Steakhouse

A steakhouse is a type of restaurant that specializes in beef steaks as its principal offering. Menus commonly feature cuts such as ribeye, New York strip, filet mignon, porterhouse, and T-bone, often with aging methods like dry aging or wet aging. Steaks are typically grilled, broiled, or pan-seared and served with sauces and accompaniments. Guests usually choose a degree of doneness from rare to well-done, and many establishments also offer other meats, seafood, and classic sides such as mashed potatoes, baked potatoes, creamed spinach, and mushrooms.

Historically, the steakhouse concept developed in the United States during the 19th and early 20th centuries alongside urban dining and the meatpacking and cattle industries. The term is closely associated with chophouses and postindustrial dining, and similar establishments exist worldwide under various names. Upscale steakhouses emphasize dry-aged beef and high-grade cuts, while casual steakhouses may focus on value and quick service. Atmospheres range from formal, with wine lists and table-side service, to more relaxed neighborhood settings.

Chain and independent steakhouses operate globally, with varying approaches to sourcing, aging, and cooking techniques. Trends in recent decades include premium beef such as USDA Prime and wagyu, dry aging for flavor development, and a focus on responsible sourcing and sustainability. Despite differences in style and price, the core concept remains a venue centered on beef steaks prepared to order, complemented by traditional sides and beverages.