I'm thumbing through the new issue of the Wine Speculator, and I see a Ruth's Chris ad:
1800 degree broiler, 500 degree plate.
Whenever I get these plates (other restaurants also do this, notably Mastro's in BH), one of two things happens:
1. I burn myself...ouch.
2. The steak continues cooking, and the last 1/3 is a putrid gray color...yuck.
Warm plates are fine...whoever came up with this idea should be shot :^)