Steakhouse Etiquette: 5 Mistakes to Avoid

Everyone knows the basics of restaurant etiquette: Don’t speak with a mouth full of food, don’t put your elbows on the table, and always cover your mouth when you cough. But other rules can be a bit more nuanced, especially if you’re at a niche establishment like a steakhouse. Fortunately, steakhouse etiquette is far less formal than that of other types of restaurants. That said, some behaviours would be considered unacceptable when you’re at a steakhouse. Here are five etiquette mistakes to avoid when you’re eating out

Covering Your Steak with Sauce

A lot of chefs and barbecue cooks aren’t big fans of steak sauce, as they believe it masks too much of the meat’s flavour. If a steak is cooked and seasoned properly, you shouldn’t do anything to mess with that flavour, let alone add sauce to make it taste better. If you can’t imagine eating a steak without sauce, ask the waiter which ones would best suit your order.

Cutting in the Wrong Direction If a steak that’s been cooked to perfection arrives at your table, your natural impulse would be to start cutting in any direction you desire. This won’t really affect the flavour but can make it a bit difficult to chew, which can distort your overall perception of the meal. The best way to cut a steak without ruining the texture and chewiness is to cut against the grain. This is done by looking for the muscle fibers (small, parallel lines) and cutting in a 90-degree angle to these lines.

Cutting Your Steak at Once

The proper way to cut a steak is one bite at a time. The knife is supposed to be in your right hand with the index finger extended down the back of the utensil. Then, with the fork in your left hand, pin down the meat and cut a bite-sized chuck in a zigzag motion.

Ordering the Wrong Wine

Unless you know exactly what kind of wine goes best with certain steak cuts, ask a waiter to help you choose. Although red wine is the commonly recommended drink to enjoy with steaks, some pairings are better than others. For example, a rich, well-marbled filet mignon is likely to taste better with a medium-bodied cabernet sauvignon instead of a deep Shiraz.

Asking for Anything Beyond Medium-rare

Any high-end steakhouse will cater to a diner’s request. However, asking for something beyond medium-rare tends to leave well-aged meat tougher than it needs to be. A quick Google search will reveal that many restaurants would prefer you to get the full flavour and tenderness of their prime cuts by choosing a shorter cooking time. Remember that people go to restaurants to have a good meal and an even better time, so don’t focus too much on your etiquette shortcomings. Once you’ve learned which etiquette mistakes to avoid, focus on what really matters most — having a noteworthy dining experience.