Memphis loves a good sizzle, and few dining rooms deliver it with as much ceremony as Ruth’s Chris Steak House. The moment a blazing-hot plate drifts through the room, the aroma of butter and seared beef announces dinner before a single bite reaches the table.
The menu at the Memphis location balances time-honored steakhouse standards with regional warmth, offering a mix of premium USDA Prime steaks, classic seafood, soulful sides, and a bar program that nods to the city’s music-soaked nights.
Whether you are planning a celebratory evening, a power lunch near the river, or an indulgent stop before a show on Beale Street, the menu’s structure makes choosing easy and elevates the experience with polished service.
With a few informed decisions—preferred steak cut, sauce accents, and sides to share—you can create a meal that feels both personal and unmistakably Ruth’s Chris: bold, buttery, and beautifully Memphis.
The Memphis Mood and the Ruth’s Chris Sizzle
The menu begins with the brand’s signature approach: steaks served on 500-degree plates, finished with butter to lock in flavor and a trademark sizzle. In Memphis, that energy meets Southern hospitality, so the service style is attentive yet relaxed, and the pacing suits both big occasions and unhurried weeknights.
At its heart, the kitchen champions consistent technique. The high-heat broiler caramelizes the exterior, forming a deep crust while preserving tenderness inside.
Paired with the buttery finish, it gives each cut its lush, unmistakable character.
That precision extends beyond steaks. Seafood, salads, and sides arrive with the same careful seasoning and attention to temperature, ensuring a cohesive meal no matter how you compose your order.
The Memphis dining room adds warmth through its staff culture—expect confident recommendations and genuine enthusiasm for guest favorites.
“The sizzle should reach your table before your first word—let it set the tone, then build your meal around it.”
Setting the Stage
When you sit down, take a minute to scan the full menu and think about balance. A rich steak feels different paired with a bright salad versus a buttery shellfish appetizer.
Memphis diners often lean toward a mix of hearty and vibrant, especially when the table plans to share.
- Start light with chilled seafood or greens to refresh the palate.
- Center the meal on a cut that matches your texture preference.
- Choose two sides that contrast: creamy with crisp, rich with green.
- Finish clean with citrus or go all-in with a decadent dessert.
The staff can guide add-ons like a blue cheese crust, a peppercorn crust, or a shellfish topper if you want to push the profile richer. Small tweaks have big impact; think of them as the Memphis riff on a classic melody.
Steaks at Ruth’s Chris Memphis: Cuts, Temperatures, and Sizzle
The steak list reads like a map of American favorites, anchored by Filet, Ribeye, New York Strip, and larger, shareable cuts like a Porterhouse. Each cut has its own story: tenderness versus marbling, lean minerality versus buttery richness.
The broiler sears at extreme heat to create a crust that holds its own against the butter finish. To order confidently, match the cut to your texture and flavor goals, then choose a doneness that emphasizes its strengths.
Choosing Your Cut
Consider this simple comparison of steak personalities. It can help you steer toward the texture and flavor you’ll love the most, especially when sharing across the table.
| Cut | Texture | Flavor Intensity | Best For |
| Filet | Exceptionally tender | Delicate, clean | Butter lovers, sauce accents, lighter red wines |
| Ribeye | Marbled, juicy | Bold, beefy | Big flavors, rich sides, full-bodied reds |
| New York Strip | Firm, satisfying bite | Savory, mineral | Classic steakhouse profile, versatile pairings |
| Porterhouse | Two-in-one: Filet + Strip | Complex, shareable | Tableside sharing, celebratory spreads |
If you enjoy nuanced texture, the Strip meets you halfway between the pillowy Filet and the opulent Ribeye. For celebrations, the Porterhouse delivers variety and drama, especially when paired with two contrasting sides.
Temperatures and Enhancements
Doneness changes the experience more than many guests expect. Medium-rare preserves juiciness and marbling expression, while medium can emphasize crust and savory depth.
