Rare   Medium Rare   Medium   Medium Well   Well Done

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.

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