Ruth's Chris Steak House

Filet Mignon

Butter-soft USDA Prime center-cut tenderloin delivered sizzling on a scorching plate — the chain's calling card, consistently executed to temperature

Cowboy Ribeye

A thick bone-in ribeye with pronounced marbling and beefy depth; the sizzling butter presentation amplifies rather than masks the cut's natural richness

New York Strip

Firm-textured USDA Prime strip with a good crust and clean beefy flavor — the choice for diners who want chew alongside tenderness

Porterhouse for Two

A commanding bone-in cut featuring both filet and strip on either side of the T-bone, carved tableside — a theatrical centerpiece for two

Shrimp Cocktail

Chilled jumbo shrimp with sharp horseradish cocktail sauce — classic, generous, and a reliable opener before the main event

Lobster Bisque

Rich, cream-forward bisque with good shellfish depth and a touch of sherry — not groundbreaking but well-executed by chain standards

Creamed Spinach

A genuine standout side — velvety, rich, and balanced with just enough garlic; orders the table a second round without asking

Au Gratin Potatoes

Thinly layered potatoes in a béchamel-and-cheese gratin that arrives bubbling and golden — one of the best sides on the menu

Stuffed Chicken

A non-steak option featuring chicken breast filled with a garlic-herb mixture — competent but outclassed on every table ordering beef

Bread Pudding with Whiskey Sauce

Custard-soaked brioche pudding with a warm bourbon-butter sauce poured tableside — the chain's best dessert and genuinely worth saving room for