The Grill on the Alley, in Beverly Hills is also wonderful. (and you may run into a celebrity or 2....and/or their agents!) :)

I'm also a fan of Pacific Dining Car..though I haven't been there in years. Mastro's is another great one with great service though very expensive.

Bern's

Spencer's (Spokane location only)

The Met

Two favorites
 

A search of this thread did not disclose my two (2) favorite steak houses, so here they are:

Pietro's in NYC, it is located on the east side of Manhattan, in the midtown business district, close to Grand Central Station.
Champany Inn in Linlithgow, Scotland. It's a suburb of Edinburgh.

Just reading through this great thread. As a steak lover I find that I have eaten in many places mentioned here. However, for the best steaks (not steakhouses) my vote will always go to Argentina.

Again for the steak (beef de lomo), it has to be El Establo in Buenos Aires. No fancy decor, great attentive waiters and steaks cooked perfectly over coals. All this and a bottle of the best red wine for around US$25-30.

I was taken there first time by the crew on my flight. The waiter took all the drinks orders and the meals for twelve of us, without writing anything down. What steak, how it should be cooked, any extras (here the steak is a meal in itself and usually is not served with anything else) all this in his head. He got everything right first time.

Then you can watch your steak being cooked over coals in the restaurant. the taste and texture are divine.

Looking forward to using some of my miles to pop back one weekend this year with a couple of my colleagues who also agree with me on El Establo.

I may be biased, but IMO from all the Ruth's Chris I have dined at, the best by far is close to where I live in the Toronto suburb of Mississauga.

Gallery restaurant in Ballantyne resort has Best Steaks!
 

I recently dined in this hotel, not known in the past for great food. Time cures all it seems! Gallery Restaurant was recently renovated so I thought I would give it a shote and was very, very impressed! They serve Prime Beef from Smithfield by far the most tender, juicy and flavorful beef I have tasted in Charlotte and outside NYC..

You can tell the employees have a commitment to quality and excellence in beef which is evident in the entrees featured in the Butcher’s Block section of the Gallery Restaurant dinner menu.

The Gallery Bar is not bad either offering one of the best selections of over 40 distinctive Single Malts. The bar’s menu includes some of the most rare and finest scotches from the collections of MaCallan, Glenfiddich, Glenlivet, and Glenmorangie. In addition to the better-known distilleries, Gallery staff has also composed an inventory of some of the exceptional products from some of the smaller more mysterious distilleries from every region of the Scots Isle. The result has been the creation of a library of fine Scotch Whiskeys that will satisfy everyone from the inexperienced Scotch beginner, to the most seasoned of Scotch connoisseurs.

I am returning for sure!

I think many people would agree with you about El Establo. The entraña there is great too. And, surprisingly, wonderful pizza. This is also an excellent steakHOUSE. A wonderful all around experience.

Lugar's hands down the best.
Wolfgangs, almost as good.
Sparks is good and has an awesome wine list.
Craft, meh.
Quality Meats, very good but PRICEY
The Strip House, very very good.
Palm, only the original palm is worthwhile as they are the only Palm that still serves dry aged beef.

Someone here was talking about Lobel's dry aged beef. I agree, it is very good (though not as good as lugar's get real). However if you like to do your own at home try the butcher shop Christo's steak house in Astoria. Their butcher shop porter house is MUCH better then lobels.

Since you know your NYC steakhouses, have you tried Pietro's?

Speaking of which, it might be nice if everyone would indicate what city their steakhouses are in. Lugar's is well known, but probably half of the people reading this thread don't know it's in Brooklyn and a huge majority have NO idea where the rest of those places are.

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.

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!