Is Ruth's Chris OVERRATED? Reviewing The Iconic Steak Chain
HTML-код
- Опубликовано: 7 июн 2024
- Ruth's Chris Steak House is one of the most famous steak chains in the USA, with many locations in the US, Canada, and Mexico. The steakhouse with the weird name has been around since 1965 and has been serving the iconic Ruth's Chris sizzling steaks in fine dining settings ever since. The name is a mouthful to say, but the origin story is interesting, as the owner bought Chris Steakhouse and was tired of being mistaken for Chris' wife, and hence put the famous apostrophe in the restaurant name.
Today, Ruth's Chris Steak House is one of the most common and popular fine dining steakhouses in America and is often the only option for a fancy steak dinner in many parts of the country. For many more suburban locations, your options are basically either Outback steakhouse, Texas Longhorn steakhouse, or Ruth's Chris.
Due no doubt in large part to this ubiquity, Ruth's Chris has many fans. Many believe Ruth's Chris is the best steak in the USA, and even people who live in places with vibrant food scenes are fans of it. Some even believe it is the best steak in New York City despite the plethora of other historical and critically acclaimed options.
So is Ruth's Chris truly the best steak around or is Ruth's Chris overrated? Come with us on this food adventure as we find out!
Like and Subscribe if you like my vids!
Restaurant Deets:
Ruth's Chris Steak House
499 Washington Blvd, Jersey City, NJ 07310
![Dimension 20: Never Stop Blowing Up Trailer [Dropout Exclusive Series]](http://i.ytimg.com/vi/xYeXpbHnGEM/mqdefault.jpg)
The salad should've come out with the bread! They knew it was going to be 30 minute wait.
Time if the staff not on schedule :(
I was going to check this place out. Pass. Thanks UE
@@worldsgreatestimpressionis646200
Thirty minute wait for the salad?? Lousy service.
@annehajdu8654
Well, maybe they had to pick it from the garden first. 😶
It's not overrated, it's overpriced.
Both my friend..BOTH
You must not be able to afford it. Yawn....
LOL!! Roasted
ASTUTE distinction! 👏👏
@@ivanr4300 "lol" is dead relic.
You're not getting a regular sized dessert with a combo meal. The regular cheesecake is huge! Ruth's is excellent
That is why I don't get the combos!
Always a catch! But if you want a 3 course meal on a budget and you don't mind a more reasonable portion cause their portions are probably bigger than what most people ought to eat to begin with. Then for $60 or so bucks you get 3 course surf and turf meal! That's as good a steakhouse deal i've seen! @@NoahEats
@@v4v819 super size the cheese cake! haha im with you! i love that place.
I do not believe that is how it got it’s name. It was originally called Chris’s steak house. It was sold to Ruth with the understanding that it remain Chris’s steak house. So Ruth renamed it Ruth’s Chris Steak house.
He typically skips facts for word salad diaahreah if you havn't noticed by now
Actually, that isn't quite right either. When the restaurant was sold to Ruth, it was in the contract that only the original restaurant could be named Chris steak house. So, she named all the new steak houses Ruth's Chris Steak house to be consistent. Even she didn't like the name.
No body care’s it’s not got any credibility. Place is a trash bag
@@srodens You are right. I believe Chris only sold her one restaurant ( the original). She added the rest of the franchise as the years went by and kept the name for recognition. The steak house in NYC and Garden City are absolutely delicious.
Why do you watch him then? @@jakez1930
I appreciate your reviews - thank you!
When the highlight of your steak dinner is a side of mashed spuds, party over. 😄🤷♂️
Yup. Exactly. At best that steak looked very average and the sizzling plate is a dumb gimmick. That should’ve been allowed to rest properly without being on a hot plate. I also noticed it looked panfried. To me a good steakhouse cooks their steaks over hot charcoal
I live in Western Canada. Saskatchewan to be exact. The city that I live in has 260,000 people and we have three really good independent state causes that are also fine. Any of which are way better than this place down. At least from what I can tell anyways.
I was told by a friend who is a waiter there that the steaks are wet aged for thirty days. That’s just leaving it in its sealed bag for aging. That’s why it doesn’t have that dry aged flavor! FYI!
