@@milleniomc983 they prepare it in such a fancy way that it looks more delicious, but in reality it tastes just like a steak an amateur chef in a texas steakhouse would cook. The way the plate looks and the location’s glamour and style factors into the price tag. I always stay away from steaks with that cost and research it before buying the right one. I always go for the dry aged steaks.
I was a line cook, worked some really nice places. The cooking I came up with watching food network during the summer and cooking was better then 90% of my chefs. Home cooking is the way to go.
I think I’m going to Sam’s Club tonight for ribeyes or New York strips, whichever costs less. New Yorks are usually priced lower at $10+/- per lb vs. ribeyes at $12+ per lb, although last week prices were reversed(!). Rather spend the money enjoying four times as much steak in the comfort of home watching TV with the missus and the kids, than a single serving amidst a fancy restaurant ambience.
Amen, dude. If people can't figure out how to cook their own steak, I truly pity them. With some practice, you can make them EXACTLY the way you want it, for a fraction of the cost, and a small personal victory and feeling of satisfaction.
@@blueprince2330depends on the beef. If you buy quality beef I totally agree with you. If you just go to your local supermarket and buy a cheap ribeye or strip and think you're gonna turn water into wine then you're mistaken. Not all beef is created equal. Similar to fish. Go to your supermarket and buy a piece of halibut, then go to a proper fish market and buy a piece of halibut. Same species, different product.
@user-ci2xg7rq5y honestly dude, my choices are extremely limited. I live in small town SW Pennsylvania, so pickings are slim. I've found that the beef available from my very small local grocery store are of better quality and better priced than popular chains in my area, and even Walmart. As far as fresh seafood or fish, I'm screwed. 🤷♂️
Dress up at home and set the table nicely and dim the lights and create your own ambiance fancy restaurant vibes at home. I do that sometimes if I’m having company like family I just make it nice and fun
People talking about the butter not being yellow: I think it's whipped butter, which increases it's volume and makes it easier to handle and more stable. (10 years experience in kitchens)
@@vizualeyes619i dont think its clarified. It could be, but i think its just warm, butter isnt yellow though. People eating yellow butter are eating margarin.
Just buy your steak put a white plate underneath the broiler for a few minutes and you’ll replicate this easily. Source: worked at Ruth Chris NYC for 4 years. It’s literally the basic steak cooking propped up tocbe fancy, let alone it’s nothing in BOH fancy LOL
@@Davidgilmourswhammybar underrated comment though. I may have to use it one day. Especially since I work in a steakhouse where I’m literally at right now
Ruth Criss is the king of "ala cart". Meaning buy the steak, but you gotta pay extra for for ALL SIDES. Its business model is made on taxing you for everything else but steak. Know that going in, or feel ripped off when the bill comes.
Idk which Ruth's Chris you went to but the one local to me is fabulous. I tend to order the bone-in filet but the filet itself is great as well. I assume you don't think the filet in this video is raw though right? If so I'd recommend ordering medium and not medium rare because this is a pretty perfect cook for medium rare.
Butter is usually the most important ingredient in a gourmet dish. As the steak releases it's juices, it combines with the butter and creates a simple "pan sauce" on the dish.
Ruth Chris in NorCal couldn't get my filet mignon medium rare and I sent it back twice. They are literally serving up hockey pucks. Anybody who thinks this is gourmet probably also frequents Sizzlers.
@@JayDaddySez bro not gonna lie, that all you can eat shrimp slapped...with their cheese toast, topped off with self-serve and dessert. Steak was still ass though LOL
I used to love going to Sizzlers and have actually never had a steak there. In my neighborhood the salad bar had so much mini tacos soup chicken wings and salad stuff at dinner time that it was a steal with the coupon. I called the steak the suckers bet 😂. They even had a decent beer and wine selection. It's too bad they closed down almost everywhere in Lost Angeles County there's only 4 locations left.
If you're willing to admit that there are grades to beef I completely agree. However, I don't agree that you can go buy a cheap, plastic wrapped piece of beef from your local grocery store and create an equal product. The beef itself is the deciding factor in this.
I took a girl I was dating to Ruth's Chris for Valentine's Day when all the other places had long lines and wait times and were booked solid. This place was empty, got a table immediately and they did not rush us out! Totally enjoyable night!
