The number of cars in the parking lot is your first impression of a quality steakhouse. Consider going elsewhere if it's empty on a Friday or Saturday during prime dinner time.
Going out to pay top dollar for a tasty steak is about more than just food; it's an experience. Your server should be prompt, attentive, and genuinely friendly.
Quality steakhouse managers take pride in hiring employees that are a good fit and also train them well. Slow and unfriendly service is a mark of an improperly-managed spot.
You won't be able to check kitchen cleanliness, but if the restroom is glimmering clean, it's a good indicator that managers care and keep other parts of the restaurant spotless, too.
It is essential that servers are well-versed in the menu and can answer your questions about cuts of steak, marbling, the cooking method, and the types of seasoning.
Your server doesn't need to be a culinary expert, but lesser steakhouses might have workers who haven't been carefully trained and properly introduced to the food they're serving.
The price of a steak dish is a good indicator of the meat's quality, and the menu might proudly advertise the use of prime-grade beef with a high price to match.
A low price like $10 per steak probably indicates poor-quality beef masked with seasoning. A price that seems rather low for "prime" beef is also likely too good to be true.