Jeff Ruby's U.S.D.A. Prime Porterhouse is the absolute best of two worlds. This steak provides a generous taste of both the Filet AND the Strip, all in the same cut. Often misrepresented as a T-Bone, the Porterhouse is cut from the rearward portion of the short loin (where the tenderloin and top loin meet) and features a larger filet than strip component. Dry aged for 30 days and combining the buttery tenderness of the filet and the finely marbled, flavorful strip, the Porterhouse generally considered one of the finest, highest quality cuts available. The Oxford English Dictionary lists the origin as Manhattan's Pearl Street around 1814. A Porter House was a bar and steakhouse in the mid-1800's
Ruby's Bone-In Filet Mignon has grown immensely in popularity at all of our restaurants. This cut originates just below the tenderloin region of the short loin and offers slightly more marbling than its off-the-bone counterpart. This filet benefits from a subtle sweetness and a savory, marrow flavor imparted by the adjacent bone while still maintaining its buttery, fork-tender texture enhanced by our exclusive 30-day dry aging process. Each steer produces only 1-2 total bone-in filets which keeps demand fairly high.
Our U.S.D.A. Prime Bone-In Strip is one of the most flavorful and succulent cuts you'll ever experience. Its natural silky marbling and firm texture are enhanced by our 45-day wet aging process which further tenderizes the meat and intensifies the full beef flavor. Combining with the Bone-In Filet, it forms the back half of the Porterhouse and T-Bone cuts. The Strip (also known as the New York Strip) is considered a steakhouse classic, first appearing on fine dining restaurant menus as far back as the 1830's.
Our U.S.D.A. Prime Bone-In Ribeye is one of the most flavorful steaks you can buy. Wet aged for 21-28 days then dry aged an additional 28-35 days, the Ribeye is carved from the top rib primal area of the steer - a region high in fat and low in connective tissue. This combination delivers a beautiful, highly marbled cut with a very smooth texture yielding maximum flavor and incredible tenderness. Many believe the Ribeye to be the juiciest cut of premium steak owing its enhanced, buttery flavor to the abundant marbling.
The Filet Mignon is perhaps the most widely desired of all steak cuts due to its extremely tender, melt-in-your-mouth buttery texture. It originates from the tenderloin (short loin) which is found in the back rib cage of the animal. This is a non-weight bearing area and since exercise generally toughens connective tissue in beef, this cut stays particularly tender. Our 21-day wet aging process adds even more silkiness to this already fork-tender cut. The average steer will each produce only 5-7 pounds of tenderloin filet. Of that, only 1-2 pounds make the grade for Jeff Ruby's Signature Filet Mignons.
Nothing complements your Jeff Ruby steak like our own Steakhouse Seasoning.Click here for more information.