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Steakhouse dinner

s
sweetpotater Dec 12, 2011 11:35 AM

There will be four of us for New Year's Eve and we're thinking of doing a classic steakhouse dinner. I know we'll do either an iceberg wedge or caesar salad, crab cocktail, and steaks. Keeping in mind the steakhouse theme, I'd love suggestions—along with favorite recipes—for potatoes, a vegetable beside creamed spinach, and a souffle or other dessert. I won't have much prep time as we return from a trip the day before, but our friends could take on whatever could be done ahead.

  1. w
    wattacetti Dec 12, 2011 11:41 AM

    Not a whole lot of recipes, since the steakhouses I've been to have kept those elements simple. Probably a good thing since you also mention next to nothing prep time. You could sous-vide the steaks and then just flash sear them to save more time in that aspect too.

    Steakhouse dinner:

    starter: iceberg wedge salad with blue cheese dressing and bacon

    starter: *shrimp* or prawn cocktail (U10 or U12) in lieu of crab cocktail

    your lump of cow of choice

    side: baked potato with butter, sour cream and whatever else you want to put on it

    side: creamed spinach

    side: sauteed mushrooms (a pound of button mushrooms per person, do this in butter)

    side: roasted asparagus (drizzled with butter)

    side: steak-cut fries

    a couple of sauces for those needing sauce (or compound butters)

    dessert: raspberry cheesecake

    5 Replies
    1. re: wattacetti
      s
      sweetpotater Dec 12, 2011 11:57 AM

      We have the whole day, just no time the days before. Mushrooms would be great; my husband won't eat asparagus. Crab instead of shrimp because we are in Seattle! Pan sauce, always. Cheesecake is a good idea.

      1. re: sweetpotater
        w
        wattacetti Dec 12, 2011 12:50 PM

        I just looked at three steakhouses (Peter Luger, Gallagher's, Minetta Tavern) and there are a couple of options:

        starter: sliced tomato
        starter: sliced tomato and onion
        starter: bacon (I'd go for this)
        starter: oysters

        sides: broccoli (steamed)
        sides: onion rings (doesn't feel typical for me)
        sides: green beans
        sides: marrow bones

        1. re: wattacetti
          s
          sweetpotater Dec 12, 2011 02:14 PM

          Just, like, a piece of bacon? I'll probably get that the next morning, since it's my birthday and I ordered breakfast in bed.

          1. re: sweetpotater
            w
            wattacetti Dec 12, 2011 06:28 PM

            Peter Luger sells slices of bacon. Cos nothing's better to start off a steak dinner than a piece of pork.

        2. re: sweetpotater
          sarahjay Dec 12, 2011 02:32 PM

          smitten kitchen has a fantastic mushroom recipe that would be great for this :

          http://smittenkitchen.com/2010/12/gar...

      2. mrbigshotno.1 Dec 12, 2011 11:54 AM

        Grilled green chilis, grilled marinated squash (zucchini, yellow etc.) grilled mexican bulb onions., A fresh loaf of ciabatta. Tomato onion and artichoke salad. Done!

        1. GretchenS Dec 12, 2011 12:54 PM

          Sour cream mashed potatoes, smittenkitchen's garlic-butter roasted mushrooms, smittenkitchen's balsamic braised brussels sprouts. You could do the Epicurious lemon budino with a raspberry coulis, light but less last-minute than a souffle. Sounds like a fun dinner!

          1. Perilagu Khan Dec 12, 2011 01:05 PM

            Broiled burgundy portabellas
            French onion soup
            Broiled scallions and julienned carrots
            Creamed corn

            PS--Most important, score yourself a nice bottle of zinfandal or two. Or three.

            1 Reply
            1. re: Perilagu Khan
              s
              sweetpotater Dec 12, 2011 01:07 PM

              Ooh, I love creamed corn. Though not in season.

            2. r
              rjbh20 Dec 12, 2011 01:06 PM

              Keep the go-withs simple and few in number, and spend your time and $ on the most luxurious prime beef you can find -- and make the portions large and perfectly grilled.

              Not answering the question, i know....

              1. Terrie H. Dec 12, 2011 02:18 PM

                Lots of good suggestions though my favorite is a potato gratin. They are very easy to assemble and serve if you have a nice oven-to-table gratin dish.

                If you don't want quite so much dairy, do a potatoes Anna instead. Use a springform pan to make it easier to unmold.

                1 Reply
                1. re: Terrie H.
                  JoanN Dec 16, 2013 05:52 PM

                  Haven't had a chance to try this yet, but this potato gratin recipe has been haunting me since it was published a week or so ago. And if it's Kenji, I trust it. Implicitly.

                  http://www.seriouseats.com/recipes/20...

