somewhereintime

Carver Steakhouse in Richmond is quite good.
For tradition N.America beef,  Canada Prime is good, follow by AAA,  Dry Age for 21 days.
I would never consider the vacuum aging(wet aging)beef from Costco, it is gross although
it is a bit cheaper.  Angus is totally different bleed of steer, some people found it too rich and fatting.  Morton of Chicago use Angus beef.
Ruth's Chris  is apparently the only chain restaurant that would use  real charcoal the rest of steakhouse use natural gas for broiling. Gotham's  pairs Steak with cocktail.  Other Hy's
are old fashion steak house. Keg's caters to younger crowds so they have different marketing philosophy.
It is worth looking for some good butcher,  which cut is a matter of taste:
Tenderloin  for ladies
Striploin  for  more  of Continental  taste [ Entrecote]
Ribeye  for  juicy  steak
Porterhouse for Carnivore
Sirloin for lunch steak
Hanger steak for Indiana Jones
Flat Iron  steak for  Denny's loyals

somewhereintime

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Gotham Steak House is Hy's too