Check out the Pappa's Brothers Steakhouses on line. Each location has their list available as a PDF. These are amazing programs. Also, there's a lot of cash flow that can be generated with Napa Cabernet in an American Steakhouse.
Yeah, Pappa's Brothers! I'm sure you've read all of the lists mentioned in these articles already, but just in case:https://www.winecountry.com/blog/10-best-steakhouse-wine-lists-across-the-country/http://www.winespectator.com/webfeature/show/id/52352https://www.nytimes.com/2015/04/08/dining/breaking-free-of-steakhouse-wine-list-tradition.htmlI'd add John Howie Steak to the lists for an example of something a bit more managable: https://johnhowiesteak.blob.core.windows.net/menu/WineList.pdf?636526778588606498I point out those, because there is no one answer to your question, but there are themes in all of them.To deviate from the Napa Cab, try out Champagne Salon and Jacques Selosse Substance with your steaks. So unexpectedly delicious (and for two different reasons). Another great deviation in more of a parallel is Quintarelli Alzero. Has some of the elements that make Napa Cab great with steak, but is an utterly unique wine. And have some fun selling syrah with your au poive. Syrah can perform well in that environment, but need some enthusiasm to sell. Kongsgaard Syrah with some age kills. As do funky Washington versions from the likes of Cayuse and Gramercy. As do northern Rhone styles with more oak like Guigal and Jean Marc Colombo. Finally, find some good Amarone (or Valpo in general...just watch the sugar levels and make sure you're not offering super sweet bottlings).