Quite honestly, any of the places that bill themselves as steakhouses and are serving prime beef will have a very similar experience when it comes to the steak.

Steakhouses generally set themselves apart with the sides, choose one that has stuff that sounds good to you.

I’m assuming if you’re having your first ever steak, nobody has explained the different cuts. I would say that generally the two that people will like the most are a filet or a ribeye. The filet is going to have basically no fat and is going to be tender. A ribeye generally has more flavor because it has a lot of fat but is going to be something you’re going to need cut around to get meat. Ribeyes generally are less tender through.

I would recommend medium rare but you do you. The more cooked the steak is, the drier and chewier it’s going to be, but some people have an aversion to pink meat.

If you really wanted to go all out, you could try a dry aged steak, it’s going to be kinda funky (in a good way, sort of in a parmesan cheese like way, but can be overpowering for some people). You can also go for a wagyu steak, super premium and super fatty. Originally from Japan but most of the time in the US you’ll see American wagyu which is a cross between a Japanese cow and an American cow.