@@smileymalaise My guess would be it is lined with metal on the inside, and on the outside with a painted on? Ceramic finish? They're interesting plates.
Ceramic. Nothing special. Ceramics handle heat well (casserole dishes, for example). The space shuttles tiles are also made of ceramic. Pottery that went into and came out of a kiln also springs to mind. I wouldn’t try this with a dinner plate though.
You can make it at home, just turn your oven to 500 degrees stick the plate in and after you have seared the meat perfectly on the stove place it in the oven on the plate add your favorite butter and sautéed asparagus and whipped potatoes at the end.❤ You’re welcome…. Be careful the plate will be hot!
They’re just being a dick. As far as restaurant steaks go Ruth Chris is really really good. I’m a steak head and love to cook my own but I don’t have to shit talk someone enjoying a nice steak
It's cooked to perfection just not rested properly. The most important rule of cooking a steak is letting it rest for atleast ten minutes. Try it at your house, use a thermometer to make a thick steak medium rare, then cut into it directly after you pull it off. Then leave it and see what happens 10 minutes later. It always looks like this if not rested, which is why so many over cook their steaks as they don't let it rest.
@@Chadius_Thundercock trust me when I saw I know what I am talkimg about. One small puncture from a meat thermometer does not let the juices run out. As someone who has cooked 1000s of steaks I assure it is not an issue. Certainly with thinner steaks one can learn timing but for almost all people a thermometer will enable them to properly cook a steak.
Seriously for folks who prefer their steaks rare and M rare - how do you swallow that thing. It’s like eternally chewy and it doesn’t break no matter how much you bite. I genuinely don’t get it 🤷♂️
Ya I went there in Vegas best steak and potatoes ever hands down cost me seven hundred for me and my wife but was worth every penny we had couple of glasses of fine wine as well a couple cocktails and salads super baked potatoes great service as well perfect
I’m surprised you’re criticizing the cook on the steak. I mean, if you’re European or from Latin America or even Japan where steaks are often consumed, you guys are all known throughout the world for having an extremely light cook on your meat, so light that many actually would consider it raw even though it really is just on the lightest side of rare. This is why I think you actually are American and just like your steaks well done and like to write the “Americans cook like shit” trope every time you have a critique to put out just to make yourself look sophisticated, like with the butter. But in reality, that filet is pretty perfect😉
@@Tennisisreallyfun If you’re eating tar tar or any raw meat dish, it’s would be ok as it was intended. But if you’re cooking a steak, that filet is raw in the middle, but has a medium outer layer meaning it’s wasn’t cook evenly. And drenching everything in butter is typical American, just like when they dip Crawfish and crab in butter.
Lmao do you have any idea what French cuisine is like? I'll tell you it starts with a stick of butter. Stop speaking as if Americans are the only ones who use a lot of butter. Makes you sound like you don't know shit about cooking.
@@koolkitties8552 since you're a child, let me explain. Restaurants usually upgrade their decor (that means the interior) about twice a decade. Modify dishes (that's what adults eat from). Ensure everything is modern. This place looks like it's been operating on a consistent (same) basis since your grandparents were in school, the 80's.
![Wolf Of Wallstreet Matthew McConaughey [FULL SCENE] [HD]](/img/1.gif)
For a $100 steak, you’d expect a knife that would at least cut it like a hot plate through butter 😂😂😂
“like a hot plate through butter”
@@rudebwoyelly3223😂😂😂😂 makes no sense
Lol
😂
It’s only 50-70$
Im impressed with the number of ways these restaurants be coming up to justify the $200 price tag on a steak
Any valid reasons why?
@@milleniomc983 they prepare it in such a fancy way that it looks more delicious, but in reality it tastes just like a steak an amateur chef in a texas steakhouse would cook.
The way the plate looks and the location’s glamour and style factors into the price tag. I always stay away from steaks with that cost and research it before buying the right one. I always go for the dry aged steaks.
😂😂😂😂
@@milleniomc983I can cook that better than a fancy restaurant
@@turtlemasteralpha3320😂😂😂westerners will pay good money to see trees
Having to saw your ribeye like a tree is always a good sign
Even more so with the filet mignon
That’s how a serrated knife works…
Steak looked pretty good to me
Filets are sooo overrated, very tender yes but no flavor other than what you season it with 👎🏽
@@Moco925that’s any piece of meat you goon 😂 that’s literally why they are seasoned
Home-cooking is the best and cost effective.
