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Started By
Message
re: Ruth Chris Steakhouse. Why do you go there? 1st timer tomorrow
Posted on 3/24/14 at 4:57 pm to Gris Gris
Posted on 3/24/14 at 4:57 pm to Gris Gris
Can I stop trolling this thread for a second to ask a serious question of you Gris?
I've heard Ruth's was the first steakhouse in the country to use a double infrared broiler like they have, and that one of the two families' owners invented that specific type of heat application. Is that true?
I've heard Ruth's was the first steakhouse in the country to use a double infrared broiler like they have, and that one of the two families' owners invented that specific type of heat application. Is that true?
2
Posted on 3/24/14 at 5:02 pm to jivy26
quote:
on a side note I had Lamb chops from Gino's for Valentines last year and it was better then any steak i've had.
The lambchops at Gino's are exceptional. had them Sat night and they were tremendous.
Posted on 3/24/14 at 5:09 pm to BRgetthenet
quote:
I've heard Ruth's was the first steakhouse in the country to use a double infrared broiler like they have, and that one of the two families' owners invented that specific type of heat application. Is that true?
My guess is that it was the first, but I don't know that as fact. I'd always heard Ruth had it custom made for the restaurant, but I don't know that for a fact either. It's a mighty fine piece of equipment, though.
Posted on 3/24/14 at 5:11 pm to Gris Gris
Thanks, I guess you've heard the same. 
Posted on 3/24/14 at 5:35 pm to Gris Gris
I might be wrong but I think I heard Flemings had that thing too.
Posted on 3/24/14 at 6:02 pm to LouisianaLady
We're talkin' who had it first/invented it.
Flemings probably does have it. Most high end steak jernts do.
Flemings probably does have it. Most high end steak jernts do.
Posted on 3/24/14 at 6:08 pm to BRgetthenet
i had always heard that ruths patented theirs. gets to 1800 degrees and whatnot. flemings gets to 1500-1600 and is built sort of the same way.
this could all be a bunch of bullshite bar talk though. LL's roommate works there so she would probably know
this could all be a bunch of bullshite bar talk though. LL's roommate works there so she would probably know
Posted on 3/24/14 at 6:18 pm to Jones
I dated a girl who's family is one of the two that started the place. Heard it from them.
Posted on 3/24/14 at 6:23 pm to BRgetthenet
Yeah, I heard it was patented as well, but again it's just an "I heard" deal. I might have heard it from Beauxnes, though. He was a long time manager there.
Posted on 3/24/14 at 6:30 pm to BRgetthenet
I didn't realize y'all were only talking about patenting.
Posted on 3/24/14 at 6:34 pm to Mie2cents
so overrated
Posted on 3/24/14 at 6:36 pm to Gris Gris
quote:
Yeah, I heard it was patented as well, but again it's just an "I heard" deal
Again, same thing I heard. I didn't know if it was so far off that people would laugh at me and point.
My ego is too fragile for that.
Posted on 3/24/14 at 8:07 pm to Mie2cents
quote:foster surprise
tubesteak for you eh?
Posted on 3/24/14 at 8:22 pm to BRgetthenet
My BGE gets plenty hot
Posted on 3/24/14 at 8:37 pm to Mie2cents
quote:
get the lamb
And Spinach au gratin
Posted on 3/24/14 at 8:38 pm to reb13
don't need an oven to get to 1800 degrees to cook a great steak. cook mine on the stove in a stainless steel pan, medium to medium high, pat of butter and tablespoon or two of oil. fresh cut ribeye, 2 minutes each side, take off, put in a dish covered in foil. add knob creek to flame up, 1/2 pint heavy cream, reduce. also called steak au poivre but i use bourbon instead of cognac. delish
Posted on 3/24/14 at 10:02 pm to Mie2cents
Milk Steak over-hard everytime 
Posted on 3/24/14 at 10:04 pm to Andre
With a side of their finest jelly beans.
Posted on 3/24/14 at 10:22 pm to joeleblanc
quote:
don't need an oven to get to 1800 degrees to cook a great steak. cook mine on the stove in a stainless steel pan, medium to medium high, pat of butter and tablespoon or two of oil. fresh cut ribeye, 2 minutes each side, take off, put in a dish covered in foil. add knob creek to flame up, 1/2 pint heavy cream, reduce. also called steak au poivre but i use bourbon instead of cognac. delish
No black pepper???
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