The 7 Best Steak Houses in NYC
For all our love of greenmarket veggies and kale salads, sometimes we just really want a steak. And while steak houses have earned the reputation of being stuffy, pricey and oftentimes not-so-female-friendly (cut to waiters commenting on your “appetite” when you order a big cut of beef… ugh), New York’s rising scene of contemporary, inclusive and absolutely delicious chop shops means there’s no shortage of places to indulge your carnivorous side.
This proudly nontraditional steak house offers affordable cuts, like the hanger ($34) or bavette steak ($26), along with playful sides riffing on typical steak-house options, like creamed spinach hush puppies and cacio e pepe orzo. This may also be the best steak house for pescatarians, with seafood options mimicking traditional beefy fare—think branzino frites and tuna au poivre.
Multiple locations; qualityeats.com
The Beatrice Inn
Helmed by the inimitable chef Angie Mar, this swanky steak house set in a classic West Village townhouse transports you to another carnivorous realm—and of course a woman is in charge. Cozy up in the candlelit dining room with a fellow carnivore to share a butcher’s block, like the 60-day dry-aged côte du boeuf, served with tangy charred prawn butter and blackberries.
285 W. 12th St.; thebeatriceinn.com
Chef Marc Forgione’s ode to the old-school New York steak house offers the classic meat eatery (meatery?) experience with a bit of added elegance. Think Caesar salad tossed tableside, oversize tomahawk chops (finished with flames right in front of your eyes) and a slew of meal-worthy sides like creamed spinach with fontina, buttery potato puree and the mac and cheese du jour. (Our kinda place.)
Multiple locations; americancutsteakhouse.com
M. Wells Steakhouse
You have to be in the know to even find this quirky steak house, located in a former auto body shop. The playful menu is the opposite of a buttoned-up Manhattan fine-dining establishment, with items like a “dog bowl” full of seafood and a “wobbly egg” atop duck succotash intended for guests to see the fun in dining. Steak-wise, expect major flavors, like a New York strip in a maple bulgogi rub and a rib eye seasoned with coffee and porcini.
43-15 Crescent St., Long Island City; magasinwells.com
It’s still hard to snag a reservation at this Korean barbecue–American steak house hybrid, where dry-aged meats are served raw and ready to grill on the tabletop, and for good reason: The food is fantastic, well priced and a joy to make. For an interactive dinner, get a group together for the Butcher’s Feast ($48 per person), which includes a selection of chef cuts, salads, stews and soft serve for dessert.
16 W. 22nd St.; cotenyc.com
Boucherie (“butchery” in French) is a full-on French bistro you would expect to see more on Paris’s Place de la Concorde than Manhattan’s Seventh Avenue, but there it is, in all its grandiosity. A full bistro menu is complemented by a dedicated steak list, featuring plenty of cuts pour deux (or more) like the lovely chateaubriand, starring a sizable filet mignon, marrow-based Bordelaise and a side of veggies. Daily specials and a weekly cut make Boucherie a good contender for your new regular spot.
Multiple locations; boucherie.nyc
Not too far from that other, v. famous Williamsburg steakhouse, this no-frills exposed-brick andEdison-bulb-lit steak restaurant is the iconic picture of a “Brooklyn restaurant” with a penchant for all things grilled (plus natural wine!). Lunchtime brings an excellent rendition of steak and eggs, but for dinner you’ll be saturated with grill-cooked small bites (like halloumi or clams) and a substantial range of cuts for mains, like a veal flank with chimichurri and salmon steaks with garlic butter.
355 Metropolitan Ave., Brooklyn; stanselm.net