Pappas Brothers-Dallas, Houston
 

Exceptional! Consistent, great atmosphere and wonderful service.^

It is not possible to undercook a good steak ;)

Oh my, soooo many to chose from. Some of my favorites.

Kansas City: Plaza III, Jess & Jims
Indy: St. Elmos
San Fran: Harris Steakhouse
LA: Lawry's, Palm
NYC: Peter Luger's,Sparks
Dallas: Del Frisco's, Fugo de Chao
Philly: Prime
Atlanta: Bone's
Chicago: Gibsons
Denver: Brooks

Off the beaten path nomination = La Parrilla, Asuncion Paraguay

I could go on and on.

"Denver: Sullivans/Capitol Grille"

bleh. Capitol Grille is just not good steak.

I must disagree. I originally came from the perspective that the bloodier a steak is, the better. While its true I often like some kinds of beef exceptionally rare or even raw (I love raw hamburger meat dipped in salt) it has become clear to me that steak (ny strip, porter house, fillet) is best served on the rare side of medium rare. This is a difficult point to achieve, seconds away from an unpalatable medium rare. I like to describe it as "a few seconds beyond the french au pont.

Cooked on the bridge? à point, n'est-ce pas? :D

I had the bone-in ribeye special at Capitol Grille in Chi Town a few months back and it was pretty good (top 5 best). The best I had in Chicago though was just a few blocks down the street at Gibsons, INSANE! Its a three way tie with Bones and Chops, both located in Atlanta.

Gibsons in city Chicago and out by ORD is great.

I don't think anyone has mentioned PRIME 112 in Miami. Remarkable place with unique side dishes and great atmosphere.

http://www.prime112.com/

I might have.

If not, Prime112 is the second best I've ever had. First goes to A1 in Kobe, Japan. Its not even close for me and Prime112 is best I've had in the states.

Buenos Aires: Cabaña Las Lilas on the water in Puerto Madero. Overpriced by BA standards, but still cheaper and much better than anything Stateside. Also try Happening, in BA and Santiago.

Las Lilas is fully vertically integrated: they breed, raise, slaughter, age and cook the beef. Maybe the only steakhouse in the world which also owns a ranch and slaughterhouse. This does result in their beef being different -- and I would say better -- than can be found elsewhere in EZE, not to mention completely different from US beef. Prices are circa 30% of US first run steakhouses, so "still cheaper and much better" is an understatement, if anything.

My one time at Gibsons in the city, I had a seriously overcooked steak. This thing was beyond medium well, when I ordered it medium rare. They took it back and brought out a properly cooked steak. I was not overly impressed.
Maybe I just caught them on an off night. I will give them 1 more shot...

The next time that I am in Dallas and dining at either III Forks or Del Frisco's, when the waiter asks how I would like the steak cooked, instead of medium rare, I will say "a few seconds beyond french au pont". The look on his/her face will be priceless !:)

I agree. My motto - if the sun was shining the day the beef was butchered - it's done.

As for the best steak anywhere - The Mahogany in Omaha Nebraska.