Dry-Aged Ribeye or NY Strip
Executive chef Josh Mouzakes of ARLO recommends ordering the classics, specifically a big char-broiled dry-aged ribeye or NY strip with Béarnaise sauce. According to chef Isaac Toups, dry-aged is a keyword to look for because dry-aged steaks have more concentrated flavors and more tender beef. It’s hard to think of a better centerpiece for your steakhouse meal than a beautifully marbled cut that’s been expertly aged and then seared to perfection. Your steak probably tastes better at a steakhouse because chefs use lots of butter, and even dishes not served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.
Fresh Oysters on the Half Shell
Oysters are a classic app at steak houses, packed with nutrients like zinc as well as healthy fats, and a 100 gram serving provides 555% of your daily recommended value of zinc, along with 56% of your daily selenium, 493% of your copper, and 538% of your daily B12 needs. Here’s the thing, these briny little gems create a perfect contrast to what’s coming next on your plate. Chef Brad Wise says champagne is pure indulgence, and chef John Manion suggests skipping appetizers entirely and going right for chilled seafood like king crab, oysters, and seafood towers, reminding diners that they only go this way once.
Seasonal Vegetable Sides
Chef Troy Guard suggests seasonal items like heirloom tomatoes during summer, sweet corn towards the end of summer, asparagus in spring, and squash in fall, sticking with fresh, in-season veggies that pack a big punch but won’t weigh you down. Look, this might surprise you given all the heavy cream and butter flying around in most steakhouse kitchens. The reality is that many of these upscale spots source top-notch seasonal produce that actually deserves a place on your table.
Well-Done Steak
Chef Dennis Littley explains that cooking a steak to well-done robs it of its natural juices and flavors, leaving you with a tough, dry piece of meat. Chef Adonis Ouano Icalina jokes that some people like their steak cooked until it’s basically shoe leather, recommending a perfect cook at medium-rare or medium, warning that well-done ruins both flavor and texture, and admitting that his kitchen staff knows someone ordering well-done steak will get a little side-eye from him. Honestly, if you’re spending serious money at a nice steakhouse, why not let the meat shine the way it was meant to?
Steak Smothered in Heavy Sauces
Too much rich, buttery dressing can completely suffocate the natural flavors of a great cut of meat, and chef Icalina notes there’s nothing worse than a steak smothered in peppercorn sauce at a steakhouse. Executive chef Troy Guard, who helms the Michelin Guide pick Guard and Grace steakhouse in Denver, explains that you don’t need extra sauce to savor your dish, noting that anything with lots of butter can be particularly indulgent, and as he’s gotten older, his body reacts differently to all that heavy, rich stuff. Let’s be real, if you’re paying premium prices for quality beef, you want to actually taste it.
Basic Caesar Salad
Salads might not be worth it at your favorite steakhouse because they can throw a mini wrench into the workings of a kitchen that is set up for cranking out meat, and the iconic steakhouse Caesar salad is traditionally made to order, which means it can’t be prepped ahead of time. This can slow down the kitchen during a busy service. Sure, some chefs are totally down for ordering a salad at lunch, especially since many steakhouses source quality produce. Chef Dennis Littley reminds us that while there’s nothing inherently wrong with ordering a salad, you’re likely paying a premium for something that isn’t the restaurant’s specialty.
Seafood or Fish Entrees
It helps to stick to the classics that the steakhouse does well, which means eschewing non-specialty items like fish and pasta for properly cooked cuts of beef, with executive chef Jeremy Shigekane suggesting never ordering fish at a steakhouse. Because steakhouses specialize in steak, chefs working there are likely pros at cooking red meat, though they’re probably able to rustle up a decent fish dish, there’s a risk of these being somewhat of an afterthought, and steakhouses typically spend time building relationships with suppliers that provide the best meat, but relationships with seafood suppliers may not be so robust. Think about it this way: Would you order a burger at a sushi restaurant?
Pasta or Vegan Menu Fillers
Executive chef Josh Mouzakes says if you find yourself at a steakhouse, order the classics and stay away from any kind of pasta or vegan options they threw on the menu for diversity, because steakhouses are designed to grill, so eat off the grill. Chef Jeremy Sharpe notes that when dining at a steakhouse, pasta is often a misstep, with dishes made with alfredo sauce pasta or deep-fried macaroni and cheese bites simply not pairing well with high-quality steak, as the rich, creamy textures of these sides tend to clash with the savory flavors of the meat. I know it sounds crazy, but save the carbs for an Italian place that’ll actually do them justice.
Filet Mignon
Chef Diana Manalang, chef-owner of Little Chef Little Cafe in New York City, is against the filet mignon for good reason, noting it’s an unpopular opinion about a popular cut, explaining that yes, it is tender and juicy, but because it’s so lean, it has no real flavor, and sauces are vital for this cut because its flavor is lacking in comparison to her favorite, the ribeye. Filet mignon is one of the safest choices you can make in a steakhouse and generally the cheapest steak on the menu, making it an attractive option for folks who don’t feel like experimenting, but it’s a steak that can often leave a lot to be desired, as chefs routinely complain that filet mignon has a one-dimensional, flat flavor and a lack of tenderness.
