New York City is one of the culinary capitals of the world, with renowned chefs constantly pushing the envelope and creating of-the-moment dishes. Yet few of those dishes have stood the test of time quite like a certain cut of beef. From the storied to the new, here are five of Manhattan’s can’t miss steakhouses.
If you want a classic New York City steak experience, there’s no better place to start than Delmonico’s. A landmark in the Financial District that opened in 1837, it is the country’s first fine dining restaurant. Its namesake dish is a vintage all natural boneless ribeye with size and juiciness that will knock your socks off. The bone in ribeye is dry-aged for 40 days, and it’s a slightly richer option.
This upscale restaurant from celebrity chef George Mendes brings Portuguese comfort food to the heart of Midtown. With its seafood and steak menu, Lupulo serves everything from crispy shrimp turnovers to a mean “Striploin” asado, a hickory-grilled NY Strip from Creekstone Farms.
A perfector of the dry-age process, Benjamin Steakhouse has been a best steakhouse contender for years. New York Sirloins, filet mignon, ribeyes and chef selected cuts from an in-house aging box all please the discerning meat lover at this storied restaurant near Grand Central Station.
Williamsburg Brooklyn has seen many different ages in terms of demographics and social landscapes, but one thing that’s remained steady throughout the years has been Peter Luger’s. Open since 1887, the restaurant has attracted the city’s most ravenous steak-lovers with a variety of cuts, each chosen carefully and dry aged in house. Be sure to top off your steak with some of its famous, housemade Peter Luger Sauce, a sharp, smoky steak sauce.
This Madison Avenue restaurant draws an artful crowd day in and day out to sample a variety of American dishes. From oysters to macaroni and cheese with wild mushrooms and slow-cooked ox cheek to Long Island duck, the options are plentiful and delicious. Clocktower’s steaks are also a force to be reckoned with, especially the Creekstone prime skirt steak dipped in Béarnaise sauce.