Restaurant fads come and go, but authentic and time-honored steakhouse classics are never out of style. Guy Fieri invites his chef friends to the ranch for an evening of entertaining and steakhouse favorites. Meat master Marc Murphy elevates a Grilled Skirt Steak with a Charred Pepper Salsa and reinvents a classic with his Grilled Escarole Caesar Salad. Michael Voltaggio updates beef with broccoli with his Dry-Aged Rib-Eye with Broccoli Chimichurri and Soy Mustard, served alongside Hibiscus Whiskey Sours. Eric Greenspan makes a Not-Classic Wedge Salad with Pickled Peppers, Olive Relish and Blue Cheese, paired with a succulent Butter-Basted Rib-Eye with Crispy Smashed Potatoes and Horseradish. And finally, Alex Guarnaschelli bucks convention with delectable Charred Double Cut Pork Chops with Brown Sugar BBQ Sauce and a decadent No-Bake Cheesecake for dessert.