It’s time for the annual company Christmas dinner and this year the owners have picked Ruth’s Chris. Usually, we go to Anthony’s or another good seafood place and I was really looking forward to that this year. The last time we went to a steak house, it was Rock Salt and everybody agreed the food was blah.
So anyway, I doubt I’ve eaten steak since then. Please educate me about the neuances of good slice of meat and how to best enjoy it. The owners are generous so the sky’s the limit, though I’d hesitate at ordering Kobe beef. What can you tell me?
I LOVE Ruth’s Chris! Interestingly I had an amazing tuna sashimi appetizer there once, I was pleasantly surprised. I prefer my steaks just under medium rare, but I’m weird that way. THe sides are always good, the mushrooms and spinach are what I usually get.
I highly reccomend the New York Strip, I absolutely loved it when I had it. Second the creamed spinach, its very very good. And do not forget to finish it all with the wonderful cheese cake. It was out of the world.
The worst case of food poisoning I’ve ever seen was when my mother had some fish from Ruth’s – probably an isolated occurence, but I’d stick to the beef all the same. Their steaks are very tasty.
Well, I opted for the lamb chops but when everyone was being served he apologetically told me that they didn’t have any left. So I got a filet instead.
I’ve come to the conclusion that I just don’t care for steak. Give me a good hamburger any day but steak…eh!
The house salad with bacon viniagrette was yummy. And the shrimp and the crab-filled mushrooms from the sampler platter were yummy-yummy. The tuna sushi was interesting. I had two pieces of that. All the vegi sides we got were good. I especially liked the Potaoes Lyonnaise, which was baked potato slices with onions.
I wish I’d gotten the bread pudding for dessert. I had a taste from someone esle’s dish and ohhhh, how good! Ditto the banana pudding! I had decided on the creme brulee and was disappointed with that. It was made in one of those thin oval ramekins so there wasn’t much there. It had just tiny little beads of caramelization on top and the rest of it was nearly the consistancy of cheesecake. It did have a wonderful flavor though.
Still, all in all, it was a good evening. Our wait staff were nice and there was a good group of folks around the table. It gives me a good feeling just thinking about it.
Now I have to get a thank you note for Eric and Pam, the company’s owners. They’re so generous. They spent almost enough tonight to pay for two months rent for my apartment. Wow! They’re nice folks.
The local paper in Las Vegas has a BEST and WORST list every year, and Ruth’s makes the WORST list.
I love a good cheeseburger, but hate steaks.
Maybe it was because I grew up with a father who always had them, year-round, grilled out back on the gas BBQ. I got to the point I can never see a steak again.
I think the last steak I ate was about 12 years ago…seriously. And the sight of one of those bloody prime ribs at a local buffet makes me want to gag.
Almost any steak at RC will be excellent.
In style, they’re medium to fancy for a steak house, depending on what you’re used to.
IIRC, they use a ultra high temp broiler (instead of a grill) which works really well on the thick cuts.
As to what to get…
Since Unlce Employer is picking up the tab, you should get the thickest porterhouse or the large filet and take home anything you don’t eat there.
But many steak lovers will tell you that the sirloin has more flavor. Granted it’s not as tender as a tenderloin, though it’s by no means tough.
The thing is, sirloin is cheaper–maybe 15-20 per cut vs 25-40 on the pricier stuff (YMMV), so it’s kind of a waste to get when someone else is paying.
BTW I think sirloin is cheaper, not because it is less quality necessarily, but just because more of it comes on a cow.
Well, I guess I’m a day late, and the comment pointless to the OP since she decided that she didn’t like the taste of steak… but I can’t believe that no-one suggested that the steak be rare. A high quality filet for free and you suggest cooking the pleasure out of it to medium rare? I can’t be the only carnivore here who likes his fancy steaks rare, (rare being actual rare; still cool in the middle.)
Much of the joy of filet is the creamy mouth feel, which once you cook it too much becomes indistinguishable from the other cuts.
And what are these “side dishes” you people are talking about? If you are eating a good steak your meal consists of BIG steak, crusty bread with real butter, and a huge bottle of Belgian ale. If you have room for salad or dessert your steak wasn’t big enough.
Or the true purist. Just the large porterhouse. A solitary tribute to the steer. With a scattering of salad greens as an homage to the grass that fed him.
The reason I didn’t recommend rare is that RC makes their rare super rare, blue and cold in the middle. While I like that on occasion, it’s a bit much for most people.
