At Ruth’s Chris, you hear a lot about “sizzle.” The steaks are cooked at 1,800 degrees and are topped with fresh butter so they sizzle all the way to your table. If you want sizzle with a capital "S," we recommend going whole hog—or whole cow—and indulging in the Porterhouse steak for two. This USDA Prime cut is rich and tender at the same time. Plus, you get a bit of a show, as a well-trained server de-bones and slices the ginormous Porterhouse right in front of you. If you’re not quite ready to tackle to Porterhouse for two—or you just don’t want to share your steak—opt for one of the well-marbled, Prime rib-eyes; either the boneless rib-eye or the big, bone-in version called the Cowboy rib-eye. It goes without saying that as Ruth’s Chris, every steak is cooked exactly as requested.
