Add height. It builds curiosity as it travels through the dining room, so it helps sell also.
We have a standard special that adds shrimp to the steak. Three prawns brushed with a seasoned oil, put of a skewer and grilled. They are "speared" into the steak and sent to the table standing in the air. (Soak the skewers in water; shrimp should stay at the bottom of the skewer, within only a 3/4 of inch or so, keeps the center of gravity and the weight of the shrimp at the bottom so they balance well. If the steak has a bone, stick it in right at the bone, but always place the shrimp well in to the plate so if they fall over they stay on the plate. Keep a used beer bottle at dishwash station to place the used skewers in, loose in the garbage they play havoc with the garbage bags.) Once one of these makes their way to the dining room, they sell & sell.
We market our steamed king crab legs in a wide, heavy based water glass, stand them upside down, scoop ice around the base, for weight. We add some kale for greens at the top and a lemon slice speared on a cocktail fork. They are set on a plate, with the tools, napkins and a ramekin of butter. Once again easily seen, by other tables.