The word "steakhouse" combines the basic needs of food and shelter into one mouthwatering compound word. It used to conjure up an image of a manly restaurant with wood-paneled walls, overstuffed chairs, platters of sizzling beef dwarfing sprigs of parsley, classic sides like creamed spinach and gargantuan baked potatoes, all washed down with scotch whiskey and beer. Today, the décor may be contemporary, and the cuts of aged meat may be washed down with vodka martinis and big Cabernets, but traditional menus have not changed all that much other than to accommodate vegetarians and light eaters. Some carnivores prefer their steaks nearly raw and covered with Béarnaise, bordelaise, or chimichurri, while others prefer their meat served black and naked. Porterhouse or T-bone, rare or well-done, sauced or bare, wet- or dry-aged, prime or choice, the steaks are raised at these A1 steakhouses from coast to coast.