The Medium-Rare Filet Mignon – A Chef’s Top Choice
When dining at a steakhouse, nothing beats ordering their specialty executed to perfection. If I’m eating steak at a restaurant, I’m going all-in on a buttery, medium-rare filet. I rarely make this treat at home, and a good steakhouse will know how to do it right. This tender cut represents everything a great steakhouse stands for – precision, quality, and technique. The beauty lies in achieving that perfect pink center that’s nearly impossible to replicate consistently at home.
The beauty of a well-executed filet mignon lies in its tender texture and subtle beef flavor. This cut doesn’t need fancy sauces or complicated preparations – just a skilled chef who understands temperature control. While some critics call filet mignon boring, the right steakhouse transforms this lean cut into something magical through proper seasoning and temperature mastery.
Fresh Oysters – The Perfect Appetite Awakener
I like to start steakhouse meals with fresh oysters. Briny, shimmering oysters are my ideal way to start a meal, and many steakhouses – especially those on the coasts – take pride in their daily mollusk offerings. These little oceanic gems create the perfect contrast to what’s coming next on your plate. Their salty burst cleanses your palate before the richness of beef arrives.
A classic app at steak houses, oysters are packed with nutrients like zinc as well as healthy fats. Not only does a 100 gram serving provide 555% of your daily recommended value of zinc, but you’ll also get 56% of your daily selenium, 493% of your copper dv, and 538% of your daily B12 needs. If the menu offers multiple varieties, order a medley for the table with all the traditional accompaniments.
Caesar Salad – When the Details Matter
Here’s the thing about Caesar salads – they’re either phenomenal or forgettable, with very little middle ground. A savory Caesar pairs well with both beef and seafood. The key differentiator lies entirely in execution and attention to detail. Ask your server whether they make their croutons in-house – this simple question reveals volumes about the kitchen’s commitment to quality.
If the restaurant is making crispy croutons in the back and using real Parmesan, I’m all in. Those little details make all the difference between a meal enhancer and just some lettuce taking up space on your plate. A properly made Caesar with fresh anchovies, real Parmigiano-Reggiano, and house-made croutons becomes a worthy companion to your steak rather than just filler.
Steakhouse Fries – The Ultimate Steak Companion
Truffle, Parmesan, or simple salt and pepper – no matter how the steakhouse fries are seasoned, I want them on my table. Fries often pair nicely with steak and can be dipped in some of the meat’s juices, too. There’s something deeply satisfying about crispy potatoes soaking up those incredible beef drippings that flow across your plate.
Think about the beautiful symbiosis happening here – your perfectly cooked steak creates these flavorful juices, and golden fries become the perfect vehicle for capturing every drop. There’s something deeply satisfying about that combination of crispy potato and beef drippings. Think about it – you’ve got this beautiful piece of meat creating these incredible juices on your plate, and then you have these golden fries just waiting to soak them up.
High-Quality Crab Cakes – Surprisingly Reliable
A lot of steak houses I’ve been to have impressed me with their crab cakes. I love crab cakes that are golden and crisp on the edges and fluffy and tender inside. In my experience, steakhouses tend to do a good job on the crab-to-filler ratio – I want crab cakes, not breadcrumb cakes – and they often come with a tasty, tangy tartar sauce for dipping.
The secret lies in sourcing and technique. Premium steakhouses often maintain the same high standards for their seafood as they do for their beef. They understand that proper crab cakes require restraint – minimal filler, gentle handling, and just enough binding to hold everything together without masking the sweet crab flavor.
Chocolate Lava Cake – The Classic Finale
Somehow, this intense, dense cake has become a steakhouse staple, and I’m here for it. Though I’m generally not a cake person, I’ll make an exception for a warm, lava-centered chocolate number topped with fast-melting vanilla ice cream. After consuming all that savory richness, your palate genuinely craves something sweet and comforting to close out the experience.
After all that savory richness, your palate craves something sweet and comforting. It’s predictable, sure, but sometimes predictable is exactly what you need to close out a perfect steakhouse experience. The temperature contrast between the warm, molten center and cold vanilla ice cream creates a perfect ending to your meal.
Chicken Breast – Missing the Point Entirely
I wouldn’t order chicken breast from any restaurant, steakhouse or otherwise. For starters, I want the flavor and richness of dark meat. Also, why would I risk a dried-out piece of poultry when I’m dining at (and paying higher prices for) a restaurant that specializes in perfectly cooked red meat?
You’re essentially asking a violin maker to fix your guitar when you order chicken at a steakhouse. It’s not that steakhouses can’t prepare fish well, but you’re going to a specialist and then asking them to do something outside their wheelhouse. Think of it like going to a world-renowned violin maker and asking them to fix your guitar. They might be able to do it, but wouldn’t you rather go somewhere that lives and breathes fish preparation if that’s what you’re craving?
Creamed Spinach – The Overrated Classic
I have to admit, there are quite a few side dishes that simply fail to meet my standards. I mean, take creamed spinach, for example. While this dish appears on virtually every steakhouse menu in America, it often disappoints with bland execution and heavy-handed cream that masks any vegetable flavor.
Creamed spinach is a savory and memorable dish people often order, but Dennis Littley, Chef and Recipe expert at Ask Chef Dennis says to skip it. The problem lies in consistency – many steakhouses treat this as an afterthought, relying on pre-made mixes rather than fresh spinach properly seasoned and thoughtfully prepared. You’re paying premium prices for something that tastes like it came from a can.
Loaded Baked Potato – Dry and Disappointing
A steak and loaded baked potato sound like the classic choice, but Kyle Taylor, Founder / Chef at HE COOKS doesn’t recommend it. Most steakhouse baked potatoes end up dry and under seasoned, then they just drown the thing in generic sour cream and that pre-shredded cheese from a bag.
The fundamental issue stems from volume cooking and advance preparation. Most steakhouses bake dozens of potatoes hours ahead of service, leaving them sitting under heat lamps where they lose moisture and develop tough skins. You’re honestly better off spending those calories on something the kitchen actually puts some thought into. Those calories and stomach space could be better utilized on items that showcase the kitchen’s actual skills.
Lobster Mac and Cheese – Frozen Disappointment
Another pasta side to stay away from at a steakhouse is lobster mac and cheese. Unless you are in a restaurant that offers some type of lobster dish or is passionate about their seafood program, the lobster meat was brought prefabricated in a sealed bag. Furthermore, because lobster is so expensive, chefs and owners are less likely to throw this item out and will hold on to it longer, potentially past its time of peak deliciousness.
For this same reason, your lobster mac probably came fresh out of the freezer! The economics don’t make sense for most steakhouses to maintain fresh lobster inventory just for a side dish. What you’re getting is likely frozen, pre-cooked lobster meat that’s been sitting around far longer than you’d want to know about.
The Real Reason Steakhouse Prices Feel So Steep
Here’s something most diners don’t realize when they’re wincing at that bill – steakhouses operate on razor-thin margins compared to other restaurants. Prime beef costs are astronomical, and a steakhouse typically needs to charge three to four times the raw cost just to break even. That $65 ribeye? The restaurant probably paid $20-25 for that cut alone, before factoring in the skilled labor to age it properly, the exact temperature control needed for storage, and the expertise required to cook it perfectly. This is exactly why steakhouses push those high-margin sides and appetizers so aggressively – they’re actually making their real profit on that $14 creamed spinach and $18 lobster mac, not on your steak. Smart diners who understand this dynamic can navigate the menu more strategically, focusing their budget on what steakhouses genuinely do better than anyone else while skipping the overpriced fillers that pad the bottom line.
