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Why Ruth’s Chris Annapolis made the SteakMap list

Annapolis eats crab, and it eats it well. When you want beef instead, this is the room in town built entirely around a single piece of equipment: an 1800-degree broiler.

That number is the whole method. A domestic oven broiler tops out around 550 degrees and a good restaurant grill might reach 700. At 1800 the exterior crusts almost instantly, which means the interior can still be genuinely rare when it arrives. It is why a Ruth’s Chris steak tastes the way it does, and it is not something you can reproduce at home.

The steak then goes out on a plate heated to 500 degrees, still sizzling in butter. That is partly theater, and partly the practical reason the last bite is as hot as the first through a long dinner.

The beef

Everything is USDA Prime, described on the menu as corn-fed Midwestern beef. The board runs an 11oz classic filet and an 8oz petite, a 16oz New York strip and a 19oz bone-in version, a 16oz ribeye, a 26oz bone-in Cowboy Ribeye, a 24oz T-bone and a 40oz porterhouse for two.

Beyond beef there are three extra-thick lamb chops marinated overnight with fresh mint, and a 16oz double bone-in Berkshire pork chop.

Prices

Ruth’s Chris does not publish per-location pricing online, so SteakMap has no verified figures for the Annapolis room specifically. Expect fine-dining pricing consistent with the brand, and note that sides are ordered separately and built to share.

Ruth’s Chris runs six Maryland locations. Compare the rest of the steakhouses in Annapolis, or read the guide to the best steakhouses in Maryland.