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Started By
Message
2
Posted on 6/28/10 at 7:04 am to tavolatim
quote:she must have got a Kobe massage, right before the airgun to the head...
so what was done different to make a ribeye worth $120.00?
Posted on 6/28/10 at 7:55 am to tavolatim
quote:
so what was done different to make a ribeye worth $120.00?
That is so subjective. I have no clue how the steaks were prepared. All I know is that they both were better. I am not sure how you determine worth. To me if product A is better that product B - I will pay pretty much whatever for product A - because it is better to me. I know - marketers love me
Look - I like Ruth's and eat there A LOT. Probably at least once a week. I just think it is very short sighted to say that they have THE absolute best steak in the country.
Posted on 6/28/10 at 8:38 am to Rex
quote:
But, hey, it's a steakhouse and I don't eat beef so maybe that's a whole different story.
Stupid troll. I bet you are the type of person that would bring a knife to a gunfight.
Posted on 6/28/10 at 8:51 am to HeadSlash
quote:speaking of that, is Maltese on the menu for this week? Crockpot, smoker, or just gonna pick and fry whole?
to a gunfight.
Posted on 6/28/10 at 8:59 am to tavolatim
My problem is you pay 40 dollars for the steak and nothing else. Then they charge you 8 fricking dollars for a baked potato. Want a salad? throw in another 8 dollars. You just paid 56 dollars for a ribeye, salad and baked potato.
Little Village in Baton Rouge puts a better ribeye WITH potato and salad and is USDA Prime cut for 28 dollars. Throw in that village bread that people complain about paying for and its 35 dollars for the same cut steak the same salad and same potato.
If comparing a steakhouse to it Flemmings in BR charges the same way which I still find outrageous but the steak is better at Flemmings at least and the atmosphere is WAY better.
If you charge 16 dollars for a salad and potato I want it to be chef inspired. Not chain menu crap.
Little Village in Baton Rouge puts a better ribeye WITH potato and salad and is USDA Prime cut for 28 dollars. Throw in that village bread that people complain about paying for and its 35 dollars for the same cut steak the same salad and same potato.
If comparing a steakhouse to it Flemmings in BR charges the same way which I still find outrageous but the steak is better at Flemmings at least and the atmosphere is WAY better.
If you charge 16 dollars for a salad and potato I want it to be chef inspired. Not chain menu crap.
This post was edited on 6/28/10 at 9:03 am
Posted on 6/28/10 at 9:00 am to tavolatim
quote:
The steak is seared in a 1200 degree oven(which is made only for Ruth Chris)
Not to be picky, but Vulcan designed the 1800 degree edition for Ruth's. You are correct, it is patented and specific to only their restaurants. There are some places in the US recently, that have editions of higher degrees. Not many tho.
Ruth's sells prime beef, and cooks it at very high temperatures....not much to complain about there.
Posted on 6/28/10 at 9:03 am to threeputt
quote:ballin'
I like Ruth's and eat there A LOT. Probably at least once a week
Posted on 6/28/10 at 9:31 am to bossflossjr
quote:
Vulcan designed the 1800 degree edition for Ruth's.
Thanks for the catch boss....I was too lazy to look it up. I'm sure a lot of equipment makers are now making ovens like this...back to my original point...Ruths set the bar a long time ago...everyone else is just trying to catch up.
Posted on 6/28/10 at 9:40 am to threeputt
quote:
Both steaks were way better that Ruth's. No contest. But as I said both were in the $120 - $150 range. Which brings me to my original point - For the price - it is hard to beat Ruth's but it is in no way the best steak ANYWHERE.
There isn't a piece of meat in this universe worth $120. You got ripped off cuz.
Posted on 6/28/10 at 9:46 am to Catman88
quote:I find the steak at Ruth's and Flemings to be about the same. Can't say one is better than the other. I do agree that Sullivans is not close to that level.
If comparing a steakhouse to it Flemmings in BR charges the same way which I still find outrageous but the steak is better at Flemmings at least and the atmosphere is WAY better.
Posted on 6/28/10 at 9:51 am to Ole Geauxt
quote:
speaking of that, is Maltese on the menu for this week? Crockpot, smoker, or just gonna pick and fry whole?
Think we're going the rotisserie route, the kids like that.
Posted on 6/28/10 at 10:18 am to threeputt
quote:
Look - I like Ruth's and eat there A LOT. Probably at least once a week
tell rj i said 'hello'
Posted on 6/28/10 at 10:29 am to threeputt
I prefer Taste of Texas here in Houston over Ruth Chris.
Posted on 6/28/10 at 10:30 am to CAD703X
If I want a filet, Ruth's. If I want a bone-in-ribeye, Flemings.
Posted on 6/28/10 at 10:34 am to Rex
I don't have much to add to this pissing match, but wanted to let some of you people that like the place know that many of the stores are running a 3 course $39 special for the summer.
Posted on 6/28/10 at 10:43 am to MightyYat
quote:maybe it came with a happy ending? still not worth it....
There isn't a piece of meat in this universe worth $120. You got ripped off cuz.
Posted on 6/28/10 at 10:49 am to Rex
quote:
But, hey, it's a steakhouse and I don't eat beef so maybe that's a whole different story.
Only once have I not ordered a steak at Ruth's. I went for lunch and ordered the parmesan salmon. It was one of the better salmon dishes I have had anywhere.
I live in Bham, so obviously, I go to a different Ruth's than most posters on here, and the quality does vary by location.
Posted on 6/28/10 at 6:26 pm to tavolatim
quote:
Thanks for the catch boss....I was too lazy to look it up. I'm sure a lot of equipment makers are now making ovens like this...back to my original point...Ruths set the bar a long time ago...everyone else is just trying to catch up.
You are exactly right. Some are doing a good job, too!
Posted on 6/28/10 at 7:41 pm to Tiger Authority
quote:
If I want a filet, Ruth's. If I want a bone-in-ribeye, Flemings.
Rex wants you to answer the question. This did nothing to contribute to the thread, so I am sure you will receive a tongue lashing when you go back to the poli board.
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