Chain Restaurant Steaks, Ranked From Worst To Best

A night out on the town for a steak diner is one of the rare restaurant excursions when opting for a chain may actually be to your benefit. There are three main factors at play here: quality, because steakhouse chains have the hook-up on some primo beef; equipment, particularly those inferno-inducing broilers that produce an otherworldly char; and experience, because steak isn't that difficult to perfect, and if chefs are preparing hundreds of orders a day they're bound to nail the cook (well, at least most of the time).

Since top quality steaks are such a pricey proposition, it's best to do your homework before dropping some major coin. We've already offered up a rundown of our favorite steakhouse chains and shared some ordering do's and don'ts. Now we'd like to further your education with our ranking of chain restaurant steaks, from not worthy of making the cut to the absolute height of bovinity. And if you're on a budget, don't have a cow. We've included some wallet-friendly options (though they don't all resemble your typical steak dinner) — but spoiler alert, you won't find any bargain basement beef at the top of the list, so if you have a friend with a baller expense account, now is the time to hit them up.

If you were to rank the over 250 items on the Cheesecake Factory menu, the steak selection would fall toward the bottom of that list — as far as serving up simplicity, this isn't the spot. But if you're desperate to scratch that beefy itch, stick with what the exceedingly popular chain does best and get saucy. The Steak Diane fits the bill with ho-hum medallions of beef swimming in a pool of mushroom and wine sauce, laced with black peppercorns. Don't forget to reserve some sauce to ladle onto the accompanying scoop of mashed potatoes. 

The old school classic, according to What's Cooking America, is likely named after the Roman goddess of the hunt and is traditionally served tableside, though not shockingly, you won't be getting that kind of service here. While the dish has been prepared by everyone from Gordon Ramsay to Guy Fieri, this rendition is not exactly fine dining.

When it comes to the cult of Cracker Barrel, singling out the must-order menu pick is a contentious subject. We like to sing the praises (with a country twang, of course) of the country fried steak which epitomizes the best of Southern comfort. USDA Choice beef is tenderized and flattened, deep fried, then smothered with creamy sawmill gravy. Filling, right? Well wait, there's more! You'll also be getting a couple of sides (or three if you're feeling extra gluttonous) because it wouldn't be a visit to Cracker Barrel without some macaroni and cheese. And don't forget about the cherry on top: your choice of a scratch-made buttermilk biscuit or corn muffin.  

If you happen to have a hankering for a heavy-duty breakfast, you're in luck. The country fried steak is an all day affair. Whenever you choose to chow down keep in mind that you're tinkering with a carb and sodium bomb so have your server on standby with a water pitcher in-hand and brace yourself for a lengthy post-meal nap.

Is it delicious? Yes. Does it cure your hankering for a juicy steak? Not really, which is why you'll find it so low on our list.

Since steak is so costly, it rarely shows up in the world of fast food — so when it does, of course, we simply must rank it. Chipotle not only offers steak, but actually makes it taste pretty darn good (as far as fast food steak goes). According to the divisive (we'll get to that in a bit) Mexican chain, the "responsibly raised" beef is sous-vided, marinated overnight in chipotle pepper adobo, and then finished on the grill. Though the results can be a bit chewy, the flavor is there, not to mention the value at under $10. Order it in a burrito (white rice, black beans, cheese, roasted chili-corn salsa, skip the guac) for a satisfying on-the-go meal — assuming there are no severe repercussions. 

And now for the elephant in the room. Indeed, we have been hard on Chipotle in the past, and for very good reason since the chain has dealt with quite a few scandals over the years. But the company claims to be cleaning up its act so it's worth considering rolling the dice... assuming you're in the mood for some so-so steak.

Bet you weren't expecting to find pizza on this list. But those culinary wizards at California Pizza Kitchen have a way with unconventional toppings, and that even includes steak. Now there is, indeed, a fire-grilled ribeye to be found on the "main plates" portion of the CPK menu. Pass — this is the California Pizza Kitchen, not the California Steakhouse Kitchen. If it's cow you crave, stick with the namesake specialty, specifically the south of the border-inspired carne asada pizza. While the barbecue chicken pizza may be the chain's claim to fame (they invented it, after all), the synergy of thin slices of marinated steak, fire-roasted poblanos, cilantro pesto, and the perfect pairing of mozzarella and Monterey jack is like a fiesta in your mouth.

The complete package is such a success that Delish anointed it their top CPK pie, gushing, "The flavor combo is so perfect and unique, you'll want to order it every time." It doesn't beat a steak dinner, of course, but if you're out with a bunch of pizza lovers and end up at CPK, take our advice and order the carne asada pizza. 

