Filet Mignon – My Non-Negotiable Choice
If I’m eating steak at a restaurant, I’m going all-in on a buttery, medium-rare filet. I rarely make this treat at home, and a good steakhouse will know how to do it right. When you’re paying steakhouse prices, you want 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. This cut doesn’t need fancy sauces or complicated preparations – just a skilled chef who understands temperature control. While some critics call filet mignon boring, the right steakhouse transforms this lean cut into something magical through proper seasoning and temperature mastery.
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. 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. Think about the beautiful symbiosis happening here – your perfectly cooked steak creates these flavorful juices, and golden fries become the perfect vehicle for capturing every drop.
Chicken Breast – Missing the Point Entirely
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?
It’s really that simple – you’re at a steakhouse, which means you’re paying premium prices for their specialty. It’s like going to a pizzeria and ordering a salad – not necessarily wrong, but you’re missing the point. The bird receives a high markup in restaurants and is often no better than what the chefs out for dinner could make themselves, with many assuming the dish will be boring or even dry.
Pasta Dishes – Heavy Competition for Your Steak
A creamy side of pasta is delectable on its own and should not be paired with steak. When dining at a steakhouse, pasta is often a misstep. Dishes made with alfredo sauce pasta or deep-fried macaroni and cheese bites, while trendy at chain restaurants, simply don’t pair well with a high-quality steak.
The biggest issue with ordering pasta at a steakhouse isn’t quality – it’s competition. You’re already getting rich, indulgent beef that deserves to be the star of your plate. Adding heavy cream sauces and cheese-laden pasta creates a battle of richness that can overwhelm your palate and leave you feeling uncomfortably full.
