New York City's 7 Best Steaks, From Tomahawk to A5 Wagyu

New York City's 7 Best Steaks, From Tomahawk to A5 Wagyu
Courtesy of Heritage Bison Ranches

Let's get to the meat of the matter.

Even though New York City is home to some of the best food in the world, with Eleven Madison Park's all-vegan tasting for instance, there is one thing that will never change: there will always be great steaks available here.

You don't have to try very hard to satisfy your red meat craving in Gotham, whether you dine in a traditional steakhouse, where cocktails and oysters are served as a prelude to the main event, or whether you eat at an upscale bistro, where ordering the solo beef entree will make you the envy of your fellow diners, or whether it is at a steakhouse, where you start with martinis and oysters before moving on to bacon-laden wedges and Caesar salad prepared tableside, or even if you prefer.

During our search for the best beef cuts in the city, we found our favorite preparations, from St. Anselm's tomahawk in which all the meat is left on the bone to Cote grilling the A5 right in front of diners. It doesn't matter where you are in New York City, you should check out these eight must-have steak experiences.

Long Bone Prime Rib at Quality Meats

Courtesy of Quality Meats

Having a name like Quality Meats means that there aren't any questions about what's for dinner at Quality Meats. Though all the steaks at this meat-centric, Midtown West establishment are of high quality, the real standout is the double-cut tomahawk ribsteak, which comes out of Washington State's Double R Ranch. This 50-oz chunk of meat has been shipped to New York by Double R Ranch.

In the long bone prime rib recipe, fresh herbs, garlic and butter are liberally rubbed onto the long bone ribs, and they are then cooked under a low heat for five hours until they are nicely charred on the outside. Despite the fact that the dish is served at the table carved and accompanied by a horseradish cream and caramelized onion jus, the dish doesn't need any of these to be pleasing to the palate. The correct answer is only for the choice of sides: whipped potatoes, parmesan waffle fries and corn crème brûlée.

A5 Japanese Wagyu at Cote

Courtesy of Wagyu Shop

There is no doubt that this Flatiron restaurant is one of the city’s finest interpretations of steak that you simply cannot reproduce at home. It blends elements of traditional Korean barbecue with elements of modern American steakhouse in an attempt to deliver one of the city’s finest interpretations of steak. Fortunately, Cote is one of the few places in town where you can find genuine A5 Japanese Wagyu. 

In addition to its buttery texture and melt-in-your-mouth texture, Cote's team has stated that the beef from Miyazaki Prefecture, a region of Japan's Kyushu Island's Southern tip, is unique in that it has the characteristic of having a snowflake-like marbling and melting in your mouth. Served on smokeless grills at each guest's table, this dish is so fantastically rich and buttery that just a little really does go a long way this time around.

Filet Oscar at Strip House

Courtesy of Landry's

Despite the fact that filet mignon is a well-known cut among steak lovers, it tends to get a lot less love from them. Despite its soft, flawless texture, the cut isn’t known for its funky, nuanced flavor profile, or even its funky texture. It's a good bet, however, that this premium piece of meat at Strip House downtown is not meant to be eaten alone for maximum enjoyment, since you have the option of getting it dressed up Oscar-style for maximum enjoyment.

There's nothing better than the steakhouse's next level Oscar preparation: the Filet Oscar at the restaurant is a classic Swedish preparation that includes asparagus, crab meat, and béarnaise sauce. When you replace the tangy, buttery béarnaise with Strip House's signature black truffle hollandaise, you get the most out of this 8 oz, center-cut, USDA Prime filet mignon, which is then seasoned liberally with a salt-and-pepper blend and broiled to perfection to create the signature Strip House crust.

Tomahawk at St. Anselm

Courtesy of St. Anselm

In addition to being made from ribeye steaks with the entire rib bone attached to the handle at St. Anselm, a ribeye steak is also used as a handle. Rather than portioning the rib rack into equal amounts, Lyons and her team break it down into seven steaks and price them individually based on weight, allowing customers to choose a variety of sizes each night by offering a range of sizes to choose from.

Having been grilled to a medium-rare level, the steak is seasoned simply with salt and pepper, then laid on a serving platter for a full 25 minutes before being topped with a pat of butter and a pinch of crunchy sea salt before being served.

Porterhouse for Two at Keens Steakhouse

Courtesy of Bloomberg

There is nothing quite like the 36-oz bone-in porterhouse served at Keens. USDA Prime meats are handpicked, and they look for, “heavily marbled, starry night marbling,” which means the meat has more fat flecked in it, which means it is going to be juicy and tender. The steaks are picked up from a variety of purveyors, including Master's Provision, Strassburgers and AVA, and then are weighed, tagged, and aged on-site in a climate-controlled, refrigerated environment after being delivered to the restaurant. Before the meat is butchered in our kitchen for service, it has been aged for three weeks in temperatures between 34 and 38 degrees.

You don't need to wait long to understand why the blood, sweat and tears that went into securing a reservation is worth every penny for you to try the porterhouse filet and the strip.

Tomahawk Chop at American Cut

Courtesy of BestSteakRestaurant

If you are looking for the sexiest steakhouse in New York City, this swanky spot in TriBeCa from chef Marc Forgione will not disappoint. There may be times when you wonder if the meat is able to live up to the sultry surroundings in this restaurant, as it has deep dimmed lighting, leather banquettes and multiple dishes finished tableside with flair. There is no doubt, however, that it does, as demonstrated by the restaurant's tomahawk chop that has been dry aged for thirty days.

This halal-certified meat from Creekstone Farms is lightly seasoned, then lightly charred under a blazing hot broiler before being transferred to a cast iron pan to continue cooking with the trademark crust of a steakhouse steak. With the American Cut steak flambéed with herb butter and brandy at the tableside, there is no need for other additions, but you will be able to make sure you check off your vegetable box by serving spinach and carrots with capers and chimichurri, both of which are tasty.

Flat Iron Steak at The Tavern

Courtesy of Heritage Bison Ranches

In spite of the fact that the flat iron lacks experience, the version Linda Luo serves at Hudson Yards is so tender and delicious that it melts in your mouth, thanks to the painstaking process of butchery done in-house. Painted Hills Natural Beef in Fossil, Oregon supplies Hudson Yards with an 8-oz grass-fed cut that Luo notes is often deterred by chefs from a grass-fed cut because the connective tissue has been removed with precision to reveal the tastiness of the meat.

In The Tavern, it is served grilled and glazed with the Bordelaise sauce, an enticing concoction made with red wine, beef bones, thyme, and bits from the butchery. There is more to it than that, though. This dish is accompanied by perfectly salted marbled potatoes, garlic confit, which is a Chinese-American chef’s interpretation of roasted garlic, that classic red meat accompaniment, and pearl onions with a demi-glace glaze that is a beef demi-grate.

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