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An overhead photograph of a porterhouse steak with a charred bone running through it.
The porterhouse for two at Bowery Meat Company.
Bowery Meat Company

The Best Steakhouses in New York City

Where to find the best steaks in the city

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The porterhouse for two at Bowery Meat Company.
| Bowery Meat Company

Perhaps next to dollar-slice pizza joints and bagel shops, the New York steakhouse is up there among the city’s archetypal dining experiences. For many diners, it’s a night out when a medium-rare steak paired with a side of creamed spinach and glasses of red wine or martinis are on the agenda. From Midtown to Williamsburg, beloved classics and newer spots offer up options for every kind of steakhouse experience.

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Gallaghers Steakhouse

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This legendary restaurant started as a speakeasy in 1927, a true Prohibition-era bar that didn’t turn into a steakhouse until the 1930s. Long Island-born restaurateur Dean Poll bought it in 2013 and revamped it shortly after. Still, he maintained the restaurant’s meat cooler that can be spotted from the street, one of the rare steakhouse dry-aging rooms still available for public viewing. Start off with the bacon-studded clams casino, then pair a funky dry-aged ribeye with fries and a wedge salad drenched in blue cheese. Call ahead for the prime rib, one of the city’s best.

An overhead shot of the rosy pink prime rib, sitting in brown jus.
The prime rib at Gallaghers Steakhouse.
Eater NY

Churrascaria Plataforma

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This Brazilian steakhouse features servers waltzing table to table, wielding long spits of meat sliced tableside. Diners pay a fixed price for a varied selection of unlimited steak, sausages, and other grilled meats, plus sides that run from rice and beans to fried polenta and french fries. A salad bar is included in the price, stocked with greens, veggies, and creamy potato salad. Dessert and drinks aren’t included in the $80-per-person spread.

The Grill

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Major Food Group’s elegant chophouse remains one of the city’s most posh places to eat beef, due in no small part to the landmark room by architects Ludwig Mies van der Rohe and Philip Johnson. On a larger menu studded with caviar, gumbo, and Dover sole, the Grill offers a variety of steakhouse staples at premium prices. Expect Montauk oysters, littleneck clams, an excellent crab cake, big New York strips, bigger porterhouses, and a variety of sides like dressed tomatoes, cottage fries, and whipped potatoes.

A man in a white tuxedo stands behind the bar at the Grill, in front of a giant arrangement of pink and red flowers
The bar at the Grill.
Gary He/Eater NY

Le Marais

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This classic French bistro and butcher shop in Midtown remains one of the city’s finest institutions for kosher beef. Among the notable selections include exceedingly tender beef jerky, buttery roast chicken, Uruguayan grass-fed entrecote (a boneless cut from the rib), and best of all, La Surprise, the $59 butcher’s cut.

Monterey

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Simon Oren, Dudi Sasson, and chef James Tracey are behind this art deco Midtown brasserie with a Miami-pink hue, where prime rib au jus is served tableside, along with sides like potato puree, cauliflower gratin, and broccolini or delicata squash. Other options include a 40-day dry-aged porterhouse, tenderloin, and a 30-day dry-aged strip.

The dining room at a Midtown restaurant that’s pink hued and filled with art deco accents and lights.
The dining room at Monterey.
Monterey

Keens Steakhouse

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This Midtown steakhouse that opened in 1885 used to be home to a famous theatre and literary group, and after that, a pipe club. Dozens of pipes still line the restaurant, giving it a warm, unique vibe not like any other restaurant in the city. The signature order here is the mutton chop. The restaurant also sells a smaller portion as a $29 as special.

A mutton chop on a white plate with salad, surrounded by a knife and fork on a white tableclothed table.
The mutton chop at Keens.
Eater NY

The Press Club Grill

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Top Chef Masters alum and co-founder of mid-aughts lunch spot, Little Beet, Franklin Becker steers the Mad Men-era menu at this restaurant in the Martinique Hotel. Named for the history of the neighborhood — having been home to the New York Times and the New York Herald Tribune — the Press Club Grill serves Continental classics like beef Wellington, Waldorf salad, and chicken Kyiv. Yes, there are steaks, from the 60-day, dry-aged porterhouse to the hanger steak with frites. Don’t miss desserts from pastry chef Sam Mason, a WD~50 alum who co-founded Oddfellows ice cream.

A seared steak with flakey sea salt on a white plate.
The New York strip at the Press Club Grill.
Press Club Grill

Skirt Steak

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Laurent Tourondel’s Chelsea spot specializes in the lowly skirt-steak cut, which allows it to reside among the city’s least expensive steakhouses. The prix fixe menu is $45 (up from $28 when it first opened and $39 a few months ago) and comes with a salad, bread, and endless fries. Sides and desserts can be procured from a trolley roaming through the dining room for $12 each.

