Porterhouse Steak For Two @ Ruth's Chris Steak House
They don't sell a lot of these forty-ounce slabs of prime beef at Ruth's Chris, but that seems to be fine with them. Even at the lofty price they charge (last time I looked, it was gaining on $100), the profit margin isn't great. It takes a lot of time and attention on the part of the broiler chef, and is a little difficult to serve. But this is the finest steak on Ruth's menu, a bone-in job carved up in the kitchen to make it easier to dig into. If you want to be certain you're eating a prime filet mignon here, get this. The porterhouse always has a large filet on one side of the bone.
