Here are 13 steaks that have popped up on NYC restaurant menus in recent months, none of which are a cote de boeuf or a porterhouse served with creamed spinach or hash browns. These fine specimens may range in price and social status, but they all deliver on the essential promise of red meat. And they reveal that we are firmly in the era of post-steakhouse steak.Read More
13 Fantastic Steaks to Eat in NYC Right Now
No bum steers here!
New Acme chef Brian Loiacono serves up a prime skirt steak under a canopy of bone marrow-infused maitre d butter with caramelized endive. $26.
Chef Eduard Frauneder brings his modern Austrian sensibilities to the grilled skirt steak with charred scallion, black shallots, and celeriac mille-feuille at Freud. $26.
Acclaimed New Delhi import Indian Accent serves tandoori oven seared filet mignon as kebabs with garlic chips and a bone marrow nihari. Included in prix fix meal, two to four courses. $55 - $95.
Tex-Mex sensation Javelina serves up a classic chicken fried steak made from top round, dredged in buttermilk, and served under a viscous blanket of white gravy. It's accompanied by a side of elote-style corn spiked with cheese and lime aioli. $20.
Also featured in:
Chef Laurent Tourondel serves a wood oven fired skirt steak, cooked in the same ovens that turn out pizzas at his Chelsea Italian-inspired restaurant. $28.
Chef Erik Ramirez of Llama Inn serves stir fried filet mignon with red onion, tomatoes, pickled chilies, a heap of French fries, and avocado. Scallion pancakes are served on the side to wrap it all up. $48.
When David Chang opened Momofuku Ko offering an $85 tasting menu, the ingredients tended towards the more budget friendly. Now that it has grown into a larger, far more expensive restaurant, the ingredients have also been elevated. Case in point: the NY strip steak chef Sean Gray dry ages in-house. By their very nature, tasting menus change all the time, so we recommend alerting the kitchen that you have an allergy to not eating steak.
Technically the strip loin served at Ann Redding and Matt Danzer's new spot Mr. Donahue's is roast beef rather than steak, but it will satisfy the carnivore equally. $27.
Budget priced chop house Quality Eats offers no prime cuts, instead serving cheaper cuts like the bavette. It will get you great flavor, if not quite the tenderness of more expensive steaks. $19.
The grilled carne asada at Temerario is a generously sized NY strip served with an Argentinian style chorizo. $28.
Chef Jesse Schenker recently revamped the menu at The Gander and added a NY strip sourced from Brandt beef. It's served with a smoked mushroom custard, red cabbage pureé, and a grilled trumpet mushroom. $45.
Chef Chris Santos serves a prime skirt steak draped over a mound of Chinese sausage fried rice, with a sunny side up egg, at his sprawling new Bowery restaurant Vandal. $38.
The signature steak at Michael White's Upper East Side French restaurant is the entrecôte, a center cut ribeye that is dry aged in-house. Served with frites and Béarnaise, Bordelaise, or au poivre sauce, $43.
Also featured in: