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RUTH’S CHRIS STEAKHOUSE. US Prime. Our Mission. To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed. . Our Beginning:. We were founded in 1965 in New Orleans, LA.

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Our mission
Our Mission

  • To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed.

Our beginning
Our Beginning:

  • We were founded in 1965 in New Orleans, LA.

  • Ruth Fertel bought a steakhouse called ‘Chris Streakhouse’.

  • Ruth took the restaurant through hurricanes and fires and multiplied it into 130 restaurants today.

Our beef
Our Beef:

  • We serve USDA Prime beef

  • That’s the top 2% of beef in the US

  • Our beef is from Mid-Western corn-fed cattle

  • Our steaks are never frozen, and we only ever season our beef with salt & pepper


  • Our steaks are only seasoned with salt & pepper then broiled in a 1800° broiler

  • The broiler quickly sears the outside of the meat sealing in all the juices and flavor


  • We serve your steak sizzling on a 500° plate topped with butter and fresh parsley

  • The hot plate ensures that your food stays hot from first bite to last

Sizzling delivery
Sizzling Delivery

  • Our most famous signature is our Sizzling Delivery. Due to the 500` plates and steaks topped with butter, your food is served sizzling.

  • As Miss. Ruth said: If it’s not sizzling, send it back!

Side dishes
Side Dishes

  • Sides are serves a la carte and family style. They’re about 1 lb. each so sharing is key!


Mashed Potatoes with Roasted Garlic


  • Our service standard is genuine hospitality. Each time you come in it’s our goal that you feel welcome and well taken care of.

    Remember: If it doesn’t sizzle,

    send it back!

Steaks we serve
Steaks we serve:

  • Filet: The most tender cut of corn-fed Midwestern beef.

  • Ribeye: An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.

  • Cowboy Ribeye: A huge bone-in version of this USDA Prime cut.

  • New York Strip: This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.

  • Porterhouse for Two: This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.

  • T-Bone: A full-flavored, classic cut of Prime beef.

In addition to beef we also serve: Lamb Chops, Veal Chop, Stuffed Chicken, Ahi Tuna Crab Stack, Grilled Portobello Mushrooms, Lobster, and Fresh Seafood.


Chocolate Explosion Cake

Chocolate Sin Cake

Break Pudding with Whiskey Sauce