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Unlike some of its predecessors, Carne Mare is less about portion size than it is about quality, which is evidenced in the elevated chophouse snacks, including the sumptuous grilled oysters with oreganata butter and the spicy crab lettuce cups. The house Italian specialties include mezzi rigatoni with dry-aged beef bolognese and salt-baked black sea bass cooked in lemon leaves. The restaurant's clean decor and impeccable service make Carne Mare a worthwhile visit, easily getting the eighth spot on our list.
#4. Benjamin Steakhouse
If you've never heard of this type of steak before, then it probably means you haven't spent much time eating beef at a Californian bbq. Although the accessibility of tri-tip varies from state to state, its suitability for sous vide is the same. See, tri-tip is a tricky cut to get right due to its less-than-tender texture and uniquely triangle-shaped taper that can easily throw off even seasoned steak cooks. After all, tri-tips are about as long as an average adult forearm, which is far too large for most pans. Plus, the drastic difference in size from one side of a tri-tip to another makes nailing an even cook exceedingly difficult. From Michelin-starred favorites to under-the-radar chop shops, decades-old icons and hot-out-the-gate modern meateries, it's not hard to find a good steak in NYC.
#13. Old Homestead Steakhouse
This week Pete Wells reviewed the classic New York steakhouse Peter Luger, demoting it from two to zero stars. Here are some of the other steakhouses that our critics have reviewed through the years. One of New York’s oldest steakhouses, Frankie and Johnnie’s was originally opened as a Times Square speakeasy in 1926. Now expanded to three locations almost one hundred years later, Frankie and Johnnie’s has outposts both in Rye, New York as well as a two-story steakhouse on West 37th Street in the former home of legendary actor John Barrymore. Pat LaFrieda, originally operating out of a Brooklyn butcher shop in 1909, has long been known as one of America’s top-tier meat purveyors, supplying cuts for everything from white tablecloth joints to the delicious and ubiquitous Shake Shack.
Wolfgang’s Steakhouse
But you don’t have to feel too bad about it, because you’re (probably) not an oil tycoon. You’re just someone who happens to be enjoying lobster mashed potatoes served in a whole, cracked open lobster shell at a low-key steakhouse in Astoria. The menu here leans Greek, which means you can (and should) get a fried saganaki appetizer, juicy loukaniko sausage, and a huge Greek salad with your meal. It also means that the steaks come out with a distinctly Greek seasoning that takes over even when you put their bacon-bourbon steak sauce on top. Other highlights from their steaks and chops include the chateaubriand steak for two and the prime filet mignon offered with a variety of sauces including béarnaise, au poivre, mushroom, or red wine.
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A well-liked venture from the venerable Cameron Mitchell Restaurants Group, Ocean Prime is an NYC steakhouse that incorporates elements of the traditional (beef…) with the unexpected (sushi, poke). Originally opened on 2nd Ave in 1926 by Italian immigrants Pio Bozzi and John Ganzi, The Palm is one of the oldest steakhouses in NYC. Upon arriving at Ellis Island from Parma, Italy, they were mistakenly noted as being from “Palm”, and a brand began.
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The interior is modest with understated old-school charm and the Greek touches are evident as soon as you crack open the menu. Some highlights that you won't find at many steakhouses are the saganaki — pan-fried Viahotyni cheese, and the Prasini salad with crispy Romaine, scallions, dill, feta, and green olives. From the modern design fixtures hanging from the ceiling to the overflowing modern floral arrangements covering the sleek bar top, this chophouse is a refined dining experience. The restaurant was taken over in 2017 by Major Food Group and underwent a glamorous reinvention that honors the past while also elevating the cuisine with touches of contemporary luxury.
Benjamin may have just hit the scene 10 years go, but it’s helmed by executive chef Arturo McLeod who spent two decades cooking up NYC’s most beloved cuts in Peter Luger’s kitchen. The Beaux-Arts style spot takes up residence in the Dylan Hotel, just a block from Grand Central Station. The oak-paneled dining room has soaring, two-story vaulted ceilings, leather seating, and an enormous working fireplace. The steakhouse was originally part of the Lambs Club in London, but opened its Herald Square locale in 1885. Other than steak, Keen’s is known for owning the largest collection of churchwarden pipes in the world; Teddy Roosevelt, Babe Ruth, Albert Einstein, and J.P. Splurge on the Chateaubriand steak for two (with three sauces) – it’s admittedly not cheap, but it is USDA prime grade, dry-aged in house, and implausibly tender.
