5 Illinois Steakhouse Chains That Disappoint & 5 That Serve Steaks Worth Ordering
Nothing beats sinking your teeth into a perfectly cooked steak, but not all steakhouses deliver on their promises.
I’ve spent years exploring Illinois’ meat scene, from Chicago’s ritzy downtown establishments to suburban chain restaurants.
My wallet (and waistline) have taken hits in the name of finding the best beef in the Prairie State.
Let me save you some trouble by sharing which steakhouse chains consistently disappoint and which ones truly deserve your hard-earned dollars.
1. Logan’s Roadhouse: All Sizzle, No Substance
Last month, I dragged my family to Logan’s Roadhouse after hearing about their supposedly legendary ribeye. What a mistake! The steak arrived looking impressive but tasted like it had been frozen since the Cubs’ last World Series win before 2016.
The meat was tough, under-seasoned, and cooked unevenly—medium-rare somehow meant charred outside, ice-cold center. Their signature seasoning couldn’t mask the mediocre quality beef.
Even worse was the service: our waiter disappeared faster than the complimentary rolls (the only decent part of the meal). For the prices they charge, you’d expect something special, but Logan’s delivers chain restaurant mediocrity wrapped in cowboy-themed packaging.
2. Morton’s The Steakhouse: Trading On A Faded Reputation
Remember when Morton’s was the gold standard? Those days are long gone, folks. My anniversary dinner there last year left me wondering if I’d accidentally wandered into an overpriced Applebee’s.
The $65 bone-in ribeye arrived lukewarm and underseasoned, a cardinal sin for a place billing itself as premium. The meat quality has noticeably declined while prices continue climbing skyward like a Chicago skyscraper.
Most frustrating is their stubbornly outdated approach—the tableside menu presentation feels more awkward than impressive in 2023. Morton’s seems content resting on laurels earned decades ago, serving mediocre steaks to tourists and business accounts while better options abound across Illinois.
3. Outback Steakhouse: G’day Disappointment
The Bloomin’ Onion might be legendary, but Outback’s steaks make me want to hop away like a kangaroo. During my last visit to their Schaumburg location, my Victoria’s Filet arrived looking suspiciously uniform—like it had been stamped out by a machine rather than cut by a butcher.
The meat had that telltale processed flavor that no amount of their signature seasoning could disguise. What’s particularly frustrating is their inconsistency; sometimes you get lucky with a decent cut, but usually it’s a gamble that rarely pays off.
Their misleading “Australian” theme feels especially silly when you realize you’re just eating mediocre American beef in a chain restaurant decorated with boomerangs. Save your money for somewhere that respects quality meat.
4. Longhorn Steakhouse: All Hat, No Cattle
My father-in-law swears by Longhorn, which should’ve been my first warning sign. Their Peoria location exemplifies everything wrong with mass-market steakhouses—meats that taste like they’ve been batch-processed and pre-seasoned days before hitting your plate.
The Outlaw Ribeye I ordered medium-rare showed up well-done and drier than summer in Valley. When I mentioned this to our server, she shrugged it off with a half-hearted offer to “put some more sauce on it.”
The restaurant’s faux-Western decor can’t disguise the assembly-line approach to their food. For similar prices, local independent steakhouses run circles around Longhorn’s predictable mediocrity. The only thing “long” about this experience was the wait for the check.
5. Texas Roadhouse: Quantity Over Quality
Those famous rolls with cinnamon butter might get you in the door, but they can’t make up for Texas Roadhouse’s disappointing steaks. During a recent birthday celebration at their Springfield location, I watched the server struggle to cut through my supposedly “tender” sirloin tableside—never a good sign.
While their prices seem reasonable, you get what you pay for: tough, grainy meat that lacks the marbling and flavor of quality beef. The overwhelming seasoning seems designed to mask rather than enhance the natural taste.
The noisy atmosphere—complete with line dancing servers—feels like they’re creating distractions from the mediocre food. If you’re more interested in free peanuts and entertainment than a proper steak, Texas Roadhouse might satisfy, but serious steak lovers should steer clear.
