Steakhouses may look like temples of beef, but the menus are packed with options that range from stellar to so-so. For chefs who know what to look for, some dishes always deliver, while others are easy to pass on. Think buttery steaks, crispy fries, and seafood that actually shines—but also a few letdowns that aren’t worth the table space. Here’s a chef-approved breakdown of the steakhouse staples to order and the overrated plates you can skip without regret.
Filet Mignon Done Medium-Rare
A good filet is tender, lean, and at its best when cooked medium-rare. Anything beyond that risks drying out the cut, stripping away its buttery juiciness. Pair it with fries or creamed spinach, and you’ve got a classic steakhouse combo that always feels like a treat. This is one dish that’s tough to replicate at home with the same finesse.
Golden, Crispy Crab Cakes
When done right, crab cakes balance golden edges with a fluffy interior. Steakhouses tend to nail the crab-to-filler ratio, meaning you actually taste crab—not breadcrumbs. Served with tartar sauce, they’re a dependable starter that rarely disappoints. If you see them on the menu, trust the kitchen to get them right.
Fresh Oysters by the Dozen
Briny oysters are the ultimate pre-steak indulgence, especially when the restaurant is close to the coast. Many steakhouses pride themselves on their daily oyster offerings, often showcasing multiple varieties. Whether you like them dressed with lemon or plain and pure, oysters bring a touch of elegance to the table.
Chocolate Lava Cake Finale
For dessert, few steakhouse classics beat a warm, gooey-centered lava cake. Even non-cake lovers can’t resist breaking through the crust to watch molten chocolate spill out. Topped with a scoop of melting vanilla ice cream, it’s a decadent way to close out a heavy meal. Don’t forget to grab enough spoons—this one’s made for sharing.
Fries Always Belong on the Table
Steak without fries? That’s just a missed opportunity. Whether they’re dusted with Parmesan, truffle, or simply salted, fries are the perfect sidekick. They soak up steak juices like a sponge, making every bite better. When in doubt, add fries—it’s a decision you won’t regret.
A Caesar with House-Made Croutons
If you’re ordering a salad, Caesar is the move. The richness of Parmesan and the crunch of fresh croutons stand up well to red meat. But here’s the key: skip it if the croutons aren’t house-made. That little detail separates a great Caesar from a forgettable one.
Skip the Wedge Salad
Yes, it’s a steakhouse classic, but that doesn’t mean it’s worth your fork. Iceberg lettuce lacks flavor, and it’s nearly impossible to get the right amount of dressing on every bite. Add in the fact that it requires knife work just to eat, and suddenly it feels more like a chore than a starter.
Pass on the Chicken Breast
A steakhouse is no place to order chicken breast. Not only is it prone to drying out, but it also feels like a waste when the kitchen specializes in red meat. Dark meat might bring more flavor, but the truth is, poultry isn’t the star here. Save it for another night.
Seared Tuna Misses the Mark
Tuna at a steakhouse often arrives overcooked, dry, or just plain underwhelming. Unless the restaurant has sushi-level sourcing, it’s tough to get that buttery, clean flavor tuna deserves. If seafood’s on your mind, oysters or crab cakes are the smarter choice.
Chowder That’s Not From New England
Clam chowder is filling, heavy, and often steals your appetite before the steak even lands. And unless you’re dining in New England, the authenticity is questionable at best. A milky, mediocre chowder is never worth spoiling your appetite for the main event.
