How Does Ruth's Chris Steak House Make Its Steaks Melt In Your Mouth?

You already know that steaks taste different at a restaurant, but why is that? And how do high-end steakhouses unlock the secrets to cooking the juiciest steak? According to chef Abdiel Aleman, vice president and corporate executive chef for Ruth's Chris Steak House, the key is twofold: quality and technique. "What sets Ruth's Chris Steak House apart is our unwavering commitment to the perfect sizzle. Every steak is expertly cooked in our proprietary 1800-degree broiler and served on a 500-degree plate, [then] finished with butter to create that signature sizzle that stays hot through the very last bite," he informs us. If you've ever wondered when to add butter to steak, the broad professional opinion is that you ought to do so right before serving.

But a screaming-hot broiler and perfect presentation aren't the only things that keep customers coming back to Ruth's Chris for special occasions, Aleman reveals. "We exclusively serve center-cut filets and USDA Prime cuts," he says, "ensuring each steak meets the highest standards of tenderness, flavor, and consistency across every location worldwide." For those not in the know, USDA Prime is the highest grade of American beef, with less than 6% of all domestic beef earning the distinction. The way Aleman puts it, Ruth's Chris's "secret" is no mystery at all. Instead, its success hinges on one equation: outstanding raw materials plus skillful handling equals amazing tenderness and delicious taste.

The somewhat awkward name of Ruth's Chris Steak House came about when founder Ruth Fertel took out a risky mortgage on her house to buy a small steakhouse in her hometown of New Orleans. She wanted to give her new business a strong head start by maintaining the name of the former restaurant ... but the sale contract didn't permit it. That's how the previous "Chris Steak House" became "Ruth's Chris Steak House." As per the restaurant's lore, Fertel was the one to revolutionize the now-ubiquitous process of cooking steak at very high temperatures and heating the serving plate to ensure that the meat stayed nice and warm throughout the meal.

On Reddit, one commenter issued an insider tip when it came to ordering steaks at Ruth's Chris specifically: "Hot butter basting has also been proven to continue raising the internal temperature more than no butter basting," they said, pointing out that the 500-degree plate also cooks the steak further. "[I]f you go, just order your steak one step more rare than you might normally."

Today, Ruth's Chris has over 150 locations around the world and is worth more than half a billion dollars. The chain was purchased by Darden Restaurants in 2023 as part of the conglomerate's fine-dining portfolio. On its website, Ruth's Chris boasts that both its front-of-house and back-of-house staff receive world-class training to deliver unforgettable dining experiences to customers.