The 13 Best Steakhouses in NYC
As long as you don’t order it well done.
The steakhouse is as much of a NYC icon as the Statue of Liberty or the Empire State Building. From the time-honored classics to the modern newcomers, the city has enough room for them all—as long as they serve premium beef cooked exquisitely well. Chef Victoria Blamey, who revived Chumley’s and took over the kitchen at Gotham Bar & Grill before (both now closed), says all you need for a quality steakhouse is a sense of ambiance along with good-quality meat, a proper grill to cook it on, simple and seasonal sides, and great wine to pair it with.
“Quality of the meat, fat content, type of cut, and the feed,” are what matters, says Blamey. And if you decide to tackle cooking one at home, she recommends drying out the steak in your fridge, uncovered, for a few days. “It makes for great searing,” she says.
Blamey’s favorite steakhouse, St. Anselm, made our list, along with 12 other spots. Read on to see them all.
This massive Tribeca steakhouse from Chef Marc Forgione brings a modern take to the classic steakhouse formula, even as it satisfies a craving for tradition. And because this is a Forgione restaurant, you’ll spot a few classics from his eponymous restaurant, like the chili lobster (which you should definitely order), alongside a dry-aged tomahawk chop and pastrami ribeye, as well as Japanese A5 wagyu, and bone-in ribeye. Sides also have a twist, like jalapeño mashed potatoes, spinach with sunchokes and fontina cheese, and hen of the woods mushrooms with lime and soy sauce—a major upgrade from the traditional sauteed button mushrooms on old school steakhouse menus.
How to order: Reservations are available on Seven Rooms for indoor dining and heated outdoor seating. Order takeout and delivery via website.
Bowery Meat Company
This ode to meat by chef Josh Capon (Lure, Burger & Barrel) and restaurateur John McDonald has attracted its initial share of celebs and acclaim when it opened in 2014. And since then, it’s become known as a prime example of the type of modern steakhouse New Yorkers need as much as the old school classics. Its duck lasagna has become legendary but its long list of prime cuts (including several massive steaks for two), is as impressive as it is tasty.
How to order: Reservations are available on their website for indoor dining, or call 212-460-5255 or check OpenTable for limited tables. Order takeout and delivery via website.
When Simon Kim opened this Korean temple to beef in 2017, it brought a new kind of steakhouse to the city, and New Yorkers couldn’t be happier. Some would say it’s just a more expensive version of a Korean barbecue spot, and although it embraces the classic cook-your-own technique with tabletop grills (although the ones here are fancier and well, better), the quality of the meat here puts it leagues above other restaurants. The Butcher’s Feast comes with four speciality cuts including hanger steak, dry-aged ribeye, and marinated kalbi, plus a slew of banchan, an egg souffle, and stews. And if it’s your first time, be sure to slip downstairs to peep the moody meat aging room.
How to order: Reservations are available on Seven Rooms for indoor dining and outdoor seating. Order takeout and delivery via website, including uncooked meats from their new butcher shop.
Ever since 1927 when it opened as a speakeasy, Gallaghers has been serving thirsty and hungry Times Square visitors and workers alike. Although it has gone through several owners and rebrandings through the years, it has remained one of Manhattan’s legendary steakhouses. Porterhouse, ribeye, bone-in sirloin, and veal chops accompanied by shrimp, lobster, or crab cocktail and clams casino—it doesn’t get any more classic than this.
How to order: Reservations are available on OpenTable for indoor dining. Order takeout and delivery via Caviar, Doordash, Seamless.
A legendary NYC steakhouse, Keens has been in Herald Square since 1885 and was recognized by the James Beard Foundation in 2013 with an America’s Classics Award. Famous for its mutton chop, the menu also includes steaks like a prime rib, porterhouse, chateaubriand, T-bone, sirloin, and a classic surf and turf with Maine lobster and filet mignon. A robust raw bar, Maryland lump crab cakes, and veggies like a wedge salad, creamed spinach, and potatoes in five forms all helped carve out the classic steakhouse menu.
How to Order: Reservations are available on Resy for indoor dining. Order takeout and delivery via website, including uncooked meat to make at home.
Old Homestead Steakhouse
Another old timer that’s stood the test of time, Old Homestead has been in the Meatpacking District since 1868, making it one of the country’s oldest restaurants. Exposed brick, leather banquettes, and 13 different cuts and sizes of steak, including Japanese A5+ Wagyu, create the complete steakhouse experience. Add on their Caesar salad, fresh oysters, and a crab cake if you can squeeze anything else in.
How to order: Reservations are available on OpenTable for indoor dining. Order takeout and delivery via Postmates, UberEats.
