Wolfgang's in Times Square.

Ah, generally, I'd say the beef steaks in NYC & Chicago are better than the ones here in SF. Assuming one prefers wet aged (which I suspect most do here in the West Coast), then the differences are minimal and really comes down to the quality of the cut. Harris' and the old Alfred's (some color on this later) likely secure similar high quality well marbled USDA prime cuts as do their East Coast peers, though on this I'm not sure. As to the je ne sais quoi of feasting on fine steaks, personally, I just find NYC & Chicago both have it, while it's missing here in SF--it's really hard to explain.

If one prefers dry aged steaks (properly dried, anyway), then I suspect the only good options would be select steakhouses in NYC and Chicago. Before it had closed, David Burke's aged ribeyes in Chicago were the best, in my view. Again, these places have that "it" factor that one just can't find anywhere else in the world.

Finally, Alfred's Steakhouse was the place where my Godfather brought me to for my first formal steak dinner; this was way back when Alfred's was still on Broadway. So, in a way, no steak experience will ever compare to my boyhood memories of Alfred's, where I had taken those initial lessons on steakhouse etiquette. Nowadays, Alfred's is just a memory, as are, to me anyway, the other SF steakhouses.

In SF, the only steakhouse I'd go to would probably be Harris'. But, it's just not the same as NYC or Chicago, and likely never will be, far as I'm concerned.

PS - Morton's & Ruths Chris (before they closed) were fine, and probably better, in my view, than some of the newer ones.