I'm at Gibsons on a fairly regular basis - your experience wasn't typical.

I had a great steak there just a few weeks ago. I'd also add The Paxton (in OMA) and 801 ChopHouse (in DSM) to those I've listed previously. They're not at the top of my list of favorites, but still ones I'll choose over other venues in the same cities.

This past weekend I was at both Christos and Quality Meats in NYC and have to revise my reviews.

Quality meats bone in NY Strip was just nothing special. It was ok, which for the price is disappointing ($42 for 18oz). Bland flavor with mediocre char. The service was far too visible, more then once interrupting conversation. Restaurants need to learn that a description of their steak sauce ingredients is not worth interrupting my conversation for.

Christos on the other hand was MUCH better then I remembered. Porterhouse for two cooked perfectly, excellent char and a great Bearnaise sauce on the side. Strong flavor indicative of proper dry aging. Above average oysters too.

I plan on visiting Prime in Miami this July. I hope its good, I read excellent things about their aged beef.

I am not impressed with Hollywood Prime at the Diplomat in Hollywood fwiw, not to be confused with Prime 112 which is great.

I will vouch for this place as well. Was there back in 2001 and still talk about it.

It is no longer any of the Morton's. Became mediocre.

Strip House in Manhattan. Beats the pants off Peter Luger in my opinion. (And it's easier to get to if you're in Manhattan on business.)

Strike Cabana las Lilas in Buenos Aires from your list. We just walked out of there about an hour ago. What used to be a restaurant we enjoyed has degenerated into a classic tourist trap. The service is now miserable, and the cheap trick of loading an expensive anti-pasta tray onto you before you read the menu and realize they are adding to your bill, per person, an "optional" charge equivalent to a decent meal in a lot of restaurants. The prices have mushroomed to the point where there is little difference between their prices and many other restaurants in the USA. It used to be good because there was value for what they delivered. No longer.

Service was horrible. Did I mention that?

I am afraid I have to agree with you - that place is a huge price gouge compared to some other steak places in San Telmo and Palermo, who blow it away in terms of service, price, and yes, even quality of meat.

Strip House in NYC along with Craftsteak as well. Those are my 2 personal steakhouses in NYC.

I think Peter Luger's is completely overrated.

In Melbourne, Australia, try Vlado's. Set menu, choice of several cuts (Eye Fillet, Porterhouse, Rump), you choose the piece you want and Vlado cooks it how you want. Sublime.

I have to rescind this recommendation. I went back last week. It was much anticipated. And it was OK...nothing wrong with it at all but certainly not the experience that I had had before. I actually have to be back in the area quite a bit over the next month or so, so I will probably try it again.

I beg to differ. When you go to Lugers, it is an experience. You have to start with the thick cut tomatoes with the lugers sauce and the thick cut bacon is a must.

Then work your way to the porterhouse with the french fried potatoes and creamed spinach.

Oh, the schlag is pretty good as well...overrated? i think not

Chok Chai Steakhouse up on Vipawadee-Rangsit Rd in northern BKK is interesting. Many local Thais like it for their average fare which, I find, to be quite variable. When they're on, they serve a world-class steak. When they're off, which is usually more often than not, you might find a slab of shoe leather on the plate, which goes more to the tastes of Thais than to westerners.

Senbazuru in the lobby of the New Otani Hotel in Tokyo served me the best Kobe beef I've had. I can't say that I've been to much more than a handful of restaurants that served Kobe beef in Japan, but that which I had in this restaurant was truly memorable.

I have not been disappointed at a Morton's in the several I have been to. I have unfortunately seen variety of quality at the Palm, also a name which I have visited in several cities.

Put me in the camp that doesn't get it about Luger's. The sauce should not be called steak sauce. I bought it, put it on a steak, and it wrecked the steak. The knowledge that the sauce belongs on the tomatoes is not widespread enough.

You are kidding, right? Aberdeen SH has the most erratic service and steaks in the UK. They would not place in the top 50 in Houston!