For many diners, steak is the main event — tender, juicy, and rich in flavor. But not every chain delivers on that promise. Some lean too heavily on marinades, others rely on bargain beef grades, and a few simply fail in execution. The result? Steaks that are tough, dry, or forgettable. Here are 10 chains where you might want to skip the steak and order something else.
Applebee’s Uses the Lowest-Grade Beef
Applebee’s is a go-to for burgers, wings, and casual dining, but steaks aren’t its strong suit. The chain mostly uses USDA Select beef, the lowest quality on the market. Diners often complain about dry, chewy cuts that lack richness, proving steak just isn’t where Applebee’s shines.
TGI Fridays Struggles with Consistency
With such a massive menu, TGI Fridays tries to cover it all — but steak falls short. Lower-quality cuts are heavily marinated and seasoned, masking the lack of natural flavor. Customers say it’s edible, but hardly the kind of steak you’d crave again.
Olive Garden Should Stick to Pasta
Olive Garden excels with pasta, soups, and breadsticks, but its steaks leave much to be desired. The beef is lower grade and often over-salted, making for a chewy, disappointing experience. If you’re dining here, best to stick with Italian fare.
Ruby Tuesday Doesn’t Nail the Basics
Known for its salad bar and ribs, Ruby Tuesday struggles when it comes to steak. They use USDA Choice beef, slightly better than the lowest grade, but diners report chewy texture and lack of flavor. It’s a reminder that specialization matters.
Sizzler Masks Quality with Seasoning
Sizzler has long been marketed as an affordable steakhouse, but affordability comes at a cost. The chain relies on low-grade beef that lacks tenderness, then piles on heavy seasoning to compensate. The salad bar may win fans, but the steak rarely does.
Sirloin Stockade Goes for Quantity Over Quality
Buffet-style steakhouses often prioritize volume, and Sirloin Stockade is no exception. Diners say the cuts are as basic as they come — low grade and unimpressive. It’s more about filling up than savoring flavor.
Claim Jumper Disappoints Despite the Name
With “steakhouse” in its name, you’d expect big things from Claim Jumper. While they advertise USDA Prime cuts, the execution doesn’t live up to the promise. Guests often cite inconsistent cooking and lackluster presentation, making it an underwhelming choice for steak fans.
The Cheesecake Factory Overcooks Its Steaks
The Cheesecake Factory is famous for its massive menu and huge portions, but steak isn’t a highlight. Even with decent cuts of beef, the preparation is often flawed. Overcooked, dry, and flavorless steaks leave diners wishing they had ordered something else.
Golden Corral Serves Steaks Without the Flavor
Golden Corral’s all-you-can-eat model means you can order steak cooked on the spot. Unfortunately, the quality of the beef itself is low, so even fresh off the grill it lacks tenderness and depth of flavor. The buffet works better for comfort foods, not steak.
Outback Steakhouse Falls Short on Consistency
Outback has built its brand around steak, but many diners find it underwhelming. Cuts are often oversalted, and quality varies widely between locations. For a chain with steak in its DNA, inconsistency is a major letdown.
Have You Been Let Down by a Steakhouse?
Everyone has that one disappointing steak story. Was it from one of the chains on this list, or somewhere we didn’t mention? Share your experience in the comments — the steak lovers’ debate is wide open.
