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I've honestly found the supposedly famous steakhouses in NYC to be disappointing. I've been to Smith & Wollensky and Peter Luger. Both were very good but seemed underwhelming and overpriced to me.
I guess these would be more appropriate for a gathering of some sort. Perhaps amongst friends or potential clients? Or when you feel like spoiling yourself a bit? IDK.
I went to Buenos Aires last month in the East Village. Was pretty good quality. Probably costs a little bit less than these two places.
I have some very fond memories of steak in Argentina. I had some real good steaks there for dirt cheap. I think they have pedigree cows.
Haven't been to Buenos Aires yet but have heard good things. Will check it out thanks
Nice name my guy
I disagree. The bacon alone at Peter Luger is well worth it...
That's true, the bacon was ungodly. I was not impressed with the steak though.
Steakhouse: any Cut: any
I like this guy's thinking :)
KFC
Chicken tenders cooked medium rare with a side of jolly ranchers to cleanse the palate
Spark’s is fantastic. I get the filet when I’m there and it’s as big as your head. I also think Wolgang’s Is quite good with the porterhouse.
Seconded re Wolfgang's - I started going there as a kid because they opened up a spot at the end of my street so it was a convenient birthday dinner. The porterhouse for 2+ never disappointed, I've been going there for years.
I also like Wolfgang', very solid porterhouse. I did help I lived on the block. But for my money what they do head and shoulders above anyone else is their burger. I'd pit it against Minetta's black label burger.
Second the Wolfgang's porterhouse... Quality essentially the same as Luger's but closer and cheaper. Also a sucker for the tomahawk at Quality Meats
steakhouse - Dona Salta (in Salta, Argentina. a nice rural village) cut - skirt steak.
probably the best steak you will ever eat. and considering the weak USD/ARS, you only pay $15 for something that in NYC would cost $50.
Salta (Spanish pronunciation: [ˈsalta]) is a city located in the Lerma Valley, at 1,152 metres (3780 feet) above sea level in the northwest part of Argentina. It is also the name for the capital city of Salta Province. Along with its metropolitan area, it has a population of 619,000 inhabitants, which makes it the second most populated city in the northwest of the country.
tell me more about Salta Sr. Monaco
lol - how do you forget there is over 600K people there....
I like the 'bife de chorizo' cut in Argentina. 'Bife de lomo' is good too and thats probably similar to what I get in the US, but I just started really getting some good meals at this one little cafe in Buenos Aires of the 'bife de chorizo', so stuck with it.
I love the girls' spanish accent there.... amazing.
surprised at all the monkey poop at my comment. jealousy over your inabilities to travel and/or you wage slavery seems hard to hide.
but yea, pretty much any reputable steakhouse in Argentina will put US steakhouses to shame.
and considering ARS just blew up in the past 5 days, I might just fly down there for a beef binge :)
Del Frisco's Double Eagle; 12 oz Filet Mignon with the VIP cocktail (pineapples steeped in Vodka)
You eat steak with pineapple vodka?
At least he doesn't take mirror selfies.
I am excited for Del Frisco's to opening in Century City /Beverly Hills right by my office.
This is the correct answer.
It's not the 60s anymore - NYC isn't the only place doing great steaks. Let's expand the list a bit here:
London, UK - Hawksmoor does some amazing steaks (yes, pretty much any cut). Buenos Aires, Argentina - Sucre is owned the the same owner of the Gaucho chain in London with the only difference being that the beef hasn't flown 1000+ miles from Argentina and you really taste the difference Milan, Italy - El Porteño - Argentine steakhouse in Milan making some great cuts
Yes I did, but since I would assume the OP leaves NYC from time to time and chains like Gaucho and Hawksmoor also expand internationally it would be good to show the good people of NYC there are great steakhouses elsewhere and for some names to keep an eye out for if they were to come to NYC.
False
Dorsia NYC
I prefer Espace
Lamb on my grill shirtless in the yard after a doobie
I knew that you had to be in real estate by reading that post.
haha yeah we're probably on the more laid-back end of the business spectrum. you can do most work from your phone at a BBQ, but you're working all the time pretty much
St. Anselm in Brooklyn, Smith & Wolly cajun ribeye, Quality Meats, Peter Luger for lunch to name a few
I'm tired of going to steakhouses. Every fucking business dinner, we have to play it safe and go for a steakhouse because we're forced to assume everyone has the palate of a 9-year-old. I would MUCH rather spend company money at a super high end sushi restaurant since most firms won't allow you to buy the high-end bottles of wine you want on your corporate card. As such, you end up getting mid-tier wines at 3-4 times their normal cost and steaks at roughly the same multiples.
