Steak knives aren't particularly important to spend a bunch on.
They're going to be treated horribly. They will have their edge dragged over glass and ceramic which is terribly dulling. So serrated is a good idea here as that will protect lots of the edge. The serrations will do lots of the work and won't dull quickly. However, serrated is often impossible to sharpen depending on the serration pattern so you might have to consider them as disposable/recyclable in some few years time.
And I dislike how serrations mutilate the meat.
In all honesty, the Victorinox/Forschner paring knife would do a good job and is inexpensive. Not bad looking but not hefty like most people like in a steak knife.
If you want something beautiful, I love the look of these but they're way too expensive for me:A.G. Russell Knives | Steak Knives
So if you can't tell, I don't own anything I call a steak knife. Nothing I really like that I think is worth the price. For the most part a table knife will do the job if you're buying decent steaks.