This is true!
If a steak is great, I don’t mind paying even more than that.
I don’t do that often, because I fix nearly as good steaks at home. What I can’t do is the ‘aging’ of the cuts that they do. That requires some expertise and proper facilities. THAT’S the big difference for the great steak restaurants.
They cut and keep those steaks in rooms that are a certain temperature/humidity/environment for weeks, and they appear damn near rotted, but they aren’t. I think they cut away the exterior, and they are ready for the grill. After that process, they have the best flavor, and are melt in your mouth tender.
In the case of Ruth’s Chris, they have patented ovens/methods used to cook their steaks, which sets them apart from many. I’m SURE there are better ones out there though.
Us mortals can’t buy restaurant quality beef. The very best beef is reserved for commercial sales only. I used to deal in restaurant supply and I know this to be true. What you can get at the very best grocery stores is still not restaurant quality. It’s good but not the best. Not all beef is the same.
To be honest, Ruths Chris cooked the best filet I have ever had.