Because we don't have a food economy
@ home, you can also put A1 and 57 sauce on them steaks without anyone judging you. You can also pee while sitting down...
😂😂 @@funyun
@@funyunYou can even turn backwards while sitting down and use the back of the toilet as a table
I was a line cook, worked some really nice places. The cooking I came up with watching food network during the summer and cooking was better then 90% of my chefs. Home cooking is the way to go.
"Careful, the plate is a little hot"
The plate:
Bro how am i supposed to eat if the whole thing is a melting pot 💀
😂
at ruths Chris the plates are 450 degrees
That better be butter, too. I ain't paying for no fucking margerine...
its cream
@@lorriethelorrikeetshoot
Its whipped butter lol
It’s man butter
It's trash American butter which is basically margarine
You can’t fool me that’s miracle whip 😂
Yo fatazz would know too 🤣🤣💀
*MIRACLE WHIP IS NOT YELLOW…. FAILED JOKE, NOT FUNNY* 👎👎👎😴😴😴
You gotta be from below the mason Dixon with that one. Miracle or dukes, or gtfo
I like how people can’t take a Joke. I worke at Cedar lodge. Come find me at devil’s pool 😂
286 people thought it was funny.@@strongestnattyever-videos2247
I think I’m going to Sam’s Club tonight for ribeyes or New York strips, whichever costs less. New Yorks are usually priced lower at $10+/- per lb vs. ribeyes at $12+ per lb, although last week prices were reversed(!). Rather spend the money enjoying four times as much steak in the comfort of home watching TV with the missus and the kids, than a single serving amidst a fancy restaurant ambience.
Amen, dude. If people can't figure out how to cook their own steak, I truly pity them. With some practice, you can make them EXACTLY the way you want it, for a fraction of the cost, and a small personal victory and feeling of satisfaction.
@@blueprince2330depends on the beef. If you buy quality beef I totally agree with you. If you just go to your local supermarket and buy a cheap ribeye or strip and think you're gonna turn water into wine then you're mistaken. Not all beef is created equal.
Similar to fish. Go to your supermarket and buy a piece of halibut, then go to a proper fish market and buy a piece of halibut. Same species, different product.
@user-ci2xg7rq5y honestly dude, my choices are extremely limited. I live in small town SW Pennsylvania, so pickings are slim. I've found that the beef available from my very small local grocery store are of better quality and better priced than popular chains in my area, and even Walmart.
As far as fresh seafood or fish, I'm screwed. 🤷♂️
Dress up at home and set the table nicely and dim the lights and create your own ambiance fancy restaurant vibes at home. I do that sometimes if I’m having company like family I just make it nice and fun
People talking about the butter not being yellow: I think it's whipped butter, which increases it's volume and makes it easier to handle and more stable. (10 years experience in kitchens)
its actually clarified butter
@@vizualeyes619i dont think its clarified. It could be, but i think its just warm, butter isnt yellow though. People eating yellow butter are eating margarin.
It’s thinned out butter, not fully melted but loose
Correct
@@vizualeyes619not
Just buy your steak put a white plate underneath the broiler for a few minutes and you’ll replicate this easily. Source: worked at Ruth Chris NYC for 4 years. It’s literally the basic steak cooking propped up tocbe fancy, let alone it’s nothing in BOH fancy LOL
That’s how most steak places are.
I thought home broilers didn’t get as hot as the restaurant ones. Also, I like the rested ribeye over the unrested filet.
what’s the sauce they squeezed on? Clarified butter ?
@@bbqbunhk just unsalted butter.
Steaks look tough & rubbery.. I would prefer well marinated, seasoned slow cooked steaks in liquid hickory smoke
Fillet looks like it was cooked over a heated argument!
Lol who you stole this from?
Lol this a good 1 cus it damn sure wasn't heated in person.
@jamesmcluvlee was surprised to see someone replied to my comment on how the steak was cooked.Thats rare...
@@Davidgilmourswhammybar lol u funny
@@Davidgilmourswhammybar underrated comment though. I may have to use it one day. Especially since I work in a steakhouse where I’m literally at right now
Thats one of the better ways to serve food I've seen on shorts. The butter melting makes it seem very appetizing.