Lean cuts like Filet typically shine at medium-rare; richer cuts like Ribeye can go a touch warmer without losing personality.
- Medium-rare for peak tenderness and juiciness.
- Medium for a balanced crust-to-center contrast.
- Peppercorn crust adds bite and aroma for Strip or Ribeye.
- Blue cheese crust amplifies Filet with tangy richness.
For sauce lovers, ask for peppercorn sauce on the side; it keeps the steak’s crust intact while letting you choose each bite’s intensity. A light drizzle of lemon on a Ribeye can sound unconventional, but a tiny squeeze cuts through richness and refreshes the palate.
“Order the steak you want to eat, not the one you think you should—then let the broiler and butter do their work.”
Memphis guests often round out a steak course with a bold side and a bright one—think sweet potato casserole plus asparagus—to bring the plate into balance. It’s a simple, satisfying formula that works across the board.
Seafood and Starters: From Gulf to Table
Before the steaks arrive, the appetizer list showcases briny freshness and spice-kissed heat. The kitchen’s New Orleans roots peek through with dishes like barbecued shrimp in a buttery, tangy sauce, while classic chilled options keep the mood crisp and elegant.
In Memphis, seafood also plays well as a main course for lighter appetites. Think broiled fish with lemon butter or jumbo shrimp alongside a salad and a shared side to keep things balanced.
Chilled or Hot Starters
Chilled starters frame the meal with clarity—clean, bracing, and perfect for sharing. Hot appetizers build comfort and richness, ideal when you want a seamless transition into steak.
| Starter | Style | Flavor Profile | Pairing Tip |
| Shrimp Cocktail | Chilled | Briny, citrus, horseradish heat | Sparkling wine or crisp lager |
| Seared Ahi Tuna | Chilled/Warm | Sesame, soy, ginger | Dry Riesling or light Pinot Noir |
| Barbecued Shrimp | Hot | Buttery, tangy, peppery | Chardonnay or wheat beer |
| Lump Crab Cake | Hot | Sweet crab, herb butter | Chablis or light-bodied IPA |
For the table that wants variety, pair one hot and one chilled item. The contrast resets the palate and builds anticipation for the steak course.
Sauces and Accents
Seafood at Ruth’s Chris leans into lemon butter, fresh herbs, and subtle spice. Ask for extra citrus or a touch more heat if you want to brighten the dish.
Memphis crews are used to tailoring flavor for guests who want either comfort or punch.
- Lemon butter lifts delicate fish and crab.
- Horseradish wakes up shrimp cocktail without overpowering.
- Creole-style butter on shrimp channels a savory, peppery kick.
- Herb chimichurri on the side adds freshness to richer bites.
Seafood as an entrée pairs well with a shared steak for a surf-and-turf moment. Split a Ribeye and a broiled fish, and let the table explore both sides of the menu.
“The best first bite is often cold and bright; the best second bite is hot and buttery.”
Classics on the Side: Shared Plates with Southern Soul
The sides are where Memphis indulgence gets to play. Expect creamed spinach, garlic mashed potatoes, sweet potato casserole with a pecan crust, and seasonal vegetables roasted or simply grilled to keep things lively.
Sharing is the move. Two or three sides allow contrast and give everyone a say, especially when the table splits a large steak or wants to sample across the board.
Rich, Bright, and Green
Think of sides in three lanes. Rich sides amplify the steak’s butter; bright sides refresh; green sides provide a grounding note that keeps the meal from tipping over into heaviness.
Mixing lanes creates satisfying rhythm.
| Side | Lane | Texture | Best With |
| Sweet Potato Casserole | Rich | Creamy, pecan crunch | New York Strip, Porterhouse |
| Garlic Mashed Potatoes | Rich | Velvety | Filet, Ribeye |
| Grilled Asparagus | Green | Snappy | Filet, Seafood |
| Brussels Sprouts | Bright | Caramelized, crisp edges | Ribeye, Strip |
| Cremini Mushrooms | Rich | Meaty, umami | Any cut with peppercorn crust |
The sweet potato casserole is especially beloved; its sweet-savory blend mirrors Memphis’ love for harmony in flavor. Pair it with a pepper-forward steak to keep the plate from veering too sweet.
