No one has yet mentioned the Butcher's Shop in Sandton, Johannesburg. Any steak you get there is absolutely wonderful. I always go for the 800g T-bone with 3 giant shrimp on top.

I too, don't like Wagyu or Kobe as I find it too fatty. I'd rather have a sirloin. However, any good steak will depend on:

1. The quality of the raw ingredient.
2. The appropriate ageing process for that piece of meat.
3. The seasoning/marinade (a completely unseasoned steak of any kind usually tastes vile).
4. The skill of the chef preparing it.

Get those four magic factors right and a steak anywhere in the world will taste superb.