Presentation is everything lol those "prime usda" steaks are worth 20$ and they sell em for 100$
Ur paying for the experience not the steak itself
🫣🤭😳🤣😂
@@TylerFuzeWhen I go to a restaurant the food heavily influences the experience for me
Absolutely incorrect, cannot be more incorrect @@TylerFuze
Pretty sure you can't get prime steak that cheap, especially if it's dry aged, which most high end restaurant steaks are.
They only show the steak because the baked potato is $30 bucks extra
A baked potato 30 bucks??? R they insane 😂😂 no way
I'll go to Macdonald😂😂😂😂😂
Ahhh he'll nah 😂
Ruth Criss is the king of "ala cart". Meaning buy the steak, but you gotta pay extra for for ALL SIDES. Its business model is made on taxing you for everything else but steak. Know that going in, or feel ripped off when the bill comes.
In vegas the baked potato is $16.
Best meal I ever had at Ruth's Chris, over 20 years ago.
The worst birthday filet i ever had , the most charred while raw steak was at a Ruth's Chris.
You gotta get the bone-in filet
Idk which Ruth's Chris you went to but the one local to me is fabulous. I tend to order the bone-in filet but the filet itself is great as well. I assume you don't think the filet in this video is raw though right? If so I'd recommend ordering medium and not medium rare because this is a pretty perfect cook for medium rare.
Never go to expensive restaurants they’ll throw some butter on your plate and call it gourmet
Butter is usually the most important ingredient in a gourmet dish. As the steak releases it's juices, it combines with the butter and creates a simple "pan sauce" on the dish.
@@smirking8457 yeah but don’t hand me a steak with butter boiling under it and say that’s “art” it’s sloppy and lazy
@@smirking8457 Gordon Ramsey would spit in your face
That shit 🔥🔥u tripping
@@Realamerixan tf are you so mad for?😂and you dk shut abt gordon ramsey💀
Rather make my own steak on the grill
Right
Fr this is no better.
There so many steakhouse that are great that get little recognition compared to Ruth kris smh
The best steak is the one you make yourself. I'll never have someone else cook my own damn food.
I have to agree..
That last one looks almost prefect
Pre-cooked more like
"The cook was just holding the plate, it couldnt be that hot"
The plate:
Ruth Chris is like the Olive Garden of steakhouses.
Olive Garden is the Taco Bell of Italian
Taco Bell is the Waffle House of Tex Mex
waffle house is the golden corral of breakfast
Golden Corral is the food bank of buffets
But I like Oliiive Gaaarden!
If I pay 100 for a steak and you come out and put squeeze butter on it. We’re fighting. 😂
I wouldn't of guessed that judging by username
@@toma.6942🤣🤣🤣
We know where he wants it and it's not the steak @@toma.6942
@@toma.6942dude takes his butter seriously
It’s real butter
Their bone-in filet is perfect. Taking my wife and momma there this weekend, super stoked!
The steak is free:
☝🏽But the Salt & pepper ! $200
Ruth Chris in NorCal couldn't get my filet mignon medium rare and I sent it back twice. They are literally serving up hockey pucks. Anybody who thinks this is gourmet probably also frequents Sizzlers.
They did for multiple times
@@JayDaddySez bro not gonna lie, that all you can eat shrimp slapped...with their cheese toast, topped off with self-serve and dessert. Steak was still ass though LOL
Sizzlers: "I get no respect."
I used to love going to Sizzlers and have actually never had a steak there.
In my neighborhood the salad bar had so much mini tacos soup chicken wings and salad stuff at dinner time that it was a steal with the coupon.
I called the steak the suckers bet 😂.
They even had a decent beer and wine selection.
It's too bad they closed down almost everywhere in Lost Angeles County there's only 4 locations left.
Lol, look at you thinking that Sizzler exists anymore in other states outside of the 90s.
I think I speak for most of us who are certain we can cook a better or equal steak to most steakhouses for a lot less
If you're willing to admit that there are grades to beef I completely agree. However, I don't agree that you can go buy a cheap, plastic wrapped piece of beef from your local grocery store and create an equal product. The beef itself is the deciding factor in this.
I’d rather eat a spicy bowl of chili with cheese sour cream and ritz crackers than a steak. I don’t care for steak much
Uhhh looks so good❤❤ love the options 🫶🏻
The apostrophe in Ruth's Chris drives me nuts!
