Ruth's Chris Steak House, established in 1965, serves high-quality steaks primarily sourced from wet-aged, corn-fed cows. Wet aging involves vacuum-sealing meat to retain moisture and tenderness, making it suitable for a large dining operation. Although wet aging is less complex in flavor compared to dry aging, it is cost-effective for large brands. The restaurant broils steaks at an extraordinary 1800 degrees Fahrenheit, resulting in a quick cooking process and a flavorful crust. Ruth Fertel, the founder, developed this unique cooking method in 1967, which remains in use today.
Wet aging involves vacuum-sealing meat, which keeps it moist and tender by breaking down connective tissues. This results in a juicy final product, making it efficient for restaurant operations.
Ruth's Chris steaks are broiled at 1800 degrees Fahrenheit, creating a delicious crust while ensuring a fast cooking process. The method, developed by founder Ruth Fertel, uses a specific broiler manufactured by the company.
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