Ruth's Chris Steak House

[Brainiac4]

@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?

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.