The Ruth's Chris Steak

At Ruth's Chris, steaks are cut thick. We do this for two reasons: one, because a thick steak won't dry out during cooking and, two, because who wants a thin steak? All of our steaks are seared to perfection at 1800 degrees in a broiler designed exclusively for Ruth's Chris Steak House. What does "seared to perfection" mean? That's up to you.

Nicely seared on the outside, red , cool on the inside. Loose to the touch.

Red, warm center. Has a springy firmness to the touch.

Hot, pink center. More firm to the touch than medium rare.

Cooked throughout. Firm to the touch. A slight hint of pink at the center.

No pink left at center. Very firm to the touch.