You lose some weight in the dry aging process and it costs more since the process takes longer. Dry age beef is more concentrated in flavor, but it does not always translate to a better steak. It is a preference. I know a sous chef at a top steak house and he prefers wet age beef. Allen Brothers and BuckHead beef are a few beef prevayors that make great quality wet aged beef
@@oscarface7875 There has been some shift away of dry aged beef since the beef prices started skyrocketing. Restaurants have the charge around three times the food cost. People have been getting sticker shock seeing dry aged steaks costing over $100. Adam Perry Lang ended up shutting down his famous steakhouse in Hollywood that used to specialize in dry aged steaks.
prime beef is already expensive as it is. however it is nice to just feature at least one dry age cut on a menu. some people go to these fancy places searching for deals, but some go to show off for special occasions and to show off and impress clients and such. it all depends on the restaurant if it is profitable to bring in such cuts @@CoolJay77
He probably meant 3 days. Wet aging for 30 days would yield grey-colored, rotten, meat.
@@avernvrey7422No. Allen Bros. wet ages their beef 32- 48 days. Nebraska Star Beef 35 to 60 days/ not less than 35 days. It takes a minimum 21 days before the benefits of wet aging begin happening. Remember these meats are cryovac bagged. It's not being aged in a styrofoam tray with plastic wrap, although when the supermarket receives it, it is probably very large sections of meat that is cryovac bagged until it is butchered to smaller cuts and repackaged. The meat is actually wet aging from the point the meat processor bags it for transport. So your supermarket beef will have a minimal amount of wet aging varying, but after repackaging oxygen is present causing discoloration/oxidation, crovac= no oxygen.
My favorite chain steakhouse. Very consistent and good value. I have done the wine tasting dinner, was excellent.🥩
It's is consistently good.
Have u been to Mastros ?
Same!!! Agreed!! Sear is usually a bit better than what he got. I like to toss their shoestring fries into the remaining beef fat. I haven't been in a while though.
the waiter sounds like a doctor questioning his patient 😂
Need to diagnose the meat sweats!
That “excess liquid at the bottom” mixed with the beef fat is what you dip your slice into before eating it.
It looks gross, the way it coagulates, not appetizing dude
@@christrout9902 I would drink it, man. Come on...
Drag your mashed potatoes through it
@@christrout9902 you don't like meat then dude.
Your viewership is flying up! Keep it going bossman
Love your reviews and so glad I found your channel! The bread and butter for the next morning is 🔥
weird they didn't. bring out the salad first. noted to tell them to bring it out first. 40 mins is a long time
forealz. It should've come with the bread.
Great little channel, I enjoy your sincerity and thoroughness. Also, very useful as I eat out a lot. You should review Keens - the oldest chop house in NYC
I just wanted to let you know how much I enjoy watching your review videos. Keep up the great work! Hello from Vancouver Island, British Columbia, Canada
Big fan here. Your reviews are refreshing.
He has a bright personality!
Great review UA. On the plus side, I think the mix of butter and meat juices are great for dipping the slices. Ruth's Chris has a marketing ploy of their high temp 1,800 F infrared searing system. I happen to think it is flawed. If they leave the steak long enough to get a full sear, it chars some spots too much. If they try to avoid too much char, you get spots that are under seared. But at times, they do get it right. It is always better to sear at lower temperature than that but for long enough time to get a nice caramelization throughout. Also, they don't salt brine steaks in advance at restaurants, which may have been why you felt the need for salt. Those are the two reasons I almost never go out to eat steaks anymore. When I cook at home, I try to get maximum brown caramelization, color of dark brown sugar, for a sweeter sear flavor rather than bitter black char. But that is a matter of taste.
Great review as always. Have you tried or planning on reviewing NYY Steakhouse in NYC. The one down here in Florida is very good. It would make a good addition to you steakhouse series. Thanks.
Didn't realize the Yankees put one down in FL
really disappointing that a steakhouse can't sear a steak properly or get the doneness correct.
It's because all there steaks are broiled. No grilling
Exceptional editing as well, such exceptional editing
Great Video ! Thanks for spending your money for us !
Note to self: Hot plate with continue to cook your steak so eat this 1st. 2nd note: Mastro's 1285 6th Ave,NY is the place to go for a fantastic steak.
Never been to Mastros, i will add to my list
I love the music at the end very classy 👌
Another great honest and objective review!
Well done, as usual, UA. I have never been to Ruth's Chris and after your assessment I'll probably be able to say that far into the future. Thanks.
