New York City is home to the Yankees, Wall Street, the Empire State Building, and of course, a plethora of world-class dining options. In a recent effort to find the best steak in New York City, we asked popular food bloggers in the Big Apple to give us their top steakhouse recommendations. Today’s article features Yvo of Feisty Foodie, Jean-Philippe Gerbi of I Just Want to Eat, C.S. Hsia of Eat Big Apple, and Restaurant Girl.
“Excellent service with an old school feel, delicious seafood for the pescetarians that dine with the carnivores but really, the softest, most tender meat you’ll ever eat. You’ll leave happy and full.” –Yvo
“This carnivore institution never gets old. Even the servers’ attitudes seem oddly charming at this Brooklyn steakhouse. Settle into a wood table, skip the menu and order the extra thick-cut bacon and a tomato and onion salad. We’ve even come up with our own creation. Slice open one of their signature onion rolls and layer it with bacon, onion, tomato, a dab of Luger sauce and repeat. While we like the porterhouse, we like the perfectly charred burger even better. Either way, get the french fried potatoes and creamed spinach on the side and save room for the holy cow sundae. You may need to be rolled home, but it’s worth it.” –Restaurant Girl
“Ruth’s Chris is definitely my favorite Steakhouse in New York: imagine that they cook their meat, that is of prime quality, in butter! Better, they bring you your steak on a sizzling plate that is at 500 degrees Fahrenheit so your steak will continue to cook in that butter for few more minutes. It is the type of steakhouse where they know their temperatures and if you are asking for a steak cooked medium, you will sure have it medium. The meat there is very tender and juicy; for stronger flavors, I would order their ribeye, and for a more delicate taste, their filet mignon is perfect. I truly believe that Ruth’s Chris is delicious not only because of their ability to cook a quality meat, but also because of their use of butter. And there is nothing wrong with that!” –Jean-Philippe Gerbi
Del Frisco – 60 Rockefeller Plaza
“The service was fantastic, the food was above average, and the atmosphere was laid back, casual, and not at all stuffy like some steakhouses tend to be with their ‘we cater to business men’ attitudes. While meat is the star here, they don’t make you feel meat-meat-meat with the menu, either.” –Yvo
“At traditional steakhouses, beef takes center stage while everything else only serves mostly to fill up the menu. Does anyone know that Peter Luger’s has fish on the menu? Or rather, does anyone know Peter Luger’s has anything other than porterhouse at the menu? On the other hand, at most mid- to high-end American restaurants, you’ll be able to get yourself a steak. While these steaks may be grass-fed prime cuts, they are unlikely to have been aged precisely to the chef’s liking. BLT Prime is a happy medium between those two extremes. The steaks are expertly dry aged on premise, while non-beef items on the menu were designed by celebrity chef Laurent Tourondel.” –C.S. Hsia
Mio Tio Steakhouse – 8908 Queens Blvd
“Perhaps not a traditional steakhouse, but Argentinian-style skirt steak here is the star of the show. Inexpensive with delicious marinated steak, the garlicky chimichurri makes tastebuds sing and enhances the tender steak (ask for it medium rare or less cooked; skirt steak can toughen up quickly when cooked beyond that point).” –Yvo
Did we miss any prime spots?
Marisa Miyasaki loves to mix and match different cuisines and believes Korean Tacos are just about the coolest thing ever invented. She is a devout foodhist and has a borderline-crazy obsession with taking pictures of nearly everything she eats. As Menuism's Community Manager, Marisa hopes to share her passion for food with the world- one hungry foodie at a time.