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. So, if you want a cheap cut of beef to sous vide and reap expensive-tasting, tender results with nothing but patience, beef chuck is probably the best cut for you. Try the 12 oz Rump – it’s got this awesome grilled taste and is super tender. And don’t skip their Bone Marrow Oysters; they’re roasted and oh-so-good. A relative newcomer to NYC steakhouses, Tuscany Steakhouse offers a tasty, Italian-tinged take on traditional steakhouse fare in a well-outfitted Midtown setting.
There are a lot of places on this list where important people go to eat red meat and talk insider trading, probably. Get the signature Delmonico steak, a juicy, top-shelf 18 oz rib-eye that remains one of the more flavorful cuts around town. They’ve also modernized the menu with Sichuan peppercorn sauce and spicy kosho butter in the mix. This place works for a client meeting, special occasion date, or impressing out-of-town relatives. Keens has been around since 1885, but unlike some legacy steakhouses, the food at this Midtown spot is actually good. Even if you’re primarily here for steak, you should at least get the appetizer-sized “Taste of Mutton,” the thing that Keens is actually famous for.
Known for offering an extensive array of Kobe steaks, this meatpacking district steakhouse embodies the typical "boys night out" steakhouse atmosphere. Their cold seafood appetizers and creamed spinach are great accompaniments to the strip steaks, as well as Wagyu beef served here. Pick entrana (skirt steak), lomo (filet mignon), or bife de chorizo (sirloin), and also enjoy such sides as pickled tongue, morcilla, and empanadas. As an added bonus, Argentinean steaks are served with chimichurri, a zippy green and garlicky relish.
Diners with big appetites recommend starting with the Strip House's lobster bisque before digging into New York strip, rib-eye or porterhouse steaks. For side dishes (each serving 2-3) try the goose fat potatoes, black truffle creamed spinach or fire roasted asparagus. And while there’s no denying that a perfectly cooked ribeye or filet mignon alone is worth the trip to one of the best steakhouses in NYC, let’s not forget about the many creative sides available to complete your feast!
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. Few dining daydreams capture a corner New York City’s culinary appeal as keenly as the notion of the classic steakhouse. Tables topped with frigid martinis martinis, perfectly paired sides and cuts you just can’t quite recreate at home. To present readers with the best possible suggestions for cuts of steak to sous vide, I went out and found a professional to share their opinion and insight.
Don't forget to try their many nourishing sides including, creamed spinach, roasted corn off the cobb, and lyonnaise crispy potatoes. Open since 1977, Smith & Wollensky continues to uphold its standing in NYC steakhouse lore. This institution hand-butchers and dry-ages their beef through a four-week cure entirely in-house, and many members of the wait staff have been a familiar face to guests for over 30 years. In a city with no shortage of steak offerings, a meal here remains a quintessential dining experience. Along with cuts like the Bone-In Rib Steak, NY Sirloin, and Classic Prime Rib, dig into an array of seafood, meats, and classic sides like Creamed Spinach and Onion Rings before finishing it with the signature Bourbon Pecan Sundae.
Tom Conyers is the Butcher Manager at the well-known, widely renowned Fatted Calf Charcuterie located in the San Francisco Ferry Building in California's Bay Area. Alongside the invaluable tidbits of advice from interviewing a real-life expert in their natural environment, I also conducted independent research. This research is built off of my pre-existing knowledge from a lifetime of searing up countless steaks as well as my previous, equally meaty pieces like the best Korean bbq cuts or the guide to getting the most out of your steak scraps. 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.
After learning the best of dry-aging and cooking techniques at Luger, the three siblings struck out on their own to open a top-notch chophouse filled with prime-cut beef, over 400 wines, and over 100 Malt Scotch selections. The original fine dining establisment in America, established in 1837 and one of the most storied steakhouses in New York. Beyond it’s luxurious ambiance, Delmonico’s is famous for it’s cuinary innovations, credited for popuarizing dishes like the ‘Delmonico stea,’ eggs benedict, and baked Alasaka. Surely not a single other New York steakhouse has received as many accolades as Peter Luger, rated the best steakhouse by the populist Zagat guide for, like, 30 years in a row. It was one of the few bastions of beef to hold a Michelin star since 2005, the year the Red Guide rose into town. But New York Times critic Pete Wells burned it with a scorcher of a zero-star review in 2019, taking down just about every item on the menu, including the famed porterhouse.
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