Any opinions on Ruth's Chris Steak House - Pier 5 in Baltimore, MD? Price for a decent Porterhouse? Service?

I've never been to that particular Ruth's Chris, but I've been to several in various cities including: Miami, Orlando, Philadelphia, and San Francisco. Each and every one of them provided excellent service and absolutely delicious food. Make sure you bring plenty of money though as they tend to be rather pricey.Any opinions on Ruth's Chris Steak House - Pier 5 in Baltimore, MD? Price for a decent Porterhouse? Service?
I've never eaten at the one in Baltimore. But, Ruth's Chris Steak House REALLY knows what they're doing when it comes to making a delicious steak! I can't quote you on exact price, but if you're planning a meal there, chances are you're probably not shopping for the cheapest meal, and perhaps just look at the left side of the menu - as opposed to the prices on the right! Live a little bit! You'll enjoy it, and it will be worth every cent paid! I've always been pleased with the service there as well. The wait staff is very friendly, and professional. It's one of my top 5 favorite restaurants!Any opinions on Ruth's Chris Steak House - Pier 5 in Baltimore, MD? Price for a decent Porterhouse? Service?
Ruth Chris is O.K. I'm not a huge fan of the preperation method - basically pan frying. I like Morton's (of Chicago), Smith %26amp; Wolenski's (not sure either have Baltimore locations but you could always go into DC for Sam %26amp; Harry's. Truley though, I think that I can grill a better steak at home - most people can assuming you have a grill. Buy a decent cut of meat. Most places do not have butcher shops anymore so you may have to check specialty stores like an Italian Grocery. Try and buy a "prime" cut. As far as types of steak - porterhouse, ribeye, t-tone, ribeye are great. Filets can be tricky due to the thickness.

Set your Grill to high. Melt a little butter and mix it with a little lemon juice. coat your steak in it and drop it on a the hot grill- it's gonna flame up. once the first side is seared, flip it and sear the other side. once it is seared, drop the temp to low and flip in again, cook it for a while then flip to the other side. Once of my friends is a chef and these are his directions. He said don't use time as a cooking guide, because everything depends on the thickness of the cut. use the color of the juices coming out of the steak. For a special side slice some onions and mix some fresh mushrooms in, seal them in tin foal with butter and two healthy shots of bourbon. start this 15 minutes before the steaks. The alcohol will cook off but it will carmelize the onions. Sorry for the novel

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