Ruth Chris always delivers! Never had a bad meal there!
Not sure why you don’t have more subs! Excellent content!
He will have a million soon!
You are getting better as a food reviewer. Using detailed descriptions to back up your opinions and trying to be more objective. Well done.
Each time reviews are getting better! Experience helps over time
@@NoahEats Yeah, and his videos aren't all advertisements, like yours are.
@@John-zo1wt He might be allergic to it.
Great video and I love the atmosphere there! the steak honestly looked like 6/10 especially considering I like good crust and sear.
Ask for it extra charred maybe that would do the trick there... I think they are aiming for the middle here so not everyone is use to or appreciates steak too seared a lot of people i know thinks it's burnt if it comes out that way so they figure if someone wants it that way they will ask!
I have been out of New York and mainly living in Asia since 2003, but I used to be a regular at Ruth’s Chris. Seems like the prices have certainly taken off, because I remember paying around the same price on steak for two at Peter Luger’s years ago. Never had a disappointing meal there.
I saw one in Atlantic City this past Saturday and it was closed when I walked by at noon. But I’m very curious.
Try it when you can
A ribeye at Ruths CHris with Au poivre sauce is one of the best restaurant steaks I've ever had. This was 15 yrs ago though. I don't get steaks at restaurants anymore, I get Prime grade beef and cook them myself
I've eaten at Ruth's Chris steak house many years ago at SF. I ordered the most expensive filet mignon and wonder how they cook that piece of steak so perfectly. After all these years I finally find out they use the sous vibe method (soaked in hot water for hours to cook the meat evenly) so their secret is out now. These days I cook prime rib steak by soaking the meat in hot water for hours and they come out perfectly!
So they do a reverse sear? Nice!
I am a retired restaurant owner from SaFrancisco now living in Kona--inSous Vide all my steaks and double cut chops-alwsys prrfect
Great job, UA. I'm a big fan of dessert but appreciate a smaller size after a large meal too. Also, next time you gotta dip that bread and some potatoes in the butter and juice that has accumulated under the steak. It's heaven!!!
Butter and steak juices are so good!
Good to see you with no hat on in a restaurant 😊. Good review too
UA, my wife and I try to go to our local Ruth's Chris steak house at least twice a year. It never disappoints, although we've never ordered the ribeye, we typically go with a large filet and lobster on the combo. We'll have to try that porterhouse for two!
Do us a favor don’t. Go to a local steakhouse. Pay a little more and don’t support a dying cooperation. They have been going under for years.
@@animaladam5many local high end steak houses are a part of some subdivision chain though
@@ramencurry6672 you mean same restaurant group? Yeah Danny meyer has some of the best restaurants in nyc while he owns shake shack. Every place os very different with similar hospitality.
Ruth's is very consistent and I love their service. Never had a bad meal except Christmas Eve in Charlotte they ran out of the dish I wanted. Combo meals are competitively priced and the sides easily accommodate 2 people. I always have a excellent experience.
Another great review, thanks! I don't know why the salad didn't come out with the bread. I love to see my town represented here. If your looking for other places in Jersey City, look into Porto Leggero, and of course Laico's.
I will add these to my list to also review too
*you're
I would say it’s actually underrated 😂. It gets hate because it’s a chain, but it’s pretty much always on point!
Never been impressed by Ruth Chris
Very sharp post! Every meal I have had there has been excellent and much cheaper than more foo foo steakhouses..
It's never failed me. Always a good steak here.
I disagree. I tried it once in NWA, and I didn't like the seasoning. It was tender and cooked right, but the seasoning on my Ribeye wasn't tasty. It tasted like it had too much butter, and I didn't get a lobster tail, but it had a slight lobster taste to it. Way too expensive considering I've had better Ribeyes at Longhorn steakhouse.
Place is shit. What kind of a chain gets shut down in nyc?
UA love your bread and butter reviews 👍🏻🥩
I love your videos keep it best food videos on RUclips
Nice review
Agreed that crust is very lacking. My local Ruth’s gets a much better crust. Maybe an off day for them 🤷🏻♂️
That crust was probably grilled on a skillet that was not clean off well to produce that sear
UA: great, honest review on Ruth's Chris! Just to update you on L'entrecote. You ate their after they reopened. At $35 for steak, frites & salad & double serving at no extra charge it was a great deal. Well, now that I live in Miami Lakes I checked out L'entrecote in Sunny Isles. Same menu but $50, LOL. No big deal as there are several restaurants in the Miami/Ft. Lauderdale area serving steak frites with salad at $28-35!
what was the total bill?