That said, some of the Tokyo steakhouses are the tits. Kaiseki 511 in Roppongi is great. As is Hakushu. In NY, I like Keens because It's old school. If I'm honest, I think Philadelphia probably has a better steakhouse than all of NY in Barclay Prime.
agree 100%... i enjoy taking clients to sushi dinners versus steaks
In NYC, I’d say my favorite is Luger’s. I actually prefer Great Neck over Brooklyn (not the food, just the setting / neighborhood).
Uncle Jack’s is a neat experience during the holidays too.
Ironically, I’ve never been to Delmonico’s...everyone says it’s overhyped, but I’d like to try it.
If you are ever traveling through northeastern Pennsylvania, there is a little tucked away seafood and steakhouse (not fancy) called Marty’s Blue Room.
Go there. It isn’t cheap (but not more than anywhere in NY). Best steaks I’ve ever had.
Agree on Lugers in Great Neck and Uncle Jacks.
Whenever I have Lugers steak for 2/3/4 I can't help but think it's just about as good as any steak I have had in NYC and on the cheap side considering the portion. Creamed spinach and the abacon are a must. And Schlag!
Uncle Jacks Filet Mignon 10 or 16oz either way you can't go wrong.
Tribeca
Wolfgang's - Porterhouse for 2+. This is good for you guys working in Citi's office. It's right across the street.
Midtown west
Mastros - I wasn't super impressed. It was good but didn't blow me away. De rigueur though.
The Palm - likewise, de rigueur (more so than Mastros). Steak is good, shrimp cocktail is huge. NOTE: This place is rowdy. Every time I go to The Palm, regardless of city or location, I end up noticing that it is very loud and that the other patrons are pretty...boisterous (a colleague of mine was once borderline groped by a cougar from a neighboring table at a business dinner - yikes).
Cap Grille/Ruth's Chris - if you know steak, you know what you're getting here.
Del Friscos - went here once and was pretty disappointed overall by the food, from start to finish. Lazy preparation and service, not remarkable enough to stand out among its peer restaurants. Nice location on 6th ave though.
Ocean Prime - This place I am going to mention for a few reasons
Steak at least as solid as the peer restaurants (Cap Grille, Ruth's, etc).
Ambiance much nicer than the aforementioned
Great seafood selection if you want to go off the script
Great place for a date - they have a few cocktails that are highly instgrammable for your lady friends.
Midtown East
Le Marais is a great steakhouse for all my kosher buddies. They have an absolute slab of a rib eye cut if I remember correctly, and their bartender knows how to make a good sidecar or singapore sling.
Lower East Side
So, turns out today is the grand opening of Ikinari Steak in the LES. It's unusual - restaurant quality dry-aged cuts which they CUT TO ORDER (by weight). No frills though. Standing room only.
Seems like the sort of thing I'd do after Chantelle or some other miserable crawl when I say "screw it" and just want a fantastic steak without the hassle.
"Cap Grille/Ruth's Chris - if you know steak, you know what you're getting here." Sorry to be naive, what do you mean?
No need for apologies. I just mean that those restaurants are big chains, and if you’ve been to a lot of closing dinners/enjoy steak you know what you’re getting at these places. They’re somewhat of a baseline.
Aged bone-in porterhouse/ T-bone fiorentina - absolutely beautiful if well done
How’s Club A steakhouse in NYC?
Porterhouse is such a money cut (literally a T-Bone with more filet), but I've always found that for the money you pay, not a damn restaurant in the world can cook it right. If I want to do a steak I'm getting it from a butcher and cooking it myself either on the grill or in a cast-iron pan.
Best steak: Onglet, Rib Eye or Short Rib (thinly sliced and bbq'd)
Gallagher's on West 52nd
Reserve Cut is my favorite spot in the city.
Salt Bae's Nusr-Et
Word on the street is that it's very subpar. I've heard pretty much everything is over cooked and over priced to match.
It was a joke but thanks for summarizing yelp
The Steaks in the US are a joke, and I didn't realize this until I had a steak in Florence Italy. Ever since then, I've been chasing that "high" going to the most expensive steakhouses to find anything that is remotely close to what I had in Italy, and I'm constantly disappointed. I don't know why there is such a huge gap in flavor, but it's a real thing.
Corn
I suggest a trip to Argentina. Great wine and steaks.
I also like Wolfgang', very solid porterhouse. I did help I lived on the block. But for my money what they do head and shoulders above anyone else is their burger. I'd pit it against Minetta's black label burger.
