I worked at Ruth’s Chris in the early 90s. Number one, they use the best beef available similar to Papas steakhouse or Morton’s. Number two, they have a Cajun flare using New Orleans/Louisiana spices. Their little trick is they put clarified butter on the steak as it is leaving the kitchen. The plate is scorching hot because they keep them in the oven and the room temperature butter hits the plate and sizzles for effect.