Ruth’s Chris Steak House Brings the 1,800-Degree Heat to Harrah’s Las Vegas
The name’s a little funky to remember at first, but once you’ve tasted the food at Ruth’s Chris Steak House, now open at Harrah’s Las Vegas, you’ll quickly get past it.
To clarify, Ruth’s Chris Steak House is named after Ruth Fertel, the founder of the popular chain of restaurants. She originally bought a restaurant named Chris Steak House in New Orleans, and decided to keep “Chris” as part of the name. Now you know.
The new joint looks great, including two private dining areas.
Let’s see some food, already!
Life’s too short to only have one appetizer. You can quote us on that.
The new restaurant at Harrah’s, formerly The Range, is the 137th Ruth’s Chris Steak House. So, unlike with many new restaurants, you know what you’re getting here, and what you’re getting is one of the finest selections of filets, ribeyes, New York strip, T-bone and porterhouse steaks anywhere on the Las Vegas Strip. And signature cocktails. Did we mention those yet?
Ruth’s Chris Steak House has a traditional steakhouse vibe, with two bars, not that we’re counting.
The artwork reflects the restuarant’s New Orleans roots, as well as its new home center-Strip at Harrah’s.
Although it’s not on the menu, the restaurant also boasts one of the better views on The Strip.
The steaks are the stars of the show, as you might suspect. They’re broiled in Ruth’s Chris Steak House’s trademark 1,800-degree oven and served on a 500-degree plate. This blog loves its steak hot, so this practice is revelatory and we’re not quite sure how we were able to enjoy steak before now.
Naturally, Ruth’s Chris Steak House is more than steak, with a tasty variety of appetizers, family-style sides, salads and desserts, as well as an extensive wine list and the aforementioned handcrafted cocktails. Emphasis on “handcrafted cocktails,” of course.
Appetizers include barbecued shrimp (photograph below, and currently in our belly), seared ahi tuna and mushrooms stuffed with crabmeat.
For an entree, we opted for the filet, and our dining companion went for the Cowboy Ribeye (below). Both were great, but please note the Cowboy Ribeye is as large as a surfboard. Fair warning.
Sides are served in ample portions, with all your favorites like creamed spinach, potatoes au gratin, sweet potato cassarole (so sweet, some customers order it a la mode, no kidding), sauteed mushrooms and others.
The desserts threaten to steal the show, with offerings like creme brulee, bread pudding with whiskey sauce, banana cream pie, fresh berries and sweet cream, and cheesecake. Our favorite was the Chocolate Explosion, a devil’s food cake with a warm, chocolate center, topped with vanilla ice cream and fresh caramel sauce.
Help us welcome Ruth’s Chris Steak House to Harrah’s Las Vegas, preferably not by diving headlong into your Chocolate Explosion cake, because somebody’s going to have to clean that up.
Enjoy a few more photos, several of which are even in focus, in our exclusive gallery.
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