‘Steak’ your claim on this sizzling cuisineA La Carte Columns
July 16, 2017
Story By: Dining Out Team | Photos by: LAWRENCE TABUDLO
By Stephanie Kim
Serving only the finest, custom-aged Midwestern beef since 1965, Ruth’s Chris Steak House knows its cuts of meat, and the newly added T-bone steak is a stunning example of just that.
The T-Bone ($70) steak entree joined the menu six months ago after being off it for the last decade, according to general manager Don Asam.
He adds that this 24-ounce classic cut of USDA Prime beef is a favorite, as it combines the deliciousness of a New York strip steak with the delicateness of a filet mignon. It’s also a great alternative if you want a smaller portion of the popular Porter House For Two ($125) entree.
A lot of work and preparation goes into perfecting each steak at Ruth’s Chris. Things begin to heat up when they are broiled in an 1,800-degree oven and delivered to your table on piping-hot 500-degree plates to ensure each piece is a nice, sizzling bite.
Ruth’s Chris not only has exceptional steaks, but also a number of appetizers, scrumptious poultry and seafood dishes, as well as a delectable dessert menu.
To start, try the fan-favorite Veal Osso Buco Ravioli ($21) with saffron-infused pasta and a white demi-glace sauce. Then, end your night with a tasty treat, like a creamy, homemade Cheesecake ($12) served with fresh seasonal berries.
“(The) cheesecake is classic, but we changed the look of it,” says executive chef Eser Domingo. “It used to be a slice like a New York-style cheesecake, but now it’s a whole piece — big enough for two.”
Ruth’s Chris Steak House
500 Ala Moana Blvd.,Honolulu
Nightly, 5-10 p.m.