A sauced steak will be served if the chef requests it. Unless you've tried it, dumping A1 steak sauce on your meat is a mistake! If you like sauce on your steak, ask the server about housemade sauces for your steak.
Steak should be cut one bite at a time, believe it or not. Use your right hand to grasp the knife with your index finger down the back. Then, pin down the meat and cut a single bite zigzagging with your left fork.
One mouthful on the plate indicates that you were satisfied but not so hungry that you licked the dish clean, which may imply that you weren't served enough.
Don't place the napkin on the table when you apologize. Instead, fold it loosely and set it on your chair. How to fold it correctly. Even after eating, don't throw the napkin on your plate.
In a fine restaurant, never eat an animal bone at the table. If the meat is good, it may be tempting, but always avoid touching it. Fork and knife are for that! Never remember where to put your silverware?
The piece should be removed discreetly with your fingertips and placed on the plate's upper left corner. Request an extra napkin from the server to hide it. Next: Make succulent, juicy, melt-in-your-mouth steak on a cast-iron skillet.
Dining is informal in most of the country, but many high-end restaurants have dress codes, especially in New York, Chicago, and New Orleans.
Order well-done steak if that's what you want. Most steaks are juicier and tastier when grilled medium-rare or medium. Steakhouse cooks want you to know that secret! Tell the server why you like well-done meat.