New York City is home to many restaurants where you can get a gorgeous cut of steak. But when you’re looking to get your fix, why not go for the best that the city has to offer?
Here, 14 chophouses that stand out in the Big Apple:
“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,” say Michelin inspectors of the iconic steakhouse at the base of Brooklyn’s Williamsburg Bridge. After opening for service in 1887 as Carl Luger’s Café, Billiards and Bowling Alley, it quickly became a neighborhood hangout, and after the opening of the Williamsburg Bridge in 1903, even more so. Since then—and now under the direction of the Forman family—Peter Luger’s has been named one of the top-rated steakhouses in the five boroughs and has held a Michelin star since the New York City guide’s inception in 2006.
“Start with a thick slice of bacon to get your taste buds up to speed before the steak arrives,” add inspectors. “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.”
Fun fact: this historical steakhouse owns the largest collection of churchwarden pipes in the world; the Pipe Club’s notable names include Babe Ruth, Teddy Roosevelt and Albert Einstein, among others. Albert Keen opened Keens to the public in 1885 in what was the Herald Square Theatre District, making the lauded steakhouse the only survivor today. “It suggests a Dickensian Gentleman's club, with its dark wood panelling and low ceiling lined with thousands of clay pipes,” say inspectors, “although these days the customers are mostly deal-making business types rather than extravagantly whiskered thespians.”
On the menu, look for steakhouse favorites like oysters and little neck clams on the half shell, iceberg wedge salads, and dry-aged USDA prime steaks for the taking.
The Time Warner Center is home to many fine dining establishments; chef/owner Michael Lomanaco’s flagship steakhouse, Porter House, is one of them. Stop in for prime steaks, seafood and pastas while taking in the breathtaking views of Central Park and Columbus Circle through the restaurant’s floor-to-ceiling windows.
"The food is straightforward, featuring crab cakes with horseradish-mustard sauce and charred cowboy rib steak," say inspectors. "But, don't shy away from other equally surprising items, including sweet, slightly al dente corn bathed with a delightfully rich and creamy sauce."
“Chef/co-owner Angie Mar has produced a classic chophouse menu, where meat is king,” inspectors say of the West Village self-proclaimed “underground” chophouse. At The Beatrice Inn, where Mar has been at the helm since 2014, meats from around the world are wet- and dry-aged. (Think a 60-day dry-aged cote de boeuf and 160-day Whiskey-aged Tomahawk rib eye.)
“There are plenty of dishes for sharing, whether that's the dry-aged rack of lamb or the applewood-smoked rabbit,” add inspectors. “But even standard dishes designed for one are on the hefty side. Flavors are big and bold but the richness of the meat is balanced by a judicious use of herbs and fruits. That said, make sure you come hungry.”
“Brendan Sodikoff's lovely newcomer makes the case that New York should be home to more Chicago influencers,” inspectors say of the steakhouse named for its street address. This late night dining den is a sure win for meat-lovers, with a menu offering three cuts of prime rib that’s been slow-roasted for 12 hours and served with beef jus.
What to order? “Some dishes may break with tradition but offer tasty results, like spaghetti carbonara twirled with pecorino and smoky guanciale set beneath a silky fried egg,” suggest inspectors. “Others are firmly footed classics, like a phenomenal bone-in Porterhouse for two, served alongside truffle potatoes, creamed spinach, and a whole head of roasted garlic.”
With several restaurants throughout the city, Charlie Palmer is a bit of a household name in New York, and at his latest namesake in the Archer Hotel, solid steakhouse food will be had.
"Meats are cooked to meticulous perfection, with a salty, peppery, garlicky crust that yields mouthwatering umami flavor," state inspectors. "If you're going with a big group, order the tomahawk steak, which you can smell and hear sizzling in its giant cast-iron pan well in advance of its arrival at your table. Nothing goes better with this than the off-menu favorite—truffled fries."
Steaks, seafood and chops are to be had at this Greek restaurant-meets-steakhouse in Astoria.
“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,” say Michelin inspectors of the fare. “Vibrant starters and sides underscore the Aegean spirit at play with pan-fried vlahotyri cheese, charred octopus with roasted peppers and a red wine dressing, as well as smoked feta-mashed potatoes.”
The sixth outpost of celebrated chef Wolfgang Puck’s Cut can be found on the ground floor of the Four Seasons Hotel New York Downtown on Church Street.
What to order? Take a tip from the inspectors. “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.”
“A multi-million dollar renovation hasn’t glossed over any of Gallagher’s iconic character,” state inspectors of the classic steakhouse that’s been operating in Manhattan’s Theater District since 1927.
Guests can expect a vast raw bar bedecked with jumbo shrimp and lump crab cocktail, oysters and hamachi crudo, and steaks and chops like a classic Porterhouse (for two, three or four people), roast prime rib of beef and rib veal chop. (Inspectors’ pro tip: “The rib steak is a bone-in ribeye that arrives mouthwateringly tender with a side of warm and savory house sauce.”)
“Celebrity chef-driven ventures don’t always pan out, but this one from Salt Bae is, well, worth its salt,” state inspectors of the wildly-popular haunt.
“‘Meat sushi’ is the first order of business, whereby a server arrives with a trolley, flamethrower and tender sirloin,” add inspectors. “Drama aside, it tastes great. The Ottoman steak is a massive 36 oz'er, marinated in mustard sauce, grilled on an open flame and carved tableside. It boasts a terrific char, texture and should be accompanied by amply sized sides. But nobody leaves without baklava—if only for the mind-boggling flips, slaps and flourishes.”
Adjacent to Van Cortlandt Park, this multi-level gem provides both a well-stocked bar and deft cooking.
"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," say inspectors. "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 communication."
Nestled under the Brooklyn Bridge, MarkJoseph is “more approachable than the clubby competition,” state inspectors, “but rest assured that these steaks are treated with utmost care.”
Here, broiler items are the star of the show, and the restaurant prides itself on its dry-age program. “Meticulously chosen, aged and cooked steak, often served sizzling on platters for two or more, is what distinguishes this dedicated and skilled kitchen,” add inspectors. “Most meals here may be bookended by seafood platters and unapologetically decadent desserts.”
According to inspectors, this FiDi steakhouse located on the ground floor of the historic Hanover Bank building stands apart from the rest. “A vast, well-executed menu showcasing seafood and more, as well as a revamped cocktail program only up their status.”
The restaurant is open for brunch, lunch, and dinner, with steak and chops including filet on the bone, Cajun boneless rib eye and a rack of lamb for two. (And don’t forget to check out the kobe sliders with bacon marmalade and Gruyère on the late night bar menu.)
"Wolfgang's is no stranger to the bustling New York steakhouse scene," state inspectors of this eatery on Park Avenue. "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."
And inspectors insist that the go-to dish is the bone-in Porterhouse—cooked rare, no doubt. "It arrives sizzling in its own fat, perfectly seasoned. Save space for a slice of bacon—a must-order appetizer—creamed spinach and crispy German potatoes with yet more salt and fat (at this point, why not?)."