The Medium-Rare Filet Mignon – My Ultimate Choice
When I step into a steakhouse, there’s one dish that consistently draws me back – the filet mignon, served perfectly pink in the center at medium-rare. When you’re paying steakhouse prices, you want that perfect pink center that’s practically impossible to achieve consistently in your home kitchen. 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. The reason I rarely make this treat at home is simple: achieving that perfect doneness requires precision that only experienced steakhouse chefs possess consistently. Pair the filet with fries or creamed spinach, and I’m a happy camper.
Fresh Oysters – The Perfect Palate Awakener
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. There’s something magical about the way those salty bursts cleanse your palate before the richness of steak 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 approximately 825% of your daily recommended value of zinc, but you’ll also get 116% of your daily selenium, 844% of your copper dv, and over 1200% of your daily B12 needs.
If there are multiple varieties, I’d order a medley for the table with all the accouterments. The contrast between the ocean’s freshness and the upcoming land-based feast creates this beautiful culinary rhythm that gets your taste buds excited.
Caesar Salad – But Only When Done Right
Here’s the thing about Caesar salads – they’re either phenomenal or forgettable, with very little middle ground. 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 savory Caesar pairs well with both beef and seafood. It’s worth asking if the croutons are house-made or not. The quality difference between fresh, homemade components and mass-produced alternatives can make or break this classic starter.
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. It’s like having two dishes that were meant to be together, creating an experience that’s greater than the sum of its parts.
Crab Cakes – A Surprising Steakhouse Winner
A lot of steak houses I’ve been to have impressed me with their crab cakes. 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. 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. I love crab cakes that are golden and crisp on the edges and fluffy and tender inside.
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 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. There’s something deeply satisfying about breaking through that chocolate exterior and watching the warm center flow across your spoon.
Chicken Breast – Why I Skip It Every Time
Chicken breast is never my first choice anywhere. 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?
It’s really that simple – you’re at a steakhouse, which means you’re paying premium prices for their specialty. When you’re surrounded by expert grill masters who dedicate their careers to perfecting beef, ordering chicken feels like missing the entire point of the experience.
Well-Done Steak – A Chef’s Nightmare
Spoiler alert: well-done steak is something you should never order at a steakhouse. Simply put, the more cooking that is done to a steak, even if it’s a top-tier cut of meat from a high-quality steakhouse chain, the more the integrity of the product is going to be hindered or masked. While some claim restaurants use inferior cuts for well-done orders, this is largely considered a myth at reputable steakhouses, which in and of itself should dissuade you from ordering anything over-cooked.
Cooks are a finicky bunch, and those well-done steak orders tend to get under our skin. They take longer to cook than any other item on the ticket, so it takes more effort to get the food to finish at the same time. We’ll do it, but we probably won’t be happy about it. Because at the end of the day, no amount of béarnaise or lobster tail can mask the inferior texture and flavor of a dried-out slab of meat.
Lobster Mac and Cheese – A 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.
Creamed Spinach – A Watery Mess
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. It’s usually been held in a steam tray too long, losing that fresh, vibrant flavor and turns mushy. When it’s done well, freshly made with a proper cream reduction and a little nutmeg or parmesan it can be fantastic.
But at most places, it just feels like filler on the plate. 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. 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.
When you’re spending your hard-earned money at a steakhouse, every choice matters. These dishes represent the difference between a memorable meal and an expensive disappointment. Stick to what these establishments do best – expertly prepared beef and thoughtfully chosen accompaniments – and you’ll walk away satisfied every single time. After all, isn’t that perfect bite of medium-rare filet worth more than settling for mediocrity?
