Restaurant steaks taste better than the ones you grill at home for many reasons, but one of them might not be what you think. Butter — the good old-fashioned ingredient that’s probably sitting in your fridge right now. Ruth’s Chris Steak House has been known for serving sizzling, butter-finished steaks since Ruth Fertel opened the first restaurant in New Orleans in 1965. While guests often notice the sound of the hot plate or the rich flavor of USDA Prime beef, butter quietly ties together the entire experience.

Quick Facts: How Ruth’s Chris Prepares Every Steak

  • Custom-aged Midwestern beef, including many USDA Prime cuts
  • Broiled in a proprietary 1,800°F oven
  • Served on a 500°F plate so your steak stays warm from the first bite to the last
  • Finished with butter immediately before serving for that signature sizzle
  • A signature presentation that has defined Ruth’s Chris Steak House since 1965

Why Does Butter Make Steak Taste Better?

Butter makes steak taste better because its milk fat blends with the meat’s natural juices, coating every bite with a rich, velvety finish that enhances the beef without masking its flavor. That’s why butter has long been a defining ingredient in classic steakhouse cooking — it improves both flavor and texture as it melts over a freshly broiled steak.

Butter also contributes to the aroma that rises from the plate. That unmistakable sizzle is more than a sound: it signals that the steak is still gently cooking on a heated plate, keeping it at the ideal temperature throughout the meal.

What Is the Culinary Science Behind the Steakhouse Sizzle?

To understand why butter is indispensable, look at what happens when high-heat cooking meets a searing-hot serving plate. When a steak is broiled inside a proprietary 1,800°F oven, the intense heat triggers the Maillard reaction — the chemical process that caramelizes proteins and sugars on the steak’s exterior to form a flavorful, seasoned crust.

Once the steak leaves that extreme heat source, however, it begins losing moisture to the air. By placing fresh butter on a plate heated to 500°F, a protective emulsion forms right at your table. The water content within the butter instantly vaporizes on contact with the plate, causing the remaining milk fats to foam, bubble and sizzle. This process creates a thermal barrier that locks juices inside the steak — so your last bite is just as tender and flavorful as your first.

Frequently Asked Questions About Steakhouse Butter

What kind of butter is used on Ruth’s Chris steaks?

Ruth’s Chris finishes its steaks with high-quality, pure, unsalted butter. Unsalted butter lets the natural dairy creaminess enhance the meat without adding excess sodium, giving the chef full control of the seasoning.

Is any flavoring added to the signature steak butter?

No — the classic steak preparation uses pure, clean butter with no added flavoring. Certain specialty dishes may feature seasoned or compound butters, but the signature sizzling steak relies on butter alone.

Why does Ruth’s Chris put butter on its steaks?

Butter enhances the steak’s natural flavor, blends with its juices, and creates the signature sizzling presentation on a 500°F plate that guests have expected at Ruth’s Chris Steak House since 1965.

How can I book a table at Ruth’s Chris?

Reserve a table online or call your nearest Ruth’s Chris location directly. This Southeast-based franchise group includes Ruth’s Chris locations in Chattanooga, Atlanta (Buckhead and Downtown), Alpharetta, Kennesaw, Birmingham, Huntsville, Columbia, Greenville (Downtown and at I-385/Woodruff Rd.) and Myrtle Beach. Find hours, menus and reservation links for each restaurant on our website.

Where Can You Taste the Ruth’s Chris Butter Sizzle?

Every Ruth’s Chris location around the globe, including our restaurants in Georgia, Alabama, South Carolina and Tennessee, finishes its steaks the same way — proprietary 1,800°F broiler, 500°F sizzling plate, and butter added tableside. Find your nearest location and reserve a table to experience it yourself.