When you think of a steakhouse, the image that pops into your head is a juicy, perfectly cooked steak, served with fancy sides and maybe a glass of bold red wine.
But beyond just steak, the meat options at a real steakhouse are pretty impressive, ranging from classic beef cuts to lamb, pork, veal, and even game meats.
This article breaks down the full spectrum of meats you’ll find at a steakhouse so you can better understand your options and what to expect from each.
Types of Beef
Ribeye
Ribeye is the steak of steak lovers. It’s got lots of marbling, which means big flavor and tenderness. When grilled or pan-seared, the fat renders beautifully, giving the ribeye a buttery texture and juicy finish. Bone-in or boneless are both popular; bone-in is often called a cowboy or tomahawk steak.
Filet Mignon
Cut from the tenderloin, filet mignon is the most tender cut of beef. It has less marbling than a ribeye but makes up for it with a melt-in-your-mouth texture. Often wrapped in bacon or served with a sauce like béarnaise, filet mignon is the epitome of fancy steakhouse dining.
New York Strip
Also known as the sirloin strip or striploin, this cut is a balance of tender and flavorful. Less fatty than a ribeye but firmer than filet mignon. It’s perfect for those who want a meaty steak without too much richness.
T-Bone and Porterhouse
Both T-bone and porterhouse steaks are cuts that have two types of meat: the tenderloin on one side of the bone and the strip steak on the other.
The main difference is size—the porterhouse has a larger tenderloin section. These steaks are for big appetites and offer the best of both worlds in one cut.
Prime Rib
Often slow-roasted and served with au jus, prime rib is another high-end steakhouse staple. Known for its juicy, soft texture and hearty flavor, this cut comes from the rib section and is served in thick slices.
It’s super popular during holidays and Sunday roasts.## Beyond Beef: Other Meats at a Steakhouse
Lamb
Many steakhouses also offer lamb dishes, prized for their unique, slightly gamey flavor and tender texture.
Lamb Chops
Usually from the rib or loin, lamb chops are grilled or pan-seared and served medium rare. They may be seasoned with rosemary, garlic, or mint to complement their natural flavor.
Rack of Lamb
This elegant cut is often roasted whole and sliced at the table. The rack of lamb is a fancy dining option and often comes with gourmet sides like roasted vegetables or herb-infused jus.
Pork
Pork is becoming more popular in modern steakhouses, especially with the rise of nose to tail dining.
Pork Chops
Thicker cuts of pork loin or rib chops are grilled or roasted and often served with fruit-based sauces like apple compote or cherry glaze, which balance out the savory meat with a touch of sweetness.
Pork Belly
Less traditional, pork belly is sometimes featured as a starter or small plate. Braised or slow roasted until crispy on the outside and tender within, it’s a flavorful alternative to beef.
Veal
Veal is another premium meat option, often seen in upscale or European style steakhouses.
Veal Chop
This is a bone in loin cut that’s similar to a beef chop but has a milder flavor and more delicate texture. It’s often grilled or roasted and paired with earthy sauces like mushroom cream or truffle butter.
Veal Oscar
A classic steakhouse preparation, Veal Oscar features veal cutlets topped with crab meat, asparagus, and hollandaise sauce. It’s a rich, indulgent option for traditionalists.
Game Meats
For adventurous diners, some steakhouses go beyond the basics and offer game meats that deliver unique textures and flavors.
Venison
Deer meat is lean, slightly sweet, and often served as medallions or tenderloin.
Venison is best cooked medium rare to retain moisture and flavor, often paired with dark berry sauces or red wine reductions.
Bison
Bison (or buffalo) meat is similar to beef but leaner and slightly sweeter. Bison steaks and burgers are both popular in American steakhouses and a heart-healthy alternative to traditional beef.
Elk
Less common but gaining popularity, elk has a beefy flavor but a wilder taste. Lean and protein-rich, it’s often grilled or pan-seared with minimal seasoning to let the meat shine.
Poultry Options
Not the main event at most steakhouses, but often a lighter alternative.
Roasted or Grilled Chicken
A classic for those looking for a lower-fat option. Marinated or seasoned well to be juicy and flavorful. Breast and half-chicken servings are most common.
Duck
Duck, especially duck breast, is sometimes featured on high-end steakhouse menus. Rich, fatty skin and dark meat make it a luxurious poultry option.
Served medium rare and paired with fruit reductions like orange or cherry, duck is a complex and satisfying experience.
Specialty Cuts and Techniques
Dry-Aged Beef
Dry aging enhances the flavor and tenderness of beef by allowing natural enzymes to break down muscle fibers. The process concentrates the meat’s flavor, often described as nutty or earthy.
Many steakhouses display their aging cabinets, showing steaks that have been aged 30, 60, or 100+ days.
Wagyu and Kobe Beef
These premium beef options from Japan are known for their marbling and buttery tenderness. Wagyu (especially A5 grade) and authentic Kobe beef are expensive and served in small portions. Grilled quickly at high heat to preserve their delicate texture.
Conclusion
The word “steakhouse” may mean sizzling beef, but the meat menu is so much more. From lamb chops to veal to game meats like bison and venison, the modern steakhouse has something for every palate and dietary preference.
Related Read: https://bettergrills.com/internal-meat-temperature/
Whether you’re in the mood for a marbled ribeye, a bone-in pork chop, or a filet of duck, there’s something for everyone on the menu.
So next time you go to a steakhouse, go beyond the basics and explore the world of meat – it’s a culinary experience that goes way beyond steak.
Robert Chill
Robert Chill loves to cook on BBQs and grills and uses all types of recipes and techniques to cook some awesome food. With his experience, he can share many reviews, tips, and ideas on how to use any grill. You can read more about him here