# Ruth's Chris Steak House **URL:** \ **Category:** Cafe Society\ **Created:** [August 20, 2007, 3:17am UTC](https://boards.straightdope.com/t/ruths-chris-steak-house/416212 "2007-08-20T03:17:05Z")\ **Posts on this page:** 1\ **Page:** 3
**Author:** ![Brainiac4](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brainiac4/32/3534_2.png) [@Brainiac4](https://boards.straightdope.com/u/Brainiac4)\ **Post date:** [August 22, 2007, 12:24pm UTC](https://boards.straightdope.com/t/ruths-chris-steak-house/416212/41 "2007-08-22T12:24:22Z")
[QUOTE=dnooman] The replies in this thread have been more than helpful. Thank you very much! I find myself in the same predicament I was in before though. The filet, or something else? The T bone has a strip and a filet right? Maybe I’m best suited to that. I always prefer a leaner cut of meat, but I usually neglect the filet because of the cost to serving size ratio. The one on the online menu is 8oz I believe, which is a decent size if every last bite of those 8oz are edible. The ribeye, I’m most uncertain of. I know that it has great marbling, which is key to a flavorful steak, but I’m concerned about it being too fatty for my taste. If it turns out to be too fatty, I would just cut off the offending portions, but it would seem a waste to me. The NY strip seems to be a safe bet, but also seems the least adventurous, and perhaps not the best choice at a good steak house. So, talking about the cut specifically, which would you choose? [/QUOTE] Assuming you want to eat every bite, the filet is the best choice, with the NY strip in second place. If you like rare or medium-rare, the filet (which is thicker and therefore easier to get the differentiated doneness) is a better choice. If you like medium, then I would recommend the NY strip. [Previous page](https://boards.straightdope.com/t/ruths-chris-steak-house/416212.md?page=2)