Besides my wife and me we had two friends over, including a dyed in the wool PeterLuger enthusiast from pre-hipster Brooklyn, and we all tasted my own grass fed T-bone first.
All three were provided wine lists from nine steakhouses, most of them chains with multiple U.S. and even some international locations (the exception being New York's PeterLuger, which only has two locations).
You can order direct from some steakhouses, like The Palm or PeterLuger (which for the record, I have never liked), from some local butchers who specialize in it, or from a place like DeBragga that specializes in both aging it and shipping it.