23 Best Steakhouses In NYC, Ranked

The New York steakhouse is a quintessential part of the New York City dining experience. Its origins date back to the 1800s when steakhouses were a gathering point for theatre actors mingling between performances. In the years that have followed, steakhouses have become meeting places for high-profile business folk, notorious gathering spots for family dinners, and go-to restaurants to host special occasion meals. But every steakhouse is different, with its own distinct style, aesthetic personality, and culinary specialty.

From plush booths in opulent dining rooms in Midtown Manhattan where you can alternate between oysters and a bloody porterhouse, to cozy outposts in Brooklyn serving lamb loin and dandelion greens, New York has some of the finest steakhouses in America. Our favorites include Korean barbecue spots, Argentinian chophouses, and Mediterranean-influenced steakhouses. To help you choose your next steak dinner, we've crafted a definitive list of New York City's best steakhouses, ranked.

This legendary steakhouse has been serving the New York area for over 130 years and is one of Tasting Table's favorite steakhouses in America. Located in Brooklyn, just a stone's throw from the Williamsburg Bridge, you'll find an old-school establishment with curt bow-tied waiters serving heaping bowls of creamed spinach and perfectly browned porterhouses drenched in pools of fat.

While Peter Luger has been a staple in New York for more than a century, a recent scathing review from New York Times restaurant critic, Pete Wells has called its prominence into question. "What gnaws at me every time I eat a Luger porterhouse is the realization that it's just another steak, and far from the best New York has to offer." It's difficult to argue with Wells' assertion because New York is home to many exceptional steakhouses, but as far as we're concerned, Peter Luger still retains some of its magic.

The Grill is dripping with opulent elegance. From the modern design fixtures hanging from the ceiling to the overflowing modern floral arrangements covering the sleek bar top, this chophouse is a refined dining experience. The restaurant was taken over in 2017 by Major Food Group and underwent a glamorous reinvention that honors the past while also elevating the cuisine with touches of contemporary luxury.

The standout here is the prime rib which is spit-roasted and served table-side from a trolley cart where you can watch as your meat is cut into thick slices and covered in rich jus. Be warned, the prime rib sells out early, but an equally exciting offering is the filet mignon, which is prepared in one of three ways: peppered, florentine, or Peconic — the latter of which is topped with smoked oysters from the Peconic Bay on Long Island.

After years of working as a head waiter at Peter Luger Steakhouse, Wolfgang Sweiner opened his own eponymous steakhouse with a similar old-time charm and dark wooden aesthetic. With five locations across New York, Wolfgang's has a dedicated following of patrons who flock to the chophouse for expertly cooked filet mignon and rib lamb chops. The extensive raw bar, featuring, fresh oysters, littleneck clams, lobster cocktail, jumbo lump crab meat, and shrimp cocktail, is an excellent start to any meal.

For something a little special, order the crusted ribeye with a side of gooey lobster mac and cheese and thick slices of Canadian bacon. Another classic is the porterhouse for two or more, which is plated with jus and pairs wonderfully with the restaurant's German potatoes and sautéed onions.

The origin of Sparks Steak House dates back to 1966 when brothers Mike and Pat Cetta purchased Sparks Pub in Manhattan, transforming it into a steakhouse. Now in a new location, Sparks is celebrated for its commitment to service, high-quality cuts of meat, and extensive selection of international wines that pair nicely with steak. The aesthetic is old-school New York — wood finishes, dark lighting, and formal attentive waiters.

The menu is where Sparks really shines. You can indulge in steak fromage — thick slices of sirloin topped richly with Roquefort cheese, beef scaloppini, featuring, filet mignon with mushrooms and peppers, or medallions of beef served with bordelaise sauce. The mushroom caps and baked clams are nourishing side dishes that go nicely with any cut of beef.

Gallaghers first opened as a speakeasy during Prohibition in New York City. In 1933, after Prohibition ended, Gallaghers became the first steakhouse on Broadway, ushering in the age of the Midtown Manhattan steakhouse. A favorite spot for diners seeing a Broadway show, Gallaghers may be convenient, but more importantly, it serves excellent cuts of beef and is grounded in tradition.

In an old-world dining room with red booths and wood paneling, enjoy the porterhouse for two, three, or four, which is as flavorful as it is tender. The roast prime rib of beef is only offered in limited qualities, but it's one of the best items on the menu. Don't forget to try their many nourishing sides including, creamed spinach, roasted corn off the cobb, and lyonnaise crispy potatoes.

