The No. 1 Factor That Ruins The Dining Experience At A Steakhouse

For many people, a night out at a fancy steakhouse is a special occasion reserved for birthdays, anniversaries, and other celebratory moments. So let's just say that diners expect the experience — and the food — to live up to the splurge. Unfortunately, not every dining destination does it right. There are quite a few red flags to watch out for when eating at a steakhouse, from suspiciously empty seats to servers with limited knowledge about the cuts of steak the restaurant serves. Sparse red wine lists and showboating seasoning presentations also aren't a good look for an upscale steak service, and may be a sign that the quality of the food won't match the price. But if there's one factor that ruins the overall experience of eating at a steakhouse, it's receiving a steak that isn't cooked to a diner's preferred doneness. 

As Chef Barry Miles, Senior Strategic Account Chef at Cargill, tells Tasting Table, "Steak is a 'special' meal, and guests expect restaurants to get it right — and will pay for consistency. Eighty-nine percent of consumers claim having their steak cooked to their preferred temp is a key contributor to the overall satisfaction of their steak dinner AND it is the number one driver of ruining a steak dinner." Indeed, paying top dollar for a steak you asked for medium-rare and received well-done is definitely not the ideal customer experience, and would certainly discourage someone from going back.

While steak cooked to their preferred temperature and doneness level is the number one factor that could make or break a guest's steakhouse experience, it's not the only thing diners are considering. According to Cargill's Future of Beef report, which breaks down data points regarding the habits and preferences of steak consumers in the United States and Canada, there are multiple other issues that may leave steakhouse customers less than impressed. 

Right up there with temperature is the tenderness of the beef; per the report, 89% of survey respondents said that the tenderness of their steak was very important. The juiciness of the meat, portion size, and seasonings were all next in line in terms of what marks a satisfactory steak dinner. Meanwhile, 45% of consumers pointed to inconsistency in quality as being something that could taint their experience at a steakhouse, and 41% reported bad side dishes as a meal-ruining factor. Surprisingly enough, a majority of diners don't seem to care much about the atmosphere and ambiance of the eatery — only 26% of respondents indicated it was important, so fancy decor and candlelit vibes come second to the food itself.

Looking for a carnivore-approved destination that hits every mark across the board? Check out Tasting Table's ranking of the top steakhouse chains in America. (Spoiler alert: You can't go wrong with our favorite, Capital Grille.)