Four patrons dine on skirt steak and a variety of sides, as depicted in this overhead diagonal shot
Fries are unlimited at Skirt Steak.
Skirt Steak

Cote Korean Steakhouse

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Chef David Shim and Simon Kim’s Michelin-starred hotspot occupies a particular niche in the city’s high-end beef scene: It’s a cross between a classic steakhouse and a Korean barbecue restaurant, decked out with comfy booths and dim lighting. The main event is a collection of four USDA Prime and American wagyu cuts priced at $68 per person, accompanied by banchan and classic sides like egg souffle, scallion salad, and kimchi stew. High rollers can order the $225 steak omakase with premium dry-aged cuts.

An overhead photograph of plates of banchan surrounding a Korean barbecue grill
Korean barbecue at Cote.
Gary He/Eater NY

Old Homestead Steakhouse

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This Chelsea restaurant dates back to 1868, making it one of the oldest steakhouses in the city. It’s recognizable from the outside by a giant neon sign and a sculpture of a cow declaring that the restaurant is “the King of Beef.” It’s a classic that’s since been replicated in Las Vegas and Atlantic City.

A piece of rare prime rib sits on an oval plate between a fork and a steak knife. In the background, there are small plates of sides and a wine glass.
The Empire Cut at Old Homestead Steakhouse.
Eater NY

Vinyl Steakhouse

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Here’s a casual steakhouse for the vinyl lover, with a collection of 2,500 records on display. Like the record collection, the menu has the classics: wedge and Caesar salads, shrimp cocktails and crab cakes, porterhouses steaks, ribeyes, filets, and New York strips. The burger is Prime, with shallot jam and shoestrings for $30.

Hawksmoor

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This London-based chain became one of the city’s better steakhouses when it opened in 2021. Note that Hawksmoor, like, Gallaghers, is one of the few city venues to grill its dry-aged steaks over charcoals. One can easily order expensive ribeyes, filets, and strips, but the restaurant also offers a fine rump cut at just $36. Desserts, including pavlova or the peanut butter Louis, can merit a trip in their own right.

The charred rump steak sits on a white plate.
The rump steak at Hawksmoor.
Hawksmoor

Bowery Meat Company

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Consider a three ounce wagyu for a small luxury, or if you’re a big spender, a porterhouse for two. The duck lasagna that can feed up to six is also popular, along with Wednesday prime rib night that’s $88 for meat and sides. Also? It’s a butcher shop.

An overhead photograph of a porterhouse steak with a charred bone running through it.
The porterhouse for two.
Bowery Meat Company

St. Anselm

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When St. Anselm opened in 2010, the Williamsburg restaurant bucked all the tropes of a classic New York City steakhouse: formal dining rooms, white tablecloths, expensive wine lists, and break-the-bank steaks. Several cuts of meat are priced by the pound, with a hanger steak and pork porterhouse priced around $32 each. The menu also lists less conventional steakhouse dishes, like swordfish, lamb saddle, and fish collars.

An overhead photograph of a medium rare steak topped with green onions.
St. Anselm’s steak has been popular for years.
Michael Parrella/St. Anselm

Gallaghers Steakhouse

This legendary restaurant started as a speakeasy in 1927, a true Prohibition-era bar that didn’t turn into a steakhouse until the 1930s. Long Island-born restaurateur Dean Poll bought it in 2013 and revamped it shortly after. Still, he maintained the restaurant’s meat cooler that can be spotted from the street, one of the rare steakhouse dry-aging rooms still available for public viewing. Start off with the bacon-studded clams casino, then pair a funky dry-aged ribeye with fries and a wedge salad drenched in blue cheese. Call ahead for the prime rib, one of the city’s best.

An overhead shot of the rosy pink prime rib, sitting in brown jus.
The prime rib at Gallaghers Steakhouse.
Eater NY

Churrascaria Plataforma

This Brazilian steakhouse features servers waltzing table to table, wielding long spits of meat sliced tableside. Diners pay a fixed price for a varied selection of unlimited steak, sausages, and other grilled meats, plus sides that run from rice and beans to fried polenta and french fries. A salad bar is included in the price, stocked with greens, veggies, and creamy potato salad. Dessert and drinks aren’t included in the $80-per-person spread.

The Grill

Major Food Group’s elegant chophouse remains one of the city’s most posh places to eat beef, due in no small part to the landmark room by architects Ludwig Mies van der Rohe and Philip Johnson. On a larger menu studded with caviar, gumbo, and Dover sole, the Grill offers a variety of steakhouse staples at premium prices. Expect Montauk oysters, littleneck clams, an excellent crab cake, big New York strips, bigger porterhouses, and a variety of sides like dressed tomatoes, cottage fries, and whipped potatoes.

A man in a white tuxedo stands behind the bar at the Grill, in front of a giant arrangement of pink and red flowers
The bar at the Grill.
Gary He/Eater NY

Le Marais

This classic French bistro and butcher shop in Midtown remains one of the city’s finest institutions for kosher beef. Among the notable selections include exceedingly tender beef jerky, buttery roast chicken, Uruguayan grass-fed entrecote (a boneless cut from the rib), and best of all, La Surprise, the $59 butcher’s cut.