                2. Perilagu Khan Dec 12, 2011 03:10 PM

                  A rice pilaf containing wild rice is a nice steak accompaniment.

                  1. l
                    laliz Dec 12, 2011 03:37 PM

                    I agree w/the potato gratin.

                    for the vegetable, roast some cauliflower and broccoli.

                    for dessert, I would not do a souffle; rather a festive cheese/fruit /nut platter. I would include quince sweet (silver palate) w/manchego;

                    1. f
                      fourunder Dec 12, 2011 07:28 PM

                      Green Vegetables.....Roasted broccoli, asparagus, brussel sprouts or haricot vert

                      Lyonnaise Potatoes or Hashed Browns

                      Frizzled Onions

                      Compound Butter...

                      Tuscan Style.....olive oil, fresh herbs and Lemon Halves wrapped in mesh or cotton.

                      Hot Fudge Sundae.

                      The bacon cannot be duplicated....so don't bother.

                      1. s
                        sandylc Dec 12, 2011 08:35 PM

                        Since I am old, I remember eating at the original "fancy" steakhouse restaurants. A special appetizer was a small glass of tomato juice cocktail served on a saucer with a small doily. Believe it or not, eggrolls were a common app, also. Dessert was peppermint ice cream with hot fudge sauce.

                        5 Replies
                        1. re: sandylc
                          f
                          fourunder Dec 12, 2011 09:21 PM

                          A special appetizer was a small glass of tomato juice cocktail served on a saucer with a small doily
                          ~~~~~~~~~~~~~~~~~~~~~~

                          I distinctly remember a scoop of chopped chicken liver, sour cream herring and a relish tray as well.

                          1. re: fourunder
                            s
                            sandylc Dec 12, 2011 09:34 PM

                            Oh, wow, the relish tray. With krinkle cut carrots and olives and celery. Everything was always wet and very cold.

                            1. re: sandylc
                              f
                              fourunder Dec 12, 2011 10:07 PM

                              Exactamundo......but I also remember crisp green onions included as well.

                              1. re: fourunder
                                s
                                sandylc Dec 12, 2011 10:20 PM

                                I'm going to add up the chopped liver, herring, and green onions and conclude that you were in a different part of the country than I was!

                                BTW, I LOVE LOVE LOVE good chopped liver!

                                1. re: sandylc
                                  f
                                  fourunder Dec 12, 2011 10:56 PM

                                  Some places even offered a port wine cheese ball, cottage cheese and corn relish....

                                  Northern New Jersey, just outside Manhattan.

                        2. s
                          sandylc Dec 12, 2011 10:22 PM

                          If we want to get back to present day, a large crisp cake of superb hash browns with very sweet onions is very appropriate.

                          1 Reply
                          1. re: sandylc
                            l
                            luciaannek Dec 13, 2011 09:05 AM

                            When i think steakhouse, I think hash browns.

                          2. BobB Dec 13, 2011 08:40 AM

                            A perfect accompaniment to a steak is mashed potatoes with caramelized onions. Real simple - just slow-caramelize a big pile of thin-sliced onions in olive oil until nicely browned (they will shrink to a small fraction of their original volume during the caramelizing process), then chop them into small pieces and mix them into buttery mashed potatoes with S&P to taste. So good!

                            1. s
                              sweetpotater Dec 16, 2013 05:41 PM

                              Bumping up because we're doing steakhouse NYE again this year. This time I am in search of your best potato recipe (prep time no object this time around). Hashbrowns, potatos Anna, au gratin, whatever.

                              6 Replies
                              1. re: sweetpotater
                                b
                                blackpointyboots Dec 16, 2013 06:23 PM

                                Properly done baked potatoes are what I always think of. Get the good oversized russets. Oil them with butter, wrap in foil, bake in an oven.
                                Really good quality butter & sour cream with fresh chives and possibly bacon and shredded cheese.

                                A good steakhouse dinner can be pretty straight forward as long as the ingredients are good quality. Buy the best steaks you can, preferably from somewhere that doesn't put additives in the meat.

                                1. re: blackpointyboots
                                  m
                                  magiesmom Dec 16, 2013 07:37 PM

                                  no foil!!! then they are steamed, a waste od a good dry russet

                                  1. re: magiesmom
                                    hotoynoodle Dec 17, 2013 05:33 AM

                                    agree about no foil.

                                    frankly, i don't get the appeal of baked potatoes anyway. they are jackets around fluffy white blahs of bland. simply vehicles for butter, sour cream and bacon.

