Steakhouse Dinners for a Fancy Night In—Without the Restaurant Bill

These are the essential dishes for building a steakhouse dinner at home.

By
Emily Johnson
Emily Johnson
Emily Johnson
Emily has worked as a food writer and editor for ten years, across publications such as Lucky Peach, Epicurious, Bon Appétit, and The New York Times Cooking.
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Published January 30, 2026
A seared bone-in rib eye with aromatics in a stainless steel skillet.

Serious Eats / Diana Chistruga

Every winter, a group of my girlfriends and I make a yearly pilgrimage to Keens Steakhouse in Midtown Manhattan, where we fortify ourselves with iron-rich slabs of beef and creamed spinach. We wake up the next morning marveling at how energized we feel. Visiting a similarly storied institution in your own town can offer more than most dinners out: a connection to history, cozy, dimly lit romanticism, a little kitsch, and the deep satisfaction of overindulging in crispy potatoes, creamy greens, and butter-laden steak.

Of course, sometimes you don’t want to brave the cold—or an astronomical bill. To recreate the steakhouse experience at home, I’ve gathered recipes that make it easy to build a classic steakhouse-style dinner. They’re organized by course: appetizers, steakhouse mains, a classic sauce, and sides. Make this menu for Valentine’s Day, or for a friend who needs a gentle nudge out of winter hibernation. Just be sure to commit—dim the lights, set the table, and lean into the experience.

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  • Plump and Tender Shrimp Cocktail

    Shrimp cocktail on a ceramic plate with cocktail sauce and sliced lemons, on a stone background with a yellow dish towel.

    Serious Eats / Debbie Wee

    I love shrimp cocktail in all its forms—even the supermarket variety. This recipe aims for the best possible version, using a few smart techniques to enhance both texture and flavor. Dry-brining the shrimp with baking soda and salt helps them plump up and stay tender, while gently poaching them in cold water that’s slowly brought to 150°F (65°C) minimizes the risk of overcooking. Cooking the shrimp without their shells allows them to absorb more flavor from a fragrant broth made with white wine and lemon juice.

  • Oysters Rockefeller Recipe

    20181115-oysters-rockefeller-vicky-wasik-26
    Vicky Wasik

    Using tender herbs like parsley instead of spinach gives this classic New Orleans dish a fresher, more robust flavor, while broiling rather than baking allows the topping to brown without overcooking the oysters.

  • Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. The Ultimate Steak) Recipe

    20130305-dry-age-sous-vide-steak-process-15.jpg
    J. Kenji López-Alt

    For a steakhouse night at home, this recipe goes all in on technique. The steaks are cooked sous vide first to ensure even doneness from edge to edge, then finished with a combination of pan-searing and torching to achieve a deeply browned crust. While the steak rests, the drippings are reheated and infused with aromatics for a simple, warm sauce.

  • Perfect Pan-Seared Steaks Recipe

    A seared bone-in rib eye with aromatics in a stainless steel skillet.

    Serious Eats / Diana Chistruga

    If you don’t have a sous vide setup—or don’t want to commit to a longer cooking method—this recipe offers an excellent approach to pan-searing steaks. Salting the meat in advance draws out moisture, then allows it to reabsorb, resulting in better browning and more even seasoning throughout. Frequently flipping the steaks as they cook promotes even doneness while still developing a good crust. A final baste with melted butter and aromatics adds richness and depth at the finish.

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  • Steak Diane

    Side view of Steak Diane

    Serious Eats / Amanda Suarez

    For a retro steakhouse vibe, consider Steak Diane, a dish of tender filet mignon sautéed in butter and finished in a rich cognac sauce. This version skips the flambé and offers the option of using homemade stock or thickening a store-bought variety with gelatin, which helps create a thick, glossy sauce that’s unlikely to break.

  • Classic Steak au Poivre

    20171127-steak-au-poivre-vicky-wasik-16
    Vicky Wasik

    This is my favorite way to serve steak, with a bold crust of black pepper and a spice-forward pan sauce. As with the other steak preparations here, the steak is dry-brined to help tenderize the meat and retain juices. Only one side is coated in pepper, which allows the other side to develop a deep sear and build a flavorful fond for the sauce. The pan sauce is finished with plenty of toasted cracked pepper, giving the dish a warm, spicy bite.

  • Foolproof Béarnaise Sauce

    20150328-bearnaise-sauce-easy-18.jpg
    J. Kenji López-Alt

    Béarnaise sauce is a classic French restaurant staple made with ingredients you can find at a regular supermarket. To temper the egg yolks that give the sauce its richness, melted butter is blended directly with the yolks and vinegar, gently cooking them and forming a stable emulsion without the need for a double boiler.

  • The Food Lab's Creamed Spinach Recipe

    20151021-cremed-spinach-recipe.jpg
    J. Kenji López-Alt

    After extensive experimentation, this recipe returns to a classic approach: spinach cooked low and slow and folded into a creamy béchamel. The one notable tweak is dialing up the aromatics, with extra shallot and garlic, and finishing with crème fraîche for added richness and freshness.

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  • The Fully Loaded Iceberg Wedge Salad

    20150527-wedge-salad-vicky-wasik-8.jpg
    Vicky Wasik

    A few thoughtful tweaks elevate this classic wedge salad. Salting the tomatoes draws out excess moisture, preventing sogginess and concentrating their flavor. Quick-pickled red onions add brightness and tang without harshness. And taking the time to make a homemade blue cheese dressing, balanced with buttermilk, mayonnaise, and sour cream, delivers both richness and acidity.

  • The Best Caesar Salad

    A composed caesar salad in a ceramic bowl on a white stone background.

    Diana Chistruga

    There’s a reason this salad remains a restaurant staple: It’s bright and fresh, rich and savory, and crisp thanks to romaine and garlicky croutons. This version bakes the croutons in garlic-infused oil to prevent burning and uses both anchovies and Worcestershire in the dressing to deliver the deeply savory flavors that balance its creamy emulsion.

  • The Ultimate Baked Potato

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    Photograph and video: Vicky Wasik

    You may think you don’t need a recipe for baked potatoes, but this method is worthy of a dinner party. Coating the potatoes in oil and elevating them on a wire rack allows air to circulate around the skin, making it crisp and evenly browned. The fluffy interior is scooped out, mashed with butter and seasonings, then returned to the skins for richer texture and more even seasoning. From there, you can finish them with your favorite toppings.

  • The Best Crispy Roast Potatoes Ever

    The best crispy roast potatoes ever in a bowl on a blue background.

    Serious Eats / Vicky Wasik

    This recipe uses a few key techniques to take crispy potatoes from good to great. Boiling the potatoes in water with baking soda before roasting helps them crisp more effectively in the oven. Roasting at high heat ensures deep browning, and using flavorful fats like beef drippings or duck fat adds extra depth and savoriness.

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  • The Food Lab's Foolproof Onion Rings Recipe

    20150927-food-lab-onion-rings-20.jpg
    J. Kenji Lopez-Alt

    Onion rings are simple in theory but tricky to get right. This method tackles the most common pitfalls to produce rings that are crisp, light, and well-adhered. Freezing the onions makes it easy to remove the inner membrane, resulting in tender onions that don’t pull out of the batter when you bite. A batter made with flour, cornstarch, and vodka limits gluten formation, creating a shatteringly crisp coating.

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