What type of seasoning does Ruth’s Chris use on their steaks?
Ruth’s Chris Steak House is known for its signature seasoning and extensive use of butter. The seasoning is a proprietary blend that hasn’t been widely disclosed by the company, but it is believed to be a combination of various spices, possibly including paprika and garlic. However, the exact recipe remains a trade secret. Despite the mystery surrounding the seasoning, the key to the Ruth’s Chris flavor lies in the quality of their steak and their signature technique of serving the steaks sizzling on a scorching hot plate, known as a “hot plate”.
How long are Ruth’s Chris steaks aged for?
Ruth’s Chris Steak House is known for its premium steaks, and they age their steaks in-house to ensure the highest quality. The steaks are typically dry-aged for 28 to 35 days, which allows the natural enzymes to break down the proteins and fats, resulting in a more intense flavor and tender texture. This aging process gives the steak its signature dry, crumbly texture and a richer, more developed flavor profile.
Why are Ruth’s Chris steaks served on a 500-degree plate?
Ruth’s Chris Steak House is known for its unique service where steaks are served on a hot plate, directly from the broiler, and the temperature of the plate can be as high as 500 degrees Fahrenheit. This extreme heat is intentional, as it enables the steak to be served immediately, maintaining its hot and juicy texture. The high temperature also helps to seal the steak’s exterior, locking in the flavors and juices.
When the steak is served on the sizzling hot plate, the diner is immersed in the sights and smells of the sizzling meat, creating a sensory experience that sets the stage for a memorable dining experience. Additionally, the steam rising from the plate not only adds to the ambiance but also helps to keep the steak warm, ensuring that it remains at the optimal temperature for up to 30 minutes, giving diners ample time to enjoy their meal.
The concept of serving steaks on scalding hot plates originated from Ruth Fertel, the founder of Ruth’s Chris Steak House. She experimented with different ways to keep her steaks warm, and eventually, she discovered the solution of serving them on hot plates. This unique approach not only ensured the quality and freshness of the steaks but also elevated the dining experience, making Ruth’s Chris Steak House a premier destination for steak connoisseurs.
What is the USDA Prime grading of Ruth’s Chris steaks?
Ruth’s Chris Steak House is known for serving high-quality steaks, and the USDA grades of their steaks are a key factor in their reputation. The USDA Prime grading, which is the highest grade given by the United States Department of Agriculture, represents the top 2-3% of all beef produced in the country. A USDA Prime grade indicates that the beef has an exceptional marbling score, which means it has a high amount of intramuscular fat dispersed throughout the meat, making it tender, juicy, and full of flavor. Ruth’s Chris Steak House is proud to serve USDA Prime steaks, which are aged to perfection to enhance their tenderness and flavor.
Ruth’s Chris steaks are dry-aged in-house, which involves a meticulous process of carefully selecting the finest steaks, trimming them to perfection, and then aging them for a minimum of 28 days in a controlled environment. This aging process allows the natural enzymes in the meat to break down the proteins and fats, giving the steak a more complex, concentrated flavor and a velvety texture. By combining the exceptional quality of their USDA Prime steaks with their proprietary aging process, Ruth’s Chris Steak House is able to create an unforgettable dining experience for their customers.
What temperature is the broiling process at Ruth’s Chris?
The broiling process at Ruth’s Chris Steak House is done with a custom designed oven that reaches extremely high temperatures to achieve the signature well done sear on their steaks. Their unique broiler system, which is often referred to as a 1800-degree broiler, emits intense heat that is evenly distributed across the steak to create a caramelized, brown crust on the outside while maintaining a juicy and tender interior.
To be precise, the temperature of the broiler at Ruth’s Chris is reportedly around 2100 or 1800 degrees Fahrenheit, although some variations may exist based on specific locations. This extreme heat allows them to achieve the signature flavor and texture that their customers have come to expect. It’s worth noting that this custom broiler system is not typically available to the public, and the exact specifications may vary depending on the location and source of the information.
The high-heat broiler system is a key factor in distinguishing Ruth’s Chris from other steakhouses, and it plays a significant role in creating the unique, signature flavor that their customers have come to expect. The result of this high-heat searing process is a perfectly cooked steak that is both visually appealing and flavorful, with a perfectly browned crust that is a hallmark of a well-cooked steak.
Are Ruth’s Chris steaks cooked to order?
Ruth’s Chris Steak House is known for its high-end steak experience. According to their cooking methods, their steaks are cooked to order with a signature flare, which involves a special searing technique. However, it’s worth noting that their steaks are slightly cooked before being finished in the oven to ensure a pink color. As a result, their level of doneness might not be precisely what guests request every time, but the goal is to accommodate individual orders.
The chef then brings the steak out, searing the other side of the steak in the kitchen with an added burst of flame. This flare adds to the presentation but can be a point of contention in terms of the final cooked level. It will not cook the meat as you requested, as what I had mentioned about the slight cooking before finishing in the oven, plus after that flare.
What is the cooking process for Ruth’s Chris steaks?
Ruth’s Chris Steak House is a renowned chain of steakhouses known for their signature dry-aged steaks, which are cooked to the perfect temperature. The cooking process begins with a dry-aging process that enhances the natural flavors of the steaks. Once the steaks have been properly aged, they are hand-selected for quality and placement in a broiler broiler pan coated with a proprietary blend of butter and spices that adds flavor and tenderness to the steak.
When you order, the steak is placed in the broiler at a very high heat, around 500°F (260°C). This intense heat breaks down the proteins and seals in the juices, locking in the flavor and nutrition. A typical cooking time is around 3-5 minutes per side, depending on the thickness of the steak and the desired level of doneness. Ruth’s Chris chefs use a special thermometer to perfectly cook each steak to the customer’s desired temperature. Once cooked, the steaks are then placed on a hot plate to keep them warm while they are served to the guest.
A thick layer of Ruth’s Chris signature butter is then served on the side of the dish allowing guests to add a pat of butter to the steak, which helps to add a layer of flavor and help bring out the natural flavors of the steak. This signature step is a nod to Ruth Fertel, the founder of the chain, who was known for serving a generous portion of butter on the side of her steaks. This commitment to high-quality ingredients and classic cooking techniques has earned Ruth’s Chris a reputation as one of the premier steakhouses in the world.
What kind of butter does Ruth’s Chris use on their steaks?
Ruth’s Chris is known for its high-quality steaks and unique butter offerings. Their signature dishes typically come with a compound butter, known as the “Garlic-Butter.” This flavorful spread combines the richness of unsalted butter with the savory taste of garlic. The specific proportions and exact recipe of the Garlic-Butter remain a closely guarded secret of Ruth’s Chris, but it’s their indulgent take on a classic compound butter. Many of Ruth’s Chris customers speculate that their Garlic-Butter might be derived from high-end heavy cream and golden European-style unsalted butter.