NYC Steak Houses

[thejerseyrock]

i went to Lugers once, though it was years ago. The steak was very good, but I still don't see why it gets rated so high compared to all the other options. Lots of equally great steak houses in NYC IMO (also without a schlep to brooklyn)

Just this week I went to Keens for the first time and was not disappointed. For the atmosphere and the history alone its worth the visit (has the late 1800's vibe and the smoking pipe collection on the ceiling is pretty wild), plus the steak was excellent.

I had the filet. It was a couple inches thick. They apparently didn't do much to the meat - it wasn't buttered or over-seasoned, just salt on top. Personally I do prefer a steak with some seasoning, but this was a great piece of meat on its own.

Reservations suggested - I tried to walk in once before and couldn't get a table.

I can give another vote for Del Friscos too - been many times. great flavorful steaks and upscale/elegant atmosphere though crowded/loud at times and occasionally a snooty host.

[5Zigen]

Had the opportunity to go to PL a few weeks ago for the 1st time after reading the reviews here and on other sites. Overall the steak was ok (I've had better) and like others have stated only 1 choice of cut. The sides, dessert and staff were good. Be sure to bring cash no CC.

[james1787]

It's been a long while since I've been to a steakhouse in NYC. I have been to Sparks and the Palm once or twice.. both very good. I never got around to going to PL.. my brother and I both want to go someday.

[cdmorenot]

If you decide to do QM or SW and have a hard time getting a reservation please let me know. My CPA handles things for Fourth Wall (owners of both) and I've landed last minute seats on the toughest days. What I would do for some Bone Marrow right now!

[Runnin' Rebel]

Pass on Pl

Over priced I thought for the service. Meat was ok, not worth the price. You can do better in your back yard if you really like to grill. Find a great butcher who supplies the same grade meat and your golden


Sent From Prototype iPhone 7 Matrix Edition

[rr-nyc]

There are two types of people that swear by Peter Luger steaks,. The first and largest group are those that appreciate a good steak and either truly believe it's the best or have been told it's the best so there is no swaying their opinion. Then there are those that can actually taste the difference to say it is the best (or one of the best) . While Peter Luger doesn't disclose how long they age their steaks, my guess is 28+ days but less than 45 days but at a colder temp than say Wolfgangs.

If you can taste the difference than you know that there is more to it than just the beefy aged flavor; an umami that I can only describe as a mushroom-like finish to it (think back truffle). I can garant no retail butcher is aging their steaks to this quality for you take home on the grill. Most retail butchers will age USDA choice because aging USDA Prime means throwing away a lot of weight. Thats why you pay a lot more at a quality steak house for their aged steaks- someone pays for the waste

Wolfgangs (founded by ex-Luger people) has a more pronounced but identical flavor to their steaks. If you pick that up, then you know what I'm talking about. If you don't, it's nearly impossible to describe but once you pick up that flavor, almost all other steak houses become plain thereafter.

One way to ensure tasting what I'm talking about is to shell out a lot more money on a 60-90-120 day aged steak. There is no mistaking the flavor at that point. At that age, it probably had mushrooms growing out of it in the cellar


Sent from my iPhone using Tapatalk

[yjfang]

You definitely know what you are talking about.

I am also a big lover of wagyu (not necessarily Kobe) of the A5 grade. Everyone should try this at some point. Truly a gift from the culinary gods.

Originally Posted by rr-nyc

There are two types of people that swear by Peter Luger steaks,. The first and largest group are those that appreciate a good steak and either truly believe it's the best or have been told it's the best so there is no swaying their opinion. Then there are those that can actually taste the difference to say it is the best (or one of the best) . While Peter Luger doesn't disclose how long they age their steaks, my guess is 28+ days but less than 45 days but at a colder temp than say Wolfgangs.

If you can taste the difference than you know that there is more to it than just the beefy aged flavor; an umami that I can only describe as a mushroom-like finish to it (think back truffle). I can garant no retail butcher is aging their steaks to this quality for you take home on the grill. Most retail butchers will age USDA choice because aging USDA Prime means throwing away a lot of weight. Thats why you pay a lot more at a quality steak house for their aged steaks- someone pays for the waste

Wolfgangs (founded by ex-Luger people) has a more pronounced but identical flavor to their steaks. If you pick that up, then you know what I'm talking about. If you don't, it's nearly impossible to describe but once you pick up that flavor, almost all other steak houses become plain thereafter.