Tucked away in Astoria Queens is Christos, the best Mediterranean steakhouse in the New York City area. The interior is modest with understated old-school charm and the Greek touches are evident as soon as you crack open the menu. Some highlights that you won't find at many steakhouses are the saganaki — pan-fried Viahotyni cheese, and the Prasini salad with crispy Romaine, scallions, dill, feta, and green olives.

All the prime-cut meats at Christos are aged in-house and served with dried oregano, coarse sea salt, and butter. If you order the prime wedge for two or more, you can enjoy your steak in four ways: coated in peppercorns, drenched in a blue cheese dijon truffle sauce, topped with blue crab gratin and hollandaise sauce, or finished with barrel-aged bourbon sauce and applewood smoked bacon.

Overlooking Central Park in Midtown is Porter House, an airy and elevated steakhouse that blends classic touches with modern finishes. Once you're finally able to pull yourself away from the gorgeous windows showcasing iconic New York landmarks, turn your attention to the American Wagyu beefsteaks, which are available in ribeye and the New York strip steak.

On Tuesdays and Thursdays only, you can indulge in roast prime rib au jus. Or for something a little spicier, try the chili-rubbed boneless rib eye and the Kanas City black Angus strip slathered in peppercorn sauce. Interested in something other than steak? We recommend the spaghetti alla chitarra with basil and San Marzano tomatoes, and the butter-poached lobster served with a potato truffle purée.

In the meatpacking district in lower Manhattan, you'll find the Old Homestead Steakhouse. True to its name, the Old Homestead has been serving world-class steak in New York City since 1868. The massive portions here are part of the appeal along with the charming brick exterior, the deep red vintage booths, and the wooden finishes throughout the interior. The steak and chops menu is vast as are the burger offerings, which include a 20-ounce Kobe burger, a 16-ounce filet mignon burger, and a 16-ounce prime steakhouse burger.

The Old Homestead is best known for its "prime-aged USDA Texas-size slabs of beef" which come in filet mignon, porterhouse, and the signature sirloin. The waitstaff is extremely friendly and attentive, making this dining experience nourishing and inviting.

New to the New York dining scene is Gus's Chop House in Brooklyn. The interior of this steakhouse is unpretentious with classic booths and wooden chairs. The environment is warm and cozy, making this a great spot for a date or family meal. On offer are several elevated snacks, including, Panisse and kohlrabi — chickpea flour cakes topped with a slaw made from kohlrabi, also known as turnip cabbage, and smoked trout roe with sesame and hashbrowns.

But the true menu highlights are the lamb loin, which is available in 12-ounce or 24-ounce, the 8-ounce beef flatiron, and the dry-aged New York strip steak for 8 or 16 ounces. Don't sleep on the sides, which include potatoes and horseradish, and French fries with aioli.

At Vinyl Steakhouse you're in for a good time. This New York City chop house in the Flatiron District has a 2,000-sleeve vinyl record collection and celebrates the relationship between food and entertainment by blasting classic albums throughout your meal. Throughout the glamorous but understated restaurant, there are iconic posters, modern light fixtures, and walls lined with records.

Vinyl's 16-ounce cajun dry-rubbed ribeye is a standout with a depth of spice and heat, as are the house sauces, which include marrow herb butter, cognac peppercorn, and chimichurri. The service is top-notch as the waitstaff is welcoming and knowledgable, and the team includes four in-house sommeliers to guide you through the curated wine list. Don't miss the truffle mac and cheese with seasoned breadcrumbs brulée or the Vinyl bone marrow corn, which is grilled with bone marrow butter and served in the husk.

If you've never been to a Brazilian steakhouse before, let this serve as your sign to finally try one. Churrascaria Plataforma in Midtown is the pinnacle of the Brazilian steakhouse experience. Upon entering the massive dining room, you'll see a lush buffet of antipasti, greens, specialty salads, vegetables, and hot dishes including pasta and stews.

But don't fill up too quickly, the stars of the show are the all-you-can-eat copious meat offerings that are brought directly to your table on enormous vertical skewers, sliced right onto your plate. The meat arrives in stages starting with the fattier cheaper cuts and moving up to the prime cuts of beef like ribeye and top sirloin. We have a soft spot for the filet mignon wrapped in thick strips of bacon.

Come to Benjamin Steakhouse Prime on the East Side of Manhattan for a classic steakhouse experience with white tablecloths, plush booths, and sophisticated wood detailing. For some decadence, start your meal with one of the signature tartare dishes, offered in a duo of Scottish salmon and yellowfin tuna, filet mignon with black truffle crème fraîche, and strip loin with caramelized onion and foie gras. 