UA, would you be interested in doing Fan Meetup at one of the Eagles Games this year or next year? I feel like it would be super cool and you could make a video about Stadium Vendor Food... What do you thing? LOL... Im going to the Giants Game on Christmas Day, and I think we only have like 4 more Home Games left this year sadly, but if not this year, Next year would be awesome!
That would be awesome, maybe at least a fan meet up at a bar to watch the eagles, barstool bar in Philly
You have a very nice personality and enjoy watching your channel.
I haven't had Ruth's Chris in years! I need to go back there soon
I’ve eaten there many times, and it was wonderful, even fantastic. The last time however, it wasn’t the same.
Going out of business.
I think it’s a decent steakhouse. I’ve been to a few outside of NYC and they were fine. I enjoyed it.
I never been to one in NYC because there’s so many excellent steak houses here. There’s no reason to go to a chain restaurant.
So many iconic steakhouses in NYC! But need to compare!
Waikiki location on Lewers is amazing. Wife and I usually get the porterhouse for 2 special.
I've been to their Weehawkin, Parsippany & West Side Manhattan locations. I'm going to try the new Short Hills location next. I've never been to the Jersey City location. Parsippany has been my go to but it's been very average lately. BTW, Ruth's Chris uses wet aged beef. Fun Fact: Darden Restaurants bought Ruth's Chris. Darden also owns Capital Grille which is a better choice and more of a fine dining experience. Harvest Restaurants in North NJ has a steak concept known as Roots which is quite good.
Its Texas Roadhouse and Longhorn not Texas Longhorn, lol. Keep up the great videos, man.
Did they give you an adjustment on the bill for the shrimp allergy?
A great Question!
I think he traded the shrimp for an upgrade to the bigger steak
A whole loaf of bread for their prices is not generous - it should be a no-brainer.
Lol to much carbs!
UA are doing a great job! Love these reviews. I havent had ruths chris in a long time. But they are def cheaper than the super high end places if you get the combo. I love combos like that and a relative bargain.
Combos can be excellent, but for steak, I want a nice sized version
Ruth's Chris is my overall favorite steakhouse. Always great and I've eaten there on 3 continents. Great service. Try the seafood tower.
I like Ruth’s Chris. It’s true that the restaurant didn’t have many people during a weekday . But probably part of it is the way the economy is now. So a lot of people are tightening their budgets.
Hey UA, your view was excellent!
I have eaten at Ruth’s Chris steakhouse before in Markham Ontario Canada. It was a really disappointing experience. My mistake was overcooked when I asked for it to be medium. It was more like medium well. It was Christmas time and I didn’t feel like sending the steak back because I was eating with my coworkers at our annual Christmas lunch. Overall, the food that we had wasn’t great. That was the first and last time I ever ate at a steakhouse.
I would mix the mashed potatoes with the steak juices, yummy!
So their bread is excellent and dipping a piece of bread in the butter dish is a faux pas and I like my Caesar salad wet that's just me the steak was cooked to perfection although maybe not as rare as you would like it and it does not have to have a real Char on it to be good the juices are excellent with the butter OnPoint with the mashed potatoes and that piece of cheesecake was not small or skimpy it's cheesecake you just had a full meal take smaller bites and Savor the flavor ! You do take huge bites of food oh my I don't know how you enjoy it anyhow happy reviewing❤
When I was a kid, there was a Ruth's Chris 2 minutes from my pop's job, and we'd go often. My palate has changed quite a bit over the past 2+ decades, but I remember always enjoying it. It's been years tho. I have 2 local spots to suggest, as great minds eat alike... Uncle Jack's in Bayside (2 minutes from me, I eat there often) and Bryant & Cooper in Roslyn (one of the best out side of Manhattan)
As always, thanks for another great review sir!
Love uncle Jack's, havent been there in years. I grew up in Bayside
@@iec7587 I'll be down the block today.
You should do a review of Flemings.
Now that is a great recommendation
That RC has a really cool vibe. The one in my city is much different. It's in a "modern minimalist" location with exposed air ducts and stuff, and it's super noisy!