Monterey

Simon Oren, Dudi Sasson, and chef James Tracey are behind this art deco Midtown brasserie with a Miami-pink hue, where prime rib au jus is served tableside, along with sides like potato puree, cauliflower gratin, and broccolini or delicata squash. Other options include a 40-day dry-aged porterhouse, tenderloin, and a 30-day dry-aged strip.

The dining room at a Midtown restaurant that’s pink hued and filled with art deco accents and lights.
The dining room at Monterey.
Monterey

Keens Steakhouse

This Midtown steakhouse that opened in 1885 used to be home to a famous theatre and literary group, and after that, a pipe club. Dozens of pipes still line the restaurant, giving it a warm, unique vibe not like any other restaurant in the city. The signature order here is the mutton chop. The restaurant also sells a smaller portion as a $29 as special.

A mutton chop on a white plate with salad, surrounded by a knife and fork on a white tableclothed table.
The mutton chop at Keens.
Eater NY

The Press Club Grill

Top Chef Masters alum and co-founder of mid-aughts lunch spot, Little Beet, Franklin Becker steers the Mad Men-era menu at this restaurant in the Martinique Hotel. Named for the history of the neighborhood — having been home to the New York Times and the New York Herald Tribune — the Press Club Grill serves Continental classics like beef Wellington, Waldorf salad, and chicken Kyiv. Yes, there are steaks, from the 60-day, dry-aged porterhouse to the hanger steak with frites. Don’t miss desserts from pastry chef Sam Mason, a WD~50 alum who co-founded Oddfellows ice cream.

A seared steak with flakey sea salt on a white plate.
The New York strip at the Press Club Grill.
Press Club Grill

Skirt Steak

Laurent Tourondel’s Chelsea spot specializes in the lowly skirt-steak cut, which allows it to reside among the city’s least expensive steakhouses. The prix fixe menu is $45 (up from $28 when it first opened and $39 a few months ago) and comes with a salad, bread, and endless fries. Sides and desserts can be procured from a trolley roaming through the dining room for $12 each.

Four patrons dine on skirt steak and a variety of sides, as depicted in this overhead diagonal shot
Fries are unlimited at Skirt Steak.
Skirt Steak

Cote Korean Steakhouse

Chef David Shim and Simon Kim’s Michelin-starred hotspot occupies a particular niche in the city’s high-end beef scene: It’s a cross between a classic steakhouse and a Korean barbecue restaurant, decked out with comfy booths and dim lighting. The main event is a collection of four USDA Prime and American wagyu cuts priced at $68 per person, accompanied by banchan and classic sides like egg souffle, scallion salad, and kimchi stew. High rollers can order the $225 steak omakase with premium dry-aged cuts.

An overhead photograph of plates of banchan surrounding a Korean barbecue grill
Korean barbecue at Cote.
Gary He/Eater NY

Old Homestead Steakhouse

This Chelsea restaurant dates back to 1868, making it one of the oldest steakhouses in the city. It’s recognizable from the outside by a giant neon sign and a sculpture of a cow declaring that the restaurant is “the King of Beef.” It’s a classic that’s since been replicated in Las Vegas and Atlantic City.

A piece of rare prime rib sits on an oval plate between a fork and a steak knife. In the background, there are small plates of sides and a wine glass.
The Empire Cut at Old Homestead Steakhouse.
Eater NY

Vinyl Steakhouse

Here’s a casual steakhouse for the vinyl lover, with a collection of 2,500 records on display. Like the record collection, the menu has the classics: wedge and Caesar salads, shrimp cocktails and crab cakes, porterhouses steaks, ribeyes, filets, and New York strips. The burger is Prime, with shallot jam and shoestrings for $30.

Hawksmoor

This London-based chain became one of the city’s better steakhouses when it opened in 2021. Note that Hawksmoor, like, Gallaghers, is one of the few city venues to grill its dry-aged steaks over charcoals. One can easily order expensive ribeyes, filets, and strips, but the restaurant also offers a fine rump cut at just $36. Desserts, including pavlova or the peanut butter Louis, can merit a trip in their own right.

The charred rump steak sits on a white plate.
The rump steak at Hawksmoor.
Hawksmoor

Bowery Meat Company

Consider a three ounce wagyu for a small luxury, or if you’re a big spender, a porterhouse for two. The duck lasagna that can feed up to six is also popular, along with Wednesday prime rib night that’s $88 for meat and sides. Also? It’s a butcher shop.

An overhead photograph of a porterhouse steak with a charred bone running through it.
The porterhouse for two.
Bowery Meat Company

St. Anselm

When St. Anselm opened in 2010, the Williamsburg restaurant bucked all the tropes of a classic New York City steakhouse: formal dining rooms, white tablecloths, expensive wine lists, and break-the-bank steaks. Several cuts of meat are priced by the pound, with a hanger steak and pork porterhouse priced around $32 each. The menu also lists less conventional steakhouse dishes, like swordfish, lamb saddle, and fish collars.

An overhead photograph of a medium rare steak topped with green onions.
St. Anselm’s steak has been popular for years.
Michael Parrella/St. Anselm

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