Chefs Highlight 6 Recommended Dishes at Steakhouses and 4 to Skip

Filet Mignon – The Chef’s Ultimate Choice

When dining at a steakhouse, nothing beats ordering their specialty executed to perfection, and if I’m eating steak at a restaurant, I’m going all-in on a buttery, medium-rare filet. A good steakhouse will know how to do it right, achieving 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, and this cut doesn’t need fancy sauces or complicated preparations – just a skilled chef who understands temperature control. The technique required for perfect temperature mastery is why you’re paying premium steakhouse prices in the first place.

Bone-In Ribeye – The Ultimate Steak Experience

The Capital Grille serves a 22-ounce bone-in ribeye that’s hand-carved by its in-house butcher and widely regarded as one of the top steakhouse chains. I’m not much of gambler, but if I were, I’d put my money on the bone-in ribeye winning these taste-test contests nine times out of 10, delivering lush and fatty tender, rich-flavored cut with salty crust and juicy interior.

What sets the ribeye apart is its generous marbling, the intricate pattern of fat woven throughout the muscle fibers, and as the steak cooks, the marbled fat melts, basting the meat and imparting a richness that is both indulgent and savory. This natural self-basting process creates flavors you simply can’t replicate at home.

Fresh Oysters – The Perfect Steakhouse Starter

Fresh oysters for the table are essential, especially if we’re on the coast, and I like to start steakhouse meals with fresh oysters. There’s something magical about beginning a heavy meat-focused meal with these briny, oceanic bites that cleanse your palate before the main event.

Smart steakhouses source their oysters from reputable suppliers and rotate them frequently. The contrast between the delicate, mineral taste of quality oysters and the rich, savory beef that follows creates a dining experience that feels both sophisticated and satisfying. It’s like having a mini-vacation for your taste buds before diving into serious carnivore territory.

Classic 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, and 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, and the beautiful symbiosis happening here with perfectly cooked steak creating flavorful juices and golden fries becoming the perfect vehicle for capturing every drop.

Great steakhouses understand that their fries aren’t just a side dish – they’re an extension of the steak experience. Whether they’re thick-cut russets or delicate shoestrings, properly executed steakhouse fries have that perfect balance of crispy exterior and fluffy interior that makes them worthy companions to premium beef.

Dry-Aged Steaks – The Hidden Menu Gems

Here’s something that’ll blow your mind – some of the best dishes at steakhouses aren’t even on the regular menu, and most places keep prime cuts in the back that they only offer to regulars or people who know to ask, so I always inquire about dry-aged options that might not be listed. They dry-age their ribeyes in-house, which concentrates the flavor and creates that rich, nutty taste you can’t get otherwise.

You’d be shocked how often they’ll pull out a 45-day aged ribeye or offer to prepare your steak with a house-made compound butter that never sees the printed menu, and the key is building rapport with your server and showing genuine interest in what makes that particular steakhouse special – that curiosity often unlocks access to the really spectacular stuff that separates a good meal from an unforgettable one.

Properly Prepared Potato Sides – Beyond Basic Mash

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing, and this loaded side dish is so rich and satisfying, it could almost be eaten on its own! The best steakhouses don’t just throw together basic mashed potatoes – they create potato experiences that complement their premium beef.

Whether it’s truffle mac and cheese, twice-baked potatoes loaded with quality ingredients, or duck fat roasted fingerlings, exceptional steakhouses understand that potatoes are the perfect canvas for luxury ingredients. These aren’t afterthoughts but carefully crafted dishes designed to enhance your entire meal without overwhelming the star of the show.

Well-Done Steak – The Ultimate Kitchen Crime

Spoiler alert: well-done steak is something you should never order at a steakhouse, and 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. Never order a Wagyu or American-style Wagyu cut well-done because 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 confirms murky rumors about restaurants deliberately using inferior cuts of meat for well-done orders, and 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 – when you order well-done, you’re essentially asking the chef to destroy everything that makes a good steak special.

Fish at a Steakhouse – Missing the Point Entirely

Never order fish at a steakhouse, suggests Jeremy Shigekane, executive chef of 100 Sails & Bar at the Prince Waikiki Hotel in Honolulu, and similarly, Josh Mouzakes advises avoiding non-steak menu fillers – if you find yourself at a steakhouse, do order the classics and stay away from any kind of pasta or vegan options they threw on the menu for diversity because steakhouses are designed to grill, so eat off the grill.

It’s not that steakhouses can’t prepare fish well, but you’re going to a specialist and then asking them to do something outside their wheelhouse – think of it like going to a world-renowned violin maker and asking them to fix your guitar, and wouldn’t you rather go somewhere that lives and breathes fish preparation if that’s what you’re craving? You’re paying steakhouse prices for something they don’t specialize in.

Creamed Spinach – The Disappointing Classic

Take creamed spinach, for example – while this dish appears on virtually every steakhouse menu in America, it often disappoints with bland execution and heavy-handed cream that masks any vegetable flavor, and Dennis Littley, Chef and Recipe expert at Ask Chef Dennis says to skip it because 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, so you’re paying premium prices for something that tastes like it came from a can.

At many chain or corporate steakhouses, creamed spinach often turns into a watery, bland, and overcooked mess because 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.

Lobster Mac and Cheese – The Expensive 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, and 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, so 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. You’re essentially paying premium prices for reheated seafood that’s been compromised by both time and freezing processes.