At Ruth’s Chris, our steaks are in a class all their own. Our signature sizzling chops feature USDA Prime Midwestern beef, which we cook to tender perfection in our 1800-degree broilers.
We are proud to be your go-to steak expert. Want to expand your knowledge of our signature beef cuts?
Check out our guide below to ace Sizzling Steak 101: A Master Class.
GUIDE TO BEEF CUTS
The Filet is known as the most tender cut of beef. This smooth, lean cut is served both in a 12-ounce and 8-ounce.
Like the Filet, the T-Bone is a lean, tender cut from the short loin. This prized 24-ounce chop combines two different sections of steak (strip and tenderloin), which are connected by a T-shaped bone.
The Ribeye is a boneless 16-ounce chop that is cut from the center of the ribs. This prime cut is fine-grained with flavorful marbling throughout.
The Cowboy Ribeye is a larger version of the Ribeye steak, coming in at 22 ounces. As one of our most high-end cuts, this signature chop comes bone-in, adding another dimension of texture and flavor.
NEW YORK STRIP:
Combining a full-bodied flavor with tender marbling, the New York Strip is one of the most popular cuts of beef. This 16-ounce chop is cut from the short loin.
PORTERHOUSE FOR TWO:
Perfect for two (or one hungry steak-lover), the Porterhouse is a 40-ounce steak cut from the short loin. This tender, flavorful cut combines top loin (strip) and tenderloin steaks.
VISIT RUTH’S CHRIS: A TOP STEAKHOUSE
Ready to test out your new steak knowledge?
If you are looking for an upscale steakhouse dining experience that you won’t soon forget, visit Ruth’s Chris Steak House. We look forward to serving you with our signature award-winning hospitality.