Bourbon Steak Menu Strategy: What to Order and What to Skip
Published September 4, 2026 · Updated October 2, 2026
Dining at a high-end steakhouse on a Disney World vacation is an investment. Bourbon Steak by Michael Mina delivers a premium experience, but walking in without a plan is the fastest way to inflate your bill while missing the kitchen’s strongest dishes.
Here is exactly how to navigate the menu, which cuts actually justify the price tag, and the smartest way to order for the table.
The Steak Strategy: Which Cut to Order
Bourbon Steak is known for its signature butter-poaching technique. Because of how this method breaks down fats and enhances richness, certain cuts perform much better than others.
- The Safe Splurge: A bone-in or boneless ribeye is the move. Because the ribeye carries the most fat, the butter-poach technique pays off the most here. If you are only going to order one steak for the table, make it the ribeye.
- The Insider Move: Always ask about aging. If you see a New York Strip on the menu, ask your server whether a dry-aged version is currently available. The dry-aged strip is the better-value cut for the price jump, delivering a much deeper, nuttier flavor profile than the standard cuts.
- The Lean Option: If you want a refined cut without the heavy marbling, order the filet. It is leaner, milder, and perfect for the tender-not-fatty crowd.
The Split-Plate Hack
Not everyone at the table wants red meat, and a steakhouse of this caliber does not phone in its alternative entrees.
If you are dining as a pair, the smartest strategy is to order one dry-aged steak and one seafood plate for the table, and split them. This is the cheapest way to taste the kitchen’s two strongest skill sets without paying for two massive, full-priced entrées. You get the rich, heavy profile of the beef balanced perfectly by the lighter seafood.
Upgrades That Actually Matter
Steakhouse bills balloon in the à la carte sides and meat enhancements. You do not need to blanket your steak in expensive toppings, but a strategic addition can elevate the plate.
If you order the ribeye, adding a truffle-butter finish is a smart upgrade. It complements the existing butter-poach preparation and enhances the richness without masking the quality of the beef.
The Takeaway
Bourbon Steak is absolutely worth the high price tag if you order to the kitchen’s strengths. Skip the standard filet unless you specifically need a lean cut, prioritize the ribeye for the butter-poach technique, and always ask about off-menu dry-aged options to maximize your value.
Frequently Asked Questions
What is the best steak to order at Bourbon Steak?
The best option is the ribeye, as its higher fat content perfectly complements the restaurant’s signature butter-poaching technique.
How can I save money on entrees at Bourbon Steak?
The smartest way to manage the bill is to order one dry-aged steak and one seafood plate to split, allowing you to sample the kitchen’s top strengths without buying two full-priced steaks.
Does Bourbon Steak offer dry-aged meat?
Yes, but you should always ask your server about current availability. Requesting the dry-aged version of the New York Strip is highly recommended for its deeper, nuttier flavor.
What should I order if I do not want a fatty steak?
The filet is the best choice for diners seeking a leaner, milder, and incredibly tender cut without the heavy marbling found in a ribeye.
Go deeper — the full guides: The Disney World Crowd Calendar, Explained: How to Pick a Lighter Day · Maximizing a 7-Day Walt Disney World Trip: The Master Itinerary · Disney World Merch & Souvenirs: Where to Shop, What to Grab, and What to Skip
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