A Small-Town Pennsylvania Restaurant That Delivers Unforgettable Steaks
Some of the best steak dinners are not in big cities with velvet ropes, they are in small towns where the focus is simple, do it right and let people come back hungry.
Culhane’s Steak House in Pennsylvania has that kind of reputation, a classic stop in New Cumberland that feels built for serious steak lovers.
Pull up on Laurel Road and you can almost sense what is coming, a warm welcome, a comfortable room, and that unmistakable steakhouse aroma that makes your stomach start negotiating for a bigger meal.
A truly unforgettable steak is about more than size. It is the sear, the tenderness, the way the flavors hold your attention without needing a lot of fuss.
Culhane’s leans into the timeless appeal, making dinner feel like a treat without feeling complicated.
Add the small-town setting and the whole experience takes on that extra charm, like you discovered a place that has been quietly making people happy for years.
Here is how I know a steak spot means business, if the dining room has that confident hush right before plates hit the tables, I am already smiling.
Location That’s Easy to Find But Hard to Forget
Set at 1 Laurel Road in New Cumberland, PA 17070, Culhane’s sits in a spot that feels refreshingly off the beaten path yet completely accessible.
The address itself has become something of a landmark for steak lovers across Cumberland County and beyond.
Getting there is simple, but once you arrive, you’ll understand why regulars keep this place on speed dial. The building has that classic steakhouse exterior that whispers tradition without screaming for attention.
Parking can get a little snug during peak hours, especially on Friday and Saturday nights when the place fills up fast. Smart diners either arrive early or make reservations to avoid the wait.
The location perfectly captures small-town Pennsylvania charm while delivering big-city quality steaks.
You’re not fighting downtown traffic or hunting for parking garages here, just pulling up to a local gem that happens to cook meat better than most fancy establishments twice its size.
Operating Hours That Work for Real Life
Culhane’s keeps it straightforward with hours that actually make sense for working folks and weekend warriors alike.
Monday through Saturday, doors open at 11 AM and stay that way until 9 PM, giving you plenty of flexibility for lunch meetings or dinner dates.
Sunday operations run slightly shorter, wrapping up at 8 PM instead of 9, which is perfect for family dinners before the work week kicks back in.
The consistency in their schedule means you can plan ahead without guessing whether they’ll be open.
Lunch crowds tend to be lighter, making midday visits ideal if you want attentive service and a quieter atmosphere.
One reviewer snagged a fantastic burger combo for under fifteen bucks during lunch, proving you don’t need to wait for dinner to experience quality.
Late arrivals should note that kitchens don’t love serving guests thirty minutes before closing, but Culhane’s has been known to accommodate gracious diners even when they show up near the wire.
Steaks That Command Respect and Appetite
The star attraction here isn’t up for debate. Culhane’s serves thick-cut steaks that arrive at your table sizzling on hot plates, crusted beautifully on the outside while maintaining that perfect juicy interior that separates great from mediocre.
Ribeyes here have earned near-legendary status among regulars, with one enthusiastic diner claiming it made them question every previous steak they’d ever eaten.
The porterhouse and New York strip also make frequent appearances in glowing reviews, though some diners note the porterhouse occasionally arrives without its full filet portion.Here’s an insider tip that matters: those sizzling platters keep cooking your steak for a minute after it arrives.
If you like your beef more pink, ordering one level more rare than you typically prefer will land you closer to your ideal doneness without any extra fuss.
Portions are generous bordering on ridiculous, with cuts large enough to satisfy even the most aggressive appetites while staying reasonably priced compared to chain competitors.
Crab Cakes That Steal the Seafood Spotlight
While steaks dominate the menu, Culhane’s crab cakes have quietly built their own loyal following.
Multiple reviewers specifically praise these for being meaty and loaded with actual crab rather than filler, which is refreshingly rare in landlocked Pennsylvania.
One particularly detailed review called out the crab cake as very good with minimal filler, though opinions vary wildly depending on preparation consistency.
The surf and turf combination lets indecisive diners enjoy both the signature beef and these seafood standouts on one plate.
However, experiences with crab cakes seem less consistent than the steaks, with some diners receiving perfectly golden specimens while others encountered undercooked, mushy bottoms.
At thirty-eight dollars for two crab cakes, expectations run understandably high.
The Maryland crab soup also earns enthusiastic mentions, described as perfectly seasoned and packed with crab meat.
If you’re a seafood lover visiting a steakhouse, these offerings provide solid alternatives without feeling like afterthoughts tossed onto the menu for variety’s sake.
Ribs That Fall Off the Bone Literally
If you’re not in a steak mood (no judgment, variety is welcome), the ribs at Culhane’s deserve serious consideration.
One reviewer declared them hands down the best ribs ever, praising their juicy, flavorful meat that literally falls off the bones.
The chicken and ribs combo offers a way to sample both without committing fully to either, though some diners found the ribs slightly dry when ordered this way.
Quality can apparently vary depending on preparation timing and how busy the kitchen is running.
What makes these ribs special is the seasoning and slow-cooked tenderness that you can’t fake with shortcuts.
