Worldwide icon-chevron-right North America icon-chevron-right United States icon-chevron-right New York State icon-chevron-right New York icon-chevron-right The best steakhouses in New York City

Heads up! We’re working hard to be accurate – but these are unusual times, so please always check before heading out.

Peter Luger
Photograph: Courtesy Peter Luger

The best steakhouses in New York City

The best steakhouses and steak restaurants in NYC keep it tender with porterhouses, sirloins and rib eyes

By Bao Ong and Time Out contributors

New York is a meat-loving town—just look at the city’s best BBQ, best butcher shops and best cheap burgers for proof. But one area we truly excel in is steakhouses and steak restaurants, those temples of dry age and mineral funk, those celebratory establishments that demand to be marked with a napkin tucked beneath your chin, a steak knife clutched in your fist and a juicy slab of beef (medium rare to rare, please). From old classics that peddle in porterhouses to more modern spots where you can get your sirloin with a side of gnocchi, these are the best steakhouses in NYC.

RECOMMENDED: Full guide to the best restaurants in NYC


Best steakhouse in NYC

Lamb chops at Keens
Photograph: Courtesy of Keens Steakhouse

1. Keens Steakhouse

Restaurants Steakhouse Midtown West

What is it? This 130-year-old slice of history serves sirloin and porterhouse (for two and three) that hold their own against any steak in the city.

Why go? Dine like one of Keens' famous regulars from decades past, such as Babe Ruth, J.P. Morgan and Teddy Roosevelt, whose smoking pipes adorn the ceiling and walls.

Photograph: Cayla Zahoran

2. Cote

Restaurants Korean Flatiron

What is it? A sleek, marble-washed Korean beef house from Michelin-starred restaurateur Simon Kim in Flatiron, just 10 blocks south of K-Town proper.

Why go? Chef David Shim (M. Wells Steakhouse, Kristalbelli) tricks out steakhouse standards like shrimp cocktail with gochujang-spiked tartar sauce, and studs the steak tartare with cubes of Asian pear. Bring your besties for the Butcher’s Feast, a flashy spread of seasonal banchan, two stews (sour kimchi, fermented soy-tofu) and a daily-changing rotation of four steaks fired on gold-rimmed table grills.

Gallagher's Steak House
Photograph: Atsushi Tomioka

3. Gallagher’s Steak House

Restaurants Steakhouse Midtown West

What is it? This mustily masculine beef house opened in 1927 and boasts a glass-enclosed street-side meat locker loaded with dry-aged steaks later flamed the old-fashioned way — over a hicory-log grill. 

Why go? The 52nd Street locker is a glorified landmark in Midtown, with locals and tourists flocking outside the century-old establishment for commemorative selfies after conquering their rib-eyes and marbled sirloins.

Peter Luger
Photograph: Courtesy Peter Luger

4. Peter Luger

Restaurants Steakhouse Williamsburg

What is it? Although a slew of Luger copycats have prospered in NYC, none have captured the elusive charm of this stucco-walled, beer-hall-style eatery, with its well-worn wooden floors and tables, and waiters in waistcoats and bowties.

Why go? The famous porterhouse for two—36 ounces of sliced prime beef—is a singular New York experience that’s worth having.

St. Anselm
Photograph: Noah Devereaux

5. St. Anselm

Restaurants Steakhouse Williamsburg

What is it? This veggie-leaning eatery explores grilling's greaseless, flame-licked potential with a well-rounded menu that combines Mediterranean, Asian and all-American flavors—from smoky slabs of halloumi to miniature fire-roasted eggplants with fried goat cheese and honey.

Why go? Main-event proteins include a charred hanger packed with an earthy flavor, as fine a slab of beef as is available at any hoary steakhouse in town.

Photograph: Noah Fecks

6. Porter House Bar and Grill

Restaurants Steakhouse Upper West Side

What is it? This restaurant from chef Michael Lomonaco (Windows on the World) is part of the all-star lineup at the Time Warner Center with a mature-yet-sexy brown-and-tan interior and generous portions at fair prices.

Why go? The menu riffs on the restaurant's namesake bone-in cut: you can get a veal, pork, lamb or monkfish porterhouse if you like. Pair one of the gloriously charred steaks with one of the 500 wine labels on offer.

M. Wells Steakhouse
Photograph: Courtesy Erica Gannett

7. M. Wells Steakhouse

Restaurants Steakhouse Long Island City

What is it? A former auto-body garage, the 3,000-square-foot chophouse is divided into a catamaran-building factory and a carne-centric eatery equipped with a wood-fired grill. Meaty offerings include veal-chop marsala and steak topped with sashimi-thin slices of kobe beef, but the seafood (fresh trout swim in a concrete tank in the dining room) and salad plates are just as dazzling. 

Why go? More intimate and warm than most meat temples, it’s a place where both bearded Brooklynites and Queens musclemen happily wield steak knives. And the seafood shines

Quality Meats
Photograph: Atsushi Tomioka

8. Quality Meats

Restaurants Steakhouse Midtown West

What is it? Michael Stillman, the son of Smith & Wollensky founder Alan Stillman, runs this highly stylized industrial theme park complete with meat-hook light fixtures, wooden butcher blocks, white tiles and exposed brick.

Why go? Lespinasse-trained chef Craig Koketsu nails the steaks but he also breathes new life into traditional side dishes: pudding-like corn crème brûlée and airy “gnocchi & cheese,” a clever take on mac and cheese, are worth the trip alone.

