As A Chef Here Are 6 Dishes I Order At A Steakhouse And 4 I Skip

Dry-Aged Bone-In Ribeye – My Go-To Order

When I’m dining at a steakhouse, my first choice is always the bone-in ribeye – dry-aged and prime, if possible. Bone-in ribeyes are one of the most tender, juiciest cuts of steak out there and are especially great for grilling. The bone adds an extra dimension of flavor, and these cuts are nicely marbled with interior fat. The fat melts during cooking and bathes the entire cut in rich, beefy goodness.

Professional chefs consistently recommend this cut because it comes from the rib section of the cow, which means that it has plenty of marbling throughout. This marbling helps provide an intense level of flavor that you won’t find in other cuts like sirloin. A ribeye boasts rich flavors that satiate the palate, and satisfy you after a helpful serving. The butter taste is thanks to the marbling of fat that melts into the meat once cooked.

Fresh Jumbo Shrimp Cocktail – The Classic Starter

My standard steakhouse protocol always includes requisite appetizers – like shrimp cocktail and Caesar salad. I suggest having some Fernet after appetizers, then opting for a dry-aged rib-eye and bone-in filet. This isn’t just tradition for tradition’s sake – shrimp cocktail remains a steakhouse staple because it works perfectly as a palate cleanser before your main course.

The key is ensuring the shrimp are fresh and properly chilled. When done right, this simple appetizer showcases quality ingredients without overwhelming your taste buds before the main event. At quality steakhouses, diners can dig into seafood classics such as the shrimp cocktail, seared scallops, and cold water lobster tail. The clean, briny flavor prepares your palate for the rich, fatty steak that’s coming next.

Caesar Salad – A Perfectly Balanced Start

Caesar salad stands among the requisite appetizers that professional chefs order at steakhouses. This isn’t about being fancy – it’s about preparing your digestive system for a heavy meal. The crisp romaine lettuce and acidic dressing help cut through the richness that’s about to follow.

A well-made Caesar salad provides the perfect contrast to steak’s intensity. The anchovy-laden dressing and fresh parmesan create umami flavors that complement rather than compete with your main course. Plus, the roughage helps you feel satisfied without getting overly full before your steak arrives. It’s a strategic choice that enhances the entire dining experience.

Truffle Mac and Cheese – Worth the Splurge

Side dish offerings at high-end steakhouses include favorites like Truffle Mac & Cheese, Creamed Spinach, and Parmesan Fries. When I’m treating myself to a steakhouse meal, the truffle mac and cheese is one indulgence that’s absolutely worth ordering. The mac and cheese gratin features Cavatappi pasta bathed in aged cheddar with an option to add black truffle or lobster.

The earthiness of real truffle oil (not the synthetic stuff) pairs beautifully with a rich ribeye. The creamy, cheesy texture provides a luxurious contrast to the steak’s firm bite. Yes, it’s decadent, but that’s exactly what you’re paying for at a quality steakhouse – an experience you can’t replicate at home.

Pommes Puree with Black Truffle – Elevated Comfort

The pommes puree is a refined version of the classic mashed potatoes, whipped to silky perfection, and additional options to infuse like black truffle. This isn’t your average side dish – it’s what happens when a steakhouse takes comfort food seriously. The silky texture and rich butter content create the perfect vehicle for soaking up those precious steak juices.

The black truffle addition transforms ordinary potatoes into something extraordinary. The earthy, aromatic qualities of truffle complement the beef without overpowering it. It’s the kind of side dish that makes you understand why you’re paying steakhouse prices – because when done right, even mashed potatoes become an art form.

Brussels Sprouts with Pomegranate – The Surprising Winner

The brussel sprouts are another favorite prepared with pomegranate, honey, and chili flakes. I know what you’re thinking – Brussels sprouts at a steakhouse? Trust me on this one. You may find yourself surprised at all the blackened Brussels sprouts, bacon-y green beans, twice-baked potatoes, mushroom gravies, compound butters, veggie medleys, and more that may have otherwise passed you by.