Peter Luger Steak House
This Brooklyn institution has been the subject of glowing reviews and no-holds-barred takedowns through the 133+ years it has been open, but it’s undeniably a NYC classic and no steakhouse list is complete without it. Yes, it can be inconsistent, they don’t take credit cards (we know, they started taking debit cards—not the same thing), and it’s overpriced. Has it gone downhill at times in its illustrious history? Sure. Is it still one of the most legendary steakhouses in NYC? Of course. And its porterhouse, burger, and ice cream sundae are still must eats.
How to order: Reservations are available on Resy for indoor dining and outdoor seating. Order takeout and delivery via Caviar, DoorDash.
Michael Lomonaco's Porter House Bar and Grill has been a go-to destination for prime-aged, hormone-free steaks in NYC since it opened inside The Shops at Columbus Circle in 2006. Lomonaco sources USDA prime beef from the inimitable Pat LaFrieda, who ages the steaks between 21 and 60 days. Those steaks show up in classic dishes like the porterhouse for two, the rib steak with garlic confit and arugula, and the skirt steak with chimichurri. If you’re really looking to splurge, you’ll also find a selection of American wagyu beef from Idaho's Snake River Farms. The sauce selection is key here, with dips like XO cognac peppercorn, cabernet shallot, and a classic béarnaise. Go big with a side of buttermilk onion rings, black truffle mashed potatoes, or creamed spinach with bacon and you’ll have a memorable extravagant steakhouse meal.
How to order: Reservations are available on OpenTable for indoor dining. Order takeout and delivery via website.
Executive chef Craig Koketsu offers a modern interpretation of familiar steakhouse dishes at this meat-centric spot with locations in the West Village and Upper East Side. Here, off-cut steaks are showcased alongside items like grilled octopus with salsa verde and starters and sides like a wedge salad with candied bacon and habanero dressing; corn creme brulee; and cacio e pepe orzo. The signature Don Amache, where slices of filet mignon rest atop toast spread with chicken liver mousse, represents the kitchen’s philosophy in a single dish: top quality but underrepresented meats perfectly cooked and creatively presented. And don’t sleep on the cocktails by beverage director Bryan Schneider (Clover Club, Monkey Bar).
How to order: Reservations are available on Resy for indoor dining and heated outdoor seating. Order takeout and delivery via website.
Williamsburg’s other steakhouse is much less famous than Peter Luger, but it might actually be better. The humble and intimate exposed brick and wood space is welcoming and comfy, while the menu boasts new takes on comfort food of the meaty variety, with dishes like Piedmontese ax handle rib eye, New York strip au poivre, sweet-tea brined chicken, and a bourbon brined pork porterhouse. Vegetables are expertly prepared on the grill as well, with grilled fennel, avocado, cauliflower, long beans, and shishito peppers on offer. They even have their own spin on the ice cream sundae, complete with bourbon caramel sauce, almonds, and cacao nibs.
How to order: Reservations are available on Resy for indoor dining and outdoor seating. Order takeout and delivery via Caviar, Seamless.
Sparks Steak House
Beloved for its place in mob lore as much as its food (Gambino family mobster Paul “Big Paul” Castellano was killed here in 1985), the Cetta brothers’ famous steakhouse has been going strong since 1966, when it originally started as a pub but soon morphed into the steakhouse it is today. Interiors are old school with dark wood, coffered ceilings, and landscape paintings adorning the walls. But once you devour the signature prime sirloin (a larger portion for the price than other spots), complemented by a bottle from their venerable wine cellar, you’ll simply consider yourself at a stellar NYC restaurant having a great meal.
How to order: Reservations are available on OpenTable or by calling 212-687-4855 for indoor dining. Order takeout and delivery via Doordash, Grubhub, UberEats.
Strip House is where you go when you need something a little more modern, a little sexier, and a little swankier, making it perfect for a date (rather than a business meeting). Thankfully, it’s not only about the vibe at the David Rockwell-designed downtown location (with an additional Midtown spot). Request the bone-in New York strip or the ribeye and you’ll be more than happy. To put yourself over the edge though, add the black truffle creamed spinach.
How to order: Reservations are available on OpenTable or by calling 212-687-4855 for indoor dining. Order takeout and delivery via DoorDash, Grubhub, Uber Eats.
4 Charles Prime Rib
From the team behind Chicago’s famous Au Cheval, 4 Charles Prime Rib is more supper club than classic steakhouse, which is just fine with us. The posh, clubby underground spot in the West Village with wood-paneled walls, crystal chandeliers, and brown leather chairs is always hard to nab a table at (even in COVID times). But if you manage to do so, there are three different cuts of prime rib to choose from, and you’ll definitely want a side of the creamed spinach and the truffle mac and cheese. And while it’s not the Au Cheval burger, the cheeseburger here is still a must-order. Plus, the lemon meringue and chocolate cream pie are both show stoppers.
How to order: Reservations are available on Resy for indoor dining. Order takeout via website or Tock, and delivery via Caviar, Doordash.