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Ruth's Chris Steak House was established in 1965 by Ruth Fertel, a single mom who mortgaged her family home to get the project off the ground. Launched as a 60-seat restaurant in New Orleans, over the years Ruth's Chris has grown into a franchise with over 150 outlets across the globe, including far-flung countries such as Mexico, Indonesia, Singapore, and Hong Kong (via Ruth's Chris).

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2021-05-28 Directions: Thaw your steaks overnight if necessary. Make sure they are fully thawed before proceeding. Preheat your oven's broiler to high for at least 30 minutes, placing your cast iron skillet in about halfway. While your oven is heating, pat your steaks dry and season with salt and pepper to taste.

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In addition to its popular (and sizable) take on the ribeye steak, Ruth's Chris Steak House sells a variant known as the Cowboy Ribeye. Whereas Ruth's Chris' Classic Ribeye is served without bones.

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A ribeye steak - whether bone-in like our Tomahawk Ribeye or boneless like our classic Ribeye - is considered the best example of USDA Prime cuts of beef because of its high abundance of marbling. At Ruth's Chris, our secret recipe for aging our steaks also plays an intricate part in the tenderness and flavor of each cut of beef we serve.

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If you're a steak aficionado, you're probably more than familiar with the restaurant chain with the confusing name, Ruth's Chris Steak House. It's been aroun.

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The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. "Frenching" means trimming the bone of meat and fat to the point where it looks like a handle.

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7. The chain serves both bone-in and boneless ribeye. Twitter. The ribeye is such a popular cut of meat that some Ruth's Chris Steak House restaurants serve three different versions of it: a 16-ounce boneless ribeye, a 22-ounce bone-in cowboy ribeye, and a 40-ounce bone-in tomahawk ribeye.

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If you're looking to indulge in a delicious ribeye steak, Ruth's Chris Steak House is one of the best places to go. Known for their high-quality meats and exceptional service, Ruth's Chris is a popular destination for steak lovers all over the world.

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DO: Tell us about your Prime Time Menu. ECE: Our Prime Time Menu is a prix fixe menu ($59 per person) featuring a few of our chef's favorite recipes. It includes your choice of starters (a steak house salad or a Caesar salad), entrees (an 8-ounce petite filet; a roasted double-breast chicken with garlic-herb cheese and lemon butter; a 16-ounce USDA Prime New York strip steak; a 16-ounce USDA.

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Remember not to poke and prod your steak too much. Once you've placed it on the grill, allow it to sit still in order to develop a nice sear. When you've removed your steak from the grill, allow it to sit for five to ten minutes before serving. This will allow the juices to fully reabsorb back into the meat, adding a richer flavor to your.