Yo i love grilling my own also ppl, but that second steak that was cut looked bomb, making me hungry.
Same yo I got the munchies
that filet isn't rare, its legendary
Galaxy Opal Filet 😂
No one sees your art in words like I do 😂
Yeah it looked delicious
Raw
@@blZjNnY333quit being a coward
Looks so delicious 😋 😍
Second steak was perfection !
When the waiters tell you be careful the plate it hot, they mean it! Learned that lesson the hard way at Del Frisco’s.
2nd steak was cooked to perfection!
That's an opinion. Imo it was undercooked and because its my opinion you can't say I'm wrong.
@@notreal1477u just wanna argue don’t u 💀
@@notreal1477 example for an opinion thats objectively wrong
@@notreal1477 in my opinion it was over cooked
@@michaelmcboomboom7473in my opinion no one opinion matters
Second steak looked like something I would eat, the first steak looks like something my dog would eat.
The absolute best flavored Steaks. Ruth's is our go to.
“Please don’t touch the plate it’s hot” I love Ruth’s Chris
Looks like mayonnaise 😂
Fr
Very well could be. Rosemary mayo steak or a nice aioli on the side. Straight up delicious.
And that would be a problem...why?
@@boxychubbo6922you eat hot mayo?
It's just eggs and oil. I put on tacos all the time. Also in ramen noodles. it's great.
The second steak 🥩 looks good asf
I knew it would be still raw in the middle. Everyone just sucks at cooking a well done steak. The way its SUPPOSED TO BE!
I’m all for rare steaks, but that filet mignon rarer then a shiny mewtwo.
That filet mignon so rare a good doctor could have revived it.
@@Nelsonwmj😂😂😂
Nonsense. Thats medium rare to me.
@@-MarkWinston- how does rare and blue look like to you then😅?
This is perfectly cooked
I took a girl I was dating to Ruth's Chris for Valentine's Day when all the other places had long lines and wait times and were booked solid. This place was empty, got a table immediately and they did not rush us out! Totally enjoyable night!
Did you get some?
@pole_barn_builder actually, I could very easily afford it and we were living together at the time.
@@frankm4277
So no then.
@@dessy76if bro is livin wit shorty and not gettin nun that’s a problem
@@hellboyzai1080 you never know. Some dudes be whipped
Homer Simpson: “Welcome to flavor country”
Patty & Selma: “2 steaks?!?”
Homer Simpson: “It’s a big country”
I had a friend tell me the mashed potatoes cost almost like 50$ at ruth chris
😂 They are $13 at the location near me (midwest)
No Ruth Chris actually isn’t too expensive. They do overcharge for steak tho. Imo the best thing there is the stuffed chicken and it’s like $20
@boxychubbo6922 13$ decent but 50$ too much and we in mn
@angelmatters7648 they got one in Minneapolis, but we are getting 1 in rochester mn soon
@@angelmatters7648stuff chicken is absolutely not 20 dollars it’s 39
If butter isn’t yellow outside of Ireland then I don’t wanna move 😂
Trust me was thinkin y the butter that colour 💀
I thought it was mayonnaise at first, I've seen white butter before but not like this.
The butter looks like it has been whipped with water 🤢
We have yellow butter in America but they're mostly European imports. 😂
No one is asking you to come here, lol just stay there tf
Oh man. That is perfection.
Waitress: be careful, the plate is hot
The plate:
Holy cow that steak is cooked perfectly.
Holy steak, the Cow is still alive
Uhhh no it ain’t lol
When they warn you the plate is hot
He missed the heart attack
That first view of the rare made me salivate so heavily.
WOW DELICIOUS. Once I get rich off of XDC, I will visit here 😎👍
A butter caulk gun. Now i need one of these🎉🎉🎉
Ruth's Chris you can't go wrong
I used to live a block away from Ruth and Chris in Metairie by the mall in New Orleans fond memories there.
I made a mistake, Stake! Did you say STAKE!!
I'll take the ribeye that looks great
Ruth's Chris couldn't possibly be more overrated
Well said homeboy❤❤. PETER LUGAR ❤
Yep just like Bama football 😂
Their impetulant grammer should have told you a fowl dining experience was afoot. Not "Top Drawer" by any aplombs😢
Gronnnnnnnnkkkkkkkkk😂
Not at all.
Stuffed chicken breast, sweet potato casserole. Only reasons to go to Ruth’s Chris.
