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12 Terrific New Steaks to Try in New York City

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2013_brunch_heatmap_helo.jpegHere's a map of 12 terrific new steaks that have popped up recently in the restaurants of New York City. Some are served for one, while others are for two or more. Some require reservations, and a few are available only as specials. But all of them are worth trying if serious beef is what you crave:



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Note: Restaurants on this map are listed geographically.

1. Osteria Morini - Tomahawk

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218 Lafayette St
New York, NY 10012
(212) 965-8777
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This is a Wednesday only special with a limited supply served on a first come, first served basis. The steak is a tomahawk rib steak dry aged for 120 day — most steaks are aged for around 28 days — making this one profoundly funky in flavor and ethereally tender. It is served in a 40 oz portion for two and sells for $115 with the choice of two sides. This is unquestionably the greatest steak bargain going right now.

2. Momofuku Ssäm Bar - Rib Eye Feast

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207 2nd Ave
New York, NY 10003
(212) 254-3500
This reservation only rib steak feast for three to six people includes Caesar salad and French fries along with a host of housemade condiments and sauces. The feast is designed to evoke the classic American steak experience but as with all things Momofuku, convention is often turned on its head. Bacon ketchup anyone? The steak is a massive fat cap-on rib chop from Niman Ranch that is dry aged 28 days. See how the steak is made on The Hot Dish, Eater's weekly behind the scenes look at the making of the dishes of the moment. $225.

3. Piora - Rib Steak for Two

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430 Hudson St
New York, NY 10014
(212) 960-3801
Chris Cipollone serves up an off-menu 44 oz, 40 day dry aged prime rib steak at his West Village hot spot Piora. The steak is marinated in garlic, rosemary, thyme, chiles, and maple syrup before being grilled, seared and finally slow roasted. It comes with a deceptively light hollandaise foam which complements the beef perfectly. While much of the menu here is delicate New American fare, this massive steak is big enough for two to share. $150.

4. Gallaghers - Prime Rib of Beef

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228 W 52nd St
New York, NY 10019
(212) 245-5336
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Technically this is a roast and technically Gallaghers is not new considering that it opened back in 1927. But a recent revamp included switching beef purveyors, and a renewed focus in the kitchen has improved the once beleaguered institution significantly. The rib is aged in the restaurant's iconic street level meat locker and slow roasted to elicit maximum flavor. Gallaghers, once an also-ran in the city's prime rib derby, is now a major player. $47.

5. Le Cirque - Steak Au Poivre

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151 E 58th St Ste B
New York, NY 10022
(212) 644-0202
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While steak au poivre has been a staple of Le Cirque's menu since time immemorial, the recent adoption of 7X Beef, from a boutique ranch in Colorado that raises pure Japanese Wagyu cattle, has elevated the experience significantly. The beef is supremely tender and flavorful and requisitely expensive — a 10 ounce steak costs $68.

6. American Cut - New York City Cut

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363 Greenwich St
New York, NY 10013
(212) 226-4736
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Marc Forgione writes a love letter to NYC in the form of his 20 oz pastrami-spiced, cold-smoked rib steak at American Cut. It draws upon two of the city's most iconic dishes—the dry aged steak and the pastrami sandwich—and combines them in such a way that they complement each other. The steak is rubbed in a spice mixture and cold smoked before being seared in the broiler. Served with caraway butter intended to evoke rye bread, the steak is certainly a departure from standard steakhouse fare, but it's a rewarding one. $44.

7. Chez Jef - Steak Frites

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241 Bowery
New York, NY 10002
(212) 388-0052
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Chef Mathieu Palombino recently closed his two-year-old restaurant The Bowery Diner and reopened the space as a French bistro pop-up serving up a $22 plate of steak frites. The steak in question is a 10 oz flatiron cut — a chuck steak that is almost as tender as filet mignon. The steak is grilled, sliced, and served with a classic rendition of Béarnaise and frites that have been cooked in peanut oil to dramatically crisp effect.