6. Gibson’s Bar & Steakhouse: Chicago’s Steak Sanctuary
My first bite of Gibson’s 42-day dry-aged bone-in ribeye nearly brought tears to my eyes. This Chicago institution has perfected the art of steak after four decades in business, and it shows in every perfectly charred, butter-knife-tender morsel.
What sets Gibson’s apart is their uncompromising approach to sourcing. They use their own USDA Gibsons Prime Angus beef program, resulting in steaks with exceptional marbling and flavor that mass-market chains can’t touch.
The service matches the stellar food—professional without pretension. Yes, you’ll pay more than at chain restaurants, but the value proposition becomes clear with that first bite. When my out-of-town friends want a quintessential Chicago steakhouse experience, Gibson’s is where I take them without hesitation.
7. Chicago Chop House: Historic Excellence In Every Bite
Housed in a 120-year-old Victorian brownstone, Chicago Chop House delivers more than just atmosphere—their steaks are the stuff of legend. Last winter, I splurged on their 64-ounce porterhouse (split with friends, I’m not a monster), and it was a transcendent experience.
The meat arrives with a perfect crust from their 1200-degree broilers, sealing in juices that burst forth with each slice. Their aging process—up to 45 days for some cuts—creates a depth of flavor that makes chain steakhouses seem like fast food by comparison.
What I particularly appreciate is how they honor beef’s natural flavor rather than drowning it in sauces or excessive seasoning. The walls covered with Chicago historical photos remind you that you’re experiencing a piece of the city’s culinary heritage, not just another dinner out.
8. Boeufhaus: Boutique Brilliance In Ukrainian Village
Forget the white tablecloths and stuffy steakhouse clichés—Boeufhaus brings serious beef to a cozy, modern space in Chicago’s Ukrainian Village. Their 55-day dry-aged ribeye changed my understanding of what steak could be, offering complex flavors that dance between nutty, funky, and sublimely beefy.
Unlike massive chain operations, Boeufhaus sources from small Midwest farms, resulting in exceptional quality control. The restaurant’s German-French influences appear in perfect accompaniments like schnitzel potatoes and housemade mustards that complement rather than compete with the star attraction.
The intimate 34-seat space means personalized service you’ll never find at corporate steakhouses. While not cheap, their prices reflect the true cost of quality meat and craftsmanship rather than marketing budgets and shareholders’ profits.
9. Maple & Ash: Irreverent Luxury Worth Every Penny
“I don’t give a f*ck” isn’t what you’d expect on a fine dining menu, but Maple & Ash’s cheekily-named tasting menu perfectly captures their rebellious approach to steakhouse tradition. Behind the irreverence lies serious culinary expertise—their fire-roasted steaks achieve a perfect balance of char and tenderness that haunts my dreams.
The Coal-Roasted Seafood Tower exemplifies their innovative approach, reinventing tired steakhouse tropes with wood-fired flair. Their dry-aging program produces exceptional results, particularly with the 28-day bone-in ribeye that practically melts on contact.
The Gold Coast setting feels glamorous without stiffness, and the sommelier’s recommendations have introduced me to perfect wine pairings I’d never have discovered otherwise. Yes, it’s expensive, but Maple & Ash delivers an experience, not just dinner.
10. Bavette’s Bar & Boeuf: French-Inspired Steak Perfection
Walking into Bavette’s feels like stepping into a Parisian speakeasy, but the steaks are pure American excellence. Their 42-day dry-aged ribeye delivers an intensity of flavor that makes standard steakhouse offerings seem bland by comparison.
What truly sets Bavette’s apart is their perfect execution—each steak arrives with a caramelized crust that gives way to a precisely cooked interior. The bone marrow accompaniment might seem indulgent, but trust me, you’ll want to slather every bit on that gorgeous beef.
Unlike stuffy steakhouses that feel stuck in the 1980s, Bavette’s jazz-age atmosphere creates a romantic, energetic vibe that appeals to serious food lovers rather than expense account diners. The bourbon selection rivals the wine list, making this River North gem my go-to for celebrating special occasions or impressing out-of-town guests.