When I am paying 45 for a steak ala carte, the wait staff had better be good.
This is true!
If a steak is great, I don’t mind paying even more than that.
I don’t do that often, because I fix nearly as good steaks at home. What I can’t do is the ‘aging’ of the cuts that they do. That requires some expertise and proper facilities. THAT’S the big difference for the great steak restaurants.
They cut and keep those steaks in rooms that are a certain temperature/humidity/environment for weeks, and they appear damn near rotted, but they aren’t. I think they cut away the exterior, and they are ready for the grill. After that process, they have the best flavor, and are melt in your mouth tender.
In the case of Ruth’s Chris, they have patented ovens/methods used to cook their steaks, which sets them apart from many. I’m SURE there are better ones out there though.