One way to ensure tasting what I'm talking about is to shell out a lot more money on a 60-90-120 day aged steak. There is no mistaking the flavor at that point. At that age, it probably had mushrooms growing out of it in the cellar


Sent from my iPhone using Tapatalk

[singe89]

PL was the best steak I've had in NYC. Sparks actually had a close cut of meat and the best service and the best dinner I've ever experienced. The wine was excellent and the staff gave the best service ever. Including brushing broken glass out of my hair. Fun times!!!

[zama]

Originally Posted by yjfang

You definitely know what you are talking about.

I am also a big lover of wagyu (not necessarily Kobe) of the A5 grade. Everyone should try this at some point. Truly a gift from the culinary gods.

Can't comment on NY Steak houses but I have gone to selecting a Wagyu cut now when I want to eat a nice steak, happy that it is often a small cut. They tend to arrive with buttery consistency when served Medium Rare. Even my local pub here in Sydney does an amazing job with fillets of Wagyu it is how I finish every Friday night after a week's work. Done with a nice red wine jus and washed down with a red or a nice beer. Pity it is now Saturday here and I need to wait another 6 days to do it all over again.

[Runnin' Rebel]

I had some Australian meat about 4 weeks, I don't remember the cut as someone else did the order, but it was very very good. I was impressed

[bayerische]

Not a Steakhouse per se, but a French Brasserie. Les Halles. Have never been disappointed.

Two locations, midtown and downtown. AB used to sling his knife in there as Chef.

I've only been to the one on Park ave. Really great restaurant, with a superb ambiance.

[dera]

Some steak porn, this is what I had in Tokyo a few weeks ago :)

[yjfang]

Wow...that looks amazing.

We're getting ready to leave for family vacation next week (including 1 week in Japan and have booked 4 different steak places for the wagyu. One specifically in Kobe.)

Originally Posted by dera

Some steak porn, this is what I had in Tokyo a few weeks ago :)

[dera]

Originally Posted by yjfang

Wow...that looks amazing.

We're getting ready to leave for family vacation next week (including 1 week in Japan and have booked 4 different steak places for the wagyu. One specifically in Kobe.)

That one is A5, marbling around 11. an amazing piece of meat. This was at Kaiseki 511 in Tokyo. A bit touristy but worth every bite.

If you go to Kyoto, try Hafuu. It's not Kobe, but very close and amazing quality for reasonable prices (reasonable by Japanese standards :))

[rr-nyc]

Originally Posted by dera

That one is A5, marbling around 11. an amazing piece of meat. This was at Kaiseki 511 in Tokyo. A bit touristy but worth every bite.



If you go to Kyoto, try Hafuu. It's not Kobe, but very close and amazing quality for reasonable prices (reasonable by Japanese standards :))

Very nice. Was in Tokyo last year and are at Mon Cher TonTon and Ukai-Tai Ginza.


Sent from my iPhone using Tapatalk

[yjfang]

I had planned on going to Kaiseki 511 but our local friends in Tokyo said to go to Kunimoto...so that's where we will be going.

Originally Posted by dera

That one is A5, marbling around 11. an amazing piece of meat. This was at Kaiseki 511 in Tokyo. A bit touristy but worth every bite.

If you go to Kyoto, try Hafuu. It's not Kobe, but very close and amazing quality for reasonable prices (reasonable by Japanese standards :))

[dera]

Originally Posted by yjfang

I had planned on going to Kaiseki 511 but our local friends in Tokyo said to go to Kunimoto...so that's where we will be going.

Kaiseki511 is more "western friendly" and more "fine dining" and definitely more touristy, both serve excellent meat. You won't be disappointed.

[dera]

Club A is OK, but location is a bit out of the way. Keens is a step above Club A. Owner of Club A is nice though.

[Watchflair]

Was just at Del Frisco's this past Saturday and honestly not impressed. I had a similar experience at their location in Philly but figured I would give it a second chance. Service was poor and honestly the food just was not good. Maybe an off night but I wouldn't chance it again.

I've had great meals and experiences at Peter Luger, Smith & Wollensky, Keen's and even the more run of the mill Capital Grill, Morton's, & Ruth Chris.

