In the pantheon of classic American dining experiences,the steakhouse is king.
This is where the staples come into play."
steaks, seafood, potatoes) to the twists, like ashow-stopping dessert.
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“I love a great salad on an ice-cold plate.
Those extra-special, celebration-worthy sentiments are shared bySamual Taganecaof Four Seasons Resort Maui at Wailea’sDUO Steak & Seafood.
The signature steak
Naturally, the most obvious order at any steakhouse worth its sea salt is .
Chateaubriand steak at Perry’s Steakhouse & GrillePerry’s Steakhouse & Grille / Facebook
Especially a cut that goes above and beyond what you might cook at home.
Samuel McCandless, executive chef of Spanish-accentedCorridasteakhouse in Boulder, Colorado, agrees.
“You’ll definitely want to order a steak, of course,” he says.
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“When you order steak, it should be prepared as simply as possible.
Let the quality of the beef speak for itself.
Our steaks are aged in our meat lockers, cut, seasoned, and grilled.
The Loaded Potato at Black Angus SteakhouseBlack Angus Steakhouse / Facebook
It’s freaking special!”
Rather than ordering any random steak,Wyatt EvansofP.S.
Steakin Minneapolis suggests asking for a recommendation for something truly special.
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“Asking your server what steak you should order is a good idea.
They will inform you of what cut the restaurant hangs their hat on.
Usually the steak that a steakhouse is ‘known for’ is going to be something worth trying.
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AtElm & Good, a wood-fired steakhouse in Dallas, executive chefBen Smallmansuggests the Wagyu tomahawk steak.
We suggest serving it medium-rare with a grilled lemon and a pile of Maldon salt.”
Seafood is especially advised when said steakhouse is surrounded by water, like DUO Steak & Seafood on Maui.
Tartare at Cherry Circle RoomCherry Circle Room / Facebook
“We source much of our seafood locally from the Oahu auction block,” notes chefMichael Patria.
“Since we’re a Spanish-inspired steak restaurant, we offer patatas bravas.
We use gold potatoes that are fried crispy, then tossed in paprika and fennel powder.
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It’s served with paprika hollandaise and drizzled with our brava sauce and roasted garlic aioli.
It’s a really nice take on the classic.”
Then there’s the mighty loaded baked potato, a steakhouse fixture for good reason.
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“It’s the way a potato was meant to be.
At Black Angus Steakhouse restaurants, extra goodies come in the form of molasses.
The steak tartare
Rib-eyes and tomahawks aren’t the only beef worth ordering at a steakhouse.
For starters, steak tartare packs a punch of flavor as a notable appetizer.
“At Cherry Circle Room, we flip steak tartare on its head with the addition of guajillo chile.
The stiff cocktails
Don’t forget the drinks.
As Peitso points out, “A steakhouse is also a bar.
Drinks must be very stiff; 2-ounce pours are standard for an American steakhouse.
If the drink doesn’t tickle the back of your throat, send it back.
Nobody drinks a martini for the flavor.”
Cheesecake is another steakhouse staple.
Indeed, Perry’s Steakhouse & Grille stocks quite the cache of cheesecakes.
“The classic steakhouse is peak restaurant dining,” as Snowden sums it up.
