The Best Steakhouses in New York City

No expense was spared in the design of restaurateur Andrew Carmellini's Italian chophouse, located at Pier 17 in the South Street Seaport, where a bustling horseshoe-shaped bar anchors the ground floor and a team of sharply dressed servers manage the upstairs dining room, outfitted with Tuscan leather banquettes, Venetian mirrors and charming views of the East River.
The Sorrento arancini are redolent of lemon, octopus carpaccio is enhanced with crispy pepperoni, and salads prepared tableside all signal a more thoughtful approach than most other menus in this genre. High quality steaks are seasoned and cooked deftly; and among the many cuts and sizes, the unique gorgonzola-cured Wagyu strip loin is certainly a highlight.

Is there anything that Rita Sodi and Jody Williams can’t do? Named for the quiet street upon which it lives, this cozy, vintage tavern may not be as action-packed as its Italian siblings, but the cooking is just as satisfying. Linen-clad tables and wooden floors are a nod to minimal Shaker style and set the stage for hearty fare featuring the likes of potted shrimp, a slew of vegetable offerings, and, finally, all things roasted and grilled. A seared, dry-aged ribeye glossed in butter, garlic, and rosemary arrives buried under an avalanche of lightly fried onion rings. A solid selection of interesting cocktails and a warm host of servers round out the experience. Slip in for breakfast during the week or, come weekend, join the crowds at brunch.

First-timers here should head for the “Butcher’s Feast” where you’ll get four different cuts of beef and a luscious egg soufflé that’s a meal in itself. The USDA Prime meats are first presented raw for you to admire their marbling and color. Your server then rubs the smokeless grill with oil before expertly cooking them. The supporting cast of accompanying flavors—from the kimchi to the ssamjang—are all there to enhance their succulent and persuasive flavor even further.

With the backing of the global Tao Group Hospitality, Chef Melissa Rodriguez brings her refined touch to this ritzy steakhouse. A handsome bar leads into a sweeping dining room with banquettes galore and matching dark scarlet curtains that reach for the sky. Dinner begins with an impressive selection of breads, followed by must-order pastas like the squash tortellini. A custom-designed grill sears steaks from edge to edge and chars a lengthy roster of vegetable sides as well. Generously portioned desserts, like the banana farro layer cake with guava jam or the apple croissant crumble with malted oat gelato, set a new standard for steakhouse sweets. All the while, a fantastic wine list, smart cocktails, and suave servers keep dinner moving at a smooth pace.

Some dishes here may break with tradition, but offer nothing short of tasty results. The menu showcases a sense of depth by going beyond the eponymous dish, which is served three ways. Others are firmly footed classics, served alongside creamed spinach, roasted garlic, and butter-laden mashed potatoes. Bookend your meal with cocktails and a wedge of Valrhona dark chocolate pie in an Oreo-cookie crust.

Vintage mirrors, cherry wood and brass chandeliers line the length of this historic restaurant, which first opened in 1892. With an amber glow and buzzing crowd, the room immediately charms, down to the no-nonsense all-classic cocktail list. There is plenty to eat here, as the team is not content to merely let history and looks stand in for substance. Seafood towers, big steaks, crab cakes and a superb platter of fried chicken with cornmeal fritters take their cues from the legendary Edna Lewis, who ran the kitchen in the late 80s and whose Southern cooking has inspired countless followers. Dessert is essential and all of them, from the coconut layer cake to the baked Alaska, will make for a fond farewell.

Gallaghers fresh sparkle is exhibited by the display kitchen, set behind glass panes. The chefs here turn out contemporary-minded fare like hamachi crudo with a yuzu-jalapeño vinaigrette to go with choice cuts of meat grilled over hickory. The rib steak is a bone-in ribeye that arrives mouthwateringly tender with a side of warm and savory house sauce.

This buzzy chophouse has quickly found footing and favor in Carroll Gardens. Far from the stuffiness of typical steakhouses, the candlelit dining room has its charms, and neighbors are sure to crowd around the bar and order the burger. The kitchen gives a Southern twist to a plate of chicken liver mousse served alongside cornichons and a pile of golden-fried sardines. House-made pastas are spot-on, as in the pappardelle with shredded pork ragu topped with coarse ground fennel or savor the charred cobia collars served over a delicious crab butter. All the while, wine enthusiasts will find plenty to dig into on this finely curated list stacked with star producers from around the world.

Hyun is a luxurious take on Korean barbecue, focusing squarely on top-notch Japanese A5 Wagyu, butchered in-house and grilled table-side. The omakase is a veritable feast that includes silken chawanmushi and hand-chopped tartare, but it's merely a precursor to the Wagyu slices, each of which arrives more beautifully marbled and deliciously grilled than the next. 

Housed within the stylish Chatwal Hotel, this Midtown institution returns, ready again to host power lunches and pre-show dinners. The setting is as sleek as ever with its iconic black walls, scarlet-red booths and polished chrome finishes anchored by a roaring limestone fireplace. Such opulence feels neither stuffy nor forced, while the restaurant brings genuine culinary chops to the neighborhood thanks to a talented team. Dry-aged steaks served with a host of sauces are obvious crowd pleasers, but don’t miss out on some of the more thoughtful offerings like smoked gnocchi with chanterelles, sweet corn and shaved black truffles or a proficient black bass en papillote. Potent cocktails are guaranteed to keep the night going until curtain call.

While this circa 1937 watering hole has been restored, nothing here changes and that is its beauty. It is the quintessential New York City tavern and is still decked out with dark wood, checkerboard tiled floors, red banquettes and those caricature-lined walls. Like the throwback ambience, this menu reveres tradition and reads classic gastropub with dishes such as grilled oysters with pancetta in a Fresno chili butter; and a lusciously grilled beef filet dressed with a classic sauce au poivre. Pommes aligot, whipped into submission and loaded with garlic, butter and cheddar curds, is a crowd-pleaser, not unlike the bittersweet chocolate soufflé.
The legendary burger is much-talked-about, and manages to lure the crowds.

Peter Luger is an idolized classic that runs on wheels by a team of gloriously forthright waiters. This paean to beef doesn’t just serve legendary steaks, but a side helping of history too. Its unapologetically old-school décor tells of family gatherings, friends united and success celebrated. Credit cards remain a fanciful concept, so you’ll need to come with a few Benjamins tucked into your wallet.
Start with a thick slice of bacon to get your taste buds up to speed before the steak arrives. These slabs of finely marbled Porterhouse are dry-aged in-house, then broiled to perfection and finally served with their own sauce, as well as a host of sides (think German potatoes and creamed spinach). Of course, there is always room for cheesecake—and schlag.

Glamorous and grand, this Flatiron looker is a reminder of what steakhouses can be in their most satisfying and beautiful form. Thank Chef Daniel Boulud, who brings his signature French flair to this classic genre. Start in the bar, a striking stage with leather-paneled walls and smart cocktails, before heading to the table. The setting is expansive with soaring ceilings, walnut floors, and servers positioned like turrets, ready to swoop in at any moment. Indeed, this is a room where deals get done. Caesar salads made tableside and prime rib sliced on roving trolleys up the charm on a menu that covers all the bases with dry-aged steaks, prime seafood, and ice cream sundaes. Expense accounts will take to the top-shelf Bordeaux and private dining rooms.