How to Build Your Plate
Balance matters. If your steak is heavily marbled, pick at least one crisp or green side to lighten each forkful.
If you choose a lean cut, lean into lush sides to add volume and warmth.
- One rich + one green is a no-fail combo.
- Three small sides beat two large when sharing.
- Avoid redundancy: no need for two creamy potatoes.
- Ask for lemon to revive a rich bite mid-meal.
Memphis tables often add a basket of bread to capture every drop of butter and sauce. It’s a small move that ensures nothing delicious goes to waste.
“Never skip the sides; they’re the chorus that makes the melody soar.”
Lunch, Happy Hour, and Bar Bites
Beyond dinner service, the Memphis location often features a bar program with wallet-friendly bites and drinks during the Sizzle, Swizzle, Swirl hours. Offerings rotate, but the spirit is consistent: generous portions, polished flavors, and a relaxed atmosphere.
It’s a savvy way to sample the menu before committing to a full steak dinner. A round of sliders, shrimp, or a steak sandwich can set the mood without overfilling.
Making the Most of Lighter Hours
The bar scene here suits quick meetups and pre-event bites. If you’re headed to a game or a show, a handful of small plates and a cocktail deliver flavor without slowing your pace.
- Prime sliders with melted cheese and house sauce for a classic bite.
- Spicy shrimp if you want heat that pairs well with a crisp beer.
- Seared tuna or a simple salad when you’re keeping it lighter.
- Steak sandwich for a compact version of the steakhouse experience.
Check with the host or bartender about current specials and timings; menus evolve with the season and local events. If you’re planning a group, arriving early secures the best seats and ensures smooth service.
| Occasion | Best Picks | Drink Pairing |
| Pre-game meetup | Spicy shrimp, sliders, fries | Pilsner or light IPA |
| After-work unwind | Steak sandwich, wedge salad | Old Fashioned or bourbon neat |
| Date-night warm-up | Seared tuna, crab cake | Champagne or dry Riesling |
Keep in mind portion sizes are generous. Two small plates shared between two people often suffice, leaving room to return for a full dinner another evening.
“Light on time doesn’t have to mean light on flavor—order small, order smart, and let the bar do the rest.”
Desserts and After-Dinner Comforts
Ruth’s Chris finishes strong with desserts that echo the steakhouse’s signature richness. Expect staples like cheesecake, crème brûlée, and warm seasonal selections, often with a Bourbon or vanilla tilt that nods to Southern comfort.
Desserts here are portioned to share. If you’ve gone big on steak and sides, one sweet dish for the table is the right call; add coffee or a digestif to complete the arc.
Sweet Endings
The classics endure because they balance sugar with texture and temperature. A crackling crème brûlée offers cool custard under a shattering top, while warm pies and bread puddings lean into spice and sauce.
- Cheesecake for creamy richness and a clean finish.
- Crème brûlée if you want contrast and subtle vanilla.
- Bread pudding with a whiskey note for warmth and nostalgia.
- Seasonal fruit tart for brightness after a heavy meal.
If you’re torn, select a dessert with texture contrast. A crisp top, a silky center, and a warm sauce bring satisfying complexity with each bite.
After-Dinner Drinks
This is where Memphis’ love of bourbon and rye shines. A neat pour or an Old Fashioned complements dessert and extends the evening without crowding the palate.
Alternatively, espresso or cappuccino suits guests who prefer a clean, focused finish.
“Let dessert set the pace for goodbye—slow enough to savor, light enough to leave you smiling.”
When celebrating, mention the occasion early in the meal. The staff excels at timing dessert and coffee so the night ends at just the right moment.
