Quote:
Originally Posted by Sillius Sodus
Just FFR, Ruth's Chris doesn't use a griddle. They use a broiler and they also heat the plates in the same broiler. The steak is then put on the plate and liquified butter is poured on to the steak/plate before it is carried out of the kitchen - resulting in the sizzle you hear when the plate is placed in front of you.
(I waited tables at RC for almost a year and my wife worked there for over three.)
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I ate at RC in the 1980s. Cut into the steak and it squirted its juices on my tie.... I didn't complain but the manager saw it and handed me a card.
He said "go to see this man at Foleys and get a new tie on my acct.
I did and he did. Amazing. Of course I asked the guy how they cook them and then there was no reason to go anymore.