The highlights of the steaks and chops menu include a 10-ounce imported Japanese A5 Wagyu, the porterhouse for two, three, or four, and the New York sirloin. Feeling a little seafood? We recommend the blackened Montauk swordfish with tartar sauce and the king crab legs with drawn butter. Another standout is the bowl of rich lobster bisque.

Korean BBQ is a celebrated culinary tradition. Yoon Haeundae Galbi near the Empire State Building is the New York iteration of the beloved restaurant Haeundae Sommunan Amso Galbijip from Busan, South Korea. Yoon Haeundae Galbi entered the New York dining scene in 1964 and embraces its Korean roots while simultaneously cultivating contemporary flourishes, making this steakhouse a wonderful marriage of old and new, of New York and Busan.

The commitment to authenticity and history at Yoon Haeundae Galbi can be felt in everything from the preparation of the short ribs via the Haeundae Cut, a technique that honors the restaurant's ancestry, and the Galbi Bibimbap with short rib, egg, and mixed vegetables. Like classic Korean barbecue, at Yoon Haeundae Galbi, your meat is cooked directly on the grills that are built into your table and are accompanied by pickled vegetables and a variety of small Korean side dishes.

On the Lower East Side of Manhattan is Balvanera, an Argentinian steakhouse that celebrates the culinary traditions of Buenos Aires and pairs them expertly with the storied history and flavors of the classic New York steakhouse. From chef Fernando Navas, of Nobu, comes a tasting menu of exquisite Argentian dishes starting with empanadas with your choice of beef or sweet corn, followed by Provoleta — Argentian aged provolone that is grilled and finished with pepitas and honey, and culminating with platters of meat for the whole table including skirt steak, strip loin, ribeye, and sausages paired with crispy French fries and Balvanera's house salad.

The atmosphere at Balvanera is warm and festive, with an understated decor of white brick that feels comforting and inviting. À la carte, you can sample the morcilla blood sausage, Rueda de Cordero lamb sausage, and beef tartare with dijon mustard, Parmesan, and pine nuts. The decor and menu options land this solid choice in our top 10.

Keens Steakhouse has been serving the Herald Square Theatre District since 1885. This iconic New York chophouse is nothing if not traditional with wood paneling, a collection of pipes strung from the ceiling, and formally-dressed waitstaff with expert attention to detail. Keens is most known for its legendary muttonchops, a 26-ounce lamb saddle slathered in a veal stock served with lamb bacon.

Other highlights from their steaks and chops include the chateaubriand steak for two and the prime filet mignon offered with a variety of sauces including béarnaise, au poivre, mushroom, or red wine. Celebrated appetizers and side dishes include the oysters Rockefeller and the decadent creamed spinach. You can supplement your meal with offerings from the illustrious raw bar, featuring lobster salad with avocado and grapefruit and Little Neck clams on the half shell.

Carne Mare is an Italian Chophouse in Manhattan's South Street Seaport which — thanks to the addition of Jean-George Vongerichten's Tin Building — is shaping up to be a culinary destination in New York. At Carne Mare take in the exquisite water views while sinking your teeth into a 10-ounce Waguy Bavetta filet or the 12-ounce gorgonzola-cured Wagyu striploin, both sourced from Snake River Farms.

Unlike some of its predecessors, Carne Mare is less about portion size than it is about quality, which is evidenced in the elevated chophouse snacks, including the sumptuous grilled oysters with oreganata butter and the spicy crab lettuce cups. The house Italian specialties include mezzi rigatoni with dry-aged beef bolognese and salt-baked black sea bass cooked in lemon leaves. The restaurant's clean decor and impeccable service make Carne Mare a worthwhile visit, easily getting the eighth spot on our list.

In an intimate space in Brooklyn with interior brick and wood finishes, you'll find St. Anselm, one of the best steakhouses in the New York City area. The selection of chops at St. Anselm is unique and curated: an ax handle ribeye glistening with fat, a pork porterhouse dressed in a cider reduction, a rack of elk with oregano demi-glace, and a lamb saddle with mint yogurt.

This is the place to go for a meal with Brooklyn charm and is best enjoyed with a large party so you can heavily sample the menu. Small dishes available from the grill include Berkshire bacon and market fish collars with honey mustard. For sides, we recommend pan-fried mashed potatoes and long beans with garlic butter.

