How to Eat at a Steakhouse: Navigating the Menu

Most steakhouses offer some unique dishes and preparations, but look for these classic starters, sides, sauces and, of course, cuts of steak.

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

©2015, Television Food Network, G.P. All Rights Reserved

Navigating the Menu

Heading out for steak? Menus can vary widely from steakhouse to steakhouse, but here are some classics you'll want to order if they're offered.

Cabernet Sauvignon

A full-bodied, fruity wine that is rich, complex and intensely flavorful, so it pairs well with steak

Oysters

Oysters on the half shell served over ice with lemon, cocktail sauce and housemade oyster sauce 

Shrimp Cocktail

Chilled shrimp with lemon, cocktail sauce and green goddess sauce 

Arugula Salad

Fresh arugula salad with roasted peppers, pecorino cheese, tomatoes and olive tapenade

Filet Mignon

A lean cut of steak from the tenderloin that is still extremely tender; here, it's dressed with maitre d' butter and served with arugula and red onion. 

New York Strip Steak

This cut of meat comes from the most-tender section of beef, the short loin; here it's served with arugula and red onion.

T-Bone Porterhouse

This large steak is a combination of a strip and tenderloin, with the characteristics of both a succulent and refined tenderloin steak and a robust strip steak.

Bearnaise Sauce

A classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter

Red Wine Sauce

A flavorful sauce made with reduced red wine and butter 

Brussels Sprouts

A side of grilled Brussels sprouts with bacon; sides are ordered a la carte in most steakhouses.

Sauteed Broccoli

A side of sauteed broccoli seasoned with garlic and olive oil

Roasted Mushrooms

A side of roasted mushrooms and onions

Onion Rings

A basket of crispy deep-fried onion rings 

Truffle Mashed Potatoes

A side of mashed potatoes topped with black truffle shavings 

Baked Potato

A side of baked potato, split and sprinkled with snipped chives

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