in downtown Chicago is allegedly really good. I've been to one outside the city near Midway, the one in Atlanta, and the one in New Orleans and was never impressed. Ruth's is exactly the same to me. Alexanders in Peoria (I think there is one in Schaumberg also) is my favorite steak place. There is a little steak place in a back woods town East of Baton Rouge that is a close 2nd.

Some answers...

I was given a gift certificate to Ruth's Chris. That's why we went. Next time I'll pawn it off on someone else.

Fogo De Chao is a Brazillian steak house. I've only been to the one near Dallas, but they've since built one in Chicago. By far the best dining experience ever.

For a "Corporate Expense Account" event, you can't beat "Fork over da chow!"

legion, there is a restaurant in Chicago very similar to Fogo called Brazzaz. Also awesome and highly recommended, but much cheaper and usually easier to get into.

You are much closer to Peoria, tho, so go check out Alexanders the next time you want steak

Steak is like sushi.

(Stay with me here for a sec...)

I would rather go out 1/2 or 1/4 as often but go to the best place available. You get what you pay for and the best places like Peter Lugars or "Sushisay" are expensive. Just give me an excellent slice of pizza while I am saving up...

I think Lugers is way overrated. Ate there a few times, and hve had much better steaks in some of the local restaurants and bars around here

I agree 100%. When the butcher unloads a new batch you can likely walk away with perfectly marbled cuts. Aside from alot of marbling I look for the finer, more delicate networks of fat. Some pick the cuts with large course veins.

FWIU Costco is the largest beef retailer in the US.

Lugars is tricky.

Guys save up, make a reservation weeks in advance, go on a big date and are way surprised. Bad decor, really bad lighting, surly service (not all of it an act) and an inconvenient location. But the beef itself is the best I have ever had..

It is like the prefect martini - never keep searching..

Another vote for Saltgrass. Been there several times and always good.

As far as a Pappas facility... Pappadeaux is the best coon ass food I have had in years outside New Orleans. Well worth trying.

Mortons in San Francisco.
Metropolitan Grill in Seattle.

I feel full just thinking about it.

Burns Steak House in Tampa, can't be beat for a fun experience and great food.

...and the largest wine list in the country. Cool place.

Carmichael's in Chicago has really good meat--I'd take that over Ruths Chris anytime. RC was the restaurant in the hotel I stayed at in Atlanta every week for over a year--had some good steaks and some not so great. I don't think I could every eat there again...overdose (my fault)--but hey, it was on the expense account. Mike's Meatmarket in Villa Park IL is where I get my steaks--it's a pleasure going in there.

Arroyo Chop House in Pasadena

Had a client dinner at a Smith & Wollensky last week.

Had a bone-in filet, which was new one to me, that was outstanding.





Tim

rc doesnt do it for me, but you cant tell that they cant cook great meat. the place in walnut creek is slammed. i think americans are hooked on chain restaurants. PF changs is a good example.

i like spending the money on raw meat from a butcher. but if i want someone to do the cooking for me, i go prime rib... at the "house of prime rib in san fran". those guys know how to put the gentle heat onto a cow. yummy.