I hate serrated steak knives, FWIW. Perhaps they have some utility- they'll probably stay usably sharp for longer than a straight edged one if you cut on glass plates. But they're a lot harder to resharpen and tend to just tear the meat.
The Kyoto steak knives are armhair-shaving-sharp out of the box, and can get honed up to a much higher level of sharpness yet with a bit of touch op. They have really attractive Pakkawood handles and are pretty remarkable for $50.
Some others have made some good suggestions, too, but for the price I think the Kyoto's are hard to beat.