I know it's done, and places like Morton's or Ted's in Texas will do it as a rule. But to be honest, I can't tell the difference. The quality of the meat to begin with, and the enormity of the cut, I would be just as happy with it un-hung, and grilled at home for a fifth of the price.
I do like a good steak, and if the company is paying, then game on. If I'm paying, I think it's a bit of an excess. In a place like Morton's, the meat is typically $50 and up per plate. The sides are $15 a pop, but you do get a lot of food.
Hell, I like Outback, which is a not-very-upmarket steakhouse chain with an Australian theme. About as Australian as Castlemaine XXXX brewed in Warrington. But I like their food, and it is cheap.
Outback ran away from the UK. I like the big 'bloomin onion'.