6. Gallagher’s Steak House
If you desire to get close to the origin of your flavored steak, take a walk past Gallagher’s glass-enclosed street-side food locker. Inside there, the mustily masculine restaurant draws a largely male customers with its great wooden bar and photos of (mostly female) celebrities on the decorated walls. The uncomplicated but extensive menu holds fewer surprises, though clients are pleased to find that the aged meat is flamed over hickory logs. The sirloin was more real marbled and even more flavorful than the promoted porterhouse; the creamed spinach extra was watery and bland. But quibbles are for the wimps. Stare down a few facets of beef in that closet, and keep eating.
|Address:||228 W 52nd St
7. Quality Meats
True to its name, Quality Meats restaurant gets its quality beef from two esteemed purveyors: Milton Abeles and Strassburger Meats. The food gets a tad obscure in the entrée segment: There are meats (lamb, filet mignon, rib eye, ) and then there are also custom “butcher’s cuts”—just like the pricey 64-ounce dragon cut for two connected to a Flintstones-sized rib.
Glorious meat needs exceptional preparation—and chef Craig Koketsu (Lespinasse) captures the candid steaks, but he gets into a problem when he adds more than any plate requirements. In “the three filets,” he shares a 12-ounce filet mignon into different four-ounce meat cuts and then converts them into steak au poivre (really more sweet than the peppery), beef Wellington (that wears a token piece of coat) and the beef Oscar-style (decorated with crabmeat and a cream flavoring).
The desserts are really high-concept—perhaps overly so—and arranged into three categories: ice creams, pies, and tarts . The pecan, chocolate and bourbon mixture “pie” turned out to be totally crustless and way extra boozy. The homemade ice creams, nonetheless, were excellent; the coffee studded with donut pieces and climaxed with a tiny, fluffy donut.
|Address:||57 W 58th St
8. Wolfgang’s Steakhouse
It was a real gamble for Wolfgang Zwiener, the previous Peter Luger waiter, to start his own steakhouse in midtown back in 2004, and even riskier still for him to attempt an offshoot of his own branch. But this is one of the most reliable (albeit priciest) restaurants of its kind. While space doesn’t really have the Guastavino ceiling tiles which make the Park Avenue spot so attractive, it is much larger and roomier and has its own sleek and dark-wood elegance.
The kitchen draws out all the classics—sautéed or steamed broccoli, shrimp or crabmeat cocktail, mozzarella and beefsteak-tomato salad, creamed spinach, —but likewise offers some delicious alternatives; the German potatoes (they are baked to a crisp with stir-fried onions) are a pleasant change of pace if you’re thinking onions rings and/or cooked potatoes. Most significant, the steaks kick ass: They are super thick, juicy and charred enough to be tasty without tasting like carbon. Big gatherings can order porterhouses for two, three or even four; solo guests can dig into a sirloin, filet mignon, or rib-eye and not feel like they are getting the second-best piece on the menu. Oenophiles will relish the hefty bottle choice, but there is no written list of wines by the glass—a minor flaw to the eatery.
|Address:||409 Greenwich St
9. Old Homestead Steakhouse
Established in 1868 as a dockworkers’ chophouse, this clubby enterprise attracts a laid-back New York party (The Meat Packing’s glamazons need not apply). But even the finicky eaters would be influenced by starters such as a tender-as-sashimi seared yellowfin tuna dish, and by ever-fresh fresh bar selections. Furthermore, folks come here for the mouthwatering beef. Spring for the delicious strip steak, or a well-seasoned prime meat rib or 40-day dry-aged steak made for two. Any way you slice it, this steakhouse stalwart withstands the test of time.
|Address:||56 Ninth Ave
10. Empire Steak House
For the best New York steakhouse experience, you should look no further than the Empire Steak House. Begin with an hors d’oeuvre like their jumbo shrimp cocktail (For $21.95), a Maryland crab cake (For $18.95) and French onion soup (For $8.95). Carnivores might have a hard time picking on the main course, though—options include a Kobe burger (For $28.95), dry-aged emperor’s steak for two (For $129.95) or a twelve-ounce Wagyu steak (For $275). Chilean sea bass (For $35.95) and spaghetti with lobster (For $36.95) might tempt seafood enthusiasts, too. There are lots of steakhouse sides to go with your select meat, like truffled mac and cheese (For $15.95), creamed spinach (For $10.95) and a jumbo baked potato (For $6.95). If you somehow you still have room for sweets, the dessert table is also quite extensive, and you will love it, with treats like apple strudel a la mode (For $13.95), chocolate lava cake (For $9.95).
|Address:||237 W 54th St
Have you visited any of these places before? Or do you know of other Steakhouses in New York where we can all have some good steak? Let us hear it from you too.