There’s a Ruth’s Criss here in town but I haven’t ventured over yet. The North Pole, in Goochland County, has wonderful beef (not just steaks).
My father raised Black Angus cattle when I was younger and I’ve helped slaughter many a steer (I’ve also had to coral a bull who went blood-mad after he got a whiff of the proceedings). Despite seeing it on the hoof one day and my plate later that very same day, I still enjoy a good cut of beef cooked almost disgustingly rare.
My house.
No shit. I’ve had steaks all over the damn place, and I’ve come to the conclusion that most joints specializing in it – whether in New York, San Francisco, Chicgo, or Omaha – think so damn highly of the quality of their meat that they don’t bother to SEASON the damn stuff. And salting a meal at the table shouldn’t happen in a restaurant where the kitchen knows what it’s doing.
Give me a good Porterhouse from a reliable Brooklyn butcher, and I’ll rub it with a mix of olive oil, minced garlic, mashed anchovies, and black pepper. Or maybe just rub it with garlic and cut onion and season it with saly, pepper, and a touch of oregano. Then throw it on a red-hot grill until medium-rare.
Serve with a little chimichurri on the side, maybe.
(Okay, Peter Luger’s does a good job. And several Argentine places I know about in Manhattan. And this little restaurant on the Amalfi Coast of Italy, but that shouldn’t count because Italian beef seems to come from an entirely different and tastier animal.)
Arthur’s Steak House in Hoboken, NJ. Just outside Manhattan (the island, not the poster). Argentinean cattle. Great cook—at least, the last time I was there, a dozen years or so ago.
I personally think that if its really good meat, very little seasoning is neccesary.
" . . . Italian beef seems to come from an entirely different and tastier animal."
—Yes. That would have been cousin Sebastian. I could have told you more, before the lobotomy . . .
Ah, yes…the romantic little island of Cabeza de Lobo! See you there, and don’t forget to pack your white bathing suit!
Kissimmee Steak Company. Best steak I’ve ever had that I didn’t cook myself.
Damn this making me hungry. I’m gonna go throw a ribeye on the grill before I go to work
Aw right! Dinner at Uke’s. I’ll be by around six for cocktails.
Manny’s, actually, but preach the word anyway. 
Well, I’m not much of red meat eater so I generally don’t cook it very well.
HOWEVER, last time we had friends down, I bought a small roast (what do you mean, “What kind?” I don’t know - just a beef roast of some sort). Packed it in kosher salt and let that baby cook for about 2-1/2 hours or so.
Now that was good, if I do say so myself. Tasty!
Living in Chi-town, I have to agree with Omniscient about it’s steaks; they are wonderful. Been to Dallas, Houston, KC, Little Rock, and I still think Chicago has the best Steak places in the U.S.
However, we went to Ruth’s Chris in Chicago, and, while it was a fine meal, I was not blown away as everyone else is. It’s fine, and the butter they add is a nice touch, but I personally liked the steak I got from Gibson’s better. Ruth’s may on average have better steaks, the one steak I had at Gibson’s was fantastic! If you are a prime rib fan, I recommend Lawry’s too.
I also have to agree with Ukelele; I know how I like steak better than some chef, so my favorite steaks are usually home cooked. You just need to get the best cut of meat (in Chicago I recommend the Paulina Meat Market) and make it the way you like!
Finally, stay away from Gene & Georgetti’s in Chicago. We went there with a party of 15 and the service stunk, the steaks were average at best, and they were way overpriced.
I think that the question here needs to be revised. I’ve seen too many Ruth’s Chris responses. Don’t get me wrong, RC serves a damn fine steak, but I think that we should try and limit the answers to independent steak houses.
I not a big steakhouse eater either. I can go pick up a great piece of meat, and cook it exactly how I like it for a quarter the price. As far as the OP, In the Denver area the Buckhorn exchange reportedly has very good steak, but I’ve never tried it. For some reason my eyes seem to lock on the pheasant when I read the menu :).
For meat lovers, here is one thing that I would suggest looking into. My parents always went in with a couple other families and bought a cow or pig from the 4-h or FFA county fairs. The meat is so good since they are more or less raised by hand on the best food with lots of careful watching, and never gets a chance to eat anything wierd. You also get to tell exactly how you want it cut, and if you want sausage, exactly how you want it spiced. Other than the first day you have to keep it frozen for a little while, but it is still damn good. And you get to feel like you are helping out some kid.
In Houston I like Pappas Bros. Steakhouse.
As with RC you order steak and get only a steak.
Hey Juliana, are you for real? Ryan’s $7.50 all you can eat steak night?
Two more places, not sure if either one still exists.
Just north of Coeur D’Alene Idaho is a place called Wally’s Wolf Lodge. Yummer-roo.
In Norfolk, VA is a place called The Grate Steak. It’s kinda gimmicky, you pick and cook your own hunk o’ cow, but if you’re out with friends it’s good eatin’.
I like the steak I cook myself: organic rib-eye, pounded flat with a meat mallet, marinated in soy sauce, lemon juice, garlic, pepper, and cumin, and served rare.
I also like Outback Steakhouse. Yeah, I know, that makes me a loser. I guess I need to get out more, but so many places have disappointing steak that I’m loathe to experiment.
Here, here. I dined there (the one in Vegas) on my birthday a few weeks ago, and it was fine. The ribeye was fabulous and the service was impeccable. Excellent wine list, great desserts, and of course the walk along the grand canal always being a treat.
I haven’t tried the Ryan’s here in Jackson, MS but Tico’s here has the best filet ever, anywhere. Aged and seasoned perfectly, exquisite.
Well, we’re having braised soybeans and stewed parsnips tonight, but you’re certainly welcome. Olive or twist in your wheatgrass juice? {insert smiley here}
Pat’s Old Corral in Centennial, Wyoming.
About 30 miles west of Laramie. Damn good steaks. The first time I went there it was lunchtime, so I ordered a steak sandwich. I was EXPECTING a Philly, I GOT a Rib-Eye on a bun.
Yum!
