>>21490900 (OP)Steakhouse food, I think. I'm of the mind that there really isn't anything served at a traditional steakhouse that you can't make as good as home with a little practice. There is nothing on the menu there that requires special equipment or technique that is not common to home cooks. Which is what traditionally made Steakhouses so decadent, I think - it really is a silly meal to buy out if you've got any cooking skill.
>In-the-pan based preparations of steak, on-the-bone chicken, and fish>Classic French sauces and variations>Various potato preparations, but most importantly how to get a good, straightforward roast or baked potato>Roast and sauteed veggies with various surrounding techniques like blanching>Basic break making and classic desserts like cheesecakesThese skills are all things you will use frequently for quick weeknight dinners and getting good at this is enough to convince 99% of normies you could go on Master Chef.