Wine, Cocktails, and Pairing Strategies
The beverage list is designed for flexibility. Whether you reach for a high-acid white, a silky Pinot Noir, or a robust Cabernet, the goal is simple: frame the dish without stealing the spotlight.
Memphis leans bourbon-forward, but the steakhouse classics still shine: Manhattans, Martinis, and well-made sours. Consider the structure of your entrée and choose a drink that either mirrors it or cuts through it.
Red Wine Priorities
Steaks with marbling crave tannin and structure. Lean cuts like Filet accept more delicate reds and benefit from oak that amplifies the butter finish.
Seafood appreciates acidity, especially when lemon and herbs take the lead.
| Entrée | Wine Style | Why It Works |
| Filet | Pinot Noir, Merlot | Silky tannins complement tender texture |
| Ribeye | Cabernet Sauvignon, Syrah | Tannin and spice stand up to marbling |
| New York Strip | Malbec, Left Bank Bordeaux | Structure matches savory, mineral bite |
| Seafood Entrée | Chardonnay, Chablis | Acid and citrus align with lemon butter |
| Barbecued Shrimp | Dry Riesling, Sauvignon Blanc | Sweeps spice and lifts butter |
Cocktails and Balance
If you favor cocktails, think about sweetness and dilution. An Old Fashioned complements a Ribeye’s richness, while a Martini cleanses between bites of Filet or seafood.
For spice-driven appetizers, citrus-forward cocktails keep the palate alert.
- Old Fashioned with Ribeye for toasted oak and spice alignment.
- Manhattan with Strip to deepen savory notes.
- Martini with Filet or Tuna to refresh and refocus.
- French 75 with oysters or shrimp for sparkle and lift.
Ask your server or sommelier to calibrate the pairing to your sauce and sides. The right drink feels like a finishing brushstroke rather than a competing headline.
“Pair the beverage to the bite you love most—steak, sauce, or side—and let the rest fall into harmony.”
Local Rhythm: Memphis Touches and Dining Flow
Every Ruth’s Chris reflects its city, and Memphis adds a soulful cadence. You’ll notice it in the pacing of courses, the ease of conversation with the staff, and the way tables mix rich staples with bright accents to mirror the city’s music-forward energy.
That local touch also means pre-theater and post-game crowds ebb and flow. If you’re heading to a concert, share appetizers and choose a steak that cooks quickly, like Filet or Strip, to stay on schedule.
How to Dine Like a Local
Memphis diners are skilled at mixing indulgence with levity. A bright starter, a serious steak, and a split dessert create a full arc without leaving you overstuffed for the rest of the night.
- Start with zest: shrimp cocktail or wedge salad for crisp edges.
- Center on steak: Filet for speed, Ribeye for swagger, Strip for balance.
- Share two sides: one green, one creamy.
- Toast with bourbon, then land with coffee or sparkling water.
If you want to linger, build a second wave: mushrooms or onions after the steak arrives to extend the savory stretch. It keeps the table lively without crowding the main course.
| Flow | Menu Choices | Time-Smart Tip |
| Pre-show dinner | Chilled starter, Filet, one side | Ask for quick fire on entrées |
| Celebration night | Hot appetizer, Porterhouse, three sides, dessert | Stagger sides for pacing |
| Casual catch-up | Bar bites, salad, shared Strip | Seat at the bar for faster service |
Let your server know your timing and energy. They’ll synchronize courses so the kitchen’s rhythm supports your evening’s plans.
“Memphis eats with purpose—sing your lead line, and the menu will harmonize.”
Planning Your Visit: Reservations, Dietary Needs, and Budgeting
A great experience starts with clarity. Book ahead for peak nights, and share any dietary preferences when you sit down.
The team is adept at tailoring dishes, particularly around salt levels, butter usage, and gluten awareness.
Budget-wise, think in courses. A shared appetizer, individual steaks, and two sides can be calibrated to your appetite and occasion; seafood mains and salads offer lighter routes without sacrificing satisfaction.
