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Ruth's Chris Steak House

BarBQBudBarBQBud Posts: 13
edited 8:28PM in EggHead Forum
I had the pleasure of a good ribeye steak dinner at this restaurant this week and noticed on the menu that it said that the steaks were grilled at 1800 degrees fahrenheit and served on 500 degree F heated platters.

That sounds awfully hot to me. Hottest I ever had my BGE is about 900 F. are their numbers accurate?

Comments

  •  
    Dome temperature and 1" above a lava looking lump is a huge temperature difference.

    Not to hard to duplicate that method.

    GG
  • WokOnMediumWokOnMedium Posts: 1,376
    Get a spider and a cast iron grid to fit, I'll bet you can get pretty close once you put a steak down there closer to the glowing, flaming lump. Never took a measurement, but I'd say I'm in the ballpark.
  • WessBWessB Posts: 6,937
    The meat is already that close to the lava as GG called it...the exact reason I try to tell others that the small cooks totally different than a large...
  • WokOnMediumWokOnMedium Posts: 1,376
    This is true, and I think the mini comes close, I just never cook steaks on the mini cuz the crowd is always too big!!!! :P
  • WessBWessB Posts: 6,937
    I agree...the mini is great but lacks on capacity...I have been known to cook steaks in shifts even on the small if I have to cook to many...better to cook 2 great steaks at a time than 4 almost great steaks at once..I'd cook 2 at a time and then cook the second pair after...can always find a way to keep guests happy while they wait..
  • probably .. those gas heated infrared screens get real hot,, few years back Mr.S.Chicken posted a link to a newspaper review of major steak houses including temperature.. do not dispair ,, you can do as well or better on your egg . i have been to seafire at the atalntis
    and mortons
    the bottomless pits , who are harsh critics, [they get this from my ex]when served costco choice egged ribeyes said "these are the best steaks we ever had"
    plus no risk of dui and the wine is $15 a bottle instead of per glass
    nothing better than a caveman
  • that's not air temp, it's the temp of their infrared element. your infrared element (lump) can be 1200 to 1800 too.

    big deal

    your lightbulb burns pretty damn hot too.

    it's marketing bullsh!t

    when your dome temp says 850, your lump is at 1100-1200 (or more). when your dome temp says 350, your lump is at 1100-1200. and when your dome temp says 225, your lump is at, you guessed it, 1100-1200.

    radiant heat cooks steaks, no dome temp. and when you are indirect, it's the dome temp that cooks, not the radiant temp
  • HossHoss Posts: 14,600
    Don't they use a broiling technique?
  • EggsakleyEggsakley Posts: 1,016
    $8 for mashed potatoes seems a bit optomistic at the Seafire. Doubt I'll be enjoying their fare any time soon. I with you and the caveman theory. Thanks for the post. :)
  • Yeah. With an infrared element

    They don't "cook at 1800 degrees". That's utter bullsh!t

    if you broil in your electric oven the oven isn't at searing temps either. But the element is

    if a waiter ever tells you they cook their steaks at 1800 degrees, you would be just as correct to reply that you tan atva couple million degrees Kelvin. That's the temperature of the sun's corona after all. And if we are going to dip into hyperbole, we might as well be consistent about it

    they so not "cook their steaks at 1800 degrees".
  • HossHoss Posts: 14,600
    That's what I thought.They broil their steaks UNDER an 1800 degree IR element. :)
  • SundazesSundazes Posts: 274
    A coworker and I had dinner a Ruth's Chris weds night in Minneapolis. Long story short, we had our fillets comped. They just plain sucked. Overdone and tough and chewy. We were so hungry, we ate them anyway.

