15 Classic Steak Dishes You Must Try

When you think of a main dish that symbolizes indulgence and elegance, you’re likely to think of the steaks that have graced dining establishments and rustic kitchens for generations. Various cultures and chefs have created unique ways to prep steaks over the centuries, frequently showcasing fine cuts of beef with savory sauces, bold seasonings, and bright herbs. Several of these vintage seasonings reached peak popularity in past eras, defining the cooking trends and culinary innovations of their time.

Every dish tells a story of evolution and contemporary tastes, from the beef Wellington, wrapped in its golden pastry, to the rich and bold steak au poivre. Meanwhile, the more pragmatic heroes — London broil, Swiss steak — were born from necessity, their rough edges softened with technique. And then, there are those creations draped in excess: tournedos Rossini, a layering of filet, foie gras, and truffle, or the regal Chateaubriand, fit for the grandest tables, its very name carrying a degree of opulence.

If you’re a self-proclaimed food historian or even just a steak enthusiast, revisiting these vintage steak dishes offers a taste of nostalgia and an appreciation for the culinary techniques of old that have often been left behind. These must-try steak dishes will transport you to a time when steaks were routinely the ultimate centerpiece of a meal — whether you’re a home cook or a professional.

Beef Wellington consists of a perfectly golden puff pastry that houses a tender filet covered in a buttery, savory mushroom sauce. Recognized as a dish fit for a royal, the steak skyrocketed to popularity in the mid-20th century and appeared on aristocrats’ holiday tables and fine-dining menus across England. The flaky outer pastry complements the thick-cut filet inside, and the mushroom filling adds even more dimension and umami.

Although its precise origins remain debated, beef Wellington is famously associated with British cuisine. The main is thought to be named after the Duke of Wellington, Arthur Wellesley. Its sophisticated presentation and memorable taste have made it a go-to dish for high-end dinner parties and festivities to this day. Beef Wellington requires precision to ensure the pastry remains flaky while the interior doesn’t exceed medium-rare — a tall order considering how much drippings the steak can hold. Still standing the test of time, the interplaying flavors and textures place this among the most well-known and celebrated steak dishes in culinary history.

The Chateaubriand is thought to be named after nobleman François-René de Chateaubriand and was initially popularized in the 19th century. To make a Chateaubriand, the center cut of a beef tenderloin is cooked delicately and served with a bearnaise sauce. Its preparation allows the meat to hold its tenderness and natural juices, creating a melt-in-your-mouth experience — captivating fine dining enthusiasts for well over a century. 

The dish gained fame in France’s culinary scene (a common theme in this list), and the popularity eventually spread to high-end steakhouses around the globe. Preparation begins with searing the meat in a pan over high heat to form a crust of flavor, followed by a stint in the oven for your desired doneness. Often served with buttered vegetables and roasted potatoes to complement the beef’s delicate flavor and texture, Chateaubriand became strongly associated with romantic and celebratory dinners since it’s a dish meant for two. Its refined simplicity and perfectly balanced sauce continue to make Chateaubriand a favorite among steak connoisseurs.

Most popular in Australia and the United States, this fascinating surf-n’-turf dish is from the early- to mid-20th century. It involves a thick-cut steak, such as a filet mignon or sirloin, packed with oysters before grilling or pan-searing. The juxtaposition between the fatty, buttery beef and the sour, briny oysters creates a complex umami flavor that was highly regarded by elites during its popularity peak. 

Carpetbag steak has a mysterious origin story, and was particularly popular in the late 20th century on the menus of fine dining establishments that specifically catered to people with more extravagant and experimental tastes. The oysters were traditionally left to marinate in liquor or Worcestershire sauce in most recipes to add complexity before being tucked into slices in the steak. The steak was then seared, caramelized, and tediously basted in butter. This was all done to crisp the outside while simultaneously keeping the interior tender. Although the carpetbag steak has faded from the mainstream, it still fully embodies a bygone era of dining and remains an intriguing and luxe example of vintage steak preparations.

Designed for convenience by definition, the minute steak (or cube steak) became a staple in households across the continent by the middle of the 20th century. The thin-cut steak, usually from the round or sirloin, is pounded to ensure it’s tender and cooks quickly, keeping in line with its name. This makes the minute steak an awesome solution for quick and delicious meals. The minute steak is simple to make (unlike thicker cuts that require extensive prep) and only requires a little bit of enhancement from seasoning, marinades, and pan sauces.

