When Ruth Fertel opened her first New Orleans steakhouse in 1965, she aspired to serve outstanding food and treat each of her patrons as a distinguished guest. The Ruth's Chris family quickly became the largest prime aged steakhouse company in the world and today has more success than even Ruth had anticipated. Most of Ruth's Chris's steaks are aged 24 to 28 days, tenderloins from 14 to 18 days. All steaks are cut thick to prevent drying out during cooking and are seared to 1,800 degrees to seal in juices and produce an incredible steak.