steakhouses

Steakhouses are restaurants that specialize in beef steaks and related dishes. The menu centers on cuts such as ribeye, New York strip, filet mignon, and porterhouse, usually prepared by grilling or broiling over high heat. High-end steakhouses may emphasize dry-aged beef and precise cooking, while casual venues might offer a broader range of meats and seafood alongside traditional sides.

Historically, steakhouses developed in the United States in the late 19th and early 20th centuries as urban dining venues focused on beef and efficient service. Over time they diversified into formal, clubby rooms and more affordable chains, with modern versions incorporating wood-fired grills, open kitchens, and extensive wine lists. Sourcing and aging practices vary by establishment.

Typical cuts include ribeye, strip, filet, and porterhouse, often served bone-in. Cooking emphasizes a crust formed by high-heat searing, followed by rest to reabsorb juices; temperatures range from rare to well-done, though medium-rare is common. Traditional sides are potatoes, creamed spinach, and mushrooms; sauces such as Béarnaise, peppercorn, or jus are common accompaniments. Beverages frequently feature bold red wines and whiskey-based cocktails.

Regional and stylistic variations exist, with many cities hosting historic or iconic steakhouses. Price points span casual to luxury, with ongoing discussions about meat sourcing, aging methods, and sustainability. In recent decades, menus have expanded to include premium Wagyu, grass-fed, and alternative cuts, reflecting changing tastes while preserving the core focus on beef steaks.