America has long been a meat and potatoes nation, but our love of steak (and all things beef) originated in Britain. In England there were men’s dining clubs called beefsteak clubs, and of course, the Beefeaters, the colorfully costumed guards at the Tower of London who were paid 24 pounds of beef per month. Nice work if you can get it! British colonists in the 1700s brought their love of beef to America with them. In the U.S., steakhouses started to proliferate in the 1880s, especially in New York. Refrigerated railroad cars made it possible to safely transport meat from Chicago back east and to other parts of the country. The first steakhouses were a far cry from the sometimes posh and often family-friendly steakhouses of today. Think plenty of drinking and cursing and no women or children in sight. This men’s club atmosphere didn’t last long and eventually steakhouses became the restaurant of choice for generations of Americans. In this chapter, we offer up not just recipes for steakhouse favorites like steak and potatoes, but other popular dishes that have made their way onto menus over the years, such as French Onion Soup, Chicken Cordon Bleu, and Baked Stuffed Shrimp.