"If you've never been to Ruth's Chris Steak House, you've likely come across one in your town or during your travels. With locations in 37 U.S. states and Washington, D.C., the now iconic eatery that had its humble beginnings in New Orleans is consistently ranked among the best steakhouse chains in the U.S. If you're a first-time patron of Ruth's Chris, it may be hard to decide what to order. The restaurant offers 10 different cuts (though this may vary by location), all of which come sizzling in a generous pat of butter on a 500-degree Fahrenheit plate."
"While personal preference can certainly come into play, there's a standout cut of steak that meets all the criteria of a high-quality, classic steakhouse experience: the 19-ounce, bone-in New York strip, which happened to be the favorite cut of founder and owner Ruth Fertel."
"New York strip is a cut of meat that originates from the beef short loin. It can come bone-in or boneless, but the richest flavor profile and most tender texture usually comes from bone-in, which helps retain the juices within the steak. To help seal in those juices, New York strip steak should ideally be cooked to a sear at a high temperature."
Ruth's Chris Steak House operates locations in 37 U.S. states and Washington, D.C., and began in New Orleans. The restaurant typically offers about ten cuts, each served sizzling with a generous pat of butter on a 500-degree Fahrenheit plate. The 19-ounce bone-in New York strip is highlighted for its full-bodied, beefy flavor, tender-but-firm texture, and slightly caramelized marbling, and it was the favorite cut of founder Ruth Fertel. New York strip comes from the beef short loin, and the bone-in version helps retain juices; high-temperature searing helps seal those juices for a classic steakhouse finish.
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