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Why Ruth’s Chris Baltimore made the SteakMap list

Baltimore has an older and more famous steakhouse a few minutes away, so the question worth answering is what this room does differently. The answer is a cut that most steakhouses have quietly abandoned: the 19oz bone-in New York strip.

Their menu identifies it as founder Ruth Fertel’s own preferred steak, and explains the reasoning — as the bone cooks at high temperature, the bone and its marrow infuse the meat with extra flavor. A bone-in strip is harder to cook evenly and harder to sell than a filet, which is exactly why it disappears from most menus. Keeping it because the founder liked it is the kind of institutional stubbornness that usually correlates with good beef.

USDA Prime, and the broiler

The whole board is USDA Prime corn-fed Midwestern beef, cooked in an 1800-degree broiler and served on a 500-degree plate sizzling in butter. The heat is the point: at that temperature the crust forms before the center has time to cook through, which is how you get a genuinely rare interior under a proper sear.

Alongside the bone-in strip: an 11oz classic filet and an 8oz petite, a 16oz boneless strip, a 16oz ribeye, a 26oz bone-in Cowboy Ribeye, a 24oz T-bone, a 16oz bone-in filet and a 40oz porterhouse for two. A 40oz Prime tomahawk sits at the top.

Prices

Ruth’s Chris does not publish per-location pricing online, so SteakMap has no verified figures for the Baltimore room specifically. Sides are ordered separately and portioned to share.

Compare the rest of the steakhouses in Baltimore, or read the guide to the best steakhouses in Maryland.