I live for great steakhouses. My late, steak-loving father took me to Cask ‘n Cleaver in LA’s Inland Empire when I was six, where I ordered the best filet “medium well.” My favorite restaurant in Los Angeles right now is Carlitos Gardel, a classic Argentinian steakhouse. There I regularly eat provoletta, empanadas, parrilladas, dulce de leche meringue cake, and after-dinner cigars.
I’m not the only one who likes a good steak these days. By 2026, steakhouses have reached their pinnacle, with chefs opening exciting new locations across the country. After evolving from the old English chophouse into an American art form in the mid-20th century, the 21st-century steakhouse has become a vehicle of cultural expression for a wide range of chefs and diners. But that doesn’t mean steakhouses are accessible to everyone.
Steakhouses are often on the expensive side, given their reputation as places for celebration. That makes it even more important to know how to get the most bang for your buck and avoid unnecessary up-selling. We’re happy to share our approach based on a lifetime of steakhouse experience.
Steakhouses serve many purposes. You might show up with friends, kids, dates, or bosses. Each meal requires something different.
Communicate your intentions to your server and he or she can adjust the flow of dishes, wine suggestions, and level of schtick. Tell them how much you’d like to order, and if you allow BYO wine, show them everything you brought so the server has context for the pairing. Don’t feel like you have to show off your expertise. But instead of allowing them to upsell you, show them that you are in control of the experience.
Every steakhouse does one thing really well. Sometimes it may be a specific piece of steak or a specific preparation. Oftentimes, steakhouses can be categorized into one of several camps based on their basic cooking equipment. A broiler (Peter Luger), a wood grill (Curtis Stone’s Michelin-starred Gwen), a charcoal grill (Animae), a gas grill (Golden Bull), and sometimes a stovetop pan (Slay Steak & Fish). Browse the menu before you arrive and zero in on the best steak. My favorite is the top-grade dry-aged bone-in ribeye, followed by the same-spec New York strip.
Calculate the price per ounce (subtract 4-6 ounces if you are) to avoid being scammed. I think $5-6 per ounce is a good deal.
But that’s not a hard and fast rule. At Sartiano’s in Las Vegas, my table had to order a 40-ounce dry-aged porterhouse carved tableside. The price minus the T-bone is about $7 per ounce. Just because a steak is the most expensive doesn’t mean it’s the best. My favorite thing about Carlitos Gardel is the amazing entranha (thin, iron-rich skirt steak).
While some of the prices may be daunting, steakhouses actually tend to lose weight on their meat. This is because the price of meat often amounts to 40-50% of the menu price. But it’s even more important to watch those costs because you’ll compensate for the loss through increases on everything else.
Let’s say you’re at a typical steakhouse (Smith & Wollensky) that has 12 appetizers (frito misto, crab cakes), raw shellfish (oysters, cold lobster tail), and five salads on the menu. You don’t need more than one app per diner, and you can even use fewer apps. You will fill your stomach before any more meat arrives. This is especially true for heavier dishes like pasta, which are now found in many Italian-style steakhouses. But order a salad. Crunching vegetables with a creamy or tangy dressing tends to whet the appetite.
Make sure the noodles and sauce complement each other.
The steak may be the main attraction, but every star needs a supporting cast. Always eat green foods (creamed spinach, roasted asparagus) and potatoes (I prefer mashed or whipped). Do not overload your table with carbohydrates.
When it comes to sauces, consider how rich the sides are. Bearnaise goes well with asparagus and French fries, but is too rich for spinach. Chimichurri is too oily compared to fried onions or mushrooms. Bordelaise sauce or red wine sauce are fantastic with rich mashed potatoes, but are too rich for potato au gratin or baked potatoes. Steak sauce (or a variation of A1) tends to suit all flavors, but can mask the more complex cuts of steak (which is why I include it with breakfast).
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It’s ok to split the order
Most steakhouses serve cuts that are frankly too large for most diners. A 12-ounce New York strip or 16-ounce ribeye is best shared between two people (even if it doesn’t say “for two” on the menu). My general rule of thumb is 5 to 6 ounces of beef per person. Because you’ll still have plenty of room for appetizers, sides, and desserts. Don’t be afraid to underorder. I have never left a steak dinner wanting more. I’ll take any leftovers home just in case.
If you’re afraid of your server smelling bad, order an extra dessert or an after-dinner drink with an olive branch. A good facility knows that your return business is worth more than a large check on your first visit.
To stay on budget, keep seafood to a minimum. The $50 grilled king crab legs aren’t worth the price, and I’ve been underwhelmed by almost every seafood tower I’ve ever had. Adding lobster to mac and cheese or French fries will make your stomach bloat.
Additionally, most steak “fortifications” such as seared foie gras or Dungeness crab are of low value. Don’t order too much sauce either. Get something that complements all aspects of you and you will be happier.
Enjoy cocktails with apps and wine with dinner
Martinis are the classic lubricant for a good steak dinner, but I don’t think anything pairs better with the salty, buttery, rich flavors of beef than wine. I like an Oregon Pinot Noir, a well-aged Burgundy, or a peppery Rhône red with my steak, but an oaky Central Coast Chardonnay is also great for those who prefer white wines. If you don’t drink alcohol, don’t be embarrassed and order a soda. Especially order a bitter soda to offset the fatty meat. Steakhouses are all about fun, whatever that means to you.
Everyone has their own favorite dessert, so I won’t put too much pressure on it here. If there is a signature dessert, it might be worth trying at least once. Mastro’s butter cake is as good as advertised, with snowball-sized chunks of rich vanilla ice cream melted on a warm 6-inch carby gold disc. The schlag at Peter Luger’s and Wolfgang’s is silly, fun, and a must-have with apple strudel. Even if you only eat a few bites, dessert is a must.
