For good steaks, there is Sullivans, Ruth Chris, Mortons of Chicago and Mannys that come to mind.
Had a amazing Rib Eye at a Ruth Chris, comes out on a steel plate heated to 500 degree F, sizzling in butter.  
Club Paris in Anchorage serves a 14 oz Filet Mignon that is a meal in itself.  Just across the road and down slightly is a Sullivans, another fine chow hall.  Ate at both those one week, boss almost choked on my expense account that week.  
 
 But it was paid.  Hey, what is a $65 dollar steak dinner on the expense account, (or two of them).