Nancy Pelosi Weirdly Eats The Same Hot Dog Every Single Day
Everyone gets a hankerin' for a hot dog now and then. Could you eat one every single day, though? Maybe not — but Nancy Pelosi certainly can.
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00:00Ruth's Chris Steakhouse has earned its prestigious reputation through consistently exceptional
00:04steak dinners.
00:05Discover the secrets behind their acclaimed steakhouse, renowned for delivering simple
00:09yet extraordinary meals that have captivated diners worldwide.
00:15At Ruth's Chris Steakhouse, you're paying for more than just a meal.
00:18You're investing in an exceptional dining experience.
00:21Known for its commitment to quality, Ruth's Chris ensures every steak is meticulously
00:25prepared to meet high standards.
00:27The result is a meal that's crafted to perfection, though it comes with a price tag reflecting
00:31this premium service.
00:33One key factor in the deliciousness of Ruth's Chris steaks is their bespoke approach to
00:37preparation.
00:38The chefs avoid a standardized method, tailoring each steak to individual preferences.
00:42This means you might encounter a steak that seems slightly undercooked when it arrives.
00:47Rest assured, the steak continues to cook on the sizzling hotplate, allowing it to reach
00:51the perfect doneness by the time it's served.
00:53This attention to detail is part of the unique charm of Ruth's Chris, enhancing the overall
00:58dining experience and contributing to the renowned reputation of the restaurant.
01:03Later, Ruth admitted,
01:04I've always hated the name, but we've managed to work around it.
01:09When it comes to high-quality steak, minimal seasoning often highlights the meat's natural
01:13flavor.
01:14Ruth's Chris exemplifies this approach with its emphasis on letting the steak speak for
01:18itself, avoiding elaborate seasonings or exotic ingredients.
01:22So, how does Ruth's Chris season its ribeye?
01:24According to the executive chef from their Waikiki, Hawaii location, the process is straightforward
01:29and uncomplicated, focusing on enhancing the inherent taste rather than masking it.
01:35Sea salt and pepper, that's it.
01:36Simple.
01:37Very, very simple.
01:38This simplicity ensures that the steak's premium quality is the star of the show.
01:43At Ruth's Chris Steakhouse, the consensus among the chefs is that a steak's true essence
01:47shines through with just a basic seasoning of kosher salt and black pepper.
01:51This simple blend not only enhances the meat's natural flavor, but also helps lock in moisture
01:56and forms a delicious crust.
01:58Replicating the signature steaks of Ruth's Chris Steakhouse requires more than just skill.
02:03It demands a specialized kitchen tool that can achieve the right level of heat.
02:07According to Dine magazine, founder Ruth Fertel's background in physics and chemistry was instrumental
02:12in developing their unique broiler, capable of reaching an impressive 1,800 degrees Fahrenheit.
02:18This high heat is crucial for achieving the perfect steak sear.
02:21For steaks cooked beyond medium, the meat may also be briefly finished in the oven.
02:25A former Ruth's Chris chef shared this insight on Quora, highlighting the meticulous methods
02:30behind their exceptional steaks.
02:32Each steak is broiled in special broilers made for Ruth's.
02:35This enriches those flavors by cooking at a very high temp.
02:38Infrared broilers represent a significant leap in kitchen technology.
02:42As noted by Fine Cooking, these broilers heat up rapidly and deliver more even cooking compared
02:47to traditional gas or electric grills and stoves.
02:50This advanced cooking method ensures that your food is seared to perfection with efficiency
02:54and precision.
02:56Ruth Fertel, the founder of Ruth's Chris Steakhouse, continues to be celebrated long
03:00after her passing, a testament to her enduring legacy.
03:03Her original New Orleans restaurant established a successful formula that remains effective
03:07today, earning acclaim from both diners and company leaders.
03:11Former CEO Craig S. Miller, who took over in 2004, highlighted the success in an interview
03:16with the New York Times, affirming the continued impact of Fertel's vision on the brand's enduring
03:21popularity.
03:22The first thing I did was get a little plaque to put on my desk that said,
03:25What would Ruth do?
03:27A former employee on Reddit noted that the restaurant is dedicated to upholding Ruth
03:31Fertel's high standards, stating,
03:33Honestly, the company rarely deviates from anything Ruth implemented herself.
03:37I think we will always have the family style sides, sizzling plates, and butter in almost
03:42every food item."
03:43Ruth Fertel revealed to the Orlando Sentinel that the key to a successful steakhouse is
03:47being very, very consistent with your food, that and giving good service.
03:52It's widely acknowledged that her legacy of exceptional service and consistently outstanding
03:57food has undeniably endured.
04:08Is there any ingredient that enhances food quite like butter?
04:11Quora's kitchen staple elevates steak to new heights, and Ruth's Chris Steakhouse
04:15uses it to perfection.