8. All’onda - NY Strip Steak

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22 E 13th St
New York, NY 10003
(212) 231-2236
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While much of the menu at All'onda revolves around the high minded conceit of the Silk Road uniting cultures through cuisine, there is also a good old American steak on the menu. Chef Chris Jaeckle serves up a funky 18 oz bone in NY strip that is aged for 32 days. It has all the hallmarks of a steakhouse quality chop — a dense crust the color of darkest mahogany yielding to a succulent, delicate interior. The steak is sliced into ribbons and served with an earthy veal jus and red wine sauce. You won't need it, though, because the steak has an abundance of flavor. $52.

9. Lafayette - Steak Frites

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380 Lafayette St
New York, NY 10003
(212) 533-3000
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The dry aged steak frites served with Béarnaise butter at Andrew Carmellini's Lafayette is not only a quintessential rendition of the dish but a steal at $35. While many places that sell steak frites will use lesser cuts, like hanger or sirloin, this one is a strip loin steak. Nicely formed hatch marks impart a smoky element to the beefy flavor of the strip. The frites might be worth price of admission on their own.

10. Narcissa - Rib Steak

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21 Cooper Sq
New York, NY 10003
(212) 228-3344
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Narcissa chef John Fraser starts off his 24 oz prime rib steak in the restaurant's rotisserie and then finishes it in the oven. It renders the exterior of the chop a dark bronze and leaves the interior a luscious pink. The steak might look like it was seared on a traditional grill, and indeed shares the crunchy exterior of direct fire cooking, but it also exhibits the complexity of a slow roast. Served with a little gem salad and sea-salt potatoes. $48.

11. The Marrow - Wagyu Culotte

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99 Bank St
New York, NY 10014
(212) 428-6000
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Chef Harold Dieterle offers an imported Australian Wagyu culotte (also know as top sirloin) from Greg Norman Singature Beef, the famed golfer's boutique label. Australian wagyu, while not as prized as the best Japanese beef, is still extraordinarily marbled and tender in comparison to lesser beef. Dieterle seasons the steak simply with salt and grills it, allowing the essential flavor of the cut to reveal itself. $33.

12. Gato - Charred Beef

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324 Lafayette St.
New York, NY
Bobby Flay roars on to Lafayette Street with a "charred beef" NY strip doused in red wine sauce and brown butter at his recently opened Gato. The steak is served with Valdon blue cheese which mirrors the tang of the aged beef. $35.

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1. Osteria Morini - Tomahawk

218 Lafayette St, New York, NY 10012
This is a Wednesday only special with a limited supply served on a first come, first served basis. The steak is a tomahawk rib steak dry aged for 120 day — most steaks are aged for around 28 days — making this one profoundly funky in flavor and ethereally tender. It is served in a 40 oz portion for two and sells for $115 with the choice of two sides. This is unquestionably the greatest steak bargain going right now.
218 Lafayette St
New York, NY 10012

2. Momofuku Ssäm Bar - Rib Eye Feast

207 2nd Ave, New York, NY 10003
This reservation only rib steak feast for three to six people includes Caesar salad and French fries along with a host of housemade condiments and sauces. The feast is designed to evoke the classic American steak experience but as with all things Momofuku, convention is often turned on its head. Bacon ketchup anyone? The steak is a massive fat cap-on rib chop from Niman Ranch that is dry aged 28 days. See how the steak is made on The Hot Dish, Eater's weekly behind the scenes look at the making of the dishes of the moment. $225.
207 2nd Ave
New York, NY 10003

3. Piora - Rib Steak for Two

430 Hudson St, New York, NY 10014
Chris Cipollone serves up an off-menu 44 oz, 40 day dry aged prime rib steak at his West Village hot spot Piora. The steak is marinated in garlic, rosemary, thyme, chiles, and maple syrup before being grilled, seared and finally slow roasted. It comes with a deceptively light hollandaise foam which complements the beef perfectly. While much of the menu here is delicate New American fare, this massive steak is big enough for two to share. $150.
430 Hudson St
New York, NY 10014

4. Gallaghers - Prime Rib of Beef

228 W 52nd St, New York, NY 10019
Technically this is a roast and technically Gallaghers is not new considering that it opened back in 1927. But a recent revamp included switching beef purveyors, and a renewed focus in the kitchen has improved the once beleaguered institution significantly. The rib is aged in the restaurant's iconic street level meat locker and slow roasted to elicit maximum flavor. Gallaghers, once an also-ran in the city's prime rib derby, is now a major player. $47.
228 W 52nd St
New York, NY 10019