Typically though when we travel we opt for the more rare establishments that you can not find in other cities. So a steak house is usually not on the list of places to go.

[antbkny]

Minetta is the place to go for a burger as well!

[rr-nyc]

Originally Posted by antNYC

Minetta is the place to go for a burger as well!

I go for brunch on weekends. My place is down the street, on Bleecker. Excellent food all around. It's the typical Keith McNally touch that makes the place so fitting of the space.

The black label burger is great but not worthy of all that hype. Steak is good but far from the best. Their oysters and sausage are to die for as is the Surf n turf bloody Mary


Sent from my iPhone using Tapatalk

[antbkny]

Originally Posted by rr-nyc

Their oysters and sausage are to die for as is the Surf n turf bloody

excellent, looking forward to my next stop in, thanks!

[Bugsy]

Anybody been to the "striphouse" in the village? Nice alternative to Lugers, the Palm or quality meats.

[rr-nyc]

Originally Posted by Bugsy

Anybody been to the "striphouse" in the village? Nice alternative to Lugers, the Palm or quality meats.

I live in the village and have been many times Nowhere close to being as good as the best steakhouses in the city.

Knickerbocker, in the village, has a better steak; and they're not a steak house


Sent from my iPhone using Tapatalk

[wantonebad]

Nick Offerman agrees on Keen's

[antbkny]

Keens is ok but I like my steak seasoned a bit. They're known for their mutton chop.

[crew]

Wow, this thread is 2 years old and I’m reviving it!
I’m headed back to NYC for our annual trek and looking forward to a NYC steak.
We have never made it to Peter Luger’s and, unfortunately, won’t get there this trip either. I called this week for reservations and they had one opening: 11:00 on Saturday night. Too late for us.
Peter Luger’s is the hardest reservation to get, apparently, in NY.
Called the Concierge at our hotel and he recommended Wolfgang’s and/or Benjamin’s.
Any thought on either of these for those that have been?

[cruise_bone]

Originally Posted by crew

Wow, this thread is 2 years old and I’m reviving it!
I’m headed back to NYC for our annual trek and looking forward to a NYC steak.
We have never made it to Peter Luger’s and, unfortunately, won’t get there this trip either. I called this week for reservations and they had one opening: 11:00 on Saturday night. Too late for us.
Peter Luger’s is the hardest reservation to get, apparently, in NY.
Called the Concierge at our hotel and he recommended Wolfgang’s and/or Benjamin’s.
Any thought on either of these for those that have been?

Here's one for you: Mastro's Steakhouse. Look it up.

Benjamin Prime is really good. I used to live right around the corner.
I would do Benjamin Prime over Wolfgangs every time.

Keens is really good.

Gallaghers is good but really not in the same league as the great steakhouses. Excellent choice for lunch though.

Del Frisco is very good but definitely a chain.
As to Chains, skip all of them. They are not worth it in comparison to truly local places.

There is a Peter Luger in Great Neck, LI. I've been to that one as well as the Brooklyn location. It's just as good.

How about Anthony Bordain's old stomping group - Les Halles. Man, if I'm in town and want some steak frittes, there is no question as to where I am going. Maybe not the porterhouse palace of PL or other places, but it is excellent.

Finally, one that is as highly rated but most people don't know of: Quality Meats! If I want a lovely ribeye with ambiance, great sides, great drinks, and great looking women, Quality Meats kills Peter Luger. PL always has top notch steak, however, all of the rest is just ok. It's an experience that you should definitely do, but for overall experience, other places are better, and I LOVE Peter Luger.

[Jim M]

http://www.westsidesteakhousenyc.com/#about

Newer place, not as established as most mentioned here.
Reasonable priced and accessible

S&W or PL was go to in 80s, something different about cuts of meat now.

Del Frisco and Gallagher seem to have maintained their cuts but can be a tough in on short notice.

Of the chains, Capital Grill or Mortons.

Palm, Delmonicos, Cattlemen, Homestead never really did it for me.

Independents is Franks Steaks but only on Long Island.

Grandfather was a butcher who sold prime beef so I was spoiled growing up and more judgmental than most in steakhouses.

[Magwitch]

In the early 60's as a teenager I used to go to Tad's on 42nd street. Could get a nice window stool looking out on the street.