Dining Out 5 minutes 13 July 2021

Best Steakhouses in MICHELIN Guide New York City

Attention, meat lovers: this is where to find your steak fix in the Big Apple.

New York City steakhouse

There are many restaurants in New York, where you can get a gorgeous cut of steak, but these 12 are the best steakhouses in the MICHELIN Guide New York City.

4 Charles Prime Rib

This spot may be named for its street address, but the intimate size and modest exterior make it a charming hideaway. The staff merely enhance this special vibe by ensuring the comfort of each diner with engaging banter. Some dishes 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. US$75-150

4 Charles Prime Rib. Photo courtesy of Hogsalt
4 Charles Prime Rib. Photo courtesy of Hogsalt


This beloved Astoria steakhouse has a lot going for it, but its cause for celebration is that authentic Greek accent that imbues everything here. Excellent quality beef, as in the signature prime “wedge” for two, is dry-aged in-house, charbroiled to exact specification and finished with sea salt and dried oregano. Vibrant starters and sides underscore the Aegean spirit at play with pan-fried vlahotiri cheese, charred octopus with roasted peppers and a red wine dressing, as well as smoked feta-mashed potatoes. US$50-75


Korean-born Simon Kim opened Cote as a joyful celebration of his home country’s love for beef allied with his admiration for the great American steakhouse—and that’s what makes this place unique. Just head downstairs and admire the meats hanging in the aging room . If that doesn’t have a Pavlovian effect on you, nothing will. There’s a comprehensive wine list too, which, if you look close enough, offers nuggets of value. (Downstairs is their ersatz speakeasy, Undercote.) First-timers 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. This is accompanied by enough banchan and stews to cover your table and appetite. 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. US$50-180

Cote—Korean steakhouse

Cut by Wolfgang Puck

Wolfgang Puck shot to fame after opening LA’s Spago in 1982, and it wasn’t long before he reached megabrand status. CUT by Wolfgang Puck is by far his most expansive venture, with six outposts spanning the globe. The Manhattan locale is tucked at the base of the swanky downtown Four Seasons Hotel, and sports a fittingly elegant look with deep magenta chairs, floor-to-ceiling marigold draperies and lovely artwork from the chef’s private collection. Kick things off with Puck’s signature tuna tartare studded with ginger, avocado and shallots, then brought to elegant new heights with wasabi aïoli, more avocado and togarashi crisps. Wagyu arrives charred to caramelized perfection, sporting a gorgeous rosy medium-rare center and graced by béarnaise. US$50-150


Walls covered with photos of horses and jockeys harken back to the seasoned stallion’s former proximity to the old Madison Square Garden. The menu’s “other soup” is a sly reference held over from Prohibition days; and diners still walk past the window-fronted meat locker where slabs of USDA Prime beef are dry-aged. Gallagher’s 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.

Gallagher's meat locker. Photo by Michelin North America
Gallagher's meat locker. Photo by Michelin North America


Hyun is a luxurious take on Korean barbecue, focusing squarely on top-notch Japanese A5 Wagyu, butchered in-house and grilled tableside. Enter this temple of indulgent tranquility to discover sleek dark wood, cool slate surfaces, private rooms, and a few tables en plain air. The omakase is a veritable feast that includes silken chawanmushi and hand-chopped tartare. It is however merely a precursor to the Wagyu slices, each of which arrives more beautifully marbled and deliciously grilled than the next. Diners may also look forward to other indulgences, like imported truffles and caviar. For those whose hedonism outweighs their fear of saturated fat, there is an all-you-can-eat option, where the unctuous Wagyu is sure to test your mettle (and cholesterol). US$42-135

Hyun's Wagyu selection. Photo by Michelin North America
Hyun's Wagyu selection. Photo by Michelin North America

