53 Steakhouse Dinner Recipes for Father's Day
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich1/53Brown Butter–Basted Steak
Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.
- Photo by Evan Sung2/53
Triple-Cooked Fries
These spuds start off in water, which rinses excess starch, prepping them for subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
- Photo by Marcus Nilsson3/53
Iceberg Salad With Italian Dressing
If this brings back memories of the “house salad” from that Italian-American steakhouse you grew up eating at, then we consider our jobs done.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen4/53
Orange Sweet Rolls
These brightly flavored rolls are inspired by the ones served at famed Alabama steakhouse, All Steak.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson5/53
Rib-Eye Steak and Crispy Smashed Potatoes for Two
Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova6/53
French's Green Bean Casserole
The quintessential green bean casserole: a creamy mushroom sauce surrounds tender beans, topped with French's Crispy Fried Onions.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone7/53
Peter Luger-Style Steak Sauce
We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow8/53
Crab Louie Salad Lettuce Cups
This take on the retro classic is a fun way to start a steak dinner. The recipe makes more Louie dressing than you think you might need—but that's a good thing.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson9/53
Lamb Chops with Polenta and Grilled Scallion Sauce
Toss grilled scallions and jalapeños with fresh basil and lemon juice to make a zesty, smoky sauce to accompany lamb chops and rounds of store-bought polenta.
- Photo by Alex Lau10/53
Mashed Baked Potatoes with Chives
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
- Photo by Peden + Munk11/53
Steak au Poivre
Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive steak night alternative.
- Charles Masters, food styling by Michelle Gatton, prop styling by Brian Heiser12/53
Grilled Iceberg Wedges with Buttermilk-Basil Dressing
Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson13/53
3-Ingredient Charred Green Beans With Ricotta and Lemon
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.
- Photo by Bobbi Lin14/53
Duchess Baked Potatoes
If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
- Photo by Alex Lau15/53
Pork Chops with Celery and Almond Salad
Instead of serving everyone individually, cook two giant pork chops (perfumed with garlic and thyme), then slice them up and serve family-style for an easy, elegant presentation.
- Photo by Anne Watson16/53
Pan-Seared Ribeye with Miso Butter
Roasting at a low temperature before pan-searing gives this steak the browned-to-perfection surface and medium-rare pink center everyone is after.
- Photo by Alex Lau17/53
Perfectly Roasted Potatoes
You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.
- Jonathon Kambouris18/53
Parker House Rolls
These buttery, salted rolls are a steakhouse classic for good reason.
- Photo by Anders Overgaard19/53
Creamed Collard Greens
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
- Photo by Kamil Bialous20/53
Halibut with Spicy Sausage, Tomatoes, and Rosemary
Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton21/53
3-Ingredient Chipotle-Lime Grilled Steak
Spicy chipotle and zesty lime perk up quick and easy grilled steak.
- Photo by Waterbury Publications, Inc.22/53
Blissed-Out Crispy Cheesy Broccoli Gratin
When you cook broccoli gratin on a sheet pan, every single morsel gets an ample coating of crunch.
- Photo by Kamil Bialous23/53
Fried Oysters With Bacon, Garlic, and Sage
Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell24/53
Homemade Montreal Steak Seasoning
Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.
- Photo by Peden & Munk25/53
Lamb Chops Scottadito with Charred Cherry Tomatoes
Cooking this dish scottadito, an Italian term meaning "burned fingers," gives everyone permission to pick up and eat these lamb chops by hand.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry26/53
Steakburger with Tangy Caramelized Onions and Herb Butter
This luxe burger—sauced with a Béarnaise-inspired herb butter and topped with steak sauce–caramelized onions—gets its umami-packed richness from dry-aged steak.
- Photo by David Japy27/53
"Cold-Fry" Frites
In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.
- Photo by Gentl & Hyers28/53
Tri-Tip with Chimichurri
This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).
- Photo by Peden + Munk29/53
Grilled Garlic-and-Black-Pepper Shrimp
Toss shrimp in a fiery chile-lime oil, then skewer and throw on the grill for a simple, but impressive, last-minute appetizer.
- Photo by Joseph De Leo, Food Styling by Mira Evnine30/53
Caesar Salad
Nailing this misunderstood classic is all about restraint and, yes, anchovies.
- Photo by Christopher Testani31/53
Mushrooms with Béarnaise Yogurt
A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal or side dish.
- Photo by Alex Lau32/53
Steak Pizzaiola
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.
- Photo by Michael Graydon & Nikole Herriott33/53
Lobster Shepherd's Pie
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
- Photo by Alex Lau34/53
Seared Steak Tartare with Rosemary
The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.
- Photo by Alex Lau35/53
Charred Asparagus With Citrus Bagna Cauda
The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
- Photo by Ted Cavanaugh36/53
Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.
- Photo by Chelsea Kyle, prop and food styling by Ali Nardi37/53
Roasted Carrots with Fennel-Brown Butter
Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani38/53
Grilled Bistecca with Herby Fish Sauce
Why baste your steak with fish sauce? It's called umami. Get into it.
- Photo by Michael Graydon & Nikole Herriott39/53
Broiled Salmon with Scallions and Sesame
A honey-soy glaze and a turn under the broiler give this salmon a sweet and savory char.
- Photo by Alex Lau40/53
Pounded Flank Steak with Zucchini Salsa
A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog41/53
Pickled Shrimp
Serve these make-ahead Southern classics at cocktail time and everyone will think you're a genius.
- Photo by Ray Kachatorian42/53
Spicy Smoked Gouda Twice-Baked Potatoes
Every steakhouse dinner needs a decadent, overstuffed baked potato. This one is ours.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian43/53
New York Strip Roast with Rosemary-Orange Crust and Herbed Butter
You'll be surprised by just how easy it is to pull off this super impressive, flavor packed roast.
- Photo by Alex Lau44/53
Grilled Scallops with Creamed Corn
If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt45/53
BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes
You don’t have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them.
- the new easy, photography by William Meppem46/53
Balsamic Short Ribs
Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful entrée that make anyone feel appreciated.
- Photo by Alex Lau47/53
Steak with Watercress Salad and Chile-Lime Dressing
A marinade made with Chinese mustard and fish sauce gives this punchy, summery steak salad exceptional flavor.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell48/53
Crispy Spiced Potato Wedges
Mustard seeds give these steakhouse-style wedges great flavor and crunch.
- Photo by Peden + Munk49/53
Grilled Bone-In Rib Eye
Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne50/53
Our Favorite Mac and Cheese
Creamy, decadent macaroni with a light, crunchy topping: this is the mac ‘n’ cheese dreams are made of.
- Marcus Nilsson51/53
Roast Beef Tenderloin with Caesar Crust
Lightly salting a center-cut tenderloin, a.k.a. chateaubriand, overnight allows the salt to penetrate this luxurious roast and keep it extra-flavorful and juicy.
- 52/53
Potato Skins with Bacon and Cheese
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City.
- Photo by Tara Donne53/53
Porterhouse Steak with Herbed Butter
A perfectly grilled steak needs little adornment; but a pat of fragrant fresh-herb butter sure doesn't hurt.
David Tamarkin
Sheela Prakash