Gage & Tollner is a historic oyster and chophouse in Brooklyn that was a staple in the area for over 125 years. Just before the COVID-19 pandemic broke out, irrevocably changing the world and the culinary landscape, three local restaurateurs sought to restore Gage & Tollner to its former glory. The opening date was scheduled for March 2020. Fortunately, the restaurant persevered and officially opened in 2021.

Visit Gage & Tollner to experience the historical charm, contemporary refinement, and most importantly, first-rate steaks and chops. The dry-aged heritage pork chop served with rhubarb mostarda and braised spring onions is tender and luscious, as is the house bone-in ribeye. Be sure to start with the Parker House rolls, the crispy hen-of-the-woods mushrooms, and the dry-aged beef tartare with pears, turnips, walnuts, dates, and cured egg yolk.

At Hyun, a high-end Korean barbecue restaurant in Koreatown, the quality of the meat is paramount. Hyun serves top-grade Japanese A5 Wagyu, ensuring its exceptional texture and flavor, which you can see in the beef's supreme marbling. When dining at Hyun, you have three main options for your meal. The first consists of various specialty cuts of Japanese A5 Wagyu selected by the chef, the second is a prix fixe Wagyu menu with encores, and the third is an out-of-this-world all-you-can-eat meal showcasing over 15 marinated cuts of Wagyu.

There are also four seats at the chef's counter where you can indulge in an omakase experience. Almost as noteworthy as the Wagyu cooked right in front of you are the savory accompaniments including doenjang jjigae, a sumptuous soybean paste stew.

Hawksmoor is a British steakhouse that challenges expectations. Housed in the United Charities Building near Gramercy Park, Hawksmoor came to New York by way of London and has been a favorite in the New York dining scene ever since. Its furnishings are as elegant and elevated as the quality of its meat, which is natural, pasture-reared, dry-aged, and grilled over charcoal.

For a meal that you won't find in many steakhouses, order the chateaubriand, which is priced per ounce. Smaller plates of equally exceptional value include the Carolina spiced-pork belly with vinegar slaw, the potted beef and bacon with Yorkshires and onion gravy, and the charcoal-roasted scallops served in the shell with white port and garlic. We recommend supplementing your meal with beef-dripping French fries, and Atlas carrots with cider and mustard.

4 Charles Prime Rib ranks as one of Tasting Table's best steakhouses in America – and for good reason. 4 Charles Prime Rib is located in the West Village and features an intimate dining room with ornate paintings and luxurious antique light fixtures. 

It's near impossible to score a reservation given the restaurant's limited size and exploding popularity, but if you're lucky enough to find yourself sitting in one of the leather booths, you'd be wise to order the roast prime rib of beef, which is offered in three cuts: English, which is delicate and thin-sliced, Chicago, a generous center cut, and King, which is double-cut, bone-in. Other remarkable dishes include the Prime Rib French Dip with a heap of Swiss cheese and natural jus, and the 10-ounce double Wagyu cheeseburger, and it's just remarkable enough to land in third place.

At Bowery Meat Company, expect to be wowed by the elaborate culinary presentations and the melt-in-your-mouth tender quality of the steaks and chops on offer. After you settle into the modern dimly lit dining room in the Bowery in Lower Manhattan, a butcher visits your table with a board of prime beef cuts to choose from.

Two standouts of A5 Japanese Wagyu beef include the striploin Kuroge Wagyu from the Kagoshima Prefecture, and the chuck roll Kuroge Wagyu, from the Iwate Prefecture. The service that follows is of the highest caliber as are the samplings from the raw bar featuring hamachi crudo, and the Adamas Ossetra Caviar with brioche and crème fraîche. Bowery Meat Company also serves one of Tasting Table's favorite steakhouse burgers in the city, and this is almost our favorite steakhouse in NYC, only beaten by one.

Our favorite steakhouse in New York City is Cote, which serves truly exceptional Korean barbecue near the Flatiron Building in Manhattan. Every table at this upscale Korean chophouse is equipped with smokeless grills where you'll savor premium cuts of USDA Prime and American Wagyu that have been dry-aged in-house.

For a taste of some of the very best dishes that Cote has to offer, we recommend the Butcher's Feast, which features four high-quality cuts of meat with Korean accompaniments including savory egg souffle, and two stews with rice: spicy kimchi and savory Dwen-jang. We particularly love how seamlessly Cote blends Korean flavor profiles with the roots of the American steakhouse, evidenced in the caviar service and the reserve cuts of beef including A5 Japanese Kobe Prefecture Ribeye and the marinated short rib.