Dinner parties often follow a set script. First, it’s light bites. Then a salad. After that, maybe pasta or seafood. If you’re serving a steak, it’s probably the star of the show, the pièce de résistance, the main course. By that time, you’ve already filled up on all of the other dishes that preceded the steak, and you have to force yourself to finish the huge chunk of meat before you.
Don’t get me wrong—I love steak at any time, in any form. But I don’t necessarily think that steak makes for the best main course. Often, it’s just too much meat, and although the first few bites are savory, succulent and immensely satisfying, the last several bites leave you feeling too full, heavy and uncomfortable. Plus, when I’m the one hosting, the idea of buying four to six steaks makes my wallet weep.
That doesn’t mean you have to skip the steak entirely, though. In fact, I think steak is at its best when it’s served not as the main course but as an appetizer, a rich, hearty starter that gets your guests excited for the rest of the meal. I love cooking a ribeye to rare or medium-rare perfection, slicing it into thin strips and topping it with a sprinkling of fresh parsley or a drizzle of chimichurri, then plating it and letting my guests pick at it with their fingers. It’s the perfect pre-dinner morsel to share right as the party’s getting started.
First of all, it’s simple. The appetizer shouldn’t take too long—you probably want to spend more time on the main course. In a matter of minutes, you can sear a steak on the stove and serve it without taking time to do a bunch of chopping and seasoning. Secondly, it’s a relatively inexpensive way to get a premium ingredient on the table. Buying a steak or two is a lot easier on your wallet than buying five or six. Plus, it feels decadent without being overwhelming. You’re giving your guests steak, after all, but they’re still going to have room for whatever else you’re cooking up.
How could your guests not love steak as an appetizer? These are some tips that will ensure your steak starter is a success at your next dinner party.
Don’t Overdo It
There are some ingredients that you have to spend a lot of time seasoning, flavoring and enhancing if you want them to taste as good as possible. But when it comes to a quality cut of steak, that doesn’t have to be a huge concern. Since you’re just serving steak as an appetizer, you don’t have to think too deeply about the seasonings here. Personally, I like to keep things simple with salt, pepper, garlic and butter. Sometimes, I add rosemary if I’m feeling particularly fancy, but it’s really not needed if you’re using top-notch meat.
Have Some Forks (or Napkins) on Hand
I prefer serving a steak appetizer before anyone even sits down at the table. To me, it’s more fun if the steak is something casual to be picked at rather than eaten with a fork and knife. But just because you’re not serving it as part of the sit-down dinner doesn’t mean you want it to be messy. If you want to keep things clean, place some forks next to the steak so guests can easily spear a slice. On the other hand, for the parties that end up being more casual, forks may not even be necessary—if this is the route you’re taking, just make sure you have some napkins out so people can wipe their fingers off after grabbing a hunk of meat.
Go Lighter for the Rest of the Meal
Steak is great as an appetizer because it allows you to serve a heavier, more intense dish in a smaller, more manageable format. When you do start with something so heavy, though, you might want to keep things lighter for the rest of the meal. I personally think the steak appetizer is at its best when it’s served right before a summery seafood or vegetable-based meal.
Whether you’re trying to cut down on your red meat consumption, want to save some money or are just looking for an easy, delicious starter for your next dinner party, steak as an appetizer is a great option. Just make sure you grab a bite before it’s gone.
Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.