Classic Steakhouse Recipes That Are Perfect for Home Cooks (2024)

Martini co*cktail

The gin martini is the king of co*cktails. And back in the day, it was the eponymous punch behind the staggering good time known as "the three-martini lunch." The big business deals emerged from the dimly lit, fake-leather booths pickled in gin. And the after-lunch naps were epic.

Old Fashioned co*cktail

This was Don Draper's drink of choice, of course. It was a real oldie even in the 1950s. The original, 19th century version was simply water, sugar, bitters, and booze. Over time, the water became ice, the booze became whiskey, and the drink became an old fashioned.

Chef John's Shrimp co*cktail

For our purposes, this is the only steakhouse appetizer that counts. As Chef John recalls: "Before I knew much about food or dining out, I knew that if they brought shrimp co*cktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked co*cktail sauce." And if you cannot abide shrimp co*cktail, we will allow stuffed mushrooms as a substitute, just this once.

Bistecca alla Fiorentina (Tuscan Porterhouse)

The motto of our fantasy steakhouse is "go big." But also, "keep it simple" -- where this steak recipe is concerned, anyway. Olive oil, rosemary, and salt are all you need to highlight the big flavors of an enormous grilled porterhouse steak.

Filet Mignon with Rich Balsamic Glaze

But you have options. Where the porterhouse gets it done with power and size, the filet mignon prefers elegance and grace. Here, filet mignon steaks are seasoned with balsamic vinegar and red wine reduction sauce.

Chef John's Steak Diane

Back in the steakhouse's heyday, Steak Diane was a staple on menus in fine-dining establishments. The tableside preparation typically featured the server igniting the cognac to the delight of all. In the 21st century, the open flames are optional.

Bourbon Pepper Pan Sauce

Here's a New York strip recipe that features a special pan sauce. The rich, sweet, peppery sauce is also delicious spooned over pork chops and grilled chicken. "Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home," says Chef John. "Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak."

Twice-Baked Potatoes

Every steak needs its potato. And while this menu will always make room for a simple Perfect Baked Potato, Chef John's twice-baked potatoes do perfection one better. These cheesy, creamy potatoes with crispy tops are true show stoppers. Again, Chef John: "When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic."

Chef John's French Fries

There's a reason steakhouse fries are so good. As Chef John explains: "Any decent French fry needs to be twice fried. The first frying is done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification." Feel free to substitute Old Fashioned Onion Rings if you prefer.

Steakhouse Potatoes Romanoff

In this classic potato dish, shredded potatoes are fluffed up with sour cream and cheese and baked to create "the soul mate of steak," says Chef John. "It's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed."

Wedge Salad with Elegant Blue Cheese Dressing

This classic steakhouse salad is making a real comeback. It's a wedge of iceberg lettuce topped with homemade blue cheese dressing. The cold, crisp lettuce provides texture and the rich, flavorful dressing does the rest.

Fast and Easy Creamed Spinach

Chef John calls creamed spinach the "king of the steakhouse side dishes." The key to success here is to drain as much liquid as possible from the sautéed spinach. Then it's just a quick matter of mixing it with spices, lemon zest, and minced shallots in a little butter and cream on the stove.

Caesar Salad Supreme

And finally, all hail the Caesar. This was another tableside experience at the steakhouse. In an elaborate ceremony, the server would crack a fresh egg and squeeze a whole lemon to create the creamy Caesar dressing before a delighted audience. Now we're all a little squeamish about the whole raw egg thing. And this recipe replaces it with a little prepared mayo. But the anchovy remains! The garlic croutons that crown this classic salad are also wonderful.

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