If you can't decide between a filet and a strip, then the T-bone is a good compromise. You basically get both cuts with the added bonus of a big, flavor-enhancing bone parked right in between.
I'm not much of gambler, but if I were, I'd put my money on the bone-in ribeye winning these taste-test contests nine times out of 10. In my experience, it usually does.
The classic filet mignon tends to be one of the more affordable cuts at upscale steakhouse chains like Ruth's and its contemporaries, Morton's, Del Frisco's, and fellow Darden-owned sibling, the Capital Grille.
Of all the tantalizing steaks listed on the Ruth's Chris menu, only two are emblazoned in red as "Ruth's favorites.