Steak Restaurants In New York City Offer Astonishing Variety
Steak restaurants offer more than food—they reinforce people’s inner snobs in completely acceptable ways. New York City residents have strong opinions about foods, music and clothing, but few attitudes reveal more than a person’s choice of steakhouse. Meat has a primal appeal, and favored chophouses offer attentive service, comfortable ambience and perfectly cooked steaks.
Charring Requires Precision and Balance
The best steak restaurants treat beef with proper respect, but the steak artist who prepares your steak must have a high degree of expertise. Charring adds the complex flavors of caramelized meat without tasting like carbon. The best grades of beef have great marbling, and the best restaurants serve USDA prime. Only 3% of U.S. beef makes the cut.
Most quality New York City steak restaurants age their beef to satisfy discriminating palates. Dry-aging intensifies flavors and breaks down tissues, so steaks become more tender. The process requires precise temperatures and controlled storage for days or weeks, and risks of spoilage and shrinkage add to the costs of aging. Most restaurants use wet-aging processes, vacuum-packing meat to allow it to age without risks of bacterial contamination from improper storage conditions.
Great steaks need seasoning, but balance remains important. The simple flavors of butter, marinades and acidic-finishing liquids help to seal juices and complement flavors. Cracked pepper, kosher or sea salt and signature herbs add distinctive touches that still allow the char flavors to dominate.
Best Steak Restaurants New York City
Choosing your favorite chophouse depends on many factors. Some diners like the dark ambience of class steak restaurants and simple side dishes that leave the beef as the undisputed star of the meal. The politically correct might prefer restaurants that offer variety for other guests on special diets, and New York City diners can find perfect blends of ambience, technical food-preparation expertise and menu variety. The following establishments consistently impress by providing superior steak treatments.
This Brooklyn institution ranks as the top choice of many New Yorkers, appearing on Zagat’s list for 27 years. The specialty-aged beef has perfect marbling and comes simply dressed in pools of melted butter and bloody juices. You can order the porterhouse for two, three or four people, and wait staff slice the beef at tableside.
Wolfgang Zwiener learned his craft well as a Peter Luger waiter, and he joined his steak expertise with upscale menu choices and modern décor. The restaurant has three New York City locations: Murray Hill, TriBeCa and Midtown East, making it easier to get reservations on short notice. Diners can order the prime porterhouse for two, three or four people, but the chefs do wonderful things with rib eyes, sirloins and filet mignons.
People who enjoy variety with their steaks will appreciate this restaurant that offers great poultry and fish dishes, creative sides and freshly baked popovers that make perfect sponges to absorb steak juices. Steak lovers with fussy friends can enjoy their beef while their guests choose other options. The restaurant serves great cuts of Debragga beef, including cuts of American wagyu steak for international aficionados. Hickory grills add distinctive flavor notes to the chars of grilled meats, and contemporary decorating themes make these restaurants perfect venues for trendy dinner parties.
This restaurant satisfies diners who appreciate historical ambience because it features memorabilia collected for over 120 years, which is how long the restaurant has served New Yorkers in the garment district. The restaurant’s décor transports diners to 17th-century London, and chefs have used the same classic dry-aging techniques for over a century, perfecting the process.
Trendy diners will love the gorgeous dining room and sexy ambience of Minetta tavern, which caps style with solid culinary skills. The côte de boeuf for two and New York strip make perfect choices for intimate tête-à-têtes. Creekstone Farms beef cuts get treated to dry-aging before talented chefs cook them on a high-temperature broiler that chars steaks perfectly.
You cannot mention New York City steak restaurants without including Delmonico’s, which pioneered the Delmonico Steak, a prime beef cut prepared in signature style. The restaurant claims fame as America’s oldest restaurant, offers one of the world’s most extensive wine cellars and diners can enjoy private dining rooms that offer gourmet dishes like Lobster Newburg and Baked Alaska for dessert. You should definitely try the house special, Delmonico Steak, at the only restaurant offering the genuine article.
New York City steak restaurants offer incredible choices, but simple neighborhood eateries often do amazing things with beef. You should choose your favorite places to enjoy steaks, even if you prefer the local coffee shop’s Roumanian skirt steak broiled simply under a gas grill’s broiler.
Looking For a Good Steak Restaurant
Millions of Americans love to go to a good steak restaurant. According to the US Department of Agriculture (USDA), the amount of steak consumed every year is about 70 pounds per person. Most of that is consumed outside of the house.
There are a lot of steakhouses out there boasting to be the best. There are nationwide franchises and homegrown one-branch favorites. Several factors come into play when looking for a good restaurant. Some of them, ambiance for instance, are relative to the individual food lover. Others can be used to size up any steak-serving joint.
First, there is the establishment itself. Is it clean? Are the fixtures and furniture well maintained? Can the bathrooms accommodate enough people so that there’s no line outside?
The second factor for evaluation is service. A good steak house should be warm and welcoming. Quick yet polite servers do wonders in raising a restaurant’s popularity. Plus points if the restaurant has a sommelier to recommend exactly the right kind of red wine would go with one’s steak dinner. The restaurant should also be able to deliver customer-specific orders. When someone says they want a rare steak, medium-rare just isn’t going to cut it.
And of course, lastly there is the steak itself. No self-respecting steak restaurant can serve a just-average steak. It would have to be good enough to keep customers coming back for more. Steak houses can have different gimmicks to draw in their customers, but a great steak is the best draw of all.
Award Winning Steak Recipe
Have you ever wanted to cook a 5 star steak and just didn’t now how? How many times have you eaten at a steak restaurant and said to yourself that you are going to go home and create that exact same steak one day. The problem is, most of us just don’t have the simple tricks and recipes to create award winning steaks. Sure, placing a steak on the grill is always good, but it always is missing that little something.
Just the other day I was talking to a friend of mine who told me that she hated steak until she was 40 years old. I asked her why, and she said that whenever she ate steak as a child it was tough and chewy. Maybe this has been your problem as well. Most of us can’t seem to make a good steak, and have thus just given up. Well fret no longer, here is a great recipe for steak that will sure to have your mouth watering and your taste buds jumping. This recipe is used in many famous steak and chop houses all over the World, and it’s easy and very tasty.
Simply follow the recipe and I am sure you will be wowing your friends and family in no time. The secret to a good steak is temperature and flavor. Make sure your grill or pan is very hot so you can sear the outside of your meat first. This is critical to lock in your flavor and develop a nice outside crust.
1/4 C. Worcestershire Sauce
2 T. lemon or lime juice
2 T. olive oil
1/4 C. instant minced onion
3/4 tsp. salt
1/2 tsp. instant minced garlic
(4) 10 oz rib-eye steaks or NY strips
2 T. butter or margarine
1 T. chopped parsley
Combine 1/4 cup Worcestershire sauce, lemon juice, oil, minced onion, salt and
minced garlic; mix well and set aside.
Place steak in tight−fitting bowl or plastic bag. Pour mixture over
steak. Marinate 2 hours.
Remove steak from marinade. Grill over hot charcoal or broil under
preheