Ruth Chris Steakhouse question

I've been to Ruth's Chris a couple of times many years ago. I remember being very impressed with the steak...and the price. I don't recall a hot plate though.
paul

They use a white china plate. The steaks come out with their signature sizzle. They cover the steak with a butter/garlic mixture and it sizzles on the plate. The plate doesn't really hold heat long enought to actually cook the steak much.

Their steaks are excellent and consistant.

http://ruthschris.com/sizzle/tv_commercial.html

I have been to RC on several ocassions and have always been served on a white plate that was not hot. One of my suppliers has an annual customer appreciation dinner at the RC in Vegas every year. They serve a good Hunk'o beef but for the money i don't think anyone can top Bern's Steak House in Tampa...................

I have to agree, you can't beat Bern's Steakhouse. They have the best, most consistent meat of any Steakhouse I've tried. Ruth's Chris isn't even close, I don't think they are much better than Outback and they are twice the price.

couple of thoughts. first i have never been to R.C. but i have been to mortons [$420 for 3]and seafire [at the Atlantis $350] young adult sons are fairly sophisticated eaters and also vocal critics [they get that from my ex--their mother]
second want to feel good about your egg skills, go to costco buy some choice ribeyes do them right on the egg and hear what i heard "dad, this is better than mortons and seafire"
priceless.
bonus points [other than saving a boatload of money??] you can get really $#!+faced and not have to drive home and the $50 bottle of wine at mortons in only 20 bucks

a while back spring chicken [i think] posted a link that listed cooking temps for all the major steak places very interesting
bill

Fahita's come out sizzling from Chili's.

John,
That’s a spot on comment. In fact, I think most anything is better from the egg. I went to RC's a couple of years ago and the steak was served on a hot cast iron fajita pan. By the time I was half way though with my steak, it was overcooked and tough.... I just did not enjoy it, especially for the $$$$ it cost. However, in the year and a half that I have had my egg I’ve found a greater joy in creating and sharing my own masterpieces.
Frank

First I have to say after reading all these posts...that I am still working on the 'perfect' steak on the egg..I as I'm sure many others have traveled a lot in my career and eaten at many fine steak houses. I can see the 'potential' of the egg to cook a steak as good as many of these... but I personally have not gotten there yet...but..the quest is nearly as much fun as the end result!!..I continue to try to tweak and hone my steaks to get that just right..crispy smoky exterior and that melt in your mouth interior..as for the 500 degree plates..they are 'heated in a 500 degree oven'..but nowhere near 500d when they bring them out..I ate at RC in Louisville 2 weeks ago..was absolutely a fine steak no doubt..but I DO think I can beat it on the egg.. :woohoo: :woohoo:

thanks for saying that clearly. that is the point i was trying to make, but apparently failed to do. let me try again, please. a choice steak done right, one the egg is better than a prime steak at a fancy restaurant.

I was watching a steak cooking contest on tv a few weeks back. It seems that they all cooked steaks at 350 degrees. I also have a friend that cooks his @ 400 deg about 7 min on each side for rare. I have tried this several times and the steaks are great. The secret is to start with a good quality extra thick steak and season it the way you like it. I spent $175 a few months ago at RC and it didn't come close to the steaks I bought and cooked myself, and it only cost $12-$15 per steak. One steak can feed two people easly. I'll never waste my money at RC again.

Always hit RC and Morton's in the company dime, and never noticed.

I will say Ol' Hickory at the Gaylord near DFW has been the best restaurant steak I have ever had, hands down. Still, nothing beats the backyard, with a big glass of Bombay Sapphire...

I guess I'm a little partial to Ruth's Chris Steak House. I had my wedding reception in their banquet hall. It was a sit down affair with each guest getting his choice of meat. All of them came served on a sizzling platter. Don't know if it was 500 deg or not but it sure did burn the heck out of my finger when I touched it. It's also advisable to hold up your napkin when they drop that sucker in front of you. If not then you are going to be splattered with butter and juices. I think they must cook the steak a little underdone and allow the platter to finish it on the way to the table. Mine have always come out perfect in my biased opinion. We still go there for special occasions. I realize I can cook a better steak at home but sometimes it's better to be waited on.

Don't know if you have access to one. I can say that the one on Broad St. in N.O. and the one in Metairie do a steak justice.

I've eaten at the RC in Philadelphia twice.

The plates were heavy ceramic and very hot - the steak knife they use has a hollow steel handle, and if you rest it on your plate you WILL burn yourself when you pick it up.

The first time I had the NY Strip, medium rare. By the time I got done eating it, it was medium to medium well (absolutely no pink left in the meat). I had the chicken the second time.

Tom