Indy’s Great Steakhouses: Ruth’s Chris Steak House
The Old Standby
Ruth’s Chris’s swanky new suburban location in the Ironworks building (near Keystone at the Crossing) proves the New Orleans–based chain isn’t afraid to go big. Every corner of the 16,500-square-foot beef palace drips with opulence, from the striking wrought-iron staircase in the entry to the snakeskin-leather booths abutting a roaring fireplace on the main level. Even the service goes above and beyond, with two dutiful servers and an assistant attending to each table.
But the steaks at this veteran restaurant don’t rest on the laurels of their sumptuous environs. The Midwestern-sourced beef stands on its own, thanks to the method Ruth’s Chris has carefully honed since 1965. Beginning with a 28-day wet-aging process, the meat is sliced onsite and sprinkled with nothing but salt and pepper before simmering in a 1,800-degree broiler. After the sizzling beef emerges, it’s placed onto a 500-degree plate and crowned with a mound of butter and parsley that slowly melts into each bite. Still missing the bacon–bleu cheese crust? Doubt it.
Among the options, porterhouse is king. This sexy beast packs the full-bodied flavor of a New York strip with a filet’s supple texture. With steaks this dazzling yet approachable, it’s no surprise that both Indianapolis locations, locally owned by Larry Griggers, are brimming with businessmen and buttoned-up ladies. 45 S. Illinois St., 317-633-1313; 2727 E. 86th St., 317-844-1155; ruthschris.com
Price per ounce of the small filet: $4.88
Largest steak on the menu: 80-ounce porterhouse
Grade of meat: USDA Prime
Aging process: Wet-aged for 28 days
Wines by the bottle/glass: 300+/24
We love steak, any way you slice it. In Indianapolis, there’s a steakhouse to cater to every occasion and level of sophistication, and after months of dining like wealthy cavemen, we present them to you here, in juicy detail. A la cartes include a primer on the king cuts (for those who don’t know a porterhouse from a portobello), tips on the best cheap chops in town, a cattle call of beefy terms, and a stab at defining that common condition among steak-lovers—the meat sweats. You want a piece of this? Dig in.