Hold the Ketchup: 14 Steakhouse Orders That Make Grill Masters Secretly Cringe

Dining in a steakhouse might seem like one of the most straightforward culinary adventures out there. You walk in, you order meat, you eat it. Simple, right? Well, as with many things that appear deceptively easy, the world of fine beef offers a surprising number of pitfalls and unspoken rules that can trip up even the most enthusiastic diner.

Today, we’re pulling back the curtain on some of those menu choices that, while technically available, might just earn you a silent nod of disapproval from the culinary experts behind the grill – or even your fellow diners. We’re talking about those specific orders that, for various reasons, just don’t quite fit the steakhouse vibe, or worse, completely mask the incredible quality of the food you’re paying good money for.

So, if you’re ready to elevate your steakhouse game and ensure your next meal is nothing short of legendary (and free of judgment!), buckle up. We’re taking a deep dive into the items that grill masters and seasoned steakhouse veterans really wish you’d think twice about ordering. Let’s make sure your next steakhouse experience is all goodness and no awkward moments.

1. **Well-done steak**

Let’s get the biggest offender out of the way first. Ordering your steak well-done isn’t just a personal preference; for many, it’s a culinary crime. This isn’t just exclusive to steakhouses either; there are countless reasons why you should probably never make or order a well-done steak, and frankly, it’s better to avoid even the thought of it, just in case.

When you ask for a steak to be cooked well-done, what you’re essentially signing up for is a dry, hard abomination. The cooking process is extended well beyond what any quality piece of steak should ever have to endure. At this extreme level of doneness, all the beautiful juices that make a steak succulent are largely gone, and the muscle fibers seize up, becoming tough.

The eating experience becomes nothing short of disappointing because the rich, inherent flavor of the beef has quite literally been cooked away. It’s almost as if you’re asking the chef to char your steak to a rock-hard consistency, perhaps to then enjoy it with a hefty dollop of ketchup, a habit infamously associated with a certain former President of the United States. Just recall the criticism that choice drew, and imagine walking into a steakhouse announcing you’re joining the well-done steak club.

While your server might not outright roll their eyes at your order (they are professionals, after all!), there’s a pretty good chance that more than one person involved in preparing and serving your meal will quietly pass judgment. And let’s be honest, those you’re dining with might also be among the ranks of the quietly critical. For the best experience, consider a medium-rare or medium, allowing the steak’s true character to shine through.

“Five Guys Burgers and Fries” by chief_huddleston is licensed under CC BY 2.0

2. **A burger**

Before we dive into why this one is a no-go, let’s be abundantly clear: burgers are absolutely delicious. They hold a special place in global cuisine, and we’re certainly not throwing shade on America’s iconic gift to the world of food. However, when you find yourself surrounded by the enticing aroma of perfectly grilled steaks, opting for a burger feels a bit like ordering from the kids’ menu.

Picture this: a menu brimming with luxurious, juicy cuts of beef, and you, the intrepid diner, decide to go for the burger. It’s akin to walking into a Wild West saloon and ordering a glass of milk; it might just brand you as someone who can’t quite handle the intensity of “real steak.” While we appreciate a good burger, a steakhouse’s expertise lies elsewhere.

Great burgers tend to come from establishments that dedicate their focus, passion, and culinary prowess to creating, well, great burgers! Think of places lauded for their burgers, like those featured on Mashed’s list of best burgers in every state, with names like Chubbfathers and Abbey Burger Bistro. These places live and breathe burgers, honing every aspect to perfection.

Conversely, steakhouses are masters of those glorious, juicy cuts of beef. While many steakhouses might include a burger as a kind of afterthought at the tail end of their menu, chances are it’s not going to be the absolute best thing they have to offer. If it were, the restaurant would probably be called a burger joint, not a steakhouse, right? Save your burger cravings for the specialists.

“Steak with Chimichurri Sauce” by Fareham Wine is licensed under CC BY 2.0

3. **Steak sauce**

For many, the act of slathering a steak with a generous amount of their favorite steak sauce is almost an instinctive maneuver, a familiar comfort that accompanies their meal. However, this seemingly innocent addition of a pungent, bottled sauce on top of your carefully selected steak can practically guarantee you’ll be singled out as a “beef philistine” by those in the know.

The primary reason for bottled steak sauce’s rather sidelined status in a high-end steakhouse setting boils down to one crucial fact: chefs generally dislike its tendency to completely mask the delicate and nuanced flavors of the beef itself. This wasn’t always such a huge problem, especially back when the quality of steak on offer was often more dubious, and a strong sauce could hide a multitude of sins.

