Jeff Ruby’s delivers on steaks

At Jeff Ruby’s Steakhouse, heat greets meat with mouthwatering results.

The upscale steakhouse, which opened 2 years ago Downtown, aims to please customers with quality, care and consistency, said Neal Collinsworth, corporate director of operations for Jeff Ruby Culinary Entertainment, the Cincinnati-based restaurant group.

Steak is the main attraction, Collinsworth said.

All cuts are wet aged for 20 to 25 days, rubbed with a signature house seasoning and seared in a 1,500degree broiler, he said.

“Of course, we sell more filets than anything,” he said, referring to filet mignon.

The 12-ounce barrel The Cowboy steak with sides of macaroni and cheese and green beans at Jeff Ruby’s Steakhouse cut, sliced from the center of the beef tenderloin, stands 3 to 4 inches tall.

The Steak Collinsworth ($56), named after Cris Collinsworth, a former wide receiver for the Cincinnati Bengals (and no relation to Neal Collinsworth), is an 8-ounce filet topped with crab meat, bearnaise sauce and asparagus.

For something a little different, there’s the Cowboy Steak ($69), a

22-ounce rib-eye that gets an additional 40 days of dry aging.

“It’s out-of-thisworld good,” he said.

The macaroni and cheese ($13) is highly recommended by Collinsworth.

It starts with a bechamel sauce flavored with six imported cheeses.

Spiral cavatappi pasta is dipped in the cheese sauce and placed in individual serving dishes, where it’s cooled overnight.

When it’s heated to order, the dish gets a layer of Wisconsin cheddar across the top.

For dessert, the cheesecake recipe was developed by Ruby many years ago. The crustless cheesecake uses eggs, sugar, heavy cream and cream cheese. It’s cooked in a water bath and served with a raspberry sauce.

“You can’t put the fork down,” Collinsworth said,