Benjamin Steak House
Time Out says
This Dylan Hotel dining room comes from two Peter Luger alumni, who have grown their mini empire into a stable of five: three in the city, one in Westchester and another all the way over in Japan. They must be doing something right.
This Midtown spot opened back in 2006 and takes its steak very seriously. They dry-age their cuts in their own aging box and keep things nice and simple: porterhouse, sirloin, rib-eye and filet mignon, cooked with confidence.
In a nod, perhaps, to their Sea Fire Grill on 48th Street, seafood options are strong here, too. Think whole Maine lobsters (broiled or steamed – and stuffed with crab meat if that’s your thing), Chilean sea bass, grilled Norwegian salmon, and some hugely popular – and huge – king crab legs in drawn butter. Bring an appetite, basically.