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Had the best steak of my life at Gibson's in Chicago. Filet mignon all the way!

Peter Lugers, and a rib eye or filet mignon as rare as the chef will make it!

Mitchell's Steakhouse here in Columbus, Ohio. I love the steak and shrimp, the appetizers (ALL of them are yummy!), and the desserts are sooo amazing! My mouth is watering...I wish I had the money to go there for dinner tonight!

I really enjoyed a medium filet mignon at Flemings in Boston.

Bern's Steakhouse in Tampa, FL -- I, too, love to order the bone-in ribeye, done just south of medium-rare.

The best steak I have every had was at Ruth's Chris.A family friend gave us a gift card, otherwise, we would never have been able to afford to go. I had the Filet Mignon with shrimp and my husband had the regular Filet Mignon. It was buttery, and tender and oh so good. Other then that, the only other steaks we get is the occasional celebration (usually our anniversary-next year is our 10th!) at Outback Steakhouse. We like to get the Porterhouse. It's okay, and tastes okay, but not super duper wonderful licking the plate afterwards type of experience.

Being in L.A., steakhouses abound. But for the complete experience - luxurious surroundings, perfectly cooked meat, excellent accompaniments (the seafood tower to start can be personally built to include all your favorite fish and shellfish) and a pleasant, un=pompous wait staff - we find Mastro's in Beverly Hills is the premiere steak dining experience!

My favorite steak place is any where that I can get a decent steak at a reasonable price. If money is no object then I will go to Jeff Ruby's in Cincinnati. I order the Jeff Ruby's Jewel(a bone in ribeye) with garlic butter and nothing else. Any steak worth eating is a steak that needs nothing extra. They offer bearnaise, truffle butter, foie gras butter, and loads of extras but I eat none of them I want to taste beef, not truffles or foie gras. I order the steak rare to medium rare because if you order it any other way you might as well be eating a burger. Sides for me are optional because I'm only concentrating on the meat.

the best porterhouse i've ever had was at John Thomas Steakhouse in Ithaca, NY at - perfect cut of meat, medium rare, the best crust (just kosher salt and black pepper) and the most tender, juicy meat inside - i can't wait to go back!!

The first time I ever went to Peter Luger, my first visit to a New York steakhouse, was six years ago. Three of us arrived a few minutes before our Friday night reservation, marveling at the tipped and frosted Brooklyn home crowd milling around in front, and fought our way in. I was immediately dazzled by a waiter with a huge platter of sizzling things rushing madly through the packed entryway, and another tray that hurtled by, this one balancing a Flintstone sized piece of cheesecake and a silver dish mounded over with a six inch pile of whipped cream .

We fought our way up to the bar, ordered some red wine, and eavesdropped on the bartender and a roly poly man, clearly a long time Luger devotee, his shirt buttoned low to expose a hairy chest and a huge gold medallion, try to outshout each other as they advised a group of Irish tourists in how to get the most out of their Luger experience. I caught the man's eye and asked him what he thought we, as first timers, should order -- I had heard that if you ask for a menu, the tough waiters there assume you're a rube and treat you accordingly, so I wanted to put on a good show. The man, who introduced himself as Marty and was obviously already a bit in his cups, was so delighted to help that he waved off the host, who had arrived just then to tell him that his table was ready and that his wife was already seated.

"We've been coming here for over 20 years now, at least twice a month. But Debbie had a heart attack a few years ago, and now she has to order the salmon," he said rolling his eyes in disgust. "Plus, she has to talk about it.

"Now, don't go getting crazy on me, ordering too much food," he warned in a thick Bensonhurst accent. "Ya start wit' the bacon, one slice each. An order of shrimp cocktail for the table. A tomato and onion salad. Then ya get the steak. Ya like lamb? OK then. Steak for two, lamb chops for one, and ya share all around. An order of creamed spinach, an order of potatoes. Dat should do it." We chatted for a few more minutes, swapping life stories, then the host came back to tell Marty to sit down already, Debbie was getting mad, and that our table was ready.

I was able to wave off the menus and order like an old timer, to the amusement of the waiter, an elderly gentleman who said, sounds good, when I ordered like a seasoned pro, ticking off the various dishes on my fingers.

Marty arrived to check on us just as we were digging into the shrimp, which were certainly the largest I'd ever eaten, and the bacon, which was the thickest and smokiest. Our mouths were too full to do much more than smile when he told the waiter that he had assisted us as first timers and that we had promised that if we liked our dinner, we'd pick up his check.

Marty and Debbie each reeled by several times during dinner do see how we were doing, which was more than fine, and we thanked him several times for all of the great suggestions. The waiter was impressed with our prowess, inspecting the empty platters. "You guys did pretty good!" he said.

Marty arrived just as the waiter had finished clearing the table, so he began to instruct us on how to order dessert. "You," he said, pointing to Kate, "order the cheesecake, you get the pecan pie," he instructed Alan, "and you get the apple strudel," he ordered me.

