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.

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.

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.

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.

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.

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.

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.

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.

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.