Been to Lawrys, Las Vegas, BH and Chicago and is one of my favorite places, but..... it really isn't a steakhouse. It is prime rib, which to me isn't the same. I am either in the mood for a steak or prime rib. They will grill your PR on the grill to make it a "steak" if you want, but it is NOT the same thing.

I am hooked on the Cajun RibEye at Mortons. If you ask for the steak and seafood special for $49-$59, it includes salad, appetizer, filet, and desert. An upgrade to this will get you the CRE.

On top of that you can get your 2-$50 McCormick (Landrys) gift cards at Costco that are good at Maestros AND Morton's, taking 20% off your bill.

Flemings is overrated in my opinion, and 2 visits to the strip mall at different Ruth Chris's left me unimpressed.

^^^ This. I can get a cryopak of USDA prime steak from Costco and serve several people some really nice steak for the same cost it would take to feed one or two people at a high-end steakhouse.

It's not just the cost either. Steaks (no matter the quality of beef) cooked in a 1000 degree blast furnace for xxx seconds will never have the flavor of steaks cooked over burning wood or charcoal.

Exactly,

I never order a steak at "local" places because its just too easy to outdo them. I can't replicate the Cajun rib eye at Morton's.... (I have tried using their own recipe too)