They’re not drowning in sauce trying to hide mediocre meat; instead, the pork itself carries the flavor while remaining moist and tender.
Portion sizes stay generous here too, meaning you’ll likely have leftovers unless you arrive absolutely starving.
Paired with the right sides, the ribs make for a satisfying alternative that proves Culhane’s knows how to handle more than just beef.
Sides and Salads That Support the Main Event
The supporting cast at Culhane’s includes buttery mashed potatoes, baked mac and cheese, and steak fries that are actually quartered potato wedges rather than traditional fries.
Your mileage may vary on whether that’s a feature or a bug depending on your potato preferences. Caesar salads come recommended, especially when topped with calamari for a surf element.
The house-made dressing gets consistent praise as a unique blend of Thousand Island and French that visitors specifically tell others to try.
Salad portions run on the smaller side according to multiple reviews, though the quality of the dressing helps compensate.
Brussels sprouts appear on the menu but received mixed feedback, with at least one diner calling them simply disgusting while others didn’t mention them at all.
The warm rolls served before meals earn enthusiastic mentions across reviews, with diners noting they’re fresh and delicious.
Potato skins made with cheese sauce rather than melted cheese might disappoint traditionalists, but they still disappear from plates quickly enough to suggest they’re doing something right.
Desserts Worth Saving Room For
After demolishing a massive steak, most people wave off dessert menus without a second glance. At Culhane’s, that would be a mistake you’ll regret on the drive home.
The chocolate mousse and house-made eclair both receive specific shout-outs as very tasty finishes to an already satisfying meal.
There’s also a peanut pie that one delighted customer described as delicious, though details about what makes it special remain mysteriously vague.
These aren’t afterthought desserts pulled from a freezer and microwaved to room temperature. The house-made aspect matters here, showing the same attention to quality that goes into the savory courses.
Given the generous portion sizes on entrees, consider sharing a dessert between two people unless you’ve got serious capacity.
The sweetness provides a nice contrast to all that savory, salty, umami-rich meat you just consumed.
Smart diners ask their server about dessert options when ordering dinner, giving them something to anticipate while working through their steak and providing motivation to pace themselves rather than stuffing down every last fry.
Atmosphere That Feels Like Stepping Back in Time
Walking into Culhane’s means entering a space that unapologetically embraces old-school steakhouse vibes.
Dark wood, low lighting, and zero modern gimmicks create an environment where the food takes center stage instead of Instagram-worthy decor.
Multiple reviewers describe it as dated or vintage, but in a way that feels intentional and well-maintained rather than neglected. This isn’t shabby; it’s classic swagger that knows exactly what it’s doing.
The space can get loud when fully packed, with hard surfaces bouncing conversations around the dining room.
If you’re planning a quiet romantic dinner, aim for off-peak hours or request a corner table away from larger groups.
There’s no pretension here, no dress code beyond basic decency, and no attitude from staff who think they’re doing you a favor by serving dinner.
The unpretentious, laid-back vibe lets you focus on your meal and company without worrying about fitting some upscale image.
Bar seating provides an alternative when the dining room fills up, and several reviewers noted excellent service from bartenders who also handle food orders efficiently.
Pricing That Won’t Require a Second Mortgage
Culhane’s operates in that sweet spot where quality exceeds price expectations rather than the reverse.
Google rates it with two dollar signs, indicating moderate pricing that won’t devastate your budget while still delivering premium results.
Lunch specials let budget-conscious diners experience the quality for under fifteen dollars, with burger combos including fries and a drink.
Dinner entrees run higher obviously, but multiple reviewers specifically note that prices beat comparable chain steakhouses while exceeding them in quality.
The value proposition becomes especially clear when you factor in portion sizes that often provide leftovers for tomorrow’s lunch.
You’re not paying premium prices for tiny artistic portions that leave you hungry an hour later.
Crab cakes at market price can push thirty-eight dollars for two, which represents the higher end of the menu.
Steaks remain reasonably priced considering their size and quality, making special occasions feel special without requiring you to skip next month’s rent.
For small-town Pennsylvania, Culhane’s delivers big-time value that keeps locals returning regularly rather than saving it exclusively for anniversaries and graduations.
Service That Ranges from Stellar to Stretched Thin
Service quality at Culhane’s appears directly tied to how busy they are and whether they’re adequately staffed for the crowd.
On good nights, servers are attentive, knowledgeable, and friendly, checking back regularly and refilling drinks without being asked.
Several reviews specifically name servers like Sue and Kristin who provided excellent care and made dining experiences memorable for positive reasons.
The bartenders also earn praise for handling both drinks and food service efficiently when guests sit at the bar.
However, larger groups and peak times reveal staffing challenges, with single servers trying to handle rooms of sixteen people or more.
This leads to slow food delivery, forgotten drink refills, and the kind of overwhelmed service that frustrates everyone involved including the server.
Reservations are strongly recommended, especially for groups larger than four or weekend dinners.
Walk-ins might get lucky with bar seating, but counting on table availability without calling ahead is risky business.
The inconsistency in service experiences suggests management might need to address staffing levels during busy periods to match the quality their kitchen consistently delivers.