Steak House Favorites Recipes

Steakhouses have some items that they always do well. We don’t really love steak but we love the accompaniments.

Blooming Onion

These are upscale onion rings. The presentation is both visually appealing and mouthwatering. 


The Dip

  • 1/2 c mayonnaise
  • 2 Tbsp ketchup
  • 2 Tbsp horseradish sauce
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp oregano
  • 1 twist of fresh ground pepper

Mix the ingredients together

Serve in a small bowl on the side

The Onion

  • 1 lg sweet onion.
  • 2 1/2 c flour
  • 1/2 tsp salt
  • 1 tsp cayenne (optional)
  • 2 lg eggs
  • 1 c milk
  • 1 c water
  • 1 gallon oil for deep fryer

blooming onion


  1. Cut the top 1/2 inch off of the onion and peel it
  2. Place the onion top down on a cutting surface
  3. Use a sharp knife and start your cuts 1/2 inch from the bottom (the uncut part that’s now on the top)
  4. Slice to the end.
  5. If that sounds confusing, all you are doing is cutting off the top and making sections. You don’t want to cut too close to the bottom because it would fall apart. Flipping it over makes it easier to slice properly
  6. Start with 4 slices as if you were quartering it, that makes it easier to judge
  7. You want to have 16 evenly spaced cuts
  8. Spread the pieces so that it looks like a flower
  9. Place the onion in a large bowl
  10. Combine the salt, flour and cayenne if you are using it
  11. Pour the flour over the open part of the onion
  12. Whisk the eggs, add milk and water and whisk thoroughly
  13. Remove the onion from the flour and shake off the extra
  14. Save the flour
  15. Fully coat the onion petals in the egg/ milk mix
  16. Remove and shake off excess
  17. Dredge it again in the flour
  18. Make sure it’s fully coated
  19. Refrigerate it while you heat the oil
  20. Fry the onion petals down for 3 min until golden
  21. Flip it over and fry for 3 more min
  22. Serve with dip

Classic Caesar Salad

Caesar salad is just wonderful. Classically, it is tossed with a raw egg. Some steakhouses still do that but several states prohibit serving raw egg. The risk of salmonella is relatively small but here’s a promise, you will not enjoy the experience. If you coddle it for 1 min, you’re fine and no one will be the wiser. 


  • 2 heads romaine lettuce, thoroughly washed.
  • 1 c plain croutons
  • 1 lg clove of garlic
  • 1/3 c olive oil
  • Salt
  • Freshly ground black pepper
  • 1 lg egg at room temp
  • Juice of one lemon
  • 2-3 Tbsp grated Parmesan cheese

caesar salad


  1. Remove the outer leaves of the romaine. You only want the inner crisp ones
  2. Rip the leaves into fork sized pieces and put them in a bowl
  3. Crush the garlic
  4. Add a dash of salt and a Tbsp of the oil
  5. Make it into a paste
  6. Heat 2 Tbsp oil and add the paste
  7. Stir for about 1 min, add croutons and toss
  8. Set it aside
  9. Boil the egg for 1 min
  10. Toss the leaves with oil
  11. Add salt and pepper
  12. Add lemon juice and toss again
  13. Crack the egg on top and toss again
  14. Add Parmesan and toss
  15. Add croutons and toss


Steak Au Poivre

Steak with a cream pepper sauce is a French classic, served in most steak houses. It’s a decedent treat. 


  • 4 tenderloin steaks 6-8 oz each up to 1 1/2 inches thick
  • 2-3 Tbsp whole peppercorns
  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1/3 c cognac
  • 1 c heavy cream

steak poivre


  1. Let the steaks sit at room temp for 30 min- 1 hr
  2. Crush the peppercorns and spread them on a plate
  3. Press the steaks into the peppercorns
  4. Heat the oil and butter in a heavy skillet
  5. Sauté each steak 4 min per side for med rare
  6. Remove the steaks and pour off the excess fat
  7. While off the heat, the cognac to the skillet and light it with a long, fireplace match. It will ignite quickly and with a significant flame so be careful and have the kids far away.
  8. Shake the skillet slightly until the flame goes out
  9. Add the cream and return to heat
  10. Whisking constantly bring it to a boil and allow it to thicken. About 5-6 min
  11. Place the steaks in the sauce, flip them over and serve
  12. Pour the extra sauce over the top

Enjoy these Steakhouse favorites!

Next time

More Steakhouse Favorites

Fresh rolls with flavored butter

Creamed spinach

Chocolate mousse

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The Scamper

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