                                2. re: sweetpotater
                                  Ttrockwood Dec 16, 2013 06:56 PM

                                  Hasselback potatoes! Not only are they crazy good, but quite spectacular presentation too......
                                  http://orangette.blogspot.com/2008/06/in-its-frilly-finest.html?m=1

                                  These pomme anna are made individually in a muffin tin:
                                  http://www.bonappetit.com/recipe/mini-herbed-pommes-anna

                                  And this potato nik was a hit with my friends- like a cross between a latke and hash browns:
                                  http://dinersjournal.blogs.nytimes.co...

                                  1. re: Ttrockwood
                                    greygarious Dec 16, 2013 07:49 PM

                                    Agree with the Hasselback potatoes because of their appearance.

                                    Dessert - Bananas Foster or Pepin's Braised Pears in Caramel Sauce.

                                  2. re: sweetpotater
                                    v
                                    valerie Dec 16, 2013 07:41 PM

                                    I have made this potato gratin a few times, once for NYE, and it is always a hit.

                                    http://www.epicurious.com/recipes/foo...

                                  3. t
                                    tastesgoodwhatisit Dec 16, 2013 06:41 PM

                                    This is my husband's standard request for his birthday dinner.

                                    I find the key is to keep it simple, but use high quality ingredients.

                                    I usually start with a creamy soup - tomato or asparagus, made from scratch.

                                    For sides -

                                    Sauteed mushrooms - I use a mix of sliced button mushrooms and reconstituted, sliced dried shitakes (small ones, not the big ones), sauteed in a mix of butter and olive oil, and seasoned with salt and pepper.

                                    Creamed corn - made from corn on the cob using Mark Bittman's recipe.

                                    If you don't do tomato soup, baked tomatoes are nice - halve tomatoes, brush with olive oil and season, and bake until soft.

                                    If you don't do asparagus soup, roasted asparagus spears with shaved parmesan work well.

                                    Salad with blue cheese and walnut dressing, a la Marcella Hazan - dead easy, and very, very good.

                                    Roasted garlic mashed potatoes are amazingly good, if gas producing. I cut the tops off of whole garlic cloves, drizzle with olive oil, wrap with foil and bake until they've progressed through soft and are starting to carmelize. Cool. Squeeze the garlic into roughly mashed potatoes, leaving the skin on, and add some cream and salt.

                                    Red wine to go with the meal.

                                    For dessert, he requests my Christmas dessert:

                                    Beat 1/3 of a cup of hazelnut syrup into 500 ml of marscapone cheese. Fold in 250 ml of whipping cream, whipped. Soak lady fingers in sweetened almond milk. Put a layer of lady fingers, then half the fluffy mixture, then sprinkle with whole fresh blueberries (optional), then another layer of ladyfingers, then the rest of the fluffy stuff, then some more blueberries sprinkled on top. Chill for a couple of hours, minimum. Make a lemon syrup with 1/2 cup fresh lemon juice and 1/2 cup syrup. Serve with a drizzle of lemon syrup on top.

                                    4 Replies
                                    1. re: tastesgoodwhatisit
                                      hotoynoodle Dec 17, 2013 05:30 AM

                                      i've worked in 2 very high-end steakhouses and we served asparagus all year, meaning much of the time it was woody and flavorless. we had similar issues with tomatoes, because we offered tomato/mozz, tomato/onion and tomato/bleu cheese salads 12 months as well. for the creamed corn, which was also served year-round, we used frozen corn.

                                      if op is in the northern hemisphere, these might be considerations.

                                      apps i'd start with oysters, shrimp cocktail or clams casino.

                                      chopped or caesar salad.

                                      prime-dry-aged ribeyes.

                                      mac and cheese

                                      http://www.marthastewart.com/271998/perfect-macaroni-and-cheese

                                      hash browns

                                      http://www.recipebridge.com/g/221/962...

                                      steamed broccoli with hollandaise

                                      roasted brussel sprouts with bacon

                                      dessert: chocolate mousse, carrot cake and/or cheesecake.

                                      1. re: hotoynoodle
                                        Gastronomos Dec 17, 2013 05:32 AM

                                        "steakhouses and we served asparagus all year, meaning much of the time it was woody and flavorless. we had similar issues with tomatoes, because we offered tomato/mozz, tomato/onion and tomato/bleu cheese salads 12 months as well. for the creamed corn, which was also served year-round, we used frozen corn."

                                        1. re: Gastronomos
                                          hotoynoodle Dec 17, 2013 05:52 AM

                                          we charged $10-$12 for each side or salad. in all the years i toiled in those places, i cold count on one hand how many times guests actually questioned the seasonality or origin of the produce on the plates.

                                      2. re: tastesgoodwhatisit
                                        Gastronomos Dec 17, 2013 05:31 AM

                                        "I find the key is to keep it simple, but use high quality ingredients."

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