While not a steakhouse, don't sleep on the steaks at RPM Italian. Doug knows what he's doing in the kitchen.

to clarify, if one is looking for a steak in Chicago, go to Lettuce Entertain You's RPM Italian vs. the other steakhouses mentioned in this thread? (or are you stating that if one is at RPM, don't overlook the steaks?)

I agree
 

I'm a Rosebud Steakhouse fan too.

Chicago magazine top steakhouses
 

Gibson's Oakbrook
 

I used to get to Gibson's a bit due to business dinners, usually the Rush St location but sometimes Rosemont. I felt at the time that the quality was not up to par a number of times, just kept slipping, so I stopped going.

I had not been to Gibson's in many years but went last night to the Oakbrook location as a friend took me & some of his children (grown) for dinner. The great thing about this friend is his family is like mine, we all order different items with the expectation that everyone will share (& not just a single bite mind you).

I ordered the 22oz WR Chicago cut bone-in ribeye, medium rare. Friend ordered the Van Well Family Farms Lamb Chops medium. Daughter ordered the 44oz bone-in tomahawk wagyu ribeye medium.

Now I need to state that I haven't been to a steakhouse in awhile & that I just returned from Italy, so I was very much looking forward to some U.S. prime beef, but that said, all the cuts mentioned above were stellar, cooked perfect, right on the money delicious. Last night may have been one of my favorite experiences in a steakhouse.

I did notice that they put some kind of additional seasoning on the tomahawk ribeye but nothing overpowering in my opinion.

Only downer of the night was the slice (obscenely huge) of banana cream cake which had near zero banana flavor/pieces. The whole table (5) split this and there was still leftover.

Went to Bavette's last week for drinks and dinner. Fairly informal for a steak and cocktail place. Shared the 24 ounce bone-in dry aged ribeye, which was fantastic and cooked perfectly medium rare. Sides were the elote style corn (great) and fries (good). Knowledgable bar and informal friendly wait staff made a great dinner.
http://bavetteschicago.com/

The owner of this place is creating quite the little empire - opening new restaurants each completely different from the other. Bavatte's, Au Cheval, Doughnut Vault and others, with Green Street Smoked Meats, High Five Ramen and Jack & Juice on the horizon. Can't wait for Green Street as it's walking distance from home!

Gibson's on Rush is my usual destination. I go usually two or three times a year and always enjoy the experience. Great cocktails, impeccable service, good appetizers and of course great meat. I'm a bone in New York strip guy and my Dad who is my usual dining companion gets the Chicago Cut which is a bone in ribeye. We've been going for four years and save one bad experience (meat wasn't very good), always have a great time.