16 Best Steakhouses in New York
Few dinner dreams capture New York's culinary appeal as keenly as the thought of slicing into an expertly prepared steak. Seared in butter, topped with classic accompaniments, grilled at the table, or served with a martini or red wine, this is a pulse-quickening, appetite-inducing dish.
Luckily, the five boroughs have plenty of options for carnivores, including excellent barbecue, burger and steak restaurants. So sharpen your knives, prepare your jaws, and head to the best steakhouses in New York City.
1. Cote
First on our list is the marbled, chef-favorite Korean steakhouse from Michelin-starred restaurateur Simon Kim. Chef David Shim (M. Wells Steakhouse, Kristalbelli) puts a polish on standards like shrimp cocktail with gochujang-infused tartar sauce and steak with diced Asian pear. Bring your friends for the "Butcher's Feast," a colorful assortment of seasonal banchan, two stews (spicy kimchi, fermented soy tofu) and a daily-changing four-steak combination cooked on gold-rimmed tabletop grills.
2. Keens Steakhouse
This 136-year-old restaurant serves sirloin and porterhouse steaks that have set standards for more than a century and continue to do so today. The legendary lamb chop is also worthy of your attention. It's worth going to dine like one of Keens' famous guests from decades past, including Babe Ruth, Will Rogers and Teddy Roosevelt, whose smoking pipes adorn the ceiling and walls.
3. St. Anselm
In St. Anselm, in addition to sensational steaks, offers an abundance of vegetarian, seafood, lamb, pork and chicken dishes. Protein highlights include steak, loaded with earthy flavor, and the same premium cut of beef you'll find at any well-known steakhouse in town.
4. Peter Luger
While there are plenty of Luger imitators thriving in New York City, none have captured the elusive charm of the establishment, with its worn wood floors and tables, and waiters in vests and bow ties. It's the most talked about steakhouse in New York City, alternately loved and hated. Plus, the famous Porterhouse for two - 36 ounces of sliced beef - is an exceptional experience worth having.
5. Gage & Tollner
This is one of the best restaurants of 2021. Great place for cocktails with a special martini menu. There's also a fancy chop shop, all in a beautiful space. This restaurant should be your top choice if you're dining with someone who isn't a steakhouse fan, as there are plenty of other great options to choose from. And the T-bone, ribeye and NY striploin are head and shoulders above many places that are much more vocal about their steakhouse leanings.
6.Gallaghers Steakhouse
This steakhouse opened in 1927 and boasts a glass-enclosed meat display that houses dry-aged steaks cooked the old-fashioned way on a hickory charcoal grill. The 52nd Street Luggage Storage is a Midtown landmark where guests gather outside for a memorable selfie.
7. Porter House Bar and Grill
This restaurant from chef Michael Lomonaco is part of the all-star line-up at the Time Warner Center with neutral-toned interiors, panoramic views and generous portions. Any place named after a single item on the menu must be good, and Porter House has other great dishes. Try a superb charred steak paired with one of the 500 wines on offer.
8.Quality Meats
Michael Stillman, son of Smith & Wollensky founder Alan Stillman, runs this industrial-park-style spot with meat hook fixtures, wood butcher blocks, white tile and exposed brick. Lespinasse-trained chef Craig Koketsu cooks steaks to perfection and has breathed new life into traditional sides: the corn crème brûlée and fluffy cheese gnocchi are worth a visit.
9. Strip House
Strip House cultivates a retro-sexy vibe with its provocative name, red furniture and vintage posters. But it's still modern meat cuisine with French influences. The chef ensures that the New York strips arrive at your table still sizzling, seasoned with sea salt and pepper, and free of any signs of excess fat. Spinach with black truffle cream is one of several sophisticated takes on classic steak sides, and the signature 24-layer chocolate cake that rises above the rest really steals the show.
10. American Cut
An offshoot of the original Atlantic City location, this restaurant is filled with aromas of burnt grease and steaming bourbon. Polished rosewood tables, large enough for poker, await those who want to bet on beef and booze. You will be offered to complement any of the steaks with raw or dry-aged bacon, crab or chili lobster.
11. Wolfgang's Steakhouse
A venture by Wolfgang Zweiner, a former waiter for Peter Luger who opened his own steakhouse in Midtown in 2004 and then created an offshoot of his original offshoot. But it's not fake; it remains one of the best restaurants of its kind. The steaks are great - thick, juicy and cooked to perfection.
12. Old Homestead Steakhouse
This club establishment, opened in 1868, attracts a quiet New York crowd. Old Homestead is also one of the best restaurants in Chelsea. Choose a flavorful striploin steak or a well-done rib. Either way, this place will stand the test of time.
13. Bowery Meat Company
Servers place wooden boards of raw meat around the mid-century-style room to entice diners with triple-digit steaks for two. It certainly has a solid steakhouse vibe, but it's a little more comfortable and relaxed than some of its Midtown counterparts.
14. Tudor City Steakhouse
With its welcoming park and rich neighborhood architecture, Tudor City feels like a private oasis away from the bustle of the city. This is a welcoming place where you can enjoy a cozy meat and potatoes dinner, where dry-aged beef plays a starring role.
15. Empire Steakhouse
An old-school steakhouse with a 50-foot marble bar, dark yellow leather chairs and beige wallpaper, where Peter Luger alumni serve seafood alongside meat dishes. The restaurant's two New York City locations boast dry-aged steaks (filet mignon, prime rib) and meat dishes, as well as unusual sides like truffle oil mac and cheese or mozzarella and tomato salad.
16. Sparks Steak House
This classic steakhouse offers lean 16-ounce filets of beef and fromage steak (filet mignon with Roquefort). This is a real piece of mid-century New York history in a city where many such establishments are disappearing. The steaks here are on par with the fancier new restaurants.