But today’s beef is a far cry from the cuts of yesteryear. Modern steakhouses pride themselves on sourcing and preparing exceptionally high-quality meat. Moreover, it’s highly likely that whatever specific dish you ordered already comes with a carefully selected, house-made sauce or accompaniment designed specifically to enhance and bring out the best in that particular cut.

Corporate chef Michael Ollier explains this shift, noting, “Before, you were masking something that was inferior, but as people gain a palate for higher-quality beef, they’re more hands-off and letting the flavors of the beef sing.” He further advised that “a high-quality steak with a lot of marbling doesn’t need anything but coarse kosher salt and fresh cracked black pepper.” So, unless a bottle of steak sauce is already a standard table condiment, it might be best reserved for home use.

“Daily Specials Menu – Mo Vida Aqui” by avlxyz is licensed under CC BY-SA 2.0

4. **The daily special (in some places)**

Now, this particular menu item comes with a few caveats, so let’s approach it with a degree of nuance. However, even with the best intentions, ordering the daily special might still lead to a touch of embarrassment if you’re not careful and don’t know the restaurant’s reputation. We’ve all heard the cautionary tales about seafood restaurant specials, where the day’s catch might be less “fresh” and more “close to spoiling.”

While it’s true that meats tend to keep a little better than fish, industry insiders have widely pointed out that the “avoid the special” adage applies across the board, including at steakhouses. The general sentiment, echoed by none other than Gordon Ramsay himself (via Modern Restaurant Management), is that “Specials are there to disappear throughout the evening.” Another unnamed restaurant worker concurred (via The Independent), stating, “The daily specials are usually made up of ingredients that are the oldest in the kitchen.”

This isn’t to say every special is a trap. Some culinary voices agree with the general sentiment of caution, but they also acknowledge a potential silver lining. If the steakhouse in question is known for a relatively experimental or innovative approach to its menu, there could very well be another, more exciting side to the story. In such cases, the daily special isn’t about clearing out old stock but rather showcasing creativity.

Indeed, a special might be the restaurant’s way to highlight delicious seasonal ingredients, craft unique dishes not found on the established main menu, or even serve as a trial run for a potential new hit dish. This means that a fortunate diner who samples it might actually get to taste an upcoming menu sensation well ahead of the general public. So, gauge the restaurant’s reputation before taking the plunge.

“Petite Filet Mignon, Fleming’s Prime Steakhouse & Wine Bar, Walnut Creek, California” by Thomas Hawk is licensed under CC BY-NC 2.0

5. **The wrong cut of steak**

A steakhouse, by its very nature, is a sanctuary for carnivores, the perfect place to indulge in a truly fine piece of steak. However, if you venture into this temple of beef unprepared, the steak you ultimately receive might not be the one you truly enjoy eating. With a myriad of different cuts available, and surrounded by staff and patrons who are intimately familiar with steak, ordering the “wrong” thing can definitely become an awkward experience.

To be fair, many steakhouses have robust reputations that prevent them from peddling, say, a tough round steak as a premium Porterhouse – at least, not if they want to remain in business for more than five minutes! But even within the realm of high-quality options, it’s absolutely worth investing a moment to understand the subtle differences between cuts, like a top sirloin versus a bottom sirloin. This knowledge helps you anticipate what you’re getting and how chewy or tender it will be.

Nobody wants to be the person who orders a vacio steak, known for its distinct texture and grain, only to complain that it feels different from a buttery filet mignon. And speaking of filet mignon, this perceived monarch of Steakland might actually earn you some weary sighs from those in the know, according to Thrillist. It’s often seen as the epitome of luxury, but its reputation might be a bit overblown.

Many experts consider filet mignon – and the tenderloin in general – to be among the most overrated cuts of steak. Why? Because despite its incredible tenderness, it often lacks the robust fat and deep, complex flavor that defines other exceptional cuts. So, before you point blindly, do a little homework or, better yet, ask your server for guidance on what will best suit your palate and expectations.

“Restaurant & Bar Design | Interior Restaurant Design | Themed Restaurant Design | Thunder Road Steakhouse & Cantina | Route 66 Casino” by I-5 Design & Manufacture is licensed under CC BY-NC-ND 2.0

6. **Anything vegan or vegetarian**

Let’s be clear upfront: there is absolutely nothing wrong with maintaining a meat-free diet. Many steakhouses these days even offer perfectly decent vegetarian and sometimes even vegan options, showing an admirable move towards inclusivity. However, deliberately choosing to avoid meat in an establishment so singularly dedicated to it can still feel like an inherently embarrassing experience for some diners.

