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Here are 10 must-try beef steaks for every budget.
New York City is Steak City. We have more restaurants serving high quality beef than any other place on earth. Here at 10 new steaks that have popped up in local restaurants recently that prove this point. They range in price from $22 to $200 and feature beef from as near as Upstate NY to as far away Kobe, Japan.
Read MoreThe main beef dish at All'Onda is an excellent short rib for two that has proved so popular that chef Chris Jaeckle doesn't feel the need to put a steak for two on the menu — except on Thursday, when he busts out a 32-day dry-aged prime T-bone for two as a verbal special. It comes served à la carte carte with a house made veal jus. ($120)
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While most new steakhouses stick with the usual suspects when selecting their menu, chefs Josh Capon and Paul DiBari came up with a cut that while not entirely new, is presented in a unique way. DiBari explains: "We where looking for something different and on a tour of the LaFrieda plant, Pat showed us a cut that he used to prepare for himself." The cut in question is the spinalis dorsi — or rib cap — which the chefs roll, bind, and barrel cut. It looks like a filet but has a ton more flavor. It is served on a buttery bed of mashed potatoes and topped with a salsa verde inspired by the recipe from Jonathan Waxman. ($56)
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This is definitely splurge territory for all but the most well-heeled carnivore, but the 8 oz A5 Kobe strip steak imported from Miyazaki Prefecture, Japan is something every steak lover should experience at least once. The beef is intensely marbled resulting in a buttery texture and incomparable depth of flavor. ($162)
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Charlie Trotter alum Noriyuki Sugie might have a high-minded culinary background, but the hanger steak he serves at the revamp of Dante is pure rustic Italian. The expertly cooked steak is served over a bed of broccolini and spiked with a piquant red chimichurri. ($28)
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Rich Torrisi fell in love with this particular ribsteak from DeBragga at Momofuku Ssam Bar and sought out the famed butcher to supply him the same cut. At Dirty French, it comes served with a wealth of sides and sauces, as well as a carpaccio of seasonal vegetables under a canopy of dry aged fat. ($200)
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Seamus Mullen serves up a grass-fed bone-in NY strip at El Colmado Butchery. The steak is on the smaller side compared to a cut from a grain-finished animal, but it still packs a ton of flavor thanks to being dry aged in-house. (Market price)
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La Gamelle is an unapologetic Parisian brasserie serving only the classics. The hanger steak is a case in point: it's fortified with a veal jus reduction, a bone marrow pipe, and some of the best fries in the city. ($28)
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George Mendes serves up a 12 oz ribeye steak that is dry-aged in house for 60 days before being grilled over hickory. It comes blanketed in a salsa verde made with dry-aged beef fat and spiked with oregano, lemon, and thyme, ($38)
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Chef Chung Chow serves a serious steak at his East Village casual Hawaiian restaurant. It's a grilled flatiron served with green beans, mushrooms, bean sprouts, and a miso sauce. ($22)
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Jason Atherton's newly minted The Clocktower might be British in influence but the 32 oz dry aged ribsteak for two here is pure NYC. It comes with a green bean salad studded with cubes of foie gras, a bone marrow jus, and potato gratin. ($125)
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The main beef dish at All'Onda is an excellent short rib for two that has proved so popular that chef Chris Jaeckle doesn't feel the need to put a steak for two on the menu — except on Thursday, when he busts out a 32-day dry-aged prime T-bone for two as a verbal special. It comes served à la carte carte with a house made veal jus. ($120)
While most new steakhouses stick with the usual suspects when selecting their menu, chefs Josh Capon and Paul DiBari came up with a cut that while not entirely new, is presented in a unique way. DiBari explains: "We where looking for something different and on a tour of the LaFrieda plant, Pat showed us a cut that he used to prepare for himself." The cut in question is the spinalis dorsi — or rib cap — which the chefs roll, bind, and barrel cut. It looks like a filet but has a ton more flavor. It is served on a buttery bed of mashed potatoes and topped with a salsa verde inspired by the recipe from Jonathan Waxman. ($56)
This is definitely splurge territory for all but the most well-heeled carnivore, but the 8 oz A5 Kobe strip steak imported from Miyazaki Prefecture, Japan is something every steak lover should experience at least once. The beef is intensely marbled resulting in a buttery texture and incomparable depth of flavor. ($162)
Charlie Trotter alum Noriyuki Sugie might have a high-minded culinary background, but the hanger steak he serves at the revamp of Dante is pure rustic Italian. The expertly cooked steak is served over a bed of broccolini and spiked with a piquant red chimichurri. ($28)
Rich Torrisi fell in love with this particular ribsteak from DeBragga at Momofuku Ssam Bar and sought out the famed butcher to supply him the same cut. At Dirty French, it comes served with a wealth of sides and sauces, as well as a carpaccio of seasonal vegetables under a canopy of dry aged fat. ($200)
Seamus Mullen serves up a grass-fed bone-in NY strip at El Colmado Butchery. The steak is on the smaller side compared to a cut from a grain-finished animal, but it still packs a ton of flavor thanks to being dry aged in-house. (Market price)
La Gamelle is an unapologetic Parisian brasserie serving only the classics. The hanger steak is a case in point: it's fortified with a veal jus reduction, a bone marrow pipe, and some of the best fries in the city. ($28)
George Mendes serves up a 12 oz ribeye steak that is dry-aged in house for 60 days before being grilled over hickory. It comes blanketed in a salsa verde made with dry-aged beef fat and spiked with oregano, lemon, and thyme, ($38)
Chef Chung Chow serves a serious steak at his East Village casual Hawaiian restaurant. It's a grilled flatiron served with green beans, mushrooms, bean sprouts, and a miso sauce. ($22)
Jason Atherton's newly minted The Clocktower might be British in influence but the 32 oz dry aged ribsteak for two here is pure NYC. It comes with a green bean salad studded with cubes of foie gras, a bone marrow jus, and potato gratin. ($125)
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