Hey UA, I highly recommend Barclay Prime in Philadelphia next time your in the neighborhood. Get the dry aged ribeye...one of my favorite steakhouses in the country. You will not be disappointed!
Will you do Jeff Ruby’s in Columbus? Don’t say it can’t be done. What’s life all about anyway. And have one of their mixed drinks. We heard they’re fabulous.
Ive given every Ruths Chris in NJ/NY a try and even in Waikiki Hawaii once. Ive had a great experience each time that keeps me and my family coming back. Correct me if Im wrong but it looks like you went to the Jersey City,NJ location which is good but not favorite. One suggestion I would make to any reader is to try the Paramus,NJ or Short Hills,NJ if you really want to be blown away.
Went to the palm Springs location and loved it. I like mortons better because of the Cajun steak
I saw a mini documentary that said the original owner, Chris, wouldn’t sell the steakhouse unless they kept the name. So Ruth’s only option was to name it Ruth’s Chris steak house
Sounds like Ruth had a bit of an ego. Why include her name at all… just call it Chris Steakhouse? Dumb.
Part of the sale agreement was that she wasn't allowed to use the "Chris' Steak House" name at any other location than the original, so she changed it to get around that, and even she didn't like the name.
Great review
I think Ruth Chris has lost a step overtime
Not sure why they brought everything out at once.
Keep up the good work.
My favorite steak is Vic Anthony’s bone in Ribeye in Harrahs Atlantic city
I believe in Harrahs
TOTALLY AGREED!!! It was so sad bc Ruth Chris was the 1st true steakhouse I ever went to in my early 20s and I was sooooo disappointed in the blandness & lack of taste... I was surprised my friends talked highly of the place and I had to lie to them my true feelings bc I did not want to disappoint them but I have never ever gone to Ruth's again in my life...
Geez, I truly questioned my palate back then when I felt Outback steakhouse by far was better than Ruth's but today I feel vindicated by your video bc I know now my virgin palate was on point after all!!! It was to bad I popped my steakhouse cherry at RC's!!! Keep up the good work we're pretty much in lockstep when seeing your feedback at the places we have both frequented in your vids in the Philly NYC NY area!!!
Outback is terrible! RC is okay, but Outback was so overly salty I could hardly eat it and the steak was under par.
@@lee9604 I meant in my younger rookie days 30 yrs ago as I would never do Outback today but just as a basis of comparison to see how truly bad I thought of RC even with my rookie palate...
That steak looked sous vide, with a last minute sear. Since they've been taken over by the Darden Group, i kind of expect the quality to diminish in lieu of profit. I've found similar effect at Bonefish Grill and Olive Garden.
Spot on observation!
Olive Garden? LMAO they have always been over-processed crap.
How would you even be able to tell that the quality has diminished at olive garden?
@@Onetwothreepeanuts from people that have patronized them. We did goto Bonefish, and found several items have been dropped from the menu. Even their wine list has been truncated.
You nailed it. All steakhouse chains in the US use the sous vide method at this point. It comes down to how well they execute the method, seasoning, searing. Ruth’s Chris, like many, use large infrared ovens that blast steaks at 1,200+ degree temps to achieve that crust. The issue is not everyone enjoys a hard seared steak as odd as that may sound. High end steakhouses in NYC can get away with much more sear than in the suburbs. What UA got here is just about the standard you’ll find around the country. Quick fix… tell your server exactly how you like your steak, don’t leave them to give you what the masses enjoy. Pro tip!
I love the one in Harrah's Las Vegas. Very nice dining room, delicious food. Food very reasonable for what you are getting.
That’s how they cook their steaks since forever. You don’t need a sear or a crust for it to be good.
yes you do. Color is flavor
The crust adds so much flavor.
That's difference between good and great. They probably don't want plebs to complain about it being burnt though!
You don't need a sear? You obviously don't know what you're talking about. It's a flavor thing with the sear AND a crispy thing when you bite through and hit the juicy meat underneath.
A good crust can add so much flavor!
went to the one in San Juan PR recently. got the calamari appetizer, and the 169$ tomahawk steak! Food was on point with STK candado, STK i found was more expensive.
I started to prefer eating my steaks more medium to medium well versus medium rare.
Anything past medium rare is a sin.
@@jimklemens5018 that's what they all say, I know. And I do enjoy medium rare don't get me wrong, it's just lately my preferences have changed on how I like to eat steak.