This dish was most popular in the post-war period when efficiency in cooking was highly valued. This is particularly evident in classic, retro dishes like chicken fried steak and cube steak sandwiches. Minute steaks could be served with a side of potatoes, gravy, sauteed peppers, or even on a sandwich for a protein-rich meal. Even though it’s not as luxurious as other cuts of beef, its accessibility secures its place in kitchens to this day. To maximize flavor, the steak is often seared in a very hot pan to form a crust whilst preserving its juices. Today, it’s still a handy choice for looking for a quick and satisfying steak without the investment of slow cooking and prep.

This dish originated in the late 19th century and was popularized by the tastes of Swedish royalty. Named after King Oscar II, the steak Oscar is a succulent cut of beef, typically a filet mignon, topped with some crab, asparagus, and bearnaise sauce. The surf-n’-turf combo and its creamy, herbaceous sauce turned the dish into a gourmet main and a favorite for special dinners.

The meal’s balance of tastes is what made it so special and unique in its era — the sweet flavor of the crab, the creamy sauce, and the salty, savory beef come together in perfect harmony. It’s not odd to see the usual béarnaise sauce replaced with a hollandaise, but the character of the dish remains the same. It’s less common today, but steak Oscar remains a classic for those of us who enjoy an indulgent and balanced surf-n’-turf.

Making its way into American kitchens through the “Better Homes and Gardens Cook Book: during the 1950s, swiss steak gained major popularity as a comfort food dish. Unlike other recipes that emphasize higher-end cuts of beef, swiss steak utilizes tough cuts like round steak by pounding it to tenderize before slowly braising it in a tomato-based stew. Although it isn’t like any of the aforementioned steakhouse-caliber dishes, its affordability and comforting, familiar flavors ensure that Swiss steak remains a nostalgic go-to for home cooks.

The name “swiss” doesn’t have anything to do with Switzerland, but instead refers to the process of “swissing,” or tenderizing, the meat. The steak is first dredged in flour and browned in a skillet before being simmered with tomatoes, onions, and bell peppers. The prolonged cooking process allows the ingredients to melt into one another, resulting in a fork-tender and flavorful meal. This steak was often served over a carb like mashed potatoes or rice for a hearty meal.

A mid-to-late-20th-century kitchen staple, the London broil (much like the swiss steak) refers to the technique of marinating and broiling together tougher cuts of beef — in this case, a flank steak. Even though it’s named after the British capital, the steak is from North America. The ultimate key to its tenderness stems from the lengthy marinade preparation, which often uses soy sauce, Worcestershire sauce, and vinegar to break down the beef fibers before searing the flank on high heat.

The dish gained popularity in households across the continent because of its affordable price and versatility. The steak is traditionally sliced thinly across the grain once cooked and served with a side of roasted vegetables or mashed potatoes. More recently, grilling has emerged as the preferred method to cook the London broil instead of broiling in most modern recipes. The caramelized crust and blackened outside, complemented by salty, meaty juices from the marinade, made the London broil a favorite that still appears on the dinner plate.

Steak frites is the ultimate combination of simplicity and indulgence. The quintessentially Belgian and French (and oddly mysterious) bistro dish features a perfectly seared steak that’s served along with crispy, golden fries. The cut of the steak does vary, but classic options are ribeye, hanger steak, or sirloin, cooked to a medium-rare and accompanied by a rich sauce (think béarnaise or peppercorn sauce).

Apparently, both Belgium and France claim to have originated this beloved bistro mainstay. The crisp, salted fries contrasted beautifully against the juicy steak, and the accompanying sauces were the perfect enhancement. Restaurants and home cooks alike employ steak frites in their kitchens as a beloved and reliable dish for its simplicity. Today, it remains arguably among the most timeless vintage steaks in recent history. Found in both upscale dining establishments and mom-and-pop restaurants globally, it still embodies the charm of old-world European cuisine.

The hanger steak was once considered a butcher’s secret because of its robust beefy taste and economical cost. This cut is known as the “onglet” in French cooking and was particularly beloved when paired with a rich shallot sauce. The shallots are meant to be gently sauteed and deglazed with red wine or balsamic vinegar to create a savory, tangy, and slightly sweet sauce to complement the steak’s inherent intensity.

Butchers would often keep hanger steaks for themselves because of their flavor. When cooked properly (grilled or pan-seared medium-rare), they can offer a memorably juicy bite. Despite being once overlooked, hanger steak has regained popularity in culinary scenes for those seeking bold flavors on a budget. The shallot sauce adds the desired umami flavor, which is the signature that makes the dish a favorite in traditional French cooking.

