In an era of “small plates,” and “snacky bits” at entrée-sized prices, the people crave the hearty indulgence of a good ol’ fashioned steakhouse dinner. A good porterhouse and a stiff cocktail enjoyed under romantic lighting need not be reserved for anniversaries and special occasions — it’s actually quite easy to pull off on a Saturday night at home.
This guide will get into all the meat and potatoes of how to do it yourself.
1. Plan the Menu
The centerpiece of your steakhouse night will be, of course, the steak. Selecting steaks of the same cut and similar sizes makes the process of cooking them en masse much more approachable. After selecting your steak, I recommend selecting one sauce, one side, and one starter. I have opted for:
- Chuckeye, an affordable alternative to ribeye
- Herb compound butter, which is very simple to prepare in advance and slice to top each steak
- Baked potatoes, served buffet-style so guests can have fun dressing their own
- A classic wedge salad
If you want to choose your own adventure, I’ve listed some more steakhouse staples below:
Steak Options:
- Ribeye
- New York Strip
- T-Bone or Porterhouse
Sauces:
- Chimichurri
- Béarnaise Sauce
- Creamy horseradish sauce
Sides:
- Creamed Spinach
- Garlic Mashed Potatoes
- Mac and Cheese
Starters
- Shrimp cocktail
- Stuffed mushrooms
- Spinach artichoke dip
The only menu items left to consider are drinks and dessert. For a dinner party, I always recommend a batch cocktail. You can’t go wrong with a classic Manhattan or a martini with bleu cheese-stuffed olives. For dessert, rather than trying to make anything fussy, I whipped up a simple brownie in a pie dish and topped it with vanilla ice cream and hot fudge to create a family-style pizookie situation. If your guests are more squeamish about sharing, a store-bought cheese cake is another easy option.
This author tends to take on most things solo, but a dinner party is really a communal experience. Sweets and beverages tend to be among the easiest items to call on a friend to bring, so when in doubt, assign it out.
2. Set the Vibe
Save a couple playlists on Spotify ahead of time. Searching for something like “cocktail jazz” or “midcentury mixtape” is a good place to start when the atmosphere calls for a swanky soundtrack.
Note every candle and table lamp you’ve got — dim, moody lighting is essential here.
3. Pick the Right Tools
Before you begin, you want to make sure you have everything you need. Below are some things to keep in mind.
For Cooking:
- Carbon steel is excellent for getting a good sear, and a griddle allows you to cook multiple steaks at once. It’s also great for crisping up a lot of bacon, which seems to pop up in most steakhouse dishes.
- An instant-read thermometer takes the guesswork out of cooking your steaks. I find that most people are happy with medium-rare (130-135°F).
For Baking and Serving:
- A Baking Slab is perfect for batching a bunch of baked potatoes or roasted veggies, and unlike a sheet pan, it’s pretty enough to double as a serving vessel. It also retains warmth longer, which is a nice way to keep food hot.
- Your menu will dictate how many plate sizes you’ll need, so keep this in mind when planning. Ex. Will one entree plate fit a steak, a side and a starter, or will a salad bowl or bread plate be required?
For Slicing:
- A set of good quality steak knives is a great addition to your kitchen, but if you don’t have enough on hand, you can always pre-slice and serve.
4. Get Cooking
Once you’re ready to fire up the stove top, follow the video for a few tips to help you get that perfect sear.
Ready to Cook?
There you have it—you’re ready to rival your favorite steakhouse. Ensure you have all the necessary pieces to make the night go off without a hitch with our fan-favorite Cookware, Bakeware, and Tabletop Collections.
