HOME > Chowhound > Chains >
What have you made lately? Share your food adventure

Ruth Chris

greatdane12 Nov 25, 2010 05:38 AM

I am going for dinner at Ruth Chris. I hear they smother their steaks with melted butter. Is this true ? I know butters ad flavor but do their steaks need it? How do you prefer your steaks there?

  1. monku Nov 25, 2010 05:42 AM

    They don't smother with butter.
    The steak comes on a plate of melted butter.
    I tell them not to bring it with the butter.

    23 Replies
    1. re: monku
      Harju Nov 25, 2010 11:20 AM

      I have been a few times over the years and I have only seen the steak come on a hot plate with a little bit of butter that would only be noticeable if you are looking for it.

      1. re: Harju
        monku Nov 27, 2010 04:41 PM

        The first couple times I went to Ruth's Chris it was a noticeable "puddle" of melted butter, you couldn't miss it. .
        Personally I don't think it makes the steak tastes better. I don't even use drawn butter when I'm eating lobster or crabs....I think it masks the flavor rather than enhancing it.

        1. re: monku
          c oliver Dec 5, 2010 07:12 PM

          What IS "drawn butter"?

          1. re: c oliver
            monku Dec 5, 2010 08:20 PM

            Clarified butter.

      2. re: monku
        ipsedixit Nov 27, 2010 08:11 PM

        They don't smother with butter.
        The steak comes on a plate of melted butter.

        Not true. It is "topped" with butter.

        Per the Ruth's Chris website:

        "Our famous steaks are seared to perfection at 1800 degrees and topped with fresh butter so they sizzle all the way to your table."

        Source: http://www.ruthschris.com/Menu

        Regardless, I ask for the same thing -- no butter -- but I can always end up tasting butter on my steaks. Hate it.

        I think their salamander must be coated with residual butter drippings or something, or the hot plates must have butter encrusted on it after years and years and serving and servings of steak+butter.

        Sort of like you can remove the peanuts from a cookie, but if that cookie is made in a plant that processes peanuts, then you are SOL if you have a peanut allergy.

        1. re: ipsedixit
          monku Nov 27, 2010 08:19 PM

          Whatever they say....the steak comes sitting in a puddle of butter.

          1. re: monku
            ipsedixit Nov 27, 2010 08:23 PM

            ... and it's totally off-putting.

            1. re: ipsedixit
              monku Nov 27, 2010 08:41 PM

              The last time I went to RC they had $39 fixed price menu promotion and I mistakenly ordered the filet and without the butter. That filet was tasteless and may have benefited from some melted butter.

              1. re: monku
                ipsedixit Nov 27, 2010 09:06 PM


                1. re: ipsedixit
                  monku Nov 27, 2010 09:10 PM

                  Yeah, I resorted to the A1.

                  1. re: monku
                    ipsedixit Nov 27, 2010 09:12 PM

                    There's that "agree" thing again ...

                    1. re: ipsedixit
                      monku Nov 27, 2010 09:15 PM

                      I was thinking that three threads up.

                      1. re: monku
                        hill food Nov 27, 2010 09:31 PM

                        now how is A1 preferable to butter? wrapping a filet in bacon or smearing butter on a steak is perfectly acceptable especially if it's a lean cut (maybe they use too much?) but A1? may as well dump ketchup on that $30+ piece. </hrumph>

                        1. re: hill food
                          monku Nov 27, 2010 09:41 PM

                          I would prefer their filet be wrapped in bacon rather than drenched with butter. I would never use ketchup on a steak.

                          But isn't A1 a steak sauce?

                          1. re: monku
                            hill food Nov 27, 2010 10:15 PM

                            it's sold as one, I still wouldn't use it on anything but low-end supermarket stuff (and probably with butter - ha!). I've only eaten at RC years ago and don't remember, so I gather it's a ridiculous amount of butter? still a steak at that price ought to need next to nothing.

                            1. re: hill food
                              monku Nov 27, 2010 10:35 PM

                              "still a steak at that price ought to need next to nothing."
                              I agree.

                              The amount of A1 I use on a bite of steak is like a drop the size of a pencil eraser. If A1 is so bad why do all the finest steakhouses I've ever been to have it?
                              Interesting fact.....A1 has been around longer than ketchup (as we know it). A1 was invented in 1824 and HJ Heinz began selling ketchup in 1876.

