13 Tips For The Best Dining Experience At A Steakhouse

A good steakhouse experience can be one for the ages — and we don't just mean the ages of the steaks in the meat locker. A steakhouse with a friendly staff, pleasant music, and a menu packed with delicious dishes and bold, beautiful wines can make the average night out at a restaurant anything but. Whether you're a first-time steakhouse diner or a red meat regular, you should know there's more to having a good steakhouse experience than properly cooked meat and a nice wine to go with it (although we must say that is important, too). We talked to some choice experts about steakhouses to get their take on navigating your way to an unforgettable steakhouse meal from beginning to end.

Meet the experts: Daniel Ontiveros, executive chef at Carversteak; Mark Bucher, owner of Medium Rare and founder of Feed the Fridge; Dean Poll, owner of Gallagher's Steakhouse and formerly of Loeb Boathouse; Michael Mina, chef at Bourbon Steak DC and founder of the Mina Group; and Michelle Durpetti, third-generation owner of Gene & Georgetti. From doing your menu and meat research beforehand to knowing what to drink before and during your meal and asking the right questions to your server, we think this is some top-tier, USDA prime knowledge to give you the most delicious and enjoyable steakhouse experience.

Steakhouses have changed a lot over the last decade, and for chef Mina, it's important to think about the kind of steakhouse experience you want. If you're up to speed on steakhouse trends, you know you've got options. Maybe you're drawn to the more traditional steakhouse, with vest-clad servers, shrimp cocktails, and martinis the size of your head. Or perhaps you want a more modern vibe, where the chef will come to your table and sensually salt your steak before you eat it. Either way, finding a steakhouse that meets the moment for you is important.

If you're not quite sure of the type of experience you want, start by doing some research on the menu itself. A classic steakhouse will most likely include a classic cocktail menu, too, so keep an eye out for a martini, an old fashioned, a Manhattan, and the like. Also, dishes like potatoes au gratin, creamed spinach, and a wedge salad will fall under the classic category. That doesn't mean the modern approach is one to avoid. Quite the contrary, as Mina notes, a good steakhouse does the classics well while also featuring product and technique-driven dishes that go outside the traditional box.

Did you know some steakhouses will dry age their steaks for well over 100 days? That may seem like a waste of time for the steakhouse novice, but many will argue that the longer a steak ages, the more the meat breaks down, making it a more tender cut. So, while that 100 days may sound outlandish, it will make for a bolder, more flavorful steak. For chef Daniel Ontiveros, knowing the aging program of a steakhouse is a great way to improve your dining experience since you'll have a better understanding of how they treat their meat and the flavor profile you're getting from the finished product.

Flavor-wise, there is a difference between wet aging and dry aging. A wet-aged steak tends to have a sweeter flavor that pairs well with different seasonings and sauces, whereas a dry-aged steak has a beefier flavor that doesn't need anything more than a good sprinkling of salt and pepper. Prices will also vary for these different aging techniques, with a dry-aged steak coming in at a much higher price than a wet-aged one. Most steakhouses will include that information on the menu, but it never hurts to ask your server if you're still unsure.

If you've ever eaten at a great steakhouse, you know that the servers there are no joke. They know everything about the menu, inside and out, from the steak options and the specials of the day to the wine menu and maybe even a few personal recommendations from their own tasting experience. They are well-versed in answers to just about any question you may have, and having that kind of knowledge can be really important if you're the type of diner who asks many questions. For the best dining experience, Poll recommends having good communication with your server to ensure you know exactly what you're getting.

On the other hand, while your server is certainly up-to-speed on everything the menu has to offer, if you are asking for something specific, like how something tastes or how it's prepared, and your server lets you know that they don't know the answer, don't hesitate to ask them to find out. Pay it forward; you get what you want, prepared the way you want it, and the server will be better informed the next time someone asks them a similar question.

We love a tip that includes shareables for the table. For Chef Ontiveros, one of the best ways to ensure a positive steakhouse dining experience is to have a top-notch selection of shareable appetizers for the table to kick things off on a truly delicious note. Some examples include steak tartar, sashimi, crudo, and caviar service if you feel truly fancy. 

While appetizers may not seem an important part of the steakhouse experience, starting your meal with a primer is a great way to ease into the meal since the focus is primarily on the steaks themselves. Starting with some light but exciting starters, like a shared salad or freshly shucked oysters, may just elevate your experience. A meal at a steakhouse isn't meant to be quick; it's meant to be stewed over and enjoyed. Ask your server for their recommendations if you're unsure where to start, and after that, sit back, relax, and don't rush the process.

Steak and burger enthusiasts, now is the time when your beef temperature preference can truly be appreciated. The regular steak eater is locked and loaded with their go-to temperature for whatever they order. While it's good to know what you like, Bucher recommends getting educated on the best way to enjoy different cuts of steak, starting with the best temperature. According to him, the more internal fat a cut has, the further along it needs to cook to develop its ideal flavor fully.

While you may be accustomed to ordering medium rare or medium whenever you order a steak, regardless of the cut, you may miss out on a better eating experience by not understanding the relationship between fat and heat. A lover of the filet? Order it medium rare. Filets don't have much fat to render out, so cooking it to a lower temperature ensures you get a meaty, juicy bite without any chewy bits. More of a NY strip lover? Go for the Pittsburgh char — a cooking technique that heavily chars the outside but doesn't overcook the inside — medium. Got your eye on the ribeye? Ask for Pittsburgh char, medium plus.

Sounds a little mad, we know. But, according to Poll, going to a steakhouse and ordering the biggest steak on the menu will end up hindering your steakhouse experience rather than heightening it. Poll says it may seem like a self-serving statement from a steakhouse owner, but because of the large portions that typically accompany the steakhouse meal, ordering a massive steak as your main course may take away from all the other tasty treats you don't want to skip out on. 

Appetizers tend to be substantial, and most sides are served family-style, meaning you're getting a lot of food during your meal. Add a 32 oz tomahawk chop to that; you may feel overwhelmed by it all rather than content. For Poll, the perfect dining experience is one where you can finish everything on your plate and feel completely satisfied. So, if that's the goal you're going for, size your steak accordingly. And, of course, always leave room for dessert.