Just ate there this week, good value if you stick with the menus and opt for the Ruth’s Special. Found the bread service to be underwhelming and a bit basic as compared to the last time. New Orleans BBQ shrimp consisted of 6 medium shrimp, also a bit mediocre.
My favorite restaurant.. hands down!! Food is always flavorful..consistently on 👉 point!!❤
Ruth's Chris has a great happy hour menu in the bar area (or patio if they have one), although it can get crazy trying to get a table or counter seat. Over a decade ago, it was $6 or $7 per item depending on the location, including an open face filet sandwich, but also burgers, ahi tuna, and other stuff. Now it says $9 and up, but it's a great value for the quality.
I prefer The Keg (Canadian chain) to Ruth's Chris but that's because a client sends me gift cards every Christmas. Free steak is great steak.
The Keg is Interesting name for a steakhouse
I totally concur. Greetings from Vancouver BC .
On your money what's your steakhouse of choice?
It's because the center is one huge bar for their executive crowd mainly for lunches and happy hour it's because they usually are in commercial areas attached or next to corporate buildings, and the business crowd loves to drink! I guess the name makes sense after all if that's the crowd you're looking to attract! @@NoahEats
Billy Miner Pie
It'd be nice if they gave you something to fill the plate with, as a sub, since you had to forgo the shrimps- since you are allergic and being forced to pay for what you cannot eat... Doesn't have to be an equivalent, but any freebie like even extra side or extra veggies on the plate, would be a nice gesture, and pad the sense of loss for losing out on a major selling point of this deal!
Especially since a lot of people do have seafood allergies which would deter them from having the combo or make it less valuable choice as they have to forego a pricey component of the special...
Imagine to pay $100 per person and eat Mashed Potato and Salad 😂
61.00 on the price fix menu.
The last time I went to Ruth's Chris it was not very good, very different than the first time I went 20 years ago. I've found that Morton's is much more consistent in their quality.
Agreed that Mortons is higher end, though, Ruth's Chris has more locations
I go to all the major steakhouses in DFW and Ruth Chris is one of two that I never have to go to again. The other is STK.
What’s DFW
Dallas - Fort Worth area
@@akhilelias8649 What's STK
@@BlackJesus8463 don’t know that
The Ruth's Chris steaks I've had always had a wonderful sear on the meat and was always well seasoned. Your's did look a little bit limp. Ruth's Chris is better than Morton's in my humble opinion. But not as good as Smith & Wollensky. Personal preference. And yes, the RC steaks are wet aged as opposed to dry aged. Final thought: To put RC in the same class as Outback steakhouse or Texas Longhorn steakhouse is a gross disservice.
I had two surprisingly excellent meals recently in a Ruth’s Chris In a hotel in Chattanooga Tn I’m from Ny and wouldn’t dream of going to a Ruth’s Chris in the city but it was actually very good
No BBQ in TN?
@@NoahEatshe’s definitely not from ny maybe all the way upstate. We nyers just call that upstate. Who goes to tn and doesn’t get bbq?
Was on my way to destin Florida asshole I’m from the Bronx no longer liv there rockland county at the moment iv eaten at every steak house worth visiting in Manhattan and Brooklyn I find Ruth’s Chris comical to eat at in Ny but was pleasantly surprised with two excellent Meals at Ruth’s Chris in the embassy suites in Chattanooga Tennessee
I couldn’t possibly be any moor of a New Yorker and an Italian New Yorker from the Bronx if I tried so thanks for your shity opinion
@@NoahEats I wish I was able to get some Tennessee bbq while I was passing thru but it wasn’t in the cards
They should have given you a bigger piece of Cheesecake since you didn't have the Shrimp.
Probably a set section of the refrigerator to pull from
@@NoahEatsyou seem passionate about corporate restaurants. I have been enjoying at least 2 of your subcomments lol
Thanks for another great video. Too expensive for a family of 4, I have to stick with a cheaper price chain restaurants. With so much butter, I need my cholesterol pills.
Hope you can go to something like this on special occasions
Special occasions only
Since.you'll go to New Jersey for a steak, how about reviewing Arthur's in Hoboken. It's not really known for the best steaks, but known for value steaks. Also, why don't you check out some Argentinian steakhouses, both in NYC and NJ. I am looking for a good Argentinian steak house.
