Steakhouse Menu Template

This depends on the cut and type of steak you offer the market. Where you have wide varieties, say ten or more, categorising them may be the best idea. This allows the menu to display many items on a smartphone screen. Arrange the different steak options so customers first see the ones you’re most interested in selling, i.e., the ones offering the most profit.

Don’t use currency symbols or long descriptions unless necessary. If you want to create a steakhouse restaurant menu the old-fashioned way, organise your best-selling items at strategic corners like the top extremes, centre, and below extremes. You may also draw inspiration from our elegant menu template.

Below is our selection of the three most common steakhouse dishes and sauces. There are many others, but these three deserve a spot here.

1. Asian Beef Tartare

Asian beef tartare is one dish that takes some time to prepare, mostly while chopping up thin slices of meat. Fine dining steak restaurants are more likely to prepare this recipe because it requires careful preparation and takes time. To prepare this Asian dish, cut the beef into tiny pieces, as with diced onions. Put it in a big bowl and add sesame seeds oil, soy sauce, chillies, garlic, ginger, coriander, salt, and some eggs. Stir the mixture until completely combined, and add lemon juice. You can add several other ingredients to this dish, depending on how you want it. If you seek other dishes from a similar cuisine, see our Asian food menu template.

2. Pan Seared Ribeye Steak

Ribeye steak is relatively easy to prepare. You could easily display this info in the ribeye section of your steakhouse menu template, especially for online menus.

To prepare a ribeye steak, generously rub oil on the meat so it happily grips the seasonings you’ll add. Next, sprinkle some salt and pepper. While doing so, gradually heat up a skillet in the oven. When the pan is hot enough to make the steak sizzle, remove it from the oven, place it on a stove on medium heat and place the steak on. Fry the steak until a perfect crust forms, then add fresh thyme and smashed garlic cloves. Pop the skillet back in the oven with the steak in and cook for around 6 minutes, depending on the thickness of the ribeye. Finally, remove from the oven and add butter to the cooking steak on your low-heat stove, and when all of the butter melts, spoon it gradually onto the steak. Take it off the heat and slice your steak.

3. Peppercorn Saucee

Peppercorn sauce is one of the best and most popular sauces for steak and chips due to its flavour and creamy texture. You need just a few ingredients for this steak sauce recipe. Start by chopping some shallots and placing them in a pot. Add vegetable oil and a pinch of salt, and cook for five minutes before adding garlic (make sure the garlic doesn’t burn). Introduce some black peppercorns and fry the mixture for a while. Next, add beef stock and cook the broth for some minutes before introducing a good amount of cooking cream. You can add some mustard paste to the broth to improve its flavour; bring it to a simmer and let the sauce thicken. You can serve this sauce with various dishes in your restaurant. Other steak sauces that definitely deserve a mention are blue cheese sauce, béarnaise sauce, red wine sauce, and dijon mustard sauce.

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There are many traditional steakhouse dishes (more than 60), but we’ll just describe three of the most authentic ones.

1. Minute Steak with Chimichurri

To prepare this meal, get a slab of steak (sirloin is ideal) and slice it into thinner pieces of about 75g minute steaks. Pound these pieces to about a quarter of an inch to reduce their thickness for fast and thorough cooking. To make the chimichurri sauce, blend together fresh parsley, oregano, garlic, chilli flakes, red wine vinegar and olive oil. Season the steak with pepper, drop it into a hot pan with vegetable or high-heat oil; sear it until it cooks thoroughly. It’s now ready to serve with your chimichurri.

2. Sirloin Steak

To make this recipe, pat dry some ¾-inch thick sirloin steaks with a paper towel. Season both sides of the steak with salt and pepper and let it sit at room temperature for 15 minutes, then add more seasoning on both sides. Fry some butter in a pan, add rosemary and thyme to the melted hot butter and drop in a few cloves of garlic. Next, sear your meat in the pan over medium-high heat, flipping the steak until it thoroughly cooks. You can use fewer thick slices if that makes you more comfortable about how well the sirloin steak cooks. Take a good photo of the dish for use in your preferred steakhouse menu template.

3. Mac n Cheese

Mac n cheese is a classic steakhouse side dish. The ingredients required for this recipe are few. You need cheese, flour, milk, butter, macaroni pasta, olive oil, cooking cream, and seasonings. To prepare, boil macaroni until al dente. Make a roux out of butter and flour over medium heat. Gradually add milk and whisk until smooth and thickened. Stir in plenty of parmesan, cheddar, gruyere and any other cheese you like. Season with cayenne, garlic powder, salt and pepper. Add your mac to the cheese and mix thoroughly before transferring it to a baking dish, adding breadcrumbs and thyme to the top and grilling for 5-7 minutes.

A wide range of ingredients is used for preparing steak. The resulting flavours vary by type and amount of ingredients used. Steakhouses use both plant- and animal-based flavouring ingredients in addition to minerals like salt. The main ingredients to flavour a steak include onions, garlic, soy sauce, chillies, coriander, salt, lime juice, thyme, pepper, vegetable oil, beef stock, shallots, cooking cream, and mustard paste.

In addition to the steak dishes described on this page, there are dozens more typical steak dishes you can prepare and sell to customers. These include a thick filet mignon, creamy steak fettuccine, steak au poivre soup, smothered cube steak, steak frites and salad, cheesesteak stuffed peppers, Philly cheesesteak sandwiches, etc.

If you're looking for steakhouse menu design ideas, you're in the right place. Your steakhouse menu layout can be simple, with pictures and items arranged in rows. If the items aren’t many, a single row will do. However, where you have up to 10 or more items, it’s probably better to divide it into two columns or even categories. You can have a menu ribbon with three or more category titles if you want an online menu. Alternatively, this menu ribbon can be tucked into a button icon at the top left or right of the screen. Consider menu engineering when you think about your menu design and layout.