Jake's Steakhouse

While the city may be chock-a-block with steakhouses, it's hard to argue with this gem's deft cooking. Duck behind the limestone facade and you’ll find a clubby, multi-level space with private nooks, a lively, well-stocked bar, flat-screens displaying the latest games and an upstairs wall of windows overlooking Van Cortlandt Park. A true American steakhouse ought to have a substantial shrimp cocktail, and at Jake’s this classic starter arrives fresh and delicious with the sweetness of plump shrimp offset by a tangy cocktail sauce. Any steak on the menu can be topped with Gorgonzola and a thatch of frizzled fried onions, though a succulent and well-marbled T-bone seared to rosy-pink perfection begs for little beyond a fork, knife and good conversation. US$50-75


It’s not just carnivores who’ll appreciate this most classic of steakhouses; Anglophiles, social historians, Scotch lovers and pipe smokers will also find themselves reveling in the immeasurably appealing atmosphere of Keens and its palpable sense of times past. Established in 1885, this midtown marvel suggests a Dickensian Gentleman’s club, with its dark wood paneling and low ceiling lined with thousands of clay pipes, although these days the customers are mostly deal-making business types rather than extravagantly whiskered thespians. Follow their lead and drape your jacket over the back of your chair, roll up your sleeves and attempt to gain control over a Porterhouse steak, dry-aged in-house, or finish their legendary mutton chop in one sitting. US$50-80

Keens. Photo by Michelin North America
Keens. Photo by Michelin North America

Macelleria Italian Steakhouse

“American classics with Italian flair” is how this polished Pelham spot bills itself. The beloved steakhouse has quickly wooed neighborhood hearts by offering perfectly rendered steaks at reasonable prices, but it doesn’t stop there. Other highlights, like scallops seared to fork-tender perfection as well as seemingly simple yet utterly wholesome pastas are so carefully prepared, you’ll be dreaming of them for weeks. Daily specials are also well worth a second glance. Sole is bathed in a tart, buttery sauce and paired with spinach risotto; just as diver scallops are bound in a fragrant truffle sauce studded with peppers, corn, and mushrooms. US$25-45

Peter Luger

Run on wheels by a team of gloriously forthright waiters, this munificent paean to beef doesn’t just serve legendary steaks, it provides a side helping of history too. The wood paneling and beer-hall tables tell of family gatherings, friends united, deal making, success celebrated and stories swapped. It’s evocative and unforgettable. It’s also unapologetically old-school—computerization and credit cards remain fanciful futuristic concepts, 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 for around 28 days, which means there’s tenderloin on one side of the bone and strip steak on the other. They are then broiled to perfection, sliced before being brought to the table, and served with their own sauce as well as a host of sides, which range from their version of German fried potatoes to creamed spinach. If you can still feel a pulse, go ahead and order dessert, if only to get a mound of their famous schlag made in the back. US$75-150

Porter House

This is a steakhouse in the moneyed Time Warner Center after all, so deals here are going down almost as quickly as those bottles of Château Margaux. Still, this isn’t a suits-only haunt; in fact, the intuitive service makes everyone feel like a bigwig. And the Central Park views are worthy of the price tag alone. The food is straightforward, featuring crab cakes with horseradish-mustard sauce and charred cowboy rib steak. But, don’t shy away from other equally surprising items, including sweet, slightly al dente corn bathed with a delightfully rich and creamy sauce. South Carolina coconut cake is one fluffy layer after another topped with a smooth and not-too-sweet icing as well as a heap of shaved coconut for just the right bit of crunch. US$65-125


Wolfgang’s is no stranger to the bustling New York steakhouse scene. From the lunch hour business crowd to the lively, post-work bar scene, this dining room jams in locals and tourists alike—each coming for the classic fare and precise Manhattans. The service can be gruff at times, but they have a good track record of squeezing you into a table or perch at the bar without a reservation. Once seated, the bone-in Porterhouse, cooked rare, is the only way to go. It arrives sizzling in its own fat, perfectly seasoned. Save space for a slice of bacon, creamed spinach, and crispy German potatoes with yet more salt and fat (at this point, why not?). Just beware: while dishes are sized to share, they’re priced like Maseratis. US$75-150

Porter House's grilled duck breast. Photo @johnnyprimecc/Instagram
Porter House's grilled duck breast. Photo @johnnyprimecc/Instagram

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