I had dinner there tonight. I have only eaten at one a few times, mostly financial advisor lectures.
I had eaten at the first one, in New Orleans, many years ago. Vontel cooked the steaks while we watched.
It seems to me that certain essential components of good broiled steak culinary art now have often been lost, not just by Ruth's Chris, but also by many steak houses.
Several essential ingredients are now often missing from the preparation of very expensive broiled steaks, why I don't know: browned onions, garlic, mushrooms, bacon wrapping on filets or at least bacon fat, potatoes cooked and browned in the same pan, rosemary sprigs, other herbs, capers, wine reduction juices and gravies, various sauces, Bearnaise, horseradish, etc (not A-1 or Lea & Perrins), etc. Most steak houses now dispense with most or all of these. Sometimes they serve catsup to go with both fries and steak.
I marinate good tender steaks, not for the purpose of tenderizing them more at all, but rather to flavor them more effectively before broiling, in salt and pepper, diced onion, minced garlic and some small amount of acidic liquid. I then later broil them in the pan with some of the items mentioned above.
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