Is Ruth's Chris the only steakhouse that

[Ramathorn]

Oven broils their steaks? I know they're not regarded as the absolute best, but are they the only ones who put their steaks in that 2k degree oven and serve it with butter?

 

[RabidLonghorn]

Most steakhouses cook the steaks to seal in the juices then finish them in the broiler, then they butter the steak to add more flavor.

 

[scottsins]

No. about every prime steakhouse cooks like that in really high temp broilers.

 

[Ramathorn]

so Austin Land and Cattle? Three Forks? Sullivan's?


Never been to Ruth's but their billboards look awesome.


I don't know if Eddie V's does it the same way.

 

[pulque]

Ruth's is vastly over rated...

 

[hookem2102]

Too much butter imo.

 

[scottsins]

Austin Land and Cattle grills theirs.

 

[Sooner-Tuf]

Fleming's Steakhouse cooks steaks the exact same way with better results IMO. The only one I have been to is in Chandler, Az. I'm unaware of any other locations, if any exist.

 

[LonghornDan]

Fleming's is all over the place - there's one in Houston on Kirby and then another in The Woodlands near the mall.

 

[Ramathorn]

Anybody do it where you get that crisp crust on the outside while kepping it rare on the inside?

 

[John Galt]

black and blue?

Austin L&C has it on the menu, but I've never tried it.

 

[Sooner-Tuf]

In reply to:

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[Not that Bob]

The Link

This Alton Brown method makes the best, well second best, steak I've ever had. Trouble is, it takes about two weeks for the smoke to clear out of the kitchen.

 

[El Sapo]

As mentioned previously, most all of the prime steakhouses cook in high temp broilers - 1000 F+

I have worked at Flemings, among others, and I honestly don't see what difference cooking in these ovens makes in the final product. The whole notion of 'searing in the juices' has been widely discredited by the numerous chefs I have worked with. For maximum tenderness and juice, you'd be better off going the opposite direction of high heat and cooking your beef sous vide. Regardless, I believe it is the quality of the beef, not a fancy oven, that has the biggest impact on the flavor.

 

[NCAAFBALLROX]

Watch out for botulism with the 'sous-vide', though.

 

[bularry]

high temp allows for a high quality cut of meat to get texture on the outside without overcooking the interior.

 

[Jellydonuts]

"Anybody do it where you get that crisp crust on the outside while kepping it rare on the inside? "

I do it at home like this. We have a Big Green Egg so I can get the temperature to about 1200 degrees and cook them in just a few minutes.

 

[Tex Pete]

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[Sooner-Tuf]

They feel like a chain place to me. I just hadn't noticed any others and as good as the one in Chandler was I am surprised nobody ever suggests it.

Possibly I have to been there at the right times.

I don't really like Ruth's. The food is fine but for the money there is generally a better option in my opinion.

 

[El Sapo]

Fleming's is a chain. Like nearly all the other chains, most everything is shipped from 'mission control' canned or frozen. Even Fleming's 'fresh' bread is made in a corporate factory somewhere and arrives frozen in bags.

 

[scottsins]

that is interesting sapo, since they were under the same corporate umbrella as carrabba's, where the get barely anything in canned or frozen.

 

[4thGeneration]

I like the steak at Ruth's Chris, but I like butter on my steak...

let's not kid ourselves though - the REAL reason to go to Ruth's Chris is the crab stuffed mushrooms

 

[Ramathorn]

Carrabba's and Flemings? I don't know about that one. I know Flemings and Roy's is under the same umbrella, along with PF Changs.


Carraba's and Outback were aligned back in the day anyway.