With over 60 locations from Troy to Tokyo, Morton's is one of the most recognizable names in the steakhouse world. Unfortunately, consistency at the Landry's-owned chain isn't a strong suit which is especially troubling when you're dropping a fistful of Benjamins on a meal. Let's start with the sides, which, per high-end steakhouse protocol, cost extra but are worth the price of admission. The loaded baked potato lives up to its billing, packed with bacon, cheese, sour cream, and chives. And then there's "The Troy" — sautéed onions and button mushrooms finished in a heavenly au jus. Troy, whoever you are, we thank you.  

The main event, however, is hit-or-miss which shouldn't be the case for a steakhouse of such high pedigree. While we've sampled one too many overcooked steaks to offer a full-throated recommendation, when Morton's game is on, it's on, and that's especially true with their New York strip.

The aged USDA Prime beef is always top shelf — they've been using the same supplier since Morton's opened its doors in Chicago over four decades ago. And if (fingers crossed) your 16-ounce slab of Big Apple excellence arrives with that crust on point and the center ruby red, you'll experience the pinnacle of steak nirvana.

With a couple of menu hacks, you'll be eating like royalty at this upscale yet totally laidback steakhouse that somehow resides under the same corporate umbrella as Outback. Rest assured, the steaks at Fleming's don't underwhelm (unlike their sister chain), and that includes the stellar filet mignon.

Now if you're wondering why the petite is our size of choice, we have our reasons. Set your sights on the selection of "over the top" add-ons and pull the trigger on the jumbo lump crab meat, which is laced with a rich, eggy béarnaise sauce. The decadent steak topper will more than make up for that size downgrade. Add a side of roasted asparagus, and congratulations, you've got yourself a retro showstopper — a steak Oscar. In the hierarchy of surf and turf pairings, this delicious dish just might take the crown.

If you're talking about bang for the buck, there's no beating the steak selection at LongHorn. Value and high quality are a rare combination for steakhouses, but the casual chain founded in Atlanta presents the full package, especially with its stunning Delmonico. And speaking of rare, don't be afraid to opt for that "cool, red center." Yeah, the steak is that good. We're talking 14 ounces of expertly seasoned and grilled USDA Prime ribeye. 

It may be the most expensive option on the menu, but at a cost of nearly half the price it would set you back at a higher-end steakhouse, it's well worth it. Plus it comes with a side (we recommend you upgrade to crispy Brussel sprouts) and salad. But perhaps most importantly, you don't need to get dressed up for the occasion. 

Oh, one more thing while we have your attention. You really must leave room for the molten lava cake, served warm and gooey in the middle with a cool scoop of vanilla ice cream. Drool!  

Strap on your spurs and blast some Waylon Jennings in honor of this 22-ounce wonder courtesy of the oddly-apostrophed Ruth's Chris. The venerable steakhouse chain opts to wet-age its corn-fed Midwestern beef, vacuum-sealing the steaks for a tenderizing 24 to 28 days. A visit to the 1800 degree Fahrenheit broiler yields that patented Ruth's Chris crust. Adding to the wow factor, the steak is served on a sizzle plate with a tab of butter and a green pop of parsley, 'cause this is a classy joint. Quite frankly, we'd be happy with any steak here, but the cowboy ribeye manages to fire on all cylinders. 

It's no wonder the faithful keep coming back again and again. And for the first-timers, just like the bit of extra bone on the ribeye (that's what makes it a cowboy steak — the bone doubles as a built-in handle for easy eating out on the range), your expectations are bound to be exceeded.

Ordering Kobe beef at a steakhouse can be tricky, but this is a case where you definitely want to go for it. Here's the deal: More often than not, restaurants that claim to be serving Kobe, the ultra-exclusive Japanese beef that is prized for its jaw-dropping marbling, aren't actually serving authentic Kobe. You're likely being offered a different type of wagyu — or just blatantly being lied to and getting some random inferior steak.

But at Cut, you can rest assured you'll be served the real deal. The swanky steakhouse owned by celebrity chef Wolfgang Puck offers "100 percent true Tajima Kobe" which, according to Michelin, "melts in your mouth like smooth caramel." Make no mistake, indulging in such rarified beef is going to cost you an arm and a leg (and the other leg, too), so reserve the unforgettable experience for an extra special occasion.

If you're on the hunt for a steak that checks all the boxes, look no further than Mastro's craveable and Instagrammable wagyu tomahawk chop. Sure, the tomahawk trend is getting a bit tired, but trust us, you definitely don't want to sleep on this one. The SRF refers to Idaho's celebrated Snake River Farms which specializes in exceptionally marbled wagyu beef. The two-inch thick steaks are hand-cut and dry-aged to perfection. Then let the maestros at Mastro's take care of rest, ensuring an exquisite sear and getting the temperature on the cook just right.

It comes in two sizes: extra large and extra extra large (32 and 40 ounces to be exact) so either way, this is a team effort. You'll attract plenty of eyeballs as the behemoth is paraded to your table. It's truly a feast for the eyes, but that meat is far better in your belly.