What to order at a steakhouse: cuts and sides

At a steakhouse, order a ribeye if you want the richest, juiciest steak, a New York strip for a beefier, firmer bite, or a filet mignon if tenderness matters most. Choose the cut for its flavor and texture, ask how the kitchen cooks it, and check side portions before ordering for the table. If you're with someone, a porterhouse for two gets you both the strip and the filet on one bone.

What are the main steak cuts on a steakhouse menu?

Most steakhouse menus come down to a handful of cuts that differ in marbling (fat through the meat), tenderness and beef flavor.

• Ribeye. Cut from the rib section, with the most marbling of the common cuts. It's rich, juicy and forgiving to cook. Its curved outer muscle, the cap, is a favorite bite for many steak lovers.
• New York strip. Also called a strip steak or Kansas City strip. It comes from the short loin, has a tighter grain and a firmer chew than ribeye, and usually a strip of fat along one edge. The flavor is clean and beefy, with less richness than a ribeye.
• Filet mignon. Cut from the tenderloin, a muscle that does very little work, so it's the most tender steak you can order. It's also lean and mild, which is why it's often served with a sauce, butter or a bacon wrap. Filets tend to be the smallest steaks on the menu and among the most expensive by weight.
• Porterhouse and T-bone. Both are cut across the short loin, with a T-shaped bone that has strip on one side and tenderloin on the other. A porterhouse is cut from the end where the tenderloin is larger, so it gives you more filet. Large porterhouses are often listed as a steak for two.
• Sirloin. Usually top sirloin: leaner than a strip, with good beef flavor and more chew. It's often the best value on the menu.

What do dry-aged and bone-in mean?

Dry-aged steaks are aged uncovered in a cold, controlled room for several weeks. The beef loses moisture, which concentrates its flavor, and enzymes break down some of the muscle, which makes it more tender. The result tastes deeper and often a little nutty or funky, a bit like aged cheese. Dry-aged steaks cost more because the meat loses weight during aging and the dried outer layer is trimmed away. If you've never had it, try it as a shared steak so you can compare it with a regular cut.

Bone-in means the steak is served on the bone: a bone-in ribeye (sometimes called a cowboy steak, or a tomahawk when the long rib bone is left on), a bone-in strip or a bone-in filet. Meat next to the bone cooks a little more slowly, so it stays juicier there. Keep in mind that the menu weight includes the bone, so a bone-in steak has less meat than a boneless one of the same listed size.

You may also see USDA Prime, the top grade, with the most marbling.

How should you order your steak cooked?

Steakhouses use a standard scale, from least to most cooked:

• Rare. Cool, red center.
• Medium-rare. Warm, red to deep pink center.
• Medium. Warm, pink center, firmer texture.
• Medium-well. Mostly brown with a hint of pink.
• Well-done. Brown all the way through.

These terms describe a requested texture and appearance; they do not verify a safe internal temperature. USDA's beef cooking guidance calls for whole steaks to reach at least 145°F (62.8°C), measured with a food thermometer, followed by a rest of at least three minutes. Rare or medium-rare requests may fall below that guidance. Ask the kitchen about its preparation rather than relying on the center's color.

Fat and doneness affect the eating experience too. A ribeye may still feel rich at a more cooked setting, while a lean filet can become firmer. Tell the server which texture you prefer and ask how the kitchen can prepare the cut while meeting the temperature guidance.

Which steakhouse sides are worth ordering?

Steakhouse sides are usually served family-style, in portions big enough for two to four people, and ordered separately from the steak. A good rule is one side for every two people, with a mix of something rich and something green.

The classics that most steakhouses do well:

• Creamed spinach. The signature steakhouse side, and a good balance to a rich steak.
• Potatoes. Pick one: a loaded baked potato, mashed potatoes, potatoes au gratin, hash browns or fries. You rarely need two potato dishes.
• Sautéed mushrooms. A natural match for beef.
• Mac and cheese. Often very rich, so share it.
• Something green. Asparagus, green beans, broccolini or roasted Brussels sprouts give the table a lighter bite.

A wedge salad or shrimp cocktail is the traditional starter, but both are filling.

Sauces like béarnaise, peppercorn or chimichurri are usually small add-ons. Ask for them on the side so you can taste the steak first.

How much should you order at a steakhouse?

Steakhouse portions are large, so order less than you think:

• Steaks. One steak per person is standard. Filets often start around 6 to 8 ounces, while ribeyes and strips are commonly 12 to 16 ounces or more. A big bone-in steak for two, plus sides, feeds two people well.
• Sides. One side per two people, and at least one of them green.
• Starters. One shared starter for two to four people, or none if you're planning on dessert.

If a steak is listed at market price, it's normal to ask what that is before you order.

If you're unsure between two cuts, ask the server. They can tell you which steaks the kitchen is proudest of and how big each one really is. For a method that works on any menu, see our guide on how to decide what to order at a restaurant.

How can Palytt help you pick at a steakhouse?

This guide explains the cuts. It can't tell you whether a particular steakhouse's creamed spinach is great or forgettable, or whether its dry-aged strip is worth the price. Palytt is a free iPhone and iPad app built for that part. Where Palytt has enough dish information, an order guide groups picks into get this, add on, popular here and maybe skip. A dish can receive a 0–100 match score when there is enough evidence about your taste and that dish, so if you prefer lean, beefy flavors, a strip may rank above the ribeye for you. Your friends' verdicts appear when they have rated a dish. Restaurant and dish coverage varies. Check what information is available for this restaurant, and use the menu and server's answers where the guide is thin.

FAQ

What is the best steak to order at a steakhouse?

It depends on what you want. Ribeye is the richest and juiciest, New York strip has the strongest beef flavor with a firmer bite, and filet mignon is the most tender. A porterhouse gives you both strip and filet.

Is ribeye or filet mignon better?

Neither is better; they're different. Ribeye has more fat and more flavor. Filet is leaner, milder and more tender. Pick ribeye for flavor and filet for tenderness.

What doneness should I order my steak?

Ask about the kitchen's preparation and the texture you prefer. Doneness labels and color do not confirm safety: USDA advises at least 145°F (62.8°C), measured with a food thermometer, plus a rest of at least three minutes for whole steaks. Rare or medium-rare requests may fall below that guidance.

How many sides should you order at a steakhouse?

About one side for every two people, mixing a potato dish, something creamy and something green.