Minetta's is a gem. Their bone marrow is great too.
I feel like there is this thread every year.
Filet - You are a philistine and I'll explain why. You don't need to cook the filet at high heat. I cook an amazing steak and many other meats and I always make a filet roast for Christmas I enjoy it that much. Where you go wrong ordering it at a steakhouse is that you can cook it correctly at home without any special equipment. The ovens they have at steakhouses can reach up to 800 degrees, and what that does to a fatty cut of beef is emulsify the fat into a gooey pocket of flavor in every bite.
1) Del Friscos - Tomahawk or the regular bone in Ribeye. I also like the porterhouse. 2) Strip House - highly underated. Also ribeye or porterhouse.
idk my parents have a lot of old money family friends and they order filets when I've eaten out with them.
they may have money..but not taste.
*disclaimer, in no way am I making anything but a superficial judgement on someone's taste or preference in cut or cooked temperature of meat. I love filet's as well and someone should genuinely order something they like to consume as opposed to something that is an "arbitrary" standard of taste or class. There are many things that define someone of good standing or character, and that necessarily does not have to be how they order their food.
Still, I"m right when it comes to food and drink.
Personal ranking - lived in New York for five years:
I have personally been disappointed by Peter Lugers and don't recommend when asked for a steak suggestion in the city. I wanted to like it and gave it a second chance, unfortunately it has failed me twice.
Man, The Palm just does not do it for me in the steak department...great creamed spinach, though.
oooooh i miss the steak in buenos aires...
Milk Steak
Angus Club Steakhouse in Midtown .. best porterhouse I ever had.
I did take a bunch of Chinese clients to Robert's Steakhouse once, and they loved it.
Smith & Wollensky is pretty great all around.
Not in NYC, but believe it or not, the filet from Bourbon Steak at the four seasons in DC is incredible. I would say its among the best I've ever had.
Smith & Wollensky
Benjamin Prime - Great porterhouse for 2+ and and some nice seafood for apps or surf and turf.
Town Hearth in Dallas, better than any steakhouse I've been to in NYC by a longshot
Glad to see Argentina in this thread, I've been to Buenos Aires a couple times and the beef is phenomenal
1) Joe's Stone Crab in Chicago. Bone-in fillet. 2) Mastro's Beverly Hills. Bone-in porterhouse. 3) Grill 23 Boston. 100 day aged prime ribeye.
3 very different steaks for 3 very different cities.
Chicago - Tango Sur. Filet is amazing.
I went to a local butcher down the street from where I live in Queens (ottomanelli and sons). The best dry aged rib eye I have ever eaten. Best of all, it was probably around 25 dollars cheaper than a lesser steak at a steakhouse.
Get someone else to pay for your steaks when dining out. If you're paying, making it yourself is always the better option.
Keens.
What’s that?
Right outside of NYC, but Prime and Beyond in Fort Lee is fantastic. Many of the NY Giants players are regulars there.
The Chicago Cut is hands down the best steakhouse in Chicago (which has far better steak than New York).
Favorite cut: Porterhouse
Rocco’s on Madison and 27th. Great bar area.
One of my favorites in NYC is Keens. They've been around for over a hundred years and kind of cool to think that even JP Morgan himself used to go there back in the day. Their dry aged meat is very good. On one occasion I had the porterhouse and the other the filet (au Poivre) with sauteed mushrooms and asparagus and one time with creamed spinach. When you get into high end prime dry aged steak (putting Kobe aside) the meat is pretty much the same everywhere but the ambiance is what differentiates it for me and these guys have tons of it. Prime and Proper in Detroit is really good as well. Swift & Sons in Chicago (Bavette's and Gibsons too, among others) is fantastic as well.
W/ friends: Striphouse (W Village) with a Bone-in Ribeye By myself: Smith & Wolls with a English cut Prime Rib
Dickie Brennan's Steakhouse - New Orleans. House filet w/ turtle soup. Extra sherry.
Pampa's - Atl (north suburbs). Bone-in filet.
I know I'll get a lot of monkey shit for this but to be honest one of the best steakhouses I've been to is Texas Roadhouse. I've been to capital grille, ocean prime, Mortons, and Mastro's in Newport Beach,CA. I've yet to try Lugers and will be headed to Delmonicos this weekend for a team outing.
My cut is filet medium rare. All those high restaurants have great steaks and each place has their own style and ambiance but for the price, Texas Roadhouse really is a good steak. IMO
I went to Spark's once, and the steak was fantastic! Still, I prefer cooking at home.
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