If you’ve ever walked through the River Spirit Casino Resort in Tulsa, you’ve probably heard it before you saw it. That distinct, aggressive hiss of butter hitting a ceramic plate. It’s the sound of Ruth Chris Steakhouse Tulsa, and honestly, it’s a bit of a local legend for a reason.
Most people think a steakhouse is just a steakhouse. You get a piece of meat, some potatoes, and a stiff bill. But there is a specific kind of chemistry—literally—happening at this Riverside Parkway spot that most diners completely overlook.
The Physics of the Sizzle
Let's talk about the plate. It is not just "warm." It is 500 degrees Fahrenheit.
Ruth Fertel, the founder, wasn't just a restaurateur; she was a person with a background in chemistry and physics. When she bought the original Chris Steak House in New Orleans back in '65, she didn't just want a hot meal. She wanted the last bite to be as hot as the first.
Most home ovens top out at 500 degrees for baking. This plate is that temperature.
To get the meat to play nice with that kind of heat, the kitchen uses custom infrared broilers that hit 1800 degrees. It sears the outside instantly. Then, they drop a pat of fresh butter on a 500-degree plate and set the steak right on top. That’s the "sizzle" everyone talks about.
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It’s not just for show. It creates a continuous basting process while the steak sits on your table. Basically, your steak is still "cooking" in brown butter while you’re reaching for your wine.
What to Actually Order (And What to Skip)
Look, the menu is massive. It’s easy to get overwhelmed by the "Specialty Cuts" section. If you want the quintessential experience at Ruth Chris Steakhouse Tulsa, you have to understand the difference between the cuts.
- The Cowboy Ribeye: This is a 22-ounce bone-in beast. Because it’s bone-in, the meat near the bone stays incredibly tender. It’s well-marbled. It’s fatty. It’s delicious.
- The Petite Filet: If you aren't trying to slip into a food coma before hitting the casino floor, this 8-ounce cut is the move. It’s lean but ridiculously soft.
- The Stuffed Chicken Breast: I know, ordering chicken at a steakhouse feels like a crime. But they stuff this with garlic herb cheese and serve it in lemon butter. It’s a sleeper hit.
The Lobster Mac & Cheese is the side dish everyone posts on Instagram. Is it worth the $28? Probably. It’s decadent and uses actual succulent lobster meat, not just "seafood flavoring."
However, don't sleep on the Sweet Potato Casserole. It has a pecan crust that makes it taste more like a dessert than a vegetable. It’s a polarizing choice, but most people who try it end up scraping the dish clean.
The Tulsa Vibe: Casino Glamour vs. Fine Dining
The location inside the River Spirit Casino Resort (8330 Riverside Pkwy) creates a weird, interesting energy. You have people in full suits celebrating 50th anniversaries sitting thirty feet away from someone who just walked off the gaming floor in a polo shirt.
It works, though.
The service is surprisingly personal for a "chain." In a city like Tulsa, where we have local heavyweights like Bull in the Alley or Mahogany, a national brand has to work harder to feel "local."
They have these private rooms—The Great Plains Room, The Guthrie, The Mesa—that feel very "Old Oil Money Tulsa." It’s dark wood, hushed tones, and very professional.
Happy Hour is the Best Kept Secret
If you want the Ruth’s Chris experience without the $200 price tag, you go between 4:00 PM and 6:00 PM.
They do a "Sizzle, Swizzle, Swirl" happy hour. You can get a full-sized burger or the Spicy Shrimp (which is lightly fried and tossed in a cream sauce) for a fraction of the dinner price. Honestly, the Spicy Shrimp might be the best appetizer on the entire menu.
Common Misconceptions
People often ask if the dress code is super strict. Technically, it’s "business casual." In reality? Don't wear a swimsuit or a tank top. Nice jeans and a button-down are perfectly fine. Tulsa is a relaxed town, and even at a high-end place like this, they aren't going to turn you away for not wearing a tie.
Another thing: the plates. DO NOT TOUCH THE PLATES. The servers warn you. They say it every time. Yet, every night, someone tries to adjust their plate and ends up with a literal burn. Trust the server. Use your fork to move the meat if you need to, but leave the ceramic alone.
Practical Steps for Your Visit
If you’re planning a night out at Ruth Chris Steakhouse Tulsa, here is how to handle it like a pro:
- Make a Reservation: Especially on weekends when there’s a concert at the Paradise Cove theater next door. The place fills up fast with the pre-show crowd.
- Park at the Resort Entrance: Don't bother with the main casino parking if you can avoid it. Use the valet at the resort entrance or the dedicated hotel parking for a shorter walk.
- Tell them if it's an anniversary: They usually do a little something extra, like rose petals on the table or a personalized dessert. It’s a small touch, but it makes the price point feel more justified.
- Order sides to share: The sides are huge. One order of Garlic Mashed Potatoes is plenty for two or even three people.
The Reality of the Cost
Is it expensive? Yes. You’re looking at $60 to $90 for a steak alone.
But you aren't just paying for the meat. You’re paying for the fact that Ruth’s Chris sources USDA Prime beef—the top 2% of all beef in the US. You’re paying for a kitchen that knows exactly how to handle an 1800-degree broiler without turning your dinner into a hockey puck.
If you want a cheap steak, there’s a Texas Roadhouse down the street. If you want the sizzle, the butter, and the "First Lady of Steak" legacy, this is the spot.
Next Steps for Your Visit:
- Check the River Spirit concert schedule before booking to avoid the heaviest crowds.
- If you’re a wine lover, ask for the "Captain’s List" for rare vintages not on the standard menu.
- Aim for a 5:30 PM reservation to catch the end of Happy Hour drinks before transitioning into a full dinner.