Oh man I used to go to Arthur's all the time in Hoboken when I lived in Jersey I missed that place it's still there yummy
$120 40oz ribeye for two is not a bad deal really. My Wife would eat 6oz and id get the other 34!
Always order that with that ratio. I do that as well with my wife. Lol. Definitely shows during my Vlogs 😅
Good video UA but since Ruth’s Chris is a chain food taste vary from location to location…the best Ruth’s Chris I had was midtown nyc W51st it was amazing then I had Ruth’s Chris in Atlantic City which was not even close to the midtown one and I order the same thing every time I go and Miami is very good also so I believe it’s on the cooks the day you eat there if it’s going to be good or great
that steak probably takes like 12 minutes to cook if that with the hot broilers. but upscale steakhouses dont do rush service, its an experience. also you have to ask for a charred medium rare. otherwise you get just a decent char from the broiler then they finish it in the oven. and correct, the steak does continue to cook on a hot plate. next time get the sweet potato casserole. I dont like sweet potato but that dish is really good
A medium rare steak should take about 6 to 8 minutes.
thats why I said if that, and it depends on the steak as well. if it is a giant 12-16 filet or a giant boned in ribeye /tomahawk a medium rare is definitely longer than 6-8 minutes. its all a science really. the steak is seared first. it should be a decent sear but not charred unless requested. then finished in the oven with a liquid au jus to keep it moist. if you broil a 12 oz filet until med rare it will be completed burnt, its a science and an art. its not as easy as it seems. you can have head chefs come into the head guy and work broil that gets their steaks sent back often. you gotta get acclimated to your station and know hot points of each grill. and timing is a factor too@@jimklemens5018
i would rather have a bone -in RIBEYE steak from TEXAS ROAD HOUSE. for $32 bucks i bet it tasted better than the steak you just ate.
Exactly!
Texas Roadhouse is not good steak. It's steak, but it'll never be anything that people brag about.
Roadhouse is Definitely not on par with Ruth Chris, but a side by side would show a big difference
HMMM, everytime i go to TEXAS ROAD HOUSE the place is packed.on the contrary, for $32 bucks, their bone in RIBEYE is a great bargain for a good steak.@@Shakeshift
Texas Roadhouse sucks I went to one this past year my porterhouse was like roadkill worst steak I ever had never ever again
I’ve never had a mediocre meal at any Ruth’s Chris that I’ve visited. They’re very consistent.
Wanted to check it out
Pro Tip - Use the butter knife to apply the butter.
i think the point about dry age versus wet age is valid in a restaurant setting, you expect something you cant or can hardly get at home. but in a home setting 9 times out of 10 i just buy a fresh (30 days wet aged) steak, as i prefer its cleaner more meaty natural flavors over the distinct dry age flavour you get from that style of meat. also with wet aged steaks you have a bit more flexibility when it comes to seasoning and or toppings such as roasted in its peel garlic or a nice cognac flambé pepper sauce i often combine my steak with.
Love that you season to your preference. For, definitely prefer the dry age funk
What significance does your comment bring here? Are you just speaking out loud?
In my country it's illegals to cook a streak properly...
@@v4v819 yeah because they praise cattle in parts of india and bangladesh.
It's a nice compromise between a high end steakhouse and a lower level steakhouse. I like it very much. It's amazing how many people burn themselves on the plate for not believing that the plate is VERY hot! I watched many in the few I've been to. Then I've asked the staff and they say it happens almost every hour.
I've always liked this chain. It's not super fancy, but as far as steak houses go it's a good value and the food is good. There's really an upper limit to how good a steak house can be, steak is pretty basic. Put quality meat on hot fire...do much more to it and then you start going downhill.
They fill the gap between a Texas Roadhouse and a High End Steakhouse. There is s market for what Ruth Chris provides
@@NoahEatsYeah exactly--I don't really like going to high end spots because steak can only really be so good.
I just went to Ruth's Chris lasts night. I agree with your assessment. I had the price fixe fillet with shrimp, caesar salad, and mash potatoes. The potatoes were awesome! My caesar looked better than the one in your video and was served on a flat plate. The flat plate might keep the dressing from pooling up under the lettuce. My Caesar also had grape tomatoes, which yours does not. The steak was cooked perfectly, but was still a bit underwhelming. The star of the show was the mash.