When we last went to Ruth’s Chris, the waiter informed us that our steaks would be “cooked on an 1,800 degree grill”.
That kind of made me go hmm......
But I can believe that the best prime beef is sold only to restaurants. They pay more and it shows on the menu. FWIW we cashed in certificates which covered most of the tab but otherwise steaks for two plus wine & 20% tip ran to just over $200. Too rich for me.
Now...the food was great & the service excellent at Ruth’s Chris, but that is mucho dinero just to enjoy your meal with a restaurant wrapped around it.
And call me old fashioned but I was the only wearer of jacket & necktie in the place. The other patrons were better dressed for Captain D’s.
This thread is pretty cold now, but I thought I’d pass along this tip about another restaurant industry secret (from a friend who’s a chef at a Four Star restaurant in Omaha, NE, about how they can serve those consistently tender steaks, even if they occasionally get a less than perfect piece of meat.
They all keep handy this tool no kitchen should be without, and frequently employ it on any steak they suspect might not be tender enough.
The Jaccard Tenderizer - http://www.jaccard.com/Original-Super-Meat-Tenderizer—48-Knife_p_10.html You might save a few bucks on Amazon.com
I’ve had mine for years, and they work terrifically.