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Why Ruth’s Chris Gaithersburg made the SteakMap list

This is Montgomery County’s option, out where the DC suburbs run into farmland, and the cut worth planning a table around is the 40oz porterhouse for two.

A porterhouse is filet on one side of the bone and New York strip on the other, cooked on the bone so both stay juicy. It is the honest answer to a table that cannot agree — the tender cut and the flavorful one, from the same animal, at the same temperature. At 40oz it is genuinely a shared plate rather than a challenge.

Beside it sits a 40oz Prime tomahawk ribeye, which is the same idea with more drama and only one muscle.

The method

Everything is USDA Prime corn-fed Midwestern beef, cooked in an 1800-degree broiler and delivered on a 500-degree plate, still sizzling in butter. The heat is not decoration: at that temperature the crust sets before the interior has time to overcook, which is how a genuinely rare center survives a hard sear.

The rest of the board

An 11oz classic filet and an 8oz petite, a 16oz New York strip and the 19oz bone-in the founder preferred, a 16oz ribeye, a 26oz bone-in Cowboy Ribeye, a 24oz T-bone and a 16oz bone-in filet — unusual, since tenderloin is normally sold boneless.

Three extra-thick lamb chops marinated overnight with mint, and a 16oz double bone-in Berkshire pork chop, round it out.

Prices

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

Read the guide to the best steakhouses in Maryland.