The Rules

There will be 5 categories, with a maximum of 5 points in each category.

1. Steak. The maximum of 5 points can only be achieved if the restaurant uses a hanger steak, flank or skirt steak, or entrecote. Most other cuts of meat can only receive a maximum of 4 points. A filet mignon can only receive a maximum of 3 points.
2. Sauce. This is the sauce that accompanies the steak. Must be served on the steak.
3. Frites. Flavor, freshness, crispiness, etc.
4. Other menu items. Appetizers, other entrees, cocktails, wine, etc.
5. Miscellaneous. Ambience, service, etc.