I’ve only been to Ruth’s Chris Steakhouse once – I had just gotten a big promotion at work, so we decided it was fine to drop a couple hundred bucks on dinner – and it was awesome.
Every part of the experience felt elite. Everything was great – the food, the service, the plates – and it was a really impressive experience.
I did my best not to look at the bill when I paid, of course!
But as I had the chance to compare the food itself to other places, I noticed something…
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A lot of the “quality” was in the presentation.
Now, I want to be clear here – the food was good for sure!
But I actually don’t think it was all that much better than steaks you would get most places…
And honestly, there are a number of spots where you can get the same cut of meat for better taste – and less money.
Let’s dive right in:
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Proof that it’s cheaper: For a 13 oz ribeye, you pay $34 at Outback (and you get two sides too). At Ruth’s Chris, a slightly larger (16 oz) ribeye is $71.
Put differently, you’re paying $2.62 per ounce of beef at Outback, and $4.44 at Ruth’s Chris. And again, that’s without considering the sides!
Why it’s better: I love Outback’s sauces, sides, and atmosphere – they’re imaginative and fun (and the sauces really complement the steak well). And really, who doesn’t love a Bloomin’ Onion?
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Proof that it’s cheaper: Ok this will feel like a technicality, but…Morton’s 12 oz filet mignon is $62, while Ruth’s Chris 11 oz is the same price. That’s an extra ounce, and it works out to about an 8% difference in price.
So they’re close! But then it comes down to…
Why it’s better: My favorite cut of meat is the tomahawk ribeye, which Morton’s has and Ruth’s Chris does not. Also, their oysters and their bacon steak appetizer are fantastic. You’ll get a very similar experience to Ruth’s Chris for just a smidge less money.
And hey, who couldn’t use a few extra bucks?
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Proof that it’s cheaper: Honestly, pick any comparable steak and you’ll see that Texas Roadhouse’s are way cheaper (plus they include sides). Take the 8 oz filet – at Texas Roadhouse, it’s $28, vs $54 at Ruth’s Chris. NY strip is 12 ounces at Texas Roadhouse for $25, vs 16 ounces at Ruth’s Chris for $61.
The list goes on.
Why it’s better: I just love Texas Roadhouse’s flavors. I’m sure their steaks aren’t superior by objective measures, but they just taste good, the appetizers are great (try the rattlesnake bites for a zesty start), and the atmosphere is relaxed (if maybe a little loud).
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Proof that it’s cheaper: Like Morton’s, Capital Grille is just a smidge cheaper than Ruth’s Chris, so this isn’t a cheap date by any means – but still, saving money is good! Their 22-oz ribeye is $74, while Ruth’s Chris is $80. Or take their NY strip, which costs $1 more than Ruth’s Chris but gives you an extra two ounces of meat (18 oz vs 16 oz).
Why it’s better: It’s a similar vibe and atmosphere to Ruth’s Chris, but just a little bit better in every corner, if that makes sense. I’ve found the service to be just a little more attentive, the cheesecake and creme brulee to be just a little tastier, and the sear on the steaks to be just a little better.
This one isn’t a huge margin by any means, it’s just a little improvement on every point, if that makes sense.
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Proof that it’s cheaper: Like Texas Roadhouse, pretty much pick your cut of beef, and you’ll find that it’s way cheaper. There’s almost no price comparison here. The 9-oz filet at LongHorn comes with two sides and works out to $31; at Ruth’s Chris, the 8-oz filet is $54. So – you’re paying $23 extra for the privilege of eating less steak.
(I could go on and on, but you get the point.)
Why it’s better: LongHorn is actually the fanciest experience I’ve had outside of the Ruth’s Chris / Morton’s / Capital Grille echelon. It’s a place that takes its steaks and its flavors seriously, and the quality of service and of ingredients reflects that. LongHorn is easily my favorite of the “mainstream” places where you aren’t paying $50+ an entree.
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Proof that it’s cheaper: This is another “pick your steak, it’s way cheaper” moment – try the 16 oz ribeye ($34.49 at Logan’s, includes two sides; 16 oz ribeye at Ruth’s Chris is $71) or really any other steak, and you’ll see what I mean.
Why it’s better: I appreciate that Logan’s doesn’t take itself too seriously – they’re just trying to serve good food at a fair price point, and lots of it. And when you strip away all the stuff that makes Ruth’s Chris “feel” fancy – isn’t that really what they’re doing too? Except at a much higher price?
And again, no argument here that the food isn’t better at Ruth’s Chris by objective measures – of course it is – but I enjoy the flavors at Logan’s. And of course, I love the price point…
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Proof that it’s cheaper: Firebirds is a step up in price vs a lot of your chains but still occupies a nice middle ground beneath Ruth’s Chris. Their 9-oz filet is $40 and includes a side, while Ruth’s Chris’ 8-oz filet is $54 and no side. Firebirds’ 16-oz ribeye is $44; Ruth’s Chris’ 16-oz ribeye is $71. You get the idea.
Why it’s better: Firebirds really tries to make things interesting – they have an excellent bleu cheese filet that even I – as a person who does not like bleu cheese generally – adore. Plus, their bacon deviled eggs are fantastic. It’s just the kind of little menu innovations that keep customers like me coming back year after year.
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So there you have it – seven steaks I personally like quite a bit better than Ruth’s Chris…
All of which are cheaper, too.
(Some by quite a bit!)
And really it just kind of begs the question:
Why would you pay up so much for a steak at Ruth’s Chris, when you can get more steak for less money elsewhere?
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But really, what I’m curious about is:
What do YOU think?
Is Ruth’s Chris overpriced?
Do you love any of these competitors?
Is there a great steakhouse I forgot to mention?
Let us know in the comments!
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