The #1 Steak You Should Never Order at a Restaurant

Eating at a classic steakhouse is as American as apple pie, but there’s a right way and a wrong way to indulge in a meat-heavy menu. While eating somewhere steakhouse known for its quality beef is always a good starting point, and while some classic dishes are tried-and-true traditions, there are definitely some downsides when it comes to enjoying the perfect steakhouse experience.

Just like there are some dishes you should avoid ordering at places like delicatessen And seafood restaurants and specific appetizers And sweets These menus, which are generally considered forgettable, also apply to the steakhouse menu. Other than the obvious well done steak tabooChefs have many ideas about this type of food; What should you order at a steakhouse?They are equally adamant about what should be avoided. And overall the consensus is about skipping pointless extras and focusing on signature dishes and cuts of the house, including not over-ordering.

The #1 Restaurant Appetizers You Should Avoid, According to Chefs

Andy Knudson, executive chef Tillie’s A restaurant in Dripping Springs, Texas, is extremely stubborn about its steak dishes.

“Don’t get me wrong, I love great steakhouses,” he says. “There is a place for them in this world! But they are the place of gluttony. You buy so much food and waste it!”

He says typical steakhouse customers overcrowd the table and overload the bill with unnecessary extras, too many drinks and appetizers, and a dessert that’s already too full to handle, with leftovers thrown away at the end. “People are at company dinners and traveling 80% of the time, so it all goes to waste from there – what a waste!”

Instead, he offers some specific suggestions on what and how to order at a steakhouse. This includes sharing appetizers, ordering only what you can eat (“don’t let your eyes get bigger than your belly!”), sharing the 40-oz meal. skipping steak and dessert at the table (“you may hurt the pastry chef’s feelings, but you’ll thank me later”).

Knudson says standard steakhouse protocol for a table of four is a round of wet martinis, required appetizers like shrimp cocktail and Caesar salad, and whatever wines each person wants. After appetizers, he recommends eating some Fernet (“you’ll thank me later!”), opting for dry-aged rib eye steak and bone-in fillet (“keep the meat under three pounds”), sharing three sides, and a dessert. for the table if necessary. “At the end of the day, be responsible and don’t waste food!”

The 5 Worst Steaks to Cook at Home, According to Chefs

Speaking of a wasteful order, it helps to stick to the classics that steakhouses do well. This means avoiding non-specific items like fish and pasta for properly cooked cuts of beef.

“Never order fish at a steakhouse,” says Jeremy Shigekane, the restaurant’s executive chef. 100 Sail and Bar at the Prince Waikiki Hotel in Honolulu. “Just like with sushi, I believe in sticking to what the restaurant does best.” He suggests ordering “sealed” cuts like hangar steak. “If not, rib eye steak is always a good choice. The fat-to-meat ratio is perfect for me.” As for food waste, Shigekane avoids tomahawk steaks: “I’m not really interested in tomahawk steaks because they’re too much food for me.”

Similarly, Josh Mouzakes recommends avoiding non-steak menu fillers. “If you find yourself at a steakhouse, order the classics,” says the restaurant’s executive chef ARLO at San Diego’s Town and Country Resort. “Stay away from any pasta or vegan options they add to the menu for variety. Steakhouses are designed for grilling, so eat off the grill.” Election order? “A large char-grilled, dry-aged rib eye steak or NY strip with Béarnaise sauce.”6254a4d1642c605c54bf1cab17d50f1e

In terms of specific cuts to avoid, Diana Manalang versus filet mignon. According to the chef owner Little Chef Little Cafe In New York City, this is an unpopular take on a popular outage, but for good reason. “Yes, it’s soft and juicy, but it’s so lean it doesn’t have any real flavor.” But make sure you wear it if you have to. “Sauces are very important for this cut because it lacks flavor compared to my favorite ribeye. Give me all the fat; it’s even better when it’s off the bone.”

There’s also an old adage about not ordering a well-done steak. A fitting reminder from executive chef Eric Mickle. Salt and Fin Harrah’s Resort is in Southern California. “Never order a well-done Wagyu or an American-style cut of Wagyu,” he says. “Fat content is what makes a Wagyu Wagyu, and by overcooking that piece of beef, you melt away all that beautiful, flavorful fat.”

At the end of the day, the key to a successful steakhouse meal is to avoid waste; both wasting food and wasting a good cut of beef by overcooking.

Subscribe to our newsletter!

Matt Kirouac