Steak at Strip House
Photograph: Courtesy Strip House

9. Strip House

Restaurants Steakhouse Greenwich Village

What is it? Strip House cultivates a retro-sexy vibe with its suggestive name, red furnishings and vintage pinups. But it’s still a modern meat shrine flaunting French influences.

Why go? The kitchen makes sure the New York strips arrive at your table still sizzling, seasoned with sea salt and peppercorns, and showing no sign of extraneous fat. Everyone will enjoy the black-truffle creamed spinach, one of several gourmet takes on classic steak sides, but it's the towering signature 24-layer chocolate cake that really steals the show here.

Tudor City Steakhouse
Photograph: Courtesy of Tudor City Steakhouse

10. Tudor City Steakhouse

Between its intimate park and the residents living in buildings known for their historical neo-Gothic architecture, Tudor City feels like a private oasis removed from the city’s frenetic energy. One of its secrets? Tudor City Steakhouse. It may be mistaken for the community’s own restaurant, but it’s a welcoming space where you can enjoy a comforting meat-and-potatoes dinner where prime dry-aged beef is the star.

American Cut- Pastrami Spiced Steak
Photograph: Erica Gannett

11. American Cut

Restaurants Steakhouse Tribeca

What is it? A spin-off of the Atlantic City original, this playpen for high-rolling carnivores is suffused with wafting scents of singed fat and smoke-laced bourbon. Burnished rosewood tables big enough for a poker game await hedge-funders eager to go all in on beef and booze.

Why go? The menu caters to lily gilding, inviting you to top any of its wet- or dry-aged steaks with bacon, foie gras or an entire Singapore-style lobster. If you’re keen on embellishments, you’ll want the bone-in rib eye that’s Katz-ified into a smoky, spice-crusted pastrami steak topped with caraway butter.

Photograph: Dan Eckstein

12. Sammy’s Roumanian Steak House

Restaurants Puerto Rican Lower East Side

What is it? Situated in a low-ceiling basement reminiscent of a 1970s rec room, this Eastern European restaurant schills a very traditional menu of chopped chicken liver, garlicky karnatzlach sausage, broiled sweetbreads, and Roumanian tenderloin. 

Why go? On a crowded night (as they often are), the LES rathskeller resembles a raucous and joyful bar mitzvah: Yiddish sing-alongs and folk dancing are ignited by the live synthesizer and further fueled by icy shots of vodka. Sammy's is always a damn good time. 

BOWERY MEAT CO bowery steak
Paul Wagtouicz

13. Bowery Meat Company

Restaurants Steakhouse East Village

What is it? Making an effort to distance itself from the he-man confines of machismo steakhouse lineage, Bowery Meat Company touts itself as a "meatcentric restaurant" and raw bar. Servers hoist wooden boards of raw meat around the mildly mid-century room to tantalize diners with three-figure côte de boeuf.

Why go? The house specialty steak and Amish veal chop are much more mildly priced (about $50) than their hulking counterparts, so you'll get more meat for your buck. Be wary of the overpriced sides (like a $25 single deviled egg), though. 

Wolfgang's steakhouse
Photograph: Ben Rosenzweig

14. Wolfgang’s Steakhouse

Restaurants Steakhouse Tribeca

What is it? A gamble fom Wolfgang Zwiener, a former Peter Luger waiter who opened his own steakhouse in midtown in 2004 and later created an offshoot of his original offshoot. And yet it remains one of the best (albeit priciest) restaurants of its ilk.

Why go? The steaks kick ass — thick, juicy and perfectly charred. Big groups can order porterhouses for two, and solo diners can dig into a filet mignon, rib eye or sirloin without feeling like they’re getting second-best.

Old Homestead Steakhouse, new york, nyc, steak
Photograph: Courtesy Old Homestead Steakhouse

15. Old Homestead Steakhouse

Restaurants Steakhouse Chelsea

What is it? Opened in 1868 as a dockworkers’ chophouse, this clubby establishment draws a laid-back New York crowd (MePa’s glamazons need not apply).

Why go? Tender-as-sashimi seared yellowfin tuna and ever-fresh raw-bar selections shine on the menu, but the real star is the beef. Spring for the flavorful strip steak or a well-seasoned prime rib. Any way you carve it, this place stands the test of time.

Empire Steak House
Photograph: Courtesy Empire Steak House

16. Empire Steak House

Restaurants Steakhouse Midtown West

What is it? At this old-school chophouse equipped with a 50-foot marble bar, dark yellow leather chairs and beige wallpapper, Peter Luger alums dole out seafood alongside meaty specialties.

Why go? The multi-unit chain is famous for its dry-aged steaks (filet mignon, prime rib) and Wagyu offerings, as well as decadent sides like truffled mac and cheese and a fried mozzarella and tomato salad. 

Sparks Steakhouse
Photograph: Lauren Foy

17. Sparks Steak House

What is it? A former mob hangout, this classic chophouse slings lean 16-ounce prime sirloins, savory beef scaloppine and steak fromage (filet mignon topped with Roquefort).

Why go? When your fork slides through a velvety wedge of chocolate mousse cake, you’ll feel sorry for Gambino crime boss Paul Castellano, who was famously whacked as he approached the entrance in 1985. He died before enjoying his last good meal.

Want to eat some soul food tonight?


    You may also like