IYKYK
Now, this 😊gives the words “hot plate” a very different meaning, you know…..
What are those plates made out of? I seen a plate sitting on a stovetop explode because someone accidentally turned on the burner.
I've seen ceramic plates crack from hot oil before as well. These are just probably really thick?
@@smileymalaise My guess would be it is lined with metal on the inside, and on the outside with a painted on? Ceramic finish? They're interesting plates.
Ceramic. Nothing special. Ceramics handle heat well (casserole dishes, for example). The space shuttles tiles are also made of ceramic. Pottery that went into and came out of a kiln also springs to mind. I wouldn’t try this with a dinner plate though.
I wish I was a Texas Oil Millionaire like Fill so I could eat this good everyday 🤤
That middle gotta be cold af😅
I have been to Ruth Chris stak house. It is so worth a visit.
That Ribeye was cooked to Perfection.
the filet wasnt
Over*
Biggest fraud in the steak house restaurants. The petite filet is like 70 clams.
Perfect as usual!!!
I could tell that filet was rare from when they grabbed it with the tongs. Great place to work! Super organized chaos
You can make it at home, just turn your oven to 500 degrees stick the plate in and after you have seared the meat perfectly on the stove place it in the oven on the plate add your favorite butter and sautéed asparagus and whipped potatoes at the end.❤ You’re welcome…. Be careful the plate will be hot!
Yup
Not worth it to much money 🤑💰
I don't like asparagus
First one is raw, second one is perfect.
L
@@iBekow
first one is rare second is i guess medium rare
First one is perfect second one is probably already dry💀💀
@@JustinInchident if you like raw meat it would be delicious.
Tough and raw, take that back, no thank you 😂
I wish we still had one in Cleveland
The first one looked slightly under cooked but the second one looked delicious
Slightly naw that's undercooked🤷🏿♂️
Quarter past raw
U never heard of blue steak? It looks perfect. Its literally meant to be virtually raw on the inside
@@CreamedCorn2002 forget raw. At least 125 degrees
@@oceanwaves83 huh
That first one was raw ashell 😂
Tell us you're black without telling us you're black. Y'all MFS may as well eat y'all Jordans the way y'all cook beef to STONE status 😂
as it should be
@@00Fiddlesticks00 hell nah 😂
@@marcelsansalone3829 you a med well to well done kind of guy? A1 perhaps?
@@00Fiddlesticks00 medium and sometimes medium rare kind of guy. That boys steak was undercooked 😂
The fillet is raw asf😂
so that's why their plates always feel like they were freshly pulled from a magma pool.
Ruths chris is literally the best steak ive ever had its so good.
I would love to cook you a steak my friend.
Ruths Chris ceo be like
you must not get out much.
@@crystalborne8315 I actually go out all the time. I enjoy trying different steaks, and the best ive had was from Ruths Chris. Whats the problem here?
They’re just being a dick. As far as restaurant steaks go Ruth Chris is really really good. I’m a steak head and love to cook my own but I don’t have to shit talk someone enjoying a nice steak
The second one looked alright. But that first one was still mooing bruh 💀
It's cooked to perfection just not rested properly. The most important rule of cooking a steak is letting it rest for atleast ten minutes.
Try it at your house, use a thermometer to make a thick steak medium rare, then cut into it directly after you pull it off. Then leave it and see what happens 10 minutes later. It always looks like this if not rested, which is why so many over cook their steaks as they don't let it rest.
@@mikerelva6915there’s no point in letting a steak rest if you use a thermometer unless it’s a big cut like a tomahawk or brisket
@@Chadius_Thundercock that makes zero no sense whatsoever. Zero logic to that statement.
@@GMoney1981 you rest meat so the juices don’t flow it quickly. What do you think sticking it with a thermometer does?
@@Chadius_Thundercock trust me when I saw I know what I am talkimg about. One small puncture from a meat thermometer does not let the juices run out. As someone who has cooked 1000s of steaks I assure it is not an issue. Certainly with thinner steaks one can learn timing but for almost all people a thermometer will enable them to properly cook a steak.
Ruth’s is our favorite too when we can afford stuff! Pods hiluscinating
Steak #1 says " Moooooooooooo".