    I wish I have one of my eggs, but they don't fit in carry on. :P
  • thirdeyethirdeye Posts: 7,428
    I can tell you that their potatoes are excellent.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Jupiter JimJupiter Jim Posts: 2,376
    They use an E-Tec gas grill that has a honey comb like burner, tempered glass and then the SS grid and yes they can get to that temp very easy. I know this because my local Egg dealer sells them and tried to sell me one for $6000.00 :ohmy: His selling point was that Ruth's Chris Steaks House used them.
    I told him that would never be in my budget and my name was Jim not Ruth. That is when he told me that the only other way to sear a steak was with a BGE. Got a pamphlet about BGE, went to the WWW and found this forum, registered for the next FL Eggfest, bought a LG BGE, did the sear thing with several steaks and guess what I don't really like the char from searing :ohmy:
    But OMG I love my Eggs and life is good.
    A good friend to us to Ruth's Chris and It was good but not worth the cost. :( Won't go back.
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Rolling EggRolling Egg Posts: 1,995
    Great post. I too have ate at Ruth's Chris and read the 1800 degree cooking statement. I too wondered how the hell they did it. Thanks for shedding the light stripsteak.
  • I use to be in the resturant business when Ruth Chris hit the national market. We use to laugh at their marketing claims. You can cook in a salamander and reach those temps as well. So if you take a round steak and put it under the broiler it will come out very seared and hot. And when you put it on a 500 degree plate it continues to cook. And when you cut it open on the plate the jucie runs out. So now it is a very hot dry piece of leather. As one poster noted I too lost the love of char on my steaks. I like my steaks at 400 on my BGE, red moving to pink and warm in the middle. Easy to chew and moist.

    It has been said but the marketing is hype. Presentation is hype. It is all about the edge.
  • RipnemRipnem Posts: 5,511
    I'm with you bill. ;)
  • HossHoss Posts: 14,600
    Last time I went there they told me I had to remove my cap and charged $3 to use the restroom. :angry: I can wear my cap and pee off the deck while cookin a better steak than they EVER served! B) :laugh:
  • HossHoss Posts: 14,600
    B) eggzactly
  • Little ChefLittle Chef Posts: 4,725
    Before we got 'full bore' back into using the Egg, we purchased a VERRRY expensive gasser, complete with two Tec infrared burners. They were replaced by the factory after 4 months when all the screws rusted out holding the glass on.....they replaced them for free the second time too about 5 months later.... :angry: Put it this way....it was just last week that I asked Tim if he knew somebody that would take the gasser away. Tec-Schmeck.....Give us the BGE any day!
    And stripsteak, well said giving the 1800* stuff the correct perspective. It's all marketing. ;) And if I am going to pay $45 for steak, it's going to feed a few of my friends, too. (and taste better, too!)
  • Been to Ruth’s too…
    It was good, but I can do as well here at home with lump a glow!
    OTOH, walk a few blocks South (I think its South??) to the Red Fish for some really great food (that I haven’t mastered yet) and some really great local blues in the Voodoo Lounge.
  • If you measure the air temperature at the grid level on your Egg while the dome thermometer says 900 Degrees, you will find that the temperature at the grid easily gets up to 1300 degrees. So, you are in the ball park already.
    The Naked Whiz
  • don't remeber the spuds.. asked for a gin martini.. waiter did not know if they had gin?? really wtf? they found some after i whined a bit,, huge martini glass plus the side glass which was about 12 ounces... "dad you're not going to drink all that are you " yes i am and then you guys are taking me back to the room and then you can go to the casino" i did and don't remember the spuds :laugh:
  • yep and the older pit is at costco now
    martini, caveman ribeye , pinot noir, spuds tonight. :)
  • i don't have a deck and i cannot use the back yard the snow is too deep.. what am i going to do :laugh:
  • rockinarrockinar Posts: 3
    They use an E-Tec gas grill that has a honey comb like burner, tempered glass and then the SS grid and yes they can get to that temp very easy. I know this because my local Egg dealer sells them and tried to sell me one for $6000.00 :ohmy: His selling point was that Ruth's Chris Steaks House used them.

    Jupiter Jim

    E-Tec gas grill? LOLOLLOL Not true. Your Egg dealer outright lied. I work at Ruth's right now. They use a Montague C45S radiant broiler. 
  • The Naked WhizThe Naked Whiz Posts: 7,780
    rockinar said:
    They use an E-Tec gas grill that has a honey comb like burner, tempered glass and then the SS grid and yes they can get to that temp very easy. I know this because my local Egg dealer sells them and tried to sell me one for $6000.00 :ohmy: His selling point was that Ruth's Chris Steaks House used them.

    Jupiter Jim

    E-Tec gas grill? LOLOLLOL Not true. Your Egg dealer outright lied. I work at Ruth's right now. They use a Montague C45S radiant broiler. 
    Maybe they used the E-Tec 3 and a half years ago when this thread was active?  KIDDING!!!! :))
    The Naked Whiz
  • henapplehenapple Posts: 15,582
    One of the best steaks I've had at a restaurantwas in cChicago at Weber's
    Green egg, dead animal and alcohol. The "Boro".. TN 
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