"Ummm, I don't like apple strudel," I admitted sheepishly. "I'm getting the key lime pie."

"WHAT???" Marty screeched, in indignation. "Whaddaya, think yer in Miami wit' yer parents? Key lime @#$% pie, my @$%!!!"

As I had hoped, the desserts all came loaded with the obscene mounds of whipped cream I had seen on the way in. The key lime pie was sublime.

I've been back a few times since then, but unfortunately have never seen Marty and Debbie again. What a meal, what a floorshow.

Wow, now I know where to get some great steaks around the country!

In Seattle, though, the New York Peppercorn Steak at the Metropolitan Grill is awesome! Start out with a blue cheese wedge, then move on to that prime piece of meat and you have yourself a wonderful evening!

My new favorite steak house is Wolfgangs in Tribeca(NYC). I share a huge porterhouse steak for 2 with my husband. We get it medium-rare, even though I like very rare, but sometimes you have to compromise. It comes out sizzling and perfect. The sides are great too.

I still remember my visit to Luger's when I was working in NYC a few years ago. Took the train over, wandered around a bit, and then had an amazing medium rare porterhouse (for 3!) served by a very grumpy waiter who managed to upsell us to every "standard" accompaniment. Good stuff!

Unfortunately my wife is a medium-well person, so haven't been able to duplicate the porterhouse for 2 here in Chicago.

Kathryn and I are fond of Keens Steakhouse, and usually order the Aged Prime Porterhouse for Two. Afterwards, I like to stop and sample their vast selection of single malts--or, on special occasions, enjoy an after-dinner scotch flight.

The Shoreline Grill's Seared Prime Ribeye with Roquefort-Serrano butter is incredibly delicious, and I like it rare.

At BLT Prime, Laurent Tourondel did a broil-roasted ribeye steak that brought me to my knees. I'm also crazy about Strip House, but haven't been back since David Walzog left. I was quite surprised by how wonderful Michael Jordan's Steakhouse in Grand Central Station was, and even more surprised by the attention to detail at Morton's on 45th and Fifth Avenue.

The old Homestead in NYC. Is it still there? I remember it was in a sort of scruffy part of town. My aunt and uncle took me there for my first steak ever. I was 8 years old. I'm 58 years old now.

Nowadays, I guess Morton's and Ruth's Chris are good. They are both in San Antonio, where I live, but in reality, I prefer the steak bought at HEB Central Market, grilled by Mr. dks. He never screws up my steak, and I do the sides. I love the cowboy steak, myself; but my very favorite is a 1.5 inch bone-in NY steak. For sides, we love sauteed spinach and garlic bread made with sourdough bread. Followed by a nap for dessert...

Many have already mentioned Peter Luger's... so I'll go with Sparks Steak House, NYC, and get the strip steak. Everything at Sparks is always top shelf.

While I might take your Peter Luger's, you all can keep your Ruth's Chris, your Morton's, your Shula's, and other national chains. Me, I'll go get a 28-day dry aged ribeye of local pasture-raised beef cooked over a live oak fire and finished in the smoker at Podnah's, here in Portland, OR:

http://www.portlandfood.org/index.php?showtopic=3264

Strip steak, fried potatoes, and Caesar salad at Muscoot. Okay, it isn't an official steakhhouse, but it's local!

I like the Sirloin Oscar at Malone's in Lexington, KY. One of the best Steakhouses in the country.

After two years in which I A) was trying to follow the Atkins diet, and B) traveled a lot on business with a pretty good per diem allowance, I have eaten in a lot of steakhouses, and my favorite, hands down, is Strip House, in beautiful downtown Manhattan. Their rib-eye (medium-rare, please) is lovely to behold and lovelier still to eat, the perfect combo of meat and char. And it pairs beautifully with their "truffled" creamed spinach, which may represent the best use of truffle oil I've ever come across. Wash it all down with one of the best Bloody Mary's around, and you'll be a happy camper.

I've been coming to Strip House since it opened. I like the relaxed vibe, whereby my partner and I can show up at 11 at night, in jeans and sneakers, and eat fabulous, high-end food. I like the old-school opera singers and strippers whose photos adorn the walls -- a leftover from the space's previous incarnation as a much beloved Italian joint that featured singing waiters and catered to generations of musicians. I like the fact that neither the "goose-fat potatoes" nor the desserts are good enough to tempt me into a carb-fest. I like the friendly staff. But I LOATHE the music -- typically some kind of horrible Euro-pop in a space that cries out for Frank, Ella, and Dino.

What extramsg said. A ribeye from Podnah's.

Tango Sur in Chicago is excellent, I've had the Churrasco.

