Steak knives are not "cooking" knives; however, it seems to be the most appropriate place to ask about preferences to blade style for steak knives (and resolving a disagreement with my husband).
I like a smooth sharp blade for a steak knife. If it's a good knife and has a sharp blade, it should cut through meat very well. On the other hand, my husband insists on serrated blade steak knives and tells me the serrated blade cuts through the meat better. I think they usually just tear up the meat . . . after all, if you look at meat knives (e.g., filet, carving, etc.), they usually have smooth blades.
He has said I'm too biased to change his mind . . . but, he is willing to be persuaded by the feedback I receive here.