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Ruth's Chris Steak House Restaurant Review: Ruth’s Chris leads the pack with its Prime, custom-aged, Midwestern corn-fed beef. Rather than grilling it, the restaurant broils the meat in an 1800-degree oven. That effort supposedly locks in the flavor, while service on a heated platter keeps the steak warm throughout the meal. Boats of butter poured over steaks lend not only to the taste but also to a sizzling display upon arrival. The minimal menu offers a filet, a rib-eye, a New York strip, a Porterhouse for two and a T-bone. Additionally, there are veal and lamb chops, roasted chicken and whole Maine lobsters priced by the pound. But don’t forget the eight varieties of potatoes, as well as broiled tomatoes, creamed spinach, sautéed mushrooms and asparagus with hollandaise.