Porterhouse steak can best be described as the signature dish of classic American steakhouses. This massive cut is an almost cartoonish representation of the perfect American steak, featuring a tenderloin and a strip steak that’s separated by a T-bone. The porterhouse was known for its generous serving size and good marbling. This naturally made it a favorite for steak lovers who appreciate the variety held in a singular serving. This healthy cut is typically seasoned simply with salt and pepper, followed by grilling or broiling, to allow the high-quality beef to shine through.

The combination of two prized cuts makes the porterhouse ideal for sharing, lending to a fine dining experience that continues to define American steak culture. The classic accompaniments most frequently served with the main are American favorites like creamed spinach, baked potatoes, or steakhouse mushrooms.

Steak au poivre (also known as peppercorn steak) is a bold and bright dish that gained popularity globally for its very assertive flavor profile. The dish is traditionally a high-quality cut of beef, often filet mignon or sirloin, encrusted with crushed peppercorns. It’s seared to form a charred, spicy, and aromatic crust and topped with a Cognac or brandy–infused cream sauce that coats the dish to help create the famed balance between spice and decadence.

The peppercorn crust lends a striking contrast to the steak’s buttery texture, while the sauce adds some welcomed depth and sweetness to the dish. Whether paired with roasted potatoes, haricots verts, or a simple salad, this steak became a menu favorite in upscale French bistros and eventually in American steakhouses (where it’s often prepared up close and personal to dramatic effect). Steak au poivre remains cherished for its boldness and simplicity.

Tournedos Rossini was created by the renowned 19th-century French chef Marie-Antoine Carême to honor Italian composer Gioachino Rossini. Now synonymous with culinary luxury, this opulent steak preparation involves a filet mignon topped with seared foie gras and a Madeira or truffle sauce, sometimes even accompanied with a side of black truffle for extra indulgence.

Tournedos Rossini was another staple of the elites, particularly in French circles, during the 19th and early 20th centuries. The unity of the velvety foie gras, umami-rich sauce, and tender beef made it a go-to dish for those seeking out the ultimate culinary experience. Even though it requires highly involved preparations, this steak remains an iconic mainstay of French cuisine. While this demonstration in vintage steak artistry is not as common on menus today, those who have enjoyed the tournedos Rossini rave about its symphony of flavors.

Steak Diane is prepped with thoroughly pounded beef, typically filet mignon, flambeed with brandy, and finished with a rich sauce made with mustard, cream, shallots, and Worcestershire sauce. Becoming a sensation in American steakhouses and supper clubs during the mid-20th century, the drama-filled table-side prep made it a favorite for diners who enjoy both the flavor and spectacle of the dish.

Despite its origins in European cuisine, the steak peaked in popularity in the mid-century United States. The technique of flambeing was employed not just to add to the dramatics but also to deepen the flavors and caramelize the sauce in an effort to enhance the steak’s depth. Although steak Diane has waned in popularity over the years, it remains an iconic example of a hearty vintage steak, providing a snapshot of old glamor and mid-century fine dining. 

The Delmonico steak has been the ambassador representation of American steakhouse tradition for over 150 years, and why wouldn’t it be? It’s named after the famous Delmonico’s restaurant in New York City. The exact cut has varied through the years, but the most common preference is a well-marbled rib-eye or boneless sirloin, two variations that provide reliable tenderness and richness.

The iconic steakhouse popularized the tradition that a premium, thick-cut steak, served only with butter and basic seasonings, was all you needed to enjoy everything the meat had to offer. The Delmonico remains a beloved dish among steak purists, revered to this day for its simplicity and elegance. This approach to steak, which only requires no-frills, high-quality beef (expertly cooked, of course), became the gold standard for steakhouses across the nation, subsequently influencing the practices of generations of chefs and menus. Whether you choose to indulge in it pan-seared or thrown on a grill, it defines the very best of vintage steak culture, delivering an experience that has stood the test of time.

A bone-in cut from the short loin prized for tenderness, club steak is a close relative of the New York strip. The cut, a premium yet accessible alternative to the porterhouse or T-bone, is believed to have gained popularity in classic American steakhouses and private clubs from the late 19th century into the 20th. 

The steak is usually cooked over an open flame or broiled in an oven to perfection, which delivers a beefy taste and a satisfying chew. It was typically enjoyed with classic steakhouse sides like sautéed mushrooms or creamed spinach (you really can’t go wrong). Even though it has been overshadowed by more popular cuts in steakhouses today, club steak is still a nostalgic option for those craving the old-school dining experience.