04:16According to the New York Times, Ruth Fertel, the founder, was adamant about finishing every
04:21steak with a hearty pat of butter before it was served.
04:24This technique guarantees maximum flavor and a rich, satisfying experience.
04:29This isn't mere speculation, but a confirmed practice.
04:31As a former Ruth's Chris employee shared on Quora, the use of butter is an integral
04:36part of their cooking method, ensuring that each steak reaches its full potential in taste
04:40and texture.
04:41Their little trick is they put clarified butter on the steak as it is leaving the kitchen.
04:46They also mention that this approach enhances the signature sizzle that the restaurant is
04:50famous for, noting that it contributes to the overall experience.
04:54The plate is scorching hot because they keep them in the oven, and the room-temperature
04:58butter hits the plate and sizzles for effect.
05:01The term USDA Prime might seem like just a marketing ploy, but it actually denotes a
05:06top-tier grade of beef.
05:08Ruth's Chris Steakhouse exclusively serves USDA Prime cuts, representing the pinnacle
05:13of beef quality.
05:14Only about 2% of beef in the U.S. achieves this grade, reflecting its superior tenderness
05:19and marbling, which come from younger cattle.
05:21While some argue that grass-fed beef is more sustainable and nutrient-dense, many believe
05:26that corn-fed cattle produce beef with richer flavor.
05:29Ruth's Chris sources its beef from cattle that begin on a grass diet and then switch
05:33to corn, a common practice among many ranchers.
05:36This method helps achieve the balance of flavor and tenderness that defines USDA Prime
05:41beef, ensuring a high-quality steak experience.
05:44At Ruth's Chris Steakhouse, steaks undergo a meticulous wet-aging process that lasts
05:49up to 28 days.
05:51The meat is kept at a specific temperature, set by the restaurant's culinary team, to
05:55optimize tenderness.
05:56Once the aging period concludes, the steaks are promptly sealed to lock in their natural
06:00juices and transported directly to the restaurant, never frozen at any stage.
06:05This method allows enzymes to break down the meat, resulting in a remarkably tender
06:09steak.
06:10Colin Shive, the general manager and former executive chef of the Chesterfield, Missouri
06:14location, discussed this process on St. Louis Fox 2 News.
06:18Colin Shive-"Once the beef is processed, we age it 28 days to develop the flavor and the
06:24tenderness."
06:25It appears that this specific aging method is consistently used across all Ruth's Chris
06:30Steakhouse locations.
06:32While fresh meat isn't always definitively better than frozen, it does offer some clear
06:36benefits.
06:37Fresh meat generally avoids texture changes that can occur during thawing and might have
06:41slight nutritional advantages, though this is still debated.
06:45For Ruth's Chris Steakhouse, using fresh, never-frozen beef is a key aspect of their
06:49quality assurance.
06:50The restaurant's commitment to serving USDA Prime, corn-fed beef that has never been frozen
06:55underscores their belief in the superiority of fresh meat.
06:58In the exceptional flavor and texture of their steaks, it seems that Ruth's Chris has
07:03a strong case for the advantages of fresh, over-frozen beef.
07:07When a Ruth's Chris Steakhouse server brings your ribeye to the table with a special oven
07:11mitt and advises you not to touch it, they're serious.
07:14Those plates are extremely hot.
07:16This technique guarantees that each bite of steak remains warm and contributes to the
07:20signature sizzle that defines the Ruth's Chris experience.
07:23The reason behind heating these plates is straightforward.
07:26According to a Ruth's Chris staff member on Reddit, we do the 500-degree plate thing
07:30mainly so your first bite is as hot as your last.
07:33It's also that hot to make it so all of your senses are stimulated down to the sound of
07:37the sizzling butter on the plate.
07:39Moreover, when the butter drips from the steak onto the hot plate, it creates a sizzling
07:43effect that adds a dramatic flair to your meal.
07:46This sizzling butter contributes to the overall impressive presentation and dining experience.
07:51Clearly, the use of heated plates is a crucial element in Ruth's Chris Steakhouse's approach
07:55to delivering a memorable steak experience.
07:58Ruth Fertel's success with Ruth's Chris Steakhouse can be attributed to her deep commitment
08:03to mastering every facet of beef preparation.
08:06According to the Phoenix Business Journal, she taught herself butchery and focused on
08:09serving only substantial cuts of steak.
08:12This dedication to precision has remained a hallmark of the restaurant chain since its
08:16inception in 1965.
08:18Today, Ruth's Chris Steakhouse continues to emphasize the importance of cut and technique.
08:23The restaurant still insists on thick cuts of meat, believing that these thicker portions
08:27retain moisture better and offer a more flavorful, succulent steak.
08:31This commitment to expert cutting and selection ensures that every steak served meets the
08:35high standards set by its founder.