                              Would butter on a hamburger make it better or A1?

                              1. re: monku
                                hill food Nov 27, 2010 11:04 PM

                                grilled on a campfire? a small pat of butter. and maybe AND A1. a judicious amount of A1 isn't bad, it does have a nice acidic quality. my guess it's on those tables because some have become accustomed to sub-par steak and feel it's necessary (just try springing tartare, carpaccio or kitfo on my folks - ha!) sorry if I came off all snobby. we've been having dietary debates around here this week. don't you love the holidays?

                                1. re: hill food
                                  monku Nov 28, 2010 05:12 AM

                                  No, not snobby.
                                  Ruth's Chris must have reputation for too much butter on their steaks if the OP was asking about.

                                  Why does Peter Luger's sell their own steak sauce?.

                                  Some photo's I found on the internet of RC steaks on plates w/butter. The signature RC photo...a little butter.

                          2. re: hill food
                            ipsedixit Nov 28, 2010 04:28 PM

                            now how is A1 preferable to butter?

                            I hate butter on my meats, steaks included.

                            When it comes to steak I'm a minimalist -- some salt and pepper is usu. all that is called for, sometimes it's just salt.

                            So, if given the choice between A1 and butter, it's always going to be the former because at least A1 is a closer approximation to salt and pepper than butter will ever be.

                            Plus, steak shouldn't need additional fat to make it tasty. If it doesn't have enough natural marbling, then no amount of butter will save it.

                            As an aside, I hate butter in general unless it is for baked goods. Lard, bacon and chicken fat are all preferable to butter.

                            1. re: ipsedixit
                              cstr Nov 29, 2010 07:14 AM

                              Can't understand why a 'good grilling steak' needs anything other than salt and a blazing hot grill. A1.. ever read the list of ingredients, a total mask for meat! I might mix it in hamburg or use it for cooking a pepper steak style sammie but, certainly not on a good piece of beef. As for RC's I have to agree with monku, unless you tell the waitperson to leave off the butter, it'll come saturated.

                              1. re: cstr
                                monku Nov 29, 2010 11:07 AM

                                You can always ask for the butter on the side or ask for more.

                                1. re: cstr
                                  monku Nov 29, 2010 01:34 PM

                                  Maybe back in 1824 when A1 was invented meat was wretched tasting and they had to use it. For some reason it's stood the test of time and not everyone uses it on cheap steaks. Every major steakhouse I've been to that serves theif own brand of steak sauce resembles A1 in taste to some degree. I don't keep it at home.

                                  1. re: monku
                                    hill food Nov 29, 2010 04:44 PM

                                    "Maybe back in 1824 when A1 was invented meat was wretched tasting and they had to use it"

                                    heh - that's why most sauces and marinades were invented, the meat was indeed often WAY past the expiration date and it was the only way one could choke it down.

          2. s
            seemac70 Nov 25, 2010 04:02 PM

            Check out 1:20 of the vid.


            It's an old steakhouse trick a lot of places use. A shot of butter, often clarified, either put in the pan and basted onto the steak, or on the heated plate. I'd bet that they use an actual product that is prepared for their chain which isn't just "butter."

            Often, maitre d'hotel butter is just put right on top of your steak where you can see it.

            1. s
              S_B_Russell Nov 27, 2010 03:24 PM

              Haven't tried Ruth Chris in Edmonton, but when you go for steak in the France or Suisse Romande it is normal to smother the steak in butter. It's delicious. I have definitely developed a taste for it.

              1. c
                CocoaNut Nov 29, 2010 01:50 PM

                20-30 years ago, when they were young and lean with minimal locations in minimal cities, they served top-notch steaks in a quiet, intimate setting. It was special to dine there. Now with over 100 locations in as many cities, they're fat, sloppy, loud and garish. Butter or not, go elsewhere.

                1. mariacarmen Dec 4, 2010 06:27 PM

                  our entire meal there a couple years ago was smothered in butter. it tasted good, but we left shiny. made me feel queasily over-full.

                  2 Replies
                  1. re: mariacarmen
                    hill food Dec 4, 2010 08:49 PM

                    it's good for your coat.

                    1. re: hill food
                      mariacarmen Dec 5, 2010 08:59 PM


                  Show Hidden Posts