Choose Between Two Options
- $12 for $20 worth of steakhouse dinner
- $6 for $10 worth of steakhouse takeout
It was 1962 when Nick Pascarella tested his new theory for grilling the perfect steak. In his mind, open flames created the best tasting beef, so doubling the amount of flame could only make it better. This hunch resulted in Nick's signature Flamekist—think flame-kissed—technique: he grills steaks on the top and bottom simultaneously so they quickly develop an even sear, which locks juices in the center. Since then, this concept has been embraced by an ever-expanding empire of Western-Sizzlin steakhouses that encompasses more than 75 locations scattered across 17 states.
At each location, the cooks grill sirloin, rib-eye, and T-bone steaks. They season the meats with Western-Sizzlin's secret blend of spices—known as Gold Dust—which the cooks keep in a secret puzzle box. To accompany these hearty cuts of beef, they fill buffets with hot and cold side dishes, salad fixings, freshly baked breads, and desserts. Additionally, their bacon cheeseburgers, fried shrimp dinners, grilled chicken sandwiches, steaming hot baked potatoes, and other homespun classics help round out the menu's selection of family-style cooking.