Been to both Yachtsman (once) and Shula's (5 times). The one time I went to Yachtsman was the one and only time I was on the
DDP, I got the porterhouse and mac and cheese. Mac and Cheese was drowned in truffle oil as were the fries which we could smell from the table next to ours, our server was blah. The Porterhouse was just okay, as was the lobster bisque. I would have been pissed if the DDP hadn't already paid for the $73 steak.
Every time I've gone to Shula's it's excellent, the quality of the meat, the sear on the meat, the sides and the appetizers always seem to be better than Yachtsman and Le Cellier.
STK in Disney Springs is the only thing that could give it any competition for me but they lose on atmosphere, it's like eating in a neon purple and white abercrombie and fitch. Even at brunch the music was a little loud, our server demonstrated how loud she has to speak at dinner time and I can't imagine heading there for dinner when the DJ starts up.
The only cut I urge you to stay away from at Shula's is the 48oz porterhouse, the sear on it wasn't as good as the smaller cuts and even though most of the steak was medium rare as ordered, nearest the bone was still super raw. At that size I dont think it can be successfully cooked to temps in the high temp broilers they use.
As for sides and apps the Crab Mac and Cheese is one of my favorite things on property, their oyster selection is on point as is the BBQ Shrimp appetizer. I haven't gone near their steak tartare as it's listed as "ground", and I'm sure they're using food safe practices but I prefer tartares that are chopped by hand as opposed to being run through a grinder which can expose the meat to higher than safe temperatures if not done properly, too much to risk while on vacation.
Shula's desserts are fantastic and some need to be ordered early as they take 30+ minutes to make including the chocolate souffle which I found to be as good if not better than the chocolate souffle at Victoria and Albert's.
Servers at Shulas are always energetic and funny and somewhat low-key given the environment.