Del Frisco's New York - if you have the money to splurge then this is the place to get your steak. I start with the fried oysters and the mountain of onion rings to accompany a couple of cocktails. The rib eye with the skillet potatoes and onions, sauteed mushrooms and spinach sides get washed down with Jordan Cabernet Sauvignon for dinner. The meat is juicy and the portions are huge. By the end of the meal I'm always so stuffed I never get to dessert.

Cut by Puck in LA for the Japanese Kobe Rib Eye

The Strip Club in downtown San Diego. You get to grill your own steak! I prefer the ribeye.

NY Strip at Striphouse

Strip-steak, medium rare, with a nice crust....grass fed beef from the Pampas....at La Estancia in Buenos Aires, Argentina. And the empanadas aren't bad either.

coastalvicar

pine club dayton ohio...cash only... bone in porterhouse.. medium rare..stewed tomatoes and creamed spinach.

Really boring, I'm afraid. Peter Luger. For two people, tomato and onion (2:1 tomato), two slices bacon, porterhouse for two medium-rare, German fried potatoes, creamed spinach, apple strudel, and a hot-fudge sundae. Beer. Onion rolls. Butter. What else is there?

Oh, and sometimes lamb chops as another appetizer. The waiters never even blink.

da Mario near the Mercato Centrale in Florence. The bistecca Fiorentina shared among 3-4 people. It must be big, it must be rare, there's a whole subculture that revolves around la Fiorentina, which is a T-bone or Porterhouse in America-speak.
Or Fez e Mauro in my own town, Città di Castello, where Fez cuts your steak from a whole loin to your order, then grills it over wood coals he pulls out of the pizza oven. I like it served on arugula leaves with a wedge of lemon. It also must be shared because the minimum size is .75 kilo, about a pound and a half. He will not cook it past rare, but will slightly cook again slices for a squeamish diner.

Outback, porterhouse, cooked rare+

I've eaten many places that have better meat, better service, far better sides (awful bread at Outback) and more careful preparation. But at Outback:

1. It's relatively cheap, so I never feel guilty, I can just relax.
2. I don't have to dress up (casual).
3. I don't have to fight traffic or drive a long distance (it's local).
4. I don't have to make a reservation.
5. I often don't have to wait (if I choose a quiet time).
6. I can get a very large tart blended cranberry margarita made with real cranberries.
7. It's consistent.
8. I can go with friends and it's a fun evening instead of the hassle of an "EVENT".
9. None of the silly faux men's club you get at places like Ruth Chris or Mortons which give me the creeps.
10. It's generally not loud, I can hear my companions.
11. It's easy to convince others to go on the spur of the moment since we've never had a bad experience there.
12. The menu is generally consistent, not full of trendy crap that changes every 6 months.

If I had a Peter Luger type place local to me, that would contend for my favorite. But since it's a 6 hour flight away. Outback would be my choice.

Otherwise I'd generally rather have something else to eat out, and leave the steak meals for home since I generally do a better job of cooking it, and pick better meat. I'm particularly fond of the chuck end of the rib, the large complex tasting flap of meat you don't get from steakhouses.

I just moved to New York. I've yet to make a lot of the steakhouse rounds here yet, but I had plenty of great steak experiences in Dallas.

The only place I've been in NYC is Benjamins. It was really good, but itwas the first place I've been where the steak itself was served family style. Of course, there was an abundance of meat and no one went hungry, but I was quite surprised when they started serving the meat that way.

Is that typical for most NY steakhouses like Peter Luger or Sparks?

The steak at Frontera Grill in Chicago must be one of the most underrated steaks in Chicago. Cooked perfectly every time with just the right amount of rub. Very satisfying and cheaper than any other quality steak you will find in the chop houses.

Knickerbocker's porterhouse with fried onions and creamed spinach!

Outback!? Really!?
They used to have decent steak, but now they cover everything up with a thick layer of spicy -- you can't taste the beef anymore!

I'm surprised no one has mentioned any of the million and one fabulous places in KC...

Filet mignon at Ruth's Chris - excellent!

My favorite steak is Peter Luger's porterhouse (T-bone) at their Brooklyn location. Medium is just perfect and I've had none better anywhere.
I only go at lunch so I don't need a reservation or have to wait for a table or fight the crowds. Year after year after year the steak is consistently wonderful and worth a trip every four or five months.

The 12 oz strip steak at the Palm is my favorite at the moment. I eat it with a W. Coast Gigi salad, the Half and Half (a mix of cottage fries and fried onions), and creamed spinach. For dessert: a huge slab of carrot cake large enough to share with my dining companion. The best...

peter luger's, although del frisco's bone-in ribeye is a close second. for a more non-traditional steak, chaya makes a rather tasty ribeye with peppercorn sauce.

but i'd take a charcoal grilled steak made at home, eaten outside on the patio with good friends over the priciest steakhouse.

Peter Luger -Porterhouse for Two, medium rare. Perfection!

The rib-eye at Mastro's. Mmmmmmmmm.

And the winner is ... peekpoke!