The Grill is a majestic recreation of a midcentury chophouse, meaning steaks are just one subset of its larger meaty menu. There are larded squabs, Amish hams, and honey mustard ducklings. But make no mistake; owner Major Food Group does steaks right, dishing up peppered filet mignons, dry-aged strips, and best of all, a spit-roasted prime rib, served with an intensely salty deviled bone. Right on.

Looking out from a spectacular corner location at Junction Boulevard and Corona Avenue, La Esquina Criolla is a utilitarian Argentine and Uruguayan steakhouse that evolved from a butcher shop. The meat cases are still there in the back of the restaurant, which means you can select your own steak. It’s then cooked on a charcoal grill in the front window. Like most South American steaks, these are thinner, a little tougher, and supremely flavorful — the way the patrons like ’em.

Local American chain Westville is the epitome of a weeknight dinner spot, there with reasonably priced and vaguely healthy, varied options in a low-key setting. The grilled skirt steak, though tender and flavorful, does not stand out for any sort of unusual treatment or sourcing — it’s the portion size and value that is marked here. For $24, there’s a generous cut of steak served with chimichurri, baked rosemary potatoes, and marinated red onion and arugula salad. This is the steak to order (whether at the restaurant or for delivery) when a last-minute craving calls.

In Manhattan, there are currently eight branches of this Japanese import steakhouse with an unusual concept. Diners choose and spec their steak while standing at a counter, take their place at a counter, wait for their steak to be delivered — then gobble it standing up (or sitting down, as newer locations have acquiesced). The steaks (sirloin, ribeye, filet, or a combo) are quite good and arrive with a heap of corn on the side.

At this stylish Greenpoint newcomer, the flank steak tacos are the way to go. Each individual piece is delightfully thick — far more so than typical for a taco, which is a welcome surprise since they cost $16 for two. Despite the heft, the steak is juicy and and nicely-charred. It’s topped with roasted onion, zucchini, and salsa pasilla, but there’s never any question that the beef is the star of the show. Order a frozen margarita, too.

The smoked steak at Morgan’s Brooklyn Barbecue in Prospect Heights is having a well-deserved moment. The New York strip steak gets treated to smoked salt and about 20 minutes in the smoker before then being finished on the grill. Those smoked flavors cut through the meat, making it a very different but worthy steak experience.

While Chavela’s in Crown Heights isn’t exactly a meaty destination, the Mexican fare it serves consistently delivers. The bistec tampiqueña comes on an oval plate with colorful accompaniments, like roasted poblano peppers, melty queso quesadilla, guacamole, refried beans, and salsa verde. None of that overpowers the thin sirloin though. And at $23, it’s on the lower end of NYC steak price points.

This Sunset Park restaurant aimed at Taiwanese millennials offers great Black Angus steaks expertly flame grilled, but with some unusual accoutrements. The main course is preceded by baguette toasts squiggled with sweetened condensed milk. The sirloin or ribeye itself arrives cooked to order on a bed of spaghetti, along with a fried egg and a vegetable mélange, making a nice alternative to the usual bovine platings.