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.
Related To:
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
More from:
