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Why Ruth’s Chris Pikesville made the SteakMap list

Pikesville is the northwest Baltimore option, and the cut worth knowing here is one almost nobody else in Maryland carries: the 16oz bone-in filet.

Tenderloin is normally sold boneless, because that is how the muscle comes off the animal and because the bone makes portioning harder. Leaving it on gives you the tenderness filet is bought for plus some of the flavor a bone contributes during cooking — and at 16oz it is a serious steak rather than the polite 8oz most filet orders turn out to be.

Above it sits a 40oz Prime tomahawk ribeye, which is the same animal making the opposite argument.

The method

All USDA Prime corn-fed Midwestern beef, seared in an 1800-degree broiler and served on a 500-degree plate sizzling in butter. At that broiler temperature the crust forms before the interior catches up, which is the entire technical case for eating steak out rather than at home.

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, a 26oz bone-in Cowboy Ribeye, a 24oz T-bone and a 40oz porterhouse for two.

Beyond beef, 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 Pikesville room specifically. Sides are ordered separately and portioned to share.

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