Steakhouse menu design tips
- List each steak with its weight, cut, and cooking options so guests can compare value per ounce.
- Show a dry-aged or prime label only when it is accurate, since guests expect those terms to mean something.
- Put sauces such as peppercorn or bearnaise on a separate list so guests can add them easily.
- Group sides as shareable plates with a suggested quantity for two or three people.
- Use a dark, serif-led layout with restrained accents to match the formal atmosphere.
Pricing a steakhouse menu
Steakhouses price by cut, weight, and aging, with premium cuts like ribeye and porterhouse sitting well above sirloin. Sides are priced as shareable dishes, and the total check often comes from a steak plus several sides.
Before you print, cost each dish with the free food cost calculator and set prices with the menu pricing calculator. Want a designed version with photos? Servestack Studio makes print-ready steakhouse menus from your real dishes.
Example dishes, prices, and the restaurant name are illustrative. Replace them with your own.