My favorite places for everyday steak aren’t typically steakhouses — Korean barbecue spots like Cote or Jongro come to find as preferable for smaller portions — but for a perfect steakhouse steak, something big enough to require a martini to aid digestion, Smith & Wollensky’s prime rib is my true love. The interior of this mammoth cut is crimson, clean, and bloody, with a stiffly jiggly texture. It is meat that almost wobbles. The exterior cap, as beefy as Texas brisket, is dry-aged to such a degree that recalls a good gorgonzola. If any of this isn’t enough flavor, a giant pool of jus surrounds the whole thing, imparting an impressively round salinity. In fact two martinis might be the right call here. — Ryan Sutton, Eater NY chief critic

When it comes to what I value in food, flavor, and texture are locked into first place and a good steak is nothing without a perfect ratio of crusted, salty exterior and a buttery interior of medium rare exactness. A steak thinner than prime rib achieves exactly that. Cherry Point’s steak — the cut can vary between hanger and ribeye — is my favorite in the city, thinly sliced with its pommes Anna and roasted shallots. It doesn’t feel like work to eat it, and I get the perfectly contrasted texture I seek in each bite. — Pelin Keskin, Eater video associate producer

To me, a steak dinner has a few mandatory components: a power vibe, unabashed nostalgia, and expertly prepared meat. Without those, I’m simply having steak for dinner — which is totally fine but also not the point. And so, the Balthazar steak frites is my New York ideal. That this particular dish arrives to a table in the always crowded, iconic Balthazar dining room ticks the first two boxes right off the bat. The steak, topped with an oversized pat of compound butter and decorated in crosshatch grill-marks, is the result of years of practice, and those fries are legend. — Hillary Dixler Canavan, Eater restaurant editor

St. Anselm is my go-to destination for steak for myriad reasons. First and foremost, the $28 butcher’s steak is probably the best deal in town as far as quality steaks go. Second, you get to sit at the bar in front of the grill and watch the chefs in their steak and veggie symphony. Third, everything else — the sides, the fish, the salads, the wine, the desserts — are truly excellent, so you’re not suffering through some sad creamed spinach in order to eat a great main dish. Also: The vibe is great, the women who run it seem like cool, decent people, and it’s in Williamsburg, so when I’m done, I am not battling tourists in Midtown or FiDi. — Amanda Kludt, Eater editor-in-chief

There is no better steak anywhere in the world than Peter Luger’s porterhouse. Like South America, it consists of two land masses separated by an Andes of bone. Delivered on a tilted plate, the waiter spoons vivifying juices of the fatty, charred, and sizzling mass. Heaven could provide nothing more delightful. — Robert Sietsema, Eater NY senior critic