There is much to love in the American steakhouse tradition: the thick porterhouses blast-roasted in infrared broilers, the icy birdbath martinis, the way creamed spinach is considered a vegetable. While these are still the hallmarks of some of New York’s most venerable steakhouses, the definition has expanded to encompass more ethnic and regional variations and that’s a very, very good thing.
Peter Luger Steak House
Opened by a German immigrant who gave the restaurant his name in 1887, this Brooklyn institution by the Williamsburg Bridge is steakhouse royalty. Order a “single” or “double” steak, depending on how many you’re feeding, and if crusty on the outside and bloody within is your thing, no one does it better. And you do want the creamed spinach and the German fried potatoes, no question.
Cote
If you like Korean grill-top barbecue, you’ll love Cote. A good intro is the “butcher bowl,” which includes three different cuts from a rotating menu over rice with homemade pickles. Otherwise, the Prime galbi (short ribs) is the ticket. Don’t overlook the kimchi Wagyu paella, an elevated fried rice made with beef tallow.
STK Steakhouse
These scene-y steakhouses offer menus that keep lighter eaters in mind. The signature steak frites offer an 8-ounce ribeye cut into thick, rosy slices. You can even make a meal of the sides, like corn pudding and a trio of cheese-glazed mac and cheeses — traditional, bacon, and lobster.
Strip House
Open since 2000, this steakhouse is known for the well-seasoned hard char on its excellent steaks. Get the signature New York strip for beefy flavor, or the ever-popular and butter-tender 8-ounce filet. And don’t forget the gourmet veggies, which include black truffle creamed spinach and miso-lemon broccoli.
Amber Steak House
This Greenpoint fave offers the classic steakhouse menu that people drive to Manhattan for. Here you want the classics, whether we’re talking a 24-ounce bone-in ribeye or a phenomenal porterhouse for two. If you’re not feeling quite that hungry, they make an excellent burger as well.
Catch Steak
From the folks behind Catch Seafood comes this gourmet-minded steakhouse that brings in Wagyu beef and puts a smart twist on all the standards. Start with a wedge salad — served with blue cheese and bacon, but also fried shallots and creamy sesame dressing. The 8-ounce filet with truffle butter is a winner, but a close second is the plate of fluted gigli pasta in a spicy Calabrian chile cream sauce.
Buenos Aires
Argentina has a steakhouse culture equal to that of the U.S. Here, flavorful cuts benefit from long, slow cooking over embers. Look for the media entrana, or skirt steak, and the wonderful lomo (flank steak) tucked into a sandwich. South American sides range from empanadas to marinated eggplant to spicy chorizo.
Old Homestead Steakhouse
This Meatpacking District steakhouse dates to 1868, which gives it special bona fides. But don’t worry: The portions have almost certainly expanded to keep up with the times. Everything here is big and bigger, whether you’re ordering the signature ribeye or the truly colossal crab cake.
