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Why Ruth’s Chris Berlin made the SteakMap list

Berlin sits just inland from Ocean City, which makes this the Eastern Shore’s serious steak option — a stretch of Maryland where the default dinner is crab, flounder or whatever came off the boat that morning.

For a table that has had enough seafood, the cut to know about here is the 26oz bone-in Cowboy Ribeye. Their menu calls it an outstanding example of USDA Prime at its best, and the case is fair: ribeye carries the most intramuscular fat of the classic cuts, and leaving the bone on adds flavor while slowing the cook near it, so the meat closest to the bone stays rarer.

The method

Everything is USDA Prime corn-fed Midwestern beef, seared in an 1800-degree broiler and served on a 500-degree plate, sizzling in butter. The plate temperature matters more in a resort town than it sounds — it keeps the last bite as hot as the first through a long, unhurried dinner.

The board

An 11oz classic filet and an 8oz petite, a 16oz New York strip and the 19oz bone-in version the founder preferred, a 16oz ribeye, the 26oz Cowboy Ribeye, a 24oz T-bone, a 16oz bone-in filet, a 40oz porterhouse for two and a 40oz Prime tomahawk.

There is also a 16oz double bone-in Berkshire pork chop, marinated for flavor and tenderness, and three extra-thick lamb chops with fresh mint.

Prices

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

Read the guide to the best steakhouses in Maryland.