Best Steakhouses in New York

New York

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Best Steakhouses in New York

New York does it best when it comes to swanky steakhouses. Take your pick of some of the finest.
01 October, 2021

New York sets the bar high when it comes to steakhouses. Prime cuts of meat are big, juicy and charred, reds are bold, sides have a voice of their own, and the surroundings are suitably swanky.

With so much choice, it can be hard to know where to start. Here's our roundup of the best steak houses to try when in The Big Apple.

Porter House

Porter House

Named the 'Absolute Best Steakhouse in New York' by Grub Street, this steadfast favourite is known for its slick service, Central Park views, fine wines and straightforward menu, including traditional cuts of beef. Grub Street recommends the buttermilk onion rings and the double-cut côte de boeuf, which comes served on a silver salver, accompanied by a pot of red-wine sauce with melted bone marrow.

Strip House

Strip House

This swanky steakhouse, where old-world glamour meets modern glitz, is known just as much for the quality of its charred cuts as it is for its European influenced sides, like tuffle creamed spinach and goose fat potatoes.

Uncle Jacks

Uncle Jacks

Uncle Jacks - an old school hangout with personality and home of 100-day dry aged steaks - specialises in Kobe beef, though there's a spectrum of steak cuts to choose from, including filet mignon, T-bone, New York strip, porterhouse, and surf and turf.

Wolfgang's

Wolfgang's

This bustling hangout, popular with both tourists and locals alike is known for its bone-in Porterhouse, which arrives at the table both rare and sizzling. A slice of bacon, creamed spinach and crispy German potatoes on the side complete the experience.

Gallagher's

Gallagher's

This classic New York Steakhouse has been located in Manhattan’s Theater District since 1927 and is still going strong, with good reason. Hanging slabs of USDA Prime dry-aged beef in the shop display tempts window shoppers, while inside the chefs can be seen in the kitchen, hard at work grilling steaks over hickory logs. 

 

Hyun

Hyun

For a luxurious take on Korean barbecue, try Hyun. Expect slices of marbled Japanese A5 wagyu, butchered in-house, grilled tableside and served in cool, sleek interiors.

Jake's Steakhouse

Jake's Steakhouse

Start with a shrimp cocktail and move on to a well-marbled, juicy T-bone steak topped with Gorgonzola and frizzled fried onions and leave on a high.

Keens

Keens

This classic steakhouse was established in midtown in 1885. It's history coupled with a dark wood panelling make it one of the most atmospheric and comfortable places to tuck into a Porterhouse steak, dry-aged in-house, naturally.

Peter Luger

Peter Luger

Think slabs of marbled and dry-aged Porterhouse, broiled to perfection and sliced before being brought to the table. Steaks come served with their own sauce, as well as a host of sides, which range from their version of German fried potatoes to creamed spinach.

4 Charles Prime Rib

4 Charles Prime Rib

Making most top lists, this trusted destination knows what it does best: classic succulent steaks served alongside creamed spinach, roasted garlic, and butter-laden mashed potatoes washed down with a fine cocktail selection.

Bowery Meat Company

Bowery

Josh Capon’s downtown establishment specialises in expertly prepared steaks, from 10oz filet mignon with garlic confit, to Japanese A5 wagyu New York strip and 400oz tomahawk ribeye and porterhouse. There's something for all appetites.

Christos

Cut by Wolfgang Puck

For beef with an Aegean accent try Christos, where the signature prime 'wedge' for two is dry-aged in-house. Starters and sides continue the theme with vlahotiri cheese, charred octopus with roasted peppers and a red wine dressing and smoked feta-mashed potatoes. 

Cote

Cote

Korean-born Simon Kim's Cote is a joyful union of Korean beef and American BBQ. and customers are drawn into the experience. Expect the beauty of the marbled USDA Prime meats to be initially presented raw at the table, before an expert server cooks them over a smokeless grill in front of you. Check out the meat hanging in the ageing room downstairs before ordering.

 

Cut by Wolfgang Puck

Cut by Wolfgang Puck

This elegant Manhattan locale CUT by Wolfgang Puck is one of six around the globe. Wagyu is a highlight, cooked pink on the inside and charred to perfection on the outside, served with an all-encompassing béarnaise.