As a chef, there are 6 things I'll always order at a steakhouse and 4 dishes I'd skip every time
I'll get the Caesar as long as the croutons are house-made.
If I'm going for a salad at a steakhouse, it has to be a classic. A savory Caesar pairs well with both beef and seafood.
If the restaurant is making crispy croutons in the back and using real Parmesan, I'm all in.
Fries are always a good idea.
Truffle, Parmesan, or simple salt and pepper — no matter how the steakhouse fries are seasoned, I want them on my table.
Fries often pair nicely with steak and can be dipped in some of the meat's juices, too.
I generally trust the crab cakes at steakhouses.
I love crab cakes that are golden and crisp on the edges and fluffy and tender inside.
In my experience, steakhouses tend to do a good job on the crab-to-filler ratio — I want crab cakes, not breadcrumb cakes — and they often come with a tasty, tangy tartar sauce for dipping.
The wedge salad is not my cup of tea.
I know that the more classic steakhouse salad is a bacon-topped wedge, but I've never gotten on board with a salad that requires — seriously, requires — knife work to get through.
The iceberg lettuce never has the proper amount of dressing, and if I'm already eating steak for my entrée, I don't need more meat in my salad (sorry, bacon lovers!)
Chicken breast is never my first choice anywhere.
I wouldn't order chicken breast from any restaurant, steakhouse or otherwise. For starters, I want the flavor and richness of dark meat.
Also, why would I risk a dried-out piece of poultry when I'm dining at (and paying higher prices for) a restaurant that specializes in perfectly cooked red meat?
This story was originally published on November 4, 2024, and most recently updated on May 12, 2025.
