Sometimes, you just want to go to a nice steakhouse. No matter your income or social status, there are plenty of options to choose from.

You don’t need to be an expert to enjoy a steak. Some basic knowledge of cuts and preparation is enough. At nicer places, servers are there to guide you. Just ask for recommendations based on what you like.

Don’t order your steak well-done. Save that for carne asada. For a high-end experience, keep these tips in mind:

1. Choose the Right Cut

• Start with a New York strip for a good balance of flavor and versatility in cooking temperature.
• If you’re okay with fattier cuts, ribeye is a great choice, especially if you prefer your steak toward rare.
• T-bone includes both the strip and filet, offering multiple textures in one.
• Some places will have both grass-fed and corn-fed varieties (may be labeled as “grain”). Generally speaking, grass is better, but they taste differently, and ultimately, it’s a matter of preference.

2. Know the Temperature

• From rare to well-done, know what each level means:
  • Rare keeps much of the steak’s essence, ideal for premium cuts.
  • Medium-rare is a safe bet for most high-quality beef.
  • Medium is suitable for chain restaurants where quality might vary.
• Avoid asking for “plus” temperatures like “medium-well plus”. It confuses servers and can signal inexperience. Chefs hate it.

3. Don’t Overdo the Add-Ons

• Steakhouses often offer many enhancements, but for a more expensive steak like a $70 ribeye, simplicity is key. Stick to salt, pepper, and butter.
• Rosemary is nice, but can quickly overwhelm the meat. Use your judgement.
• Keep sauces like horseradish cream on the side; don’t drown your steak.
• Surf-and-turf is fun once in a while, but might not be necessary if your steak is the star.

4. If You’re Celebrating, Tell the Staff

• Let them know if it’s a special occasion. You’re not being a tool, as long as it’s true. This can enhance the experience, making it memorable for future visits. They might even offer a complimentary dessert. Don’t be afraid to ask them to take a photo if you’re with a group or significant other.

5. Bonus: Learn What You Like for Next Time

• If you like your steak rare, try “black and blue” or “Pittsburgh rare” at places you know you like. This yields a charred exterior with a very rare interior, but it requires some skill to do well. Most kitchens will sear it in the pan very quickly and then finish cooking in the oven.

Remember, celebrating at a steakhouse should be about enjoying the experience, not just the food.