Introduction
Ruth’s Chris Steak House is one of the most popular steakhouse chains in the United States. Founded in 1965, the restaurant has become a favorite for steak lovers everywhere. But there are some secrets about Ruth’s Chris that you may not know. From the history of the restaurant to the unique cooking techniques used to prepare their steaks, here are 8 secrets about Ruth’s Chris Steak House you never knew.
8 Secrets About Ruth’s Chris Steak House You Never Knew
Ruth’s Chris Steak House is one of the most popular steakhouse chains in the United States. But did you know that there are some secrets about the restaurant that you may not know? Here are 8 secrets about Ruth’s Chris Steak House that you never knew.
1. It Was Founded by a Woman
Ruth’s Chris Steak House was founded by Ruth Fertel in 1965. She was a single mother of two and had no prior experience in the restaurant business. She mortgaged her home to purchase the Chris Steak House in New Orleans and renamed it Ruth’s Chris Steak House.
2. It Has a Signature Dish
Ruth’s Chris Steak House is known for its signature dish, the “Ruth’s Chris Steak”. This steak is a USDA Prime cut of beef that is served sizzling hot on a 500-degree plate. The steak is served with a side of butter and is sure to be a hit with steak lovers.
3. It Has a Loyal Following
Ruth’s Chris Steak House has a loyal following of customers who come back time and time again. The restaurant has been featured in many magazines and television shows, and it has been praised for its quality steaks and excellent service.
4. It Has a Unique Cooking Method
Ruth’s Chris Steak House uses a unique cooking method called “sizzling plate”. This method involves cooking the steak on a 500-degree plate, which seals in the juices and flavor of the steak. This method ensures that the steak is cooked to perfection every time.
5. It Has a Special Sauce
Ruth’s Chris Steak House has its own special sauce that is served with the steaks. The sauce is a combination of butter, garlic, and herbs that adds a unique flavor to the steak. The sauce is also served with other dishes such as the lobster tail.
6. It Has a Wine List
Ruth’s Chris Steak House has an extensive wine list that includes over 200 different wines. The restaurant also offers a variety of specialty cocktails and martinis.
7. It Has a Private Dining Room
Ruth’s Chris Steak House has a private dining room that can accommodate up to 40 people. The room is perfect for special occasions such as birthdays, anniversaries, and corporate events.
8. It Has a Loyalty Program
Ruth’s Chris Steak House has a loyalty program that rewards customers for their loyalty. Customers can earn points for every dollar spent at the restaurant and can redeem those points for discounts and other rewards.
The history of Ruth’s Chris Steak House stretches back nearly 100 years. The progenitor of the modern chain was established in 1927 in New Orleans by a man named Chris Matulich, for whom the chain is—in part—known today. An upscale but approachable restaurant, Ruth’s Chris sits somewhere between a casual dining chain, like an Outback Steakhouse, and a less approachable spot like The Palm. It’s a favorite for people who want a great meal they can enjoy sans suit jacket that won’t leave their wallet smarting—too much anyway.
Today, there are more than 140 Ruth’s Chris Steak House locations worldwide, and the chain generates nearly a half billion dollars in annual revenue—though the COVID-19 pandemic did put a serious hit on the chain in 2020. If you’re headed out to dine at this uber-popular steak chain, there are some secrets you should know before you go. Plus, don’t miss 8 Secrets Steakhouses Don’t Want You to Know.
The original Chris Steak House, opened in 1927 as noted, was largely a failure of a business. According to Funding Universe, its founder, Chris Matulich, sold the restaurant off several times only to buy it back for less each time the new owners failed again. He maintained semi-regular ownership of the steak house in this way for nearly 40 years.
After buying Chris Steak House in 1965, Ruth Fertel operated the restaurant at its original location for a dozen years before a fire forced her to close it down. She relocated operations to a larger property nearby but, due to an agreement in the purchase contract she had signed, Fertel could not call the restaurant Chris Steak House at any location but the original. So she slyly added her own name to the front of the title and got right back to work.
According to Fortune Magazine, Ruth Fertel, who passed away in 2002 at the age of 75, “always hated the name” of her chain of steakhouses. She thought it was awkward and clunky but said “we’ve always managed to work around it,” and indeed she and the many others involved with the highly successful chain did just that.
Why would a steak house that prides itself on the quality of its steaks intentionally undercook a piece of meat? It’s because of those 500ºF plates the steaks are served on. According to an employee who dished on Reddit, the staff knows the meat will keep cooking on the hot plate, so they stop it from cooking a bit before it’s done and then quickly plate the steak.
Adding a dollop of butter on top of a warm steak can add flavor (and fat) for sure, but the butter placed atop a Ruth’s Chris steak is more about sizzle than taste. Ruth Fertel herself once said: “You hear that sizzle, and you think: ‘I wonder if that’s my steak?’” It’s not, though—it’s the butter sizzling on the hot plate. Chili’s uses this audible sizzle too to make customers crave their fajitas.
Per NBC News, in the early days of the pandemic, Ruth’s Chris applied for government relief and received $20 million from a federal government program meant to help small businesses. This was an international chain of upscale steakhouses getting money intended for one-off mom-and-pop type shops. Understandably, there was a public outcry, and under pressure, the chain returned the money.
According to Nation’s Restaurant News, Ruth’s Chris Steak House raised its menu prices last year, but it did so in such a way it hoped customers would not notice. Calling it a “surgical” increase in pricing, the chain elevated prices by just 2.5%, not enough to elevate the eyebrows of most diners. But for a chain dealing with sales in the hundreds of millions of dollars, that’s a change that likely generated tens of millions of dollars.
Steven John