Grading Criteria
Every steakhouse review uses a condensed 100-point, 5-metric scoring system with individual letter grades. Data-driven, consistent, and transparent.
Letter Grade Scale
Scoring Overview
Steak Execution
40Beef Quality
30Sides & Accompaniments
10Service & Atmosphere
10Value Proposition
10Steak Execution
40 ptsDoneness Accuracy
Did the steak arrive at the requested temperature? Off by one level costs significant points.
Sear Quality
Deeply caramelized Maillard crust with texture contrast. Not burnt, not pale.
Seasoning Balance
Salt enhances beef flavor without overwhelming. Pepper and any rubs should complement.
Temperature Consistency
Minimal gradient from edge to center indicates proper technique. Reverse-sear and sous-vide methods score highest.
Resting Technique
Properly rested steak retains juices on the plate, not on the cutting board.
Beef Quality
30 ptsGrade (Prime/Wagyu/Choice)
Higher USDA grades and specialty programs (A5 Wagyu, certified Angus) score higher.
Marbling
Visible intramuscular fat that melts during cooking, delivering richness and moisture.
Sourcing Transparency
Can the restaurant tell you where the beef comes from? Ranch-identified programs earn bonus points.
Cut Selection
Is the cut appropriate for the preparation? A well-chosen cut shows kitchen expertise.
Aging Method
Dry-aged beef (28+ days) develops complex, nutty flavors. Wet-aged is acceptable. No aging noted as neutral.
Sides & Accompaniments
10 ptsCreativity
Beyond the standard baked potato. Innovative sides that surprise and complement the steak.
Execution
Properly cooked, well-seasoned, served at the right temperature.
Portion Balance
Sides should complement, not overshadow. Appropriate portions for the table.
Complement to Steak
Do the sides enhance the overall steakhouse experience? Great sides elevate the entire meal.
Service & Atmosphere
10 ptsAttentiveness & Pacing
Attentive without hovering. Courses arrive at the right pace.
Menu Knowledge
Staff can describe cuts, aging, sourcing, and make informed recommendations.
Ambiance
Lighting, noise level, music, decor. Does the atmosphere match the price point?
Cleanliness
Tables, restrooms, and dining room should be impeccably maintained.
Value Proposition
10 ptsPrice-to-Quality Ratio
A $150 steak must be near-perfect. A $50 steak has more latitude. Quality must justify cost.
Portion Size
Appropriate for the price. A 6oz filet at $80 is judged differently than a 22oz Porterhouse at $80.
Overall Worth
Would you recommend this restaurant at this price? The ultimate value question.
Methodology
All visits are unannounced and paid for independently
Scores are recorded immediately after each visit using standardized criteria
Multiple visits to the same restaurant may yield different scores based on consistency
Photos and receipts are kept for documentation
Letter grades are computed dynamically from raw scores — never manually assigned