Gibson's (especially in the private rooms upstairs) remains a "standard" for US comparison. The Old Chicago Chophouse is another, and on behalf of this Texan, Chicago's steaks are the "measure", especially in those places, nosing out the best of KC or home.

Morton's has always struck me as "overwhelming" a la "The Palm", too much sizzle and not enough steak, while Ruth's Chris has declined far from its early excellent years, and, worse, varies greatly by location. S&W, now spread, was never more than decent lower Manhattan steakhouse, while Peter Luger's Holy Temple #1 puts a premium on pretentious folderol, while the steaks are fine, simply not extraordinary. Tampa's Bern's always strikes me as over-rated in relation to expectations and product. Shula's (in both of the locations in which I've been entertained) reminded me of the Dolphins, only excuseable on the grounds that somebody had to be from Miami, but why were we forced to visit?

Churrasco in Houston does a good job with a European style "bleu" (and with some other dishes. Argentine (and other SAmerican) beef can be quite enjoyable for those of us who grew up around ranches and grass-fed beef.

As for the silly twaddle re: dry aged v. wet aged, I'll always try a dry aged steak, just as I will always lunge at "dry smoked" barbecue, but in my 6.5 decades of eating steak all over the Western world, I've had too many dry-cured steaks that had lost the flavor edge and were easing into abject mustiness.

When it comes to seasoning steak, there are only two, salt and freshly coarse ground or cracked black pepper, added after the steak leaves the fire and is rested for a few moments to concentrate the moisture. A dollop of good butter never hurts a TBone, PH or Shell (strip), and adds to the thinly sliced, quickly grilled European style loins. Skirt, flank and rump steaks can be doused in marinade, or simply rubbed with garlic smashed in good olive oil.

TMO

TMO