It may go by different names depending on the specific ship it’s on, but Carnival Cruise Line’s dedicated steakhouse is one of the best specialty restaurants at sea. Within a fleet of over two dozen vessels, the premium menu can currently be enjoyed on fourteen ships – fifteen once the new Carnival Horizon launches in April 2018.

Last having enjoyed the experience on Carnival Splendor, the restaurant went by The Pinnacle Steakhouse. On the Carnival Miracle, it’s called Nick and Nora’s Steakhouse, and on the latest Carnival Vista, it’s named Fahrenheit 555 Steakhouse, to cite a few. The nomenclature varies and so does the setting itself.

The Splendor’s venue sits above the buffet with a central floating deck cantilevered over the dessert station below. The Miracle, being a Spirit-class ship, features a translucent funnel, and so its steakhouse sits under the unique pinkish skylight dome. And the Vista showcases a lovely wraparound promenade with its restaurant available indoors and as an al fresco patio.

What remains the same from ship to ship is the menu. For a surcharge of just $35 ($10 for kids 11 and under), a whole wealth of deliciousness becomes available to you. And as I recently discovered, bottles of wine are 50 percent off on the evening of embarkation—when the restaurant is less busy—as an incentive for patrons to dine then.

So, when sipping on discounted vintages, freshly baked bread will begin the night with the likes of wonderful focaccia wheels the diameter of the entire plate. Then tempting starters, salads, entrees, side dishes and eventually desserts beckon selection off the menu.

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Appetizers include Escargots Bourguignonne and Jumbo Shrimp Cocktail and extend to Grilled Portobello Mushroom and Baked Onion Soup. However, my personal favorites have always been the Ahi Tuna Tartare—presented in a striking cylindrical tower—and the tasty classics of Beef Carpaccio and New England Crab Cake. There’s also a savory Lobster Bisque with Vintage Cognac.

Then a refreshing Classic Caesar Salad is always a fine choice as are the Baby Leaf Spinach and Fresh Mushrooms, Heart of Iceberg Lettuce and Sliced, Sun-Ripened Beef Steak Tomato.

Of course, the main courses are the real stars here with hearty cuts of meat ranging in size from a 9-ounce Broiled Filet Mignon to an 18-ounce Spice-Rubbed Prime Ribeye Steak. The real hungry, yours truly included, will often go for the latter or a comparably sized Grilled Prime Cowboy Steak, described on the menu as a “Rib Chop for the Real Beef Gourmet.” In the middle is the 14-ounce Broiled Prime New York Strip Loin Steak.

Alternatively, the Broiled Lobster Tail is a popular choice as is the Surf & Turf option with a smaller Maine tail and filet mignon together.

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Recognizing not everyone is a fan of beef, other choices include Broiled Rosemary Infused Chicken, Grilled Lamb Chops, Maine Lobster Ravioli and Grilled Fillet of Fish From the Market—all of which can be accompanied with Baked Potatoes with Trimmings, Sauteed Medley of Fresh Mushrooms, Yukon Gold Mash with Wasabi Horseradish (my personal favorite), Creamed Spinach with Garlic and Steamed Broccoli.

Lastly, as a sweet send-off, dessert selections feature Cheesecake with Hazelnut Biscuit—cutely arranged with an abstract edible mouse on the plate—and Caramelized Washington Apples—a delightfully tart dish. Rounding out the choices are a Chocolate Sampler, Fresh Fruits, Selection of Homemade Sherbet & Ice Creams and Selection of International Cheeses.

What is truly remarkable about Carnival’s steakhouse is how consistent the quality—including perfect cooking temperatures—and presentation are from one venue to the next. Some lines struggle with maintaining this on a single ship over time, but the “Fun Ship” brand has proven itself to be super steady across the fleet.