The combination of sweet pomegranate, honey glaze, and subtle heat creates a complex flavor profile that cuts through the richness of your steak. The slight char and crispy texture provide textural contrast, while the sweetness helps cleanse your palate between bites. It’s become one of my most recommended sides because it proves that vegetables can be just as exciting as the meat.

Fish Dishes – Skip the Seafood

Professional chefs are unanimous on this point: “Never order fish at a steakhouse. Just like with sushi, I believe in sticking to what the restaurant does best.” The reason for this is simple: If you’re dining at a steakhouse, you’re dining at a place that specializes in steak, with the chefs who work there likely being pros at cooking red meat. Although they’re probably able to rustle up a decent fish dish, there’s a risk of these being somewhat of an afterthought.

It’s also important to remember that because their stock-in-trade is beef, steakhouses typically spend a good amount of time building up relationships with suppliers that provide the best meat, but their relationships with seafood suppliers may not be so robust, leading to an inferior product. When you add in the fact that steakhouses are often located inland, hundreds or even thousands of miles away from the coast, it’s easy to question how good that fish will be. If you want a premium fish dish, you’re far better off just heading to a seafood restaurant, where you’ll get far more for your money.

Creamed Spinach – Usually Disappointing

Unfortunately, diners consistently complain that most steakhouse chains’ creamed spinach lacks depth of flavor. One telling review describes it: “The creamed spinach, again, had NO flavor. Tasted like raw onions with no salt and the spinach felt like slivers from a frozen box.” Another unimpressed reviewer describes the chain’s creamed spinach as tasting “like unsalted heavy cream with unflavored thickeners added. It was terrible.”

What should be a rich, indulgent side dish often becomes a bland, watery mess. The problem is that most steakhouses treat creamed spinach as an afterthought – something they have to put on the menu rather than something they’re passionate about perfecting. Unless you’re at a truly exceptional steakhouse where you know they make it from scratch, skip this classic and opt for something they actually care about preparing well.

Well-Done Steaks – Don’t Destroy Premium Beef

Executive chefs are adamant about this: “Never order a Wagyu or American-style Wagyu cut well-done. The fat content is what makes a Wagyu a Wagyu, and by overcooking that piece of beef, you are just rendering all of that beautiful flavorful fat out.” It’s not just Wagyu you should avoid ordering well-done, though. Most steaks are way better when they’re not cooked through, remaining juicier, more flavorful, and more tender.

At quality steakhouses, chefs always recommend medium rare for the ideal doneness of any steak. Generally, this perfectly balances the steak’s flavor, texture, and juiciness to give you the best experience. This temperature allows the fats in the steak to render beautifully to give it the most flavor possible without drying it out. You’re paying premium prices for premium beef – don’t let overcooking ruin what could be an extraordinary meal.

Daily Specials – Proceed with Caution

Professional chefs warn about restaurant specials: “When I go out to eat at other restaurants, I never order the specials. Some restaurants put together their specials for the day based on what’s about to expire or what they’re trying to get rid of faster. This may be especially likely if the special isn’t printed on any menu and is instead recommended orally by your server, which could be a sign that it’s been hastily put together to work through stock.”

This is troublesome in a steakhouse because steak tastes better when it’s fresh, and no one wants to eat a piece of meat that’s about to go bad. Rather than be fooled by the special, professionals recommend asking your waiter whether there’s anything that’s arrived fresh at the restaurant that day. Trust the menu items they’ve perfected rather than gambling on something that might be an attempt to move aging inventory.

These ten points represent years of professional experience and countless steakhouse visits. The dishes I order consistently deliver exceptional experiences, while the ones I skip have let me down too many times to count. Your steakhouse experience should be memorable for all the right reasons – stick to what these restaurants do best, and you’ll never be disappointed.