Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.




Ruth's Chris Steak Cooking Tips

- Start with high quality steaks, choice grade or better. Choose a center cut, like a filet, rib eye or strip steak.

- Choose a cut with great marbling, the white ribbons of fat running through the beef. The fat will turn to liquid during cooking, keeping the meat moist and flavorful.

- Think thick. Ruth's Chris' signature is the flavorful crust on the outside of their steaks. A steak less than 1.5" thick will cook through before the outside is crispy.

- Season your meat with sea salt and fresh black pepper, drizzle with extra virgin olive oil and let it marinate for 10 minutes at room temperature.

- Let your pan or grill pan get very, very hot before cooking. If using a grill pan, sear for one and a half minutes on each side, transfer to a cast iron pan and cook in a 400 F oven 12 minutes for medium rare meat. The internal temperature of the beef should be 130 F. Or just do the whole thing in a cast iron pan and save time on cleanup.