Trying to navigate a steakhouse menu for plant-based options is often likened to attempting to negotiate a T-bone steak at a salad bar – it just feels a bit out of place. The phrase “A vegan walks into a steakhouse” might sound like the start of a joke, and honestly, it does represent a somewhat unlikely scenario for most. But life throws curveballs, and there are certainly moments where you might find yourself in a steakhouse, perhaps not entirely of your own accord.

Maybe it’s a mandatory work dinner, a family celebration, or all your friends suddenly developed a hankering for a ribeye, and you were too polite to object. In such situations, navigating the menu for something decidedly more plant-based than the usual carnivorous fare, sides notwithstanding, is almost certainly going to be an arduous and potentially awkward experience. You might end up feeling like an outlier.

Ultimately, figuring out what to order in one of the most notoriously meat-centric restaurant types – a place vegetarians are often advised to avoid – can be a significant challenge. The best and arguably least embarrassing way to get through it, if you have a strong preference for plant-based dishes, is often to try and avoid such a dining scenario altogether, if circumstances allow.

“Busy people in the kitchen at the Saltgrass steakhouse” by Lars Plougmann is licensed under CC BY-SA 2.0

7. **Anything that’s not on the menu**

You know the type, right? That very specific subset of diners who, regardless of the restaurant type or the culinary focus, insist on ordering precisely what they *feel* like eating, even if it’s nowhere to be found on the menu. As Felicity Cloake of The Guardian has quite aptly noted, this kind of move usually achieves nothing more than making the customer appear self-important or, at best, an unnecessarily picky eater. In fact, for most situations, the best guide for going fully off-menu with your order could simply be the word “DON’T,” written in all caps for emphasis.

Of course, it’s worth acknowledging that ordering off-menu isn’t always born out of malice or a sense of entitlement. There can certainly be legitimate dietary or health reasons that necessitate requesting a few modifications to a standard dish. And, occasionally, a customer might even be privy to a secret menu item, a hidden gem they genuinely want to try and know the kitchen can execute. These are understandable exceptions to the rule.

However, the general practice of simply ignoring the printed menu and ordering whatever you happen to want, purely because the whim strikes you, is almost always a bad call. Such requests are likely to elicit plenty of mental groans and sideways glances from everyone involved, from the front-of-house staff to the busy kitchen crew. You’re essentially asking a team to deviate from their established workflow for something they aren’t prepared for.

As one unnamed restaurant worker succinctly put it (via The Independent), adhering to the confines of the menu – and preferably, the core content that the restaurant specializes in – is ultimately just common sense. They elaborated, saying, “If it’s a steakhouse, I don’t order the pasta. If it’s a burger joint, I’ll probably order a burger, not a chicken wrap. Don’t send the kitchen into a frenzy because they can’t remember how to prepare your food. And order something they’re good at making.” It’s about respecting the establishment’s expertise and workflow.

Alright, so you’ve expertly navigated the main courses and managed to avoid the cardinal sins of steak ordering. Give yourself a pat on the back! But wait, the journey through the steakhouse minefield isn’t over yet. Now, we’re diving into those seemingly innocent add-ons, sides, and drink pairings that, while tempting, can subtly betray your gourmet intentions or just flat-out disappoint. Get ready to truly master that menu and impress everyone, from your date to the grill master themselves!

“02 Grilled fish and seafood dinner in Canary Islands – Gran Canaria restaurant, marisco mixto a la parrilla” by Marek Ślusarczyk (Tupungato) Photo portfolio is licensed under CC BY 3.0

8. **Fish or chicken**

Ordering either seafood or chicken at a steakhouse might not scream “culinary catastrophe” as loudly as, say, asking for a well-done steak with ketchup (we’ll get to that!), but it’s still likely to earn you a quiet, knowing sigh from those in the know. Chicken, in particular, often comes with a bit of a cringe factor for chefs. Many feel it’s often cooked far too dry in establishments not specializing in poultry, or simply find it a bit… boring compared to the star of the show: steak!

Beyond the potential for a dry, uninspired piece of fowl, there’s a more concerning aspect. Chef Tadaaki Isizaki highlighted a significant worry, stating, “The amount of chemicals in chicken just personally scares me.” He even went so far as to advise, “If the menu doesn’t list the provenance of a chicken, don’t order it unless you want a plate full of hormones and antibiotics.” That’s a pretty strong warning if you ask us!