Dietary Flexibility
Ruth’s Chris can prepare steaks with less butter or sauce on the side. Vegetables can be finished with olive oil and lemon instead of extra butter, and salads can be customized to avoid croutons or heavy dressings if you’re minimizing gluten or dairy.
- Gluten-aware: request no croutons, ask about fried items’ breading, choose grilled or broiled preparations.
- Lactose-light: ask for no finishing butter on steaks and olive oil on vegetables.
- Lower sodium: request light seasoning and sauces on the side.
- Keto-friendly: focus on steak, seafood, and green sides; skip sugary glazes.
| Goal | Request to Server | Good Picks |
| Gluten-conscious | No croutons; grilled, not breaded | Filet, asparagus, shrimp cocktail |
| Dairy-light | No finishing butter; olive oil finish | Strip, Brussels sprouts, seared tuna |
| Lower sodium | Light salt; sauces on side | Ribeye, mushrooms, simple salad |
| Keto | Skip sweet sauces; double greens | Porterhouse, cremini mushrooms, wedge |
Smart Ordering Strategy
Start with your appetite and timing. If you want a faster meal, choose a steak that cooks quickly and share one rich side.
For long dinners, add a hot appetizer and a second green side to create a more leisurely pace.
- Two people: share one appetizer, two steaks, two sides, one dessert.
- Four people: two appetizers, two large steaks or four individual cuts, three sides, two desserts.
- Celebration: upgrade with a shellfish topper or crust to customize without over-ordering.
If you’re marking a special moment, let the host know at check-in. The team can coordinate coursing and pacing so the evening unfolds gracefully from the first toast to dessert.
“Tell us how you like to eat, and we’ll choreograph the rest.”
Making It Yours: Customizing Flavor Without Compromise
Personalization is the quiet strength of the Ruth’s Chris Memphis menu. Small adjustments—salt levels, finishing butter, crust options—can swing the profile toward bold or delicate without straying from the steakhouse spirit.
Think of add-ons as strategic paint strokes. A peppercorn crust introduces aromatic spice, blue cheese adds tang, and a lobster topper turns a favorite cut into a celebratory centerpiece.
Flavor Levers to Pull
Choose no more than two levers per dish to avoid muddling the steak’s voice. The goal is clarity with character, not maximalism.
Pair each lever with an intentional side to reinforce the theme.
- Butter vs. olive oil: butter for lushness, olive oil for lift.
- Peppercorn vs. blue cheese: spice bite versus tangy cream.
- Lemon vs. rich sauce: brightness versus depth.
- Shellfish topper: celebratory surf-and-turf moment.
| Base Cut | Customization | Side Pairing | Result |
| Filet | Blue cheese crust | Asparagus | Tangy, elegant, balanced richness |
| Ribeye | Peppercorn crust | Brussels sprouts | Spice-forward, robust, caramel notes |
| Strip | Lemon finish | Mushrooms | Bright-savory, clean-edged bite |
| Porterhouse | Classic butter | Sweet potato casserole | Iconic steakhouse comfort |
When in doubt, simplify. The steak’s crust and the butter’s aroma are the main attraction; add-ons should amplify, not distract.
“A perfect steak needs only a stage and a spotlight—everything else is harmony.”
Memphis rewards diners who know what they want, and Ruth’s Chris makes those decisions satisfying. Start crisp with seafood or a bright salad, then let the steak do the talking on its 500-degree plate.
Balance richness with a green side, add a touch of spice or tang if that’s your style, and save room for a sweet finish that lingers just long enough. Whether you’re toasting a milestone, meeting friends before a show, or treating yourself just because, the menu gives you the tools to design a meal that feels both personal and classic.
Trust the kitchen’s technique, lean on the server’s insights, and let Memphis’ easygoing rhythm guide your pacing. The sizzle is only the beginning; the rest is yours to compose, one confident choice at a time.
