Ruth's Chris Steak House

Filet Mignon

Center-cut USDA Prime tenderloin served sizzling on a 500°F plate with clarified butter — extraordinarily tender with a clean, buttery finish that defines the Ruth's Chris experience

Bone-In Ribeye

Well-marbled USDA Prime ribeye with the bone intact, delivering richer flavor and a more pronounced beef character than the filet for guests who want more complexity

Porterhouse for Two

A commanding cut with both the tenderloin and strip loin intact — the showpiece order for two people who want the full range of the steer in one plate

New York Strip

Firm-textured USDA Prime strip with a well-defined crust from the searing plate — the right call for those who prefer beefy intensity and more chew over the filet's softness

Shrimp Remoulade

Chilled Gulf shrimp tossed in a spicy, tangy remoulade sauce — a classic New Orleans-inflected starter that cuts through the richness of what follows

Au Gratin Potatoes

Thinly sliced potatoes baked in cream and cheese until bubbling and golden — the definitive Ruth's Chris side and one of the most consistently praised dishes on the menu

Creamed Spinach

Rich, silky spinach in a heavy cream sauce — a steakhouse classic executed without compromise, built for sharing across the table

Lobster Tail

Cold-water lobster broiled in butter — a reliable surf addition to any of the steaks, priced as a luxury add-on but well-executed

New Orleans Bread Pudding with Whiskey Sauce

Dense, custard-soaked bread pudding with warm whiskey caramel poured tableside — a nod to the chain's New Orleans roots and one of the stronger steakhouse desserts in the format