First steak was still raw but the second steak looked perfect👌
Raw... Boy never touch meat again in your life.... For God's sake
@@DreStylelol he prolly was fed frozen chicken nuggets all life
@@shackdaddy9397that shit was raw bro
@@DreStyleshit did look raw.🤷🏾♂️🤷🏾♂️
1st one was cooked rare. 2nd one medium rare.
Both properly cooked.
No cap that second steak you know hella tough when it takes a minute to cut throught it… medium rare or not 😅
Not a rib eye cap for sure .
I'm jealous. God bless you I bet that was epic
I mean I agree with the knife being laughably dull but the streaks do look 🔥
1st one needed more rest before cutting into it. It's cooked but it looks raw becuase they didn't let the heat carry through for at least 5 min
Bro this is raw😂😂😂
Yeah, that’s how a lot of people like their steak cooked. Steak only needs a little sear on the outside for bacteria and it’s good to go.
Absolutely is not, looks med rare to me
That is perfectly medium rare. Rare side on the filet mignon as it should be. I’m sorry you enjoy eating on a tough slipper 😂
Seriously for folks who prefer their steaks rare and M rare - how do you swallow that thing.
It’s like eternally chewy and it doesn’t break no matter how much you bite. I genuinely don’t get it 🤷♂️
@@yaroubthayer-752 steak is only chewy if you cook it wrong. Even if you have a cheap cut of steak you can tenderize it and make it easy to chew.
I've never been more disappointed in an expensive steak than at Ruth Chris Steakhouse.
That's not cooking that's ART
“That will be 9 million dollars sir “
That first was raw asf
Blue/ rare steaks are just a seared outside and essentially raw in the middle. Thats the point
Bruh that first shit was raw as fuck. Do they want me to run up and bite the cow?
Nah it was perfectly cooked. And yes, steak tartare is fantastic
Do you like chewing on tires?
@@PDot3rdno but we don’t like chewing on living cows either
@@benjaminkohl342yeah for a wyte person
Yes, because white people understand how things work. You cook the pink out of the steak you cook the flavor out of it. @@jamesmcluvlee
that filet cut like a sirloin 😂
Ya I went there in Vegas best steak and potatoes ever hands down cost me seven hundred for me and my wife but was worth every penny we had couple of glasses of fine wine as well a couple cocktails and salads super baked potatoes great service as well perfect
Ruth Chris is over-rated period......
Super overrated, total rip off
When did it became popular? Is this in the US?
Once he started cutting into the first steak, I was like "oh hell naw, that shit needs more cooking"... didn't bother to even check the second one
Nah. Cooking it more would be sacrilegious.
Butter goes in the pan BEFORE service with garlic, thyme and rosemary. Rookies.
We used to go to Ruth’s and watch Lances show cause grandmas funny
First steak look raw, and drenching everything in butter is the most typical American way to eat anything when they don’t know how to cook.
I’m surprised you’re criticizing the cook on the steak. I mean, if you’re European or from Latin America or even Japan where steaks are often consumed, you guys are all known throughout the world for having an extremely light cook on your meat, so light that many actually would consider it raw even though it really is just on the lightest side of rare. This is why I think you actually are American and just like your steaks well done and like to write the “Americans cook like shit” trope every time you have a critique to put out just to make yourself look sophisticated, like with the butter. But in reality, that filet is pretty perfect😉
@@Tennisisreallyfun
If you’re eating tar tar or any raw meat dish, it’s would be ok as it was intended. But if you’re cooking a steak, that filet is raw in the middle, but has a medium outer layer meaning it’s wasn’t cook evenly. And drenching everything in butter is typical American, just like when they dip Crawfish and crab in butter.
Lmao do you have any idea what French cuisine is like? I'll tell you it starts with a stick of butter. Stop speaking as if Americans are the only ones who use a lot of butter. Makes you sound like you don't know shit about cooking.
Still serving steaks from the 80's
Do you think they just made up a new kind of steak? Steaks don't change
@@koolkitties8552 since you're a child, let me explain. Restaurants usually upgrade their decor (that means the interior) about twice a decade. Modify dishes (that's what adults eat from). Ensure everything is modern. This place looks like it's been operating on a consistent (same) basis since your grandparents were in school, the 80's.
That 2nd to last one was RAW
They were great in the 90s!
Thats raw bud
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Tell men you’re black without telling men you’re black.
Tell men you’re black without telling men you’re black.