5. Le Cirque - Steak Au Poivre

151 E 58th St Ste B, New York, NY 10022
While steak au poivre has been a staple of Le Cirque's menu since time immemorial, the recent adoption of 7X Beef, from a boutique ranch in Colorado that raises pure Japanese Wagyu cattle, has elevated the experience significantly. The beef is supremely tender and flavorful and requisitely expensive — a 10 ounce steak costs $68.
151 E 58th St Ste B
New York, NY 10022

6. American Cut - New York City Cut

363 Greenwich St, New York, NY 10013
Marc Forgione writes a love letter to NYC in the form of his 20 oz pastrami-spiced, cold-smoked rib steak at American Cut. It draws upon two of the city's most iconic dishes—the dry aged steak and the pastrami sandwich—and combines them in such a way that they complement each other. The steak is rubbed in a spice mixture and cold smoked before being seared in the broiler. Served with caraway butter intended to evoke rye bread, the steak is certainly a departure from standard steakhouse fare, but it's a rewarding one. $44.
363 Greenwich St
New York, NY 10013

7. Chez Jef - Steak Frites

241 Bowery, New York, NY 10002
Chef Mathieu Palombino recently closed his two-year-old restaurant The Bowery Diner and reopened the space as a French bistro pop-up serving up a $22 plate of steak frites. The steak in question is a 10 oz flatiron cut — a chuck steak that is almost as tender as filet mignon. The steak is grilled, sliced, and served with a classic rendition of Béarnaise and frites that have been cooked in peanut oil to dramatically crisp effect.
241 Bowery
New York, NY 10002

8. All’onda - NY Strip Steak

22 E 13th St, New York, NY 10003
While much of the menu at All'onda revolves around the high minded conceit of the Silk Road uniting cultures through cuisine, there is also a good old American steak on the menu. Chef Chris Jaeckle serves up a funky 18 oz bone in NY strip that is aged for 32 days. It has all the hallmarks of a steakhouse quality chop — a dense crust the color of darkest mahogany yielding to a succulent, delicate interior. The steak is sliced into ribbons and served with an earthy veal jus and red wine sauce. You won't need it, though, because the steak has an abundance of flavor. $52.
22 E 13th St
New York, NY 10003

9. Lafayette - Steak Frites

380 Lafayette St, New York, NY 10003
The dry aged steak frites served with Béarnaise butter at Andrew Carmellini's Lafayette is not only a quintessential rendition of the dish but a steal at $35. While many places that sell steak frites will use lesser cuts, like hanger or sirloin, this one is a strip loin steak. Nicely formed hatch marks impart a smoky element to the beefy flavor of the strip. The frites might be worth price of admission on their own.
380 Lafayette St
New York, NY 10003

10. Narcissa - Rib Steak

21 Cooper Sq, New York, NY 10003
Narcissa chef John Fraser starts off his 24 oz prime rib steak in the restaurant's rotisserie and then finishes it in the oven. It renders the exterior of the chop a dark bronze and leaves the interior a luscious pink. The steak might look like it was seared on a traditional grill, and indeed shares the crunchy exterior of direct fire cooking, but it also exhibits the complexity of a slow roast. Served with a little gem salad and sea-salt potatoes. $48.
21 Cooper Sq
New York, NY 10003

11. The Marrow - Wagyu Culotte

99 Bank St, New York, NY 10014
Chef Harold Dieterle offers an imported Australian Wagyu culotte (also know as top sirloin) from Greg Norman Singature Beef, the famed golfer's boutique label. Australian wagyu, while not as prized as the best Japanese beef, is still extraordinarily marbled and tender in comparison to lesser beef. Dieterle seasons the steak simply with salt and grills it, allowing the essential flavor of the cut to reveal itself. $33.
99 Bank St
New York, NY 10014

12. Gato - Charred Beef

324 Lafayette St., New York, NY
Bobby Flay roars on to Lafayette Street with a "charred beef" NY strip doused in red wine sauce and brown butter at his recently opened Gato. The steak is served with Valdon blue cheese which mirrors the tang of the aged beef. $35.
324 Lafayette St.
New York, NY

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