April's Steakhouse...

THE STEAKHOUSE: Ruth's Chris Steakhouse, Centenniel Park

THE DATE: Wednesday, April 23rd, 2008

THE TIME: Drinks at 6:30PM, Dinner at 7:30PM

Straight from the Website:

At Ruth's Chris, sizzle is more than the mouthwatering sound that accompanies your steak from the broiler to the table. Here, sizzle is a state of mind, an attitude, a personality that could have only been born in New Orleans. As Ruth Fertel once said, "It's the sizzle that sets us apart from the stuffy, stodgy, old-line steak houses. You have a great steak at Ruth's Chris, but you also have a great time, and you always leave with great memories."

At Ruth's Chris, steaks are cut thick. We do this for two reasons: one, because a thick steak won't dry out during cooking and, two, because who wants a thin steak? All of our steaks are seared to perfection at 1800 degrees in a broiler designed exclusively for Ruth's Chris Steak House.

What does "seared to perfection" mean? That's up to you.

RARE: Nicely seared on the outside, red, cool on the inside. Loose to the touch.

MEDIUM RARE: Red, warm center. Has a springy firmness to the touch.

MEDIUM: Hot, pink center. More firm to the touch than medium rare.

MEDIUM WELL: Cooked throughout. Firm to the touch. A slight hint of pink at the center.

WELL DONE: No pink left at center. Very firm to the touch.

Meet your Meat! Check out the Ruth's Chris Steakhouse website!