From The Menu To The Marbling, Here's How To Tell If You're Dining At A Top-Tier Steakhouse

A hearty steak meal can be found on pretty much every sit-down restaurant's menu nowadays, but some dining establishments specialize in the beefy protein so well that it earns the moniker of steakhouse. These restaurants can run the gamut from terrible to terrific, and you may not know which one you are at until you are already midway through your meal. To avoid this risky gamble and learn how to correctly identify if a steakhouse is the real deal, Food Republic spoke to Dennis Littley, a chef and recipe expert at Ask Chef Dennis. According to the expert, "A great steakhouse isn't just about the steak, it's about attention to detail, from the sourcing of the meat, to the way it's served."

Littley shared that a top-tier steakhouse doesn't just offer a steak dinner, it takes real pride in the serving and enjoying of the delicacy. The chef elaborated, "From sourcing to execution to service, every detail should enhance the experience of enjoying one of the best meals you can order." Next time you are looking for an authentic steakhouse experience, keep you eye out for these characteristics that will indicate whether you are, in Littley's words, "dining at a top-tier establishment or just an average grill house."

When you are trying to decide if a steakhouse is worth your time and money, take some time to peruse the menu before committing to a table. Dennis Littley informed Food Republic, "A high-quality steakhouse will list specific cuts, sourcing details, and aging methods. If a menu mentions USDA Prime, Wagyu, or dry-aged beef, that's a good sign they take their meat seriously." 

The expert also recommended paying attention to where the beef is sourced — information that should be present on a steakhouse menu worth its salt. "Whether it's Midwest grain-fed, Japanese A5 Wagyu, or grass-fed Australian beef ... sourcing matters when it comes to flavor and texture," Littley said. A menu that does not disclose these details is typically a clue that you should head somewhere else. A menu that is too big and looks more like a novel is another red flag to keep an eye out for.

One of the reasons you want to pay attention to the type of steak offerings is because you want to ensure you are served a cut of meat with the right amount of marbling. This steak term is so-named because the lines of fat resemble the veins in marble stone. Dennis Littley explained that "marbling and grading are key indicators of quality." USDA Prime steaks having the highest level of marbling, which means they will be both rich and tender. 

The expert also shouted out Wagyu and Kobe beef, which he said takes "marbling to another level, offering unparalleled buttery texture." What separates an amazing steakhouse from one that is just good is that the former will offer cuts with perfect marbling — not too little, but also not too much.

A restaurant may claim to be a steakhouse, but whether or not the chef knows how to properly handle the delicate cut of meat can contradict that title. Dennis Littley insisted that cooking technique will speak volumes about whether or not a steakhouse is worth your time. "Top-tier steakhouses use dry-aging to intensify flavor, charcoal or wood-fired grills for deep, smoky sears, and butter-basting for added richness," he told Food Republic.  

The Ask Dennis recipe expert went on to say that if a steakhouse merely pan-sears all types of steak offered, the restaurant likely isn't dedicated to operating at "the highest level of execution." At a top steakhouse, this level of quality is important to the chefs and servers alike — your steak will arrive cooked to perfection, to your exact specified doneness every time, and it will be juicy and tender, even if you ordered it well done.

There are plenty of fine dining etiquette rules that everyone is expected to follow, including both diners and servers. The staff at a really top-quality restaurant will take great care of you. In addition to looking uniformly presentable and polished, Dennis Littley shared, "A great steakhouse server should be knowledgeable about the cuts, cooking temperatures, and best wine pairings."

The expert explained that servers should be able to help guide diners through the menu with confidence. The customer may always be right, but it is the server's job to make helpful recommendations and educate about ideal cook temperatures and doneness levels. A simple, "How do you want that cooked?" with no follow-up discussion might be a red flag that the steakhouse isn't as high-end as it claims to be.  

When it comes to identifying high-quality steak dishes, presentation definitely plays a key role. According to Dennis Littley, "A high-end steakhouse will let the steak rest properly before serving, so you don't get juices running all over the plate." The expert stated that dishes should be "plated simply but elegantly, without unnecessary garnishes or distractions."

Garnishes that do appear on the plate should complement the overall visual effect, the way a background complements a foreground in a painting. If a plate looks cluttered, contains too much sauce, or is cold to the touch when it is served to you, this may be indicators that the kitchen is looking to cover up some mistakes or mishaps during the cooking process. 

To accurately assess whether or not a steakhouse is of high caliber, cast your gaze away from the steak itself and towards the quality of additional offerings. "Sides, sauces, and wine pairings can also set a steakhouse apart," Dennis Littley told Food Republic. "A great steak should never rely on sauce, but a house-made béarnaise or peppercorn sauce can be a nice complement." 

When it comes to sides, expect to find elevated takes on the classics, like crispy fries fried in duck fat, creamed spinach made with high-quality ingredients, or a mashed potato with ribbons of truffle oil or infused herbal flavorings. These side dishes should be made in-house, and taste good enough to take center stage. Additionally, many people believe a steak dinner is only as fine as the wine it is paired with. Littley noted, "If the wine list is extensive and the sommelier knows their pairings, that's a solid indicator you're dining somewhere that values a complete steakhouse experience."