When it comes to fish, Josh Ozersky of Esquire makes an excellent point: it’s entirely possible for a steakhouse to serve a decent fish dish. But here’s the kicker – why would you take that chance? If you’re craving fantastic seafood, isn’t it just easier, and far more reliable, to head to a restaurant that actually *specializes* in seafood? Save the culinary guesswork for another day; a steakhouse is all about the beef!

9. **The wrong wine**

Let’s be honest, we’ve all been there: staring at a sprawling wine list, feeling a bit out of our depth, but too proud (or shy!) to ask for help. Unfortunately, in a high-end steakhouse, this can easily lead to a less-than-ideal pairing, leaving you with a red face to go with your red meat. It’s a common misconception that white wine is an absolute no-go with beef, but hold your horses!

In a surprising twist, Forbes notes that pairing white wine, especially with dry-aged steak, has actually been quite chic in high-end steakhouses. Food writer Tony Naylor explains this trend, pointing out that “Dry aged beef has a lot of stuff going on with umami, and with a big red, the typical pairing, that might just get lost.” This suggests a more nuanced approach is often warranted.

However, this isn’t a carte blanche to order *any* white wine. A light Riesling, for instance, just won’t have the oomph to stand up to the rich flavors of a steak. There’s a whole world of factors to consider, from the fat content of your chosen cut to all the other delicious components gracing your plate. This is precisely why there’s zero shame in asking for assistance from the sommelier or your server.

Indeed, there’s potentially plenty of embarrassment to be found in neglecting to ask for guidance. If you’re absolutely set on going solo with your wine choice, a dry, high-tannin red like a Cabernet Sauvignon is generally one of the more reliable, all-round performers that will complement your steak beautifully. You can’t go wrong with a classic!

tomato sauce with oniony flavor — Heinz Ketchup, Caramelized Onion and Bacon | Heinz Ketchup, … | Flickr, Photo by staticflickr.com, is licensed under CC BY 2.0

10. **Ketchup**

Alright, let’s tackle the elephant in the room – or rather, the tangy red condiment in the bottle. Ever since former President Donald Trump’s penchant for well-done steak with ketchup hit the headlines in 2017, this particular tomato sauce has garnered a seriously sketchy reputation when paired with beef. In fact, a recent Mashed poll revealed that a whopping 35 percent of people would *never* put ketchup on a steak. So, yeah, you can pretty much picture the side-eye you’d get from fellow diners if you reached for it at a swanky steakhouse.

Now, to be totally fair, not everyone is ready to sign up for the anti-ketchup army, especially in specific scenarios. Alton Brown, for example, has admitted he’s perfectly fine with cold steak and ketchup for breakfast. And the legendary Guy Fieri? He was surprisingly chill about the whole idea when chatting with The Ringer’s Kyle Brandy, even stating that overcooking a steak would be a far bigger sin than enjoying it with a good quality ketchup. His philosophy? “But quite honestly, if it’s your food, and it’s your choice, and it’s your palate, and that’s what you like? Do what you want.” We love that energy!

While Fieri’s sentiment is spot-on for personal preferences, let’s be real: you’re probably not going to earn many gourmand points at a high-end steakhouse by dousing your perfectly seared T-bone in ketchup and quoting the Mayor of Flavortown. Our advice? Keep those possible steak-and-ketchup moments within the comforting confines of your own backyard barbecue. Your steakhouse reputation will thank you.

11. **Gold leaf steak**

Sometimes, you might find yourself yearning to elevate your already fantastic steak to a whole new level of luxury. And for some, this means adding edible gold. It’s a harmless ingredient, sure, and completely devoid of any real benefit (unless you count pure, unadulterated visual drama!), but it certainly adds a touch of sheer, over-the-top opulence to your meal. And yes, some steakhouses are absolutely ready to use it to wow you, and your wallet!

If that’s truly your jam and your bank account can handle the hit, then, by all means, go right ahead. Just be prepared for the internet and perhaps even the real world to beat a path to your door… most likely, to point and laugh. One of the most flamboyant proponents of gold-plated protein is Nusret “Salt Bae” Gökçe, the Turkish restaurateur famous for his theatrical salt-sprinkling technique.

Just one scroll through Salt Bae’s Instagram reveals his deep affection for giving his steaks an opulent gold foil veneer, which definitely creates that ultimate “luxurious dinner” vibe. However, for those willing to fork out an eye-watering sum – we’re talking up to $1,939 for one of his gilded steaks, as reported by The Guardian – this particular dish has generated a serious amount of backlash. Remember when notable British restaurant critic Jay Rayner famously reviewed Salt Bae’s Nusr-Et Steakhouse in London by simply eating an affordable doner kebab *outside* the restaurant, then unleashed a torrent of written bile on the whole concept? Good times!

And it’s not just critics! People from high-profile soccer stars (according to The Independent) to prominent politicians (as noted by the BBC) have faced a barrage of criticism for indulging in this dish, for various but invariably scathing reasons. So, while it might look amazing on Instagram, you might want to consider if the social media likes are worth the potential public shaming.

12. **Steamed broccoli**

Let’s be real, there are few side dishes quite as bleak and uninspired as most of the steamed broccoli you’ll encounter at steakhouses. It often feels like it’s just tossed onto the menu as a token “healthy option,” but without any real passion or effort put into making it, you know, actually *taste good*. More often than not, it arrives at your table soggy, bland, and completely unseasoned. You’ll find yourself liberally shaking salt and pepper from the tabletop shakers, desperately trying to inject some flavor into the poor, sad florets.

Adding insult to injury, you’re often going to pay a premium for this culinary afterthought. Steamed broccoli is one of the easiest dishes to whip up at home, and frankly, you don’t need to be a Michelin-starred chef to make it taste decent. So why on earth would you rack up an extra charge on your bill for something you could throw together in your own kitchen in a matter of minutes, probably tasting even better?

When you’re dining out, especially at a steakhouse, you want to indulge in dishes that are challenging to recreate at home – things that showcase the chef’s skill and unique ingredients. While making healthy choices is admirable, it shouldn’t mean sacrificing flavor or value when you’re out for a special occasion. If you want to truly enjoy your meal and get the best bang for your buck, it’s probably best to wave goodbye to the steamed broccoli.

13. **Loaded potato soup**

Now, don’t get us wrong, we are absolutely *here* for loaded potato soup! Seriously, what’s not to love about creamy potatoes, tangy sour cream, gooey cheddar cheese, crispy bacon bits, and fresh scallions all swirled into a deliciously slurpable concoction? It’s comfort food at its finest! However, when we’re at a steakhouse, it’s usually not high on our list of must-order items.

The main reason? Steakhouses typically offer a fantastic array of other potato options that are arguably better choices to accompany your glorious hunk of beef. If you’re after simple potato perfection, a classic baked potato or a velvety mashed potato will often hit the spot without overwhelming your palate. And let’s be honest, you’re probably not going to order both sides *and* the loaded potato soup, so if we had to choose, we’d almost always opt for the more traditional potato sides.

There’s another sneaky problem with loaded potato soup: it’s incredibly filling! Not only are you downing a hefty portion of dense potatoes, but you’re also getting a rich dose of dairy and meat in that bowl. This can make it surprisingly difficult to finish your main event – your steak! And let’s not forget, the steak is why you’re there in the first place, right? So, while you should definitely enjoy loaded potato soup, perhaps save it for a cozy evening at a different type of restaurant. It’s simply not the optimal choice for the best possible steakhouse experience.

14. **Lobster mac and cheese**

Ah, mac and cheese – a universally beloved, classic side dish! We’d never, ever tell you to skip it… unless, of course, that mac and cheese happens to be, well, *filled with lobster*. We totally get the idea behind lobster mac and cheese: it takes a humble, often budget-friendly dish and attempts to transform it into something fancier, more elevated, by tossing in one of the priciest ingredients on any menu. It sounds luxurious, doesn’t it?

But here’s the thing about lobster mac and cheese: it’s often more about the show and the perceived prestige than it is about actual flavor. Lobster, on its own, has a subtle, delicate taste. And unfortunately, those nuanced seafood notes tend to get completely and utterly lost in the robust, often overwhelming richness of a cheesy sauce. All you’re really left with is a rather strange, sometimes rubbery, texture amidst your otherwise creamy and comforting mac and cheese. It’s a flavor mismatch of epic proportions!

Not only is the flavor profile generally unimpressive and quite frankly, a little confusing, but the inclusion of lobster also rockets the price of this staple side dish sky-high. You’ll almost certainly be paying a significantly higher premium for the lobster-infused version than you would for the perfectly delicious, plain mac and cheese. If you ask us, standard mac and cheese is a fantastic steak companion, and if your steakhouse offers a classic version, go for it! But if it’s mixed with lobster? We’re politely passing on that one.

So there you have it, folks! From dodging those eyebrow-raising main courses to side-stepping the trickiest of sides and condiments, you’re now fully equipped to conquer any steakhouse menu like a seasoned pro. Remember, dining out is about enjoyment, and a big part of that is making informed choices that truly enhance your meal, rather than detract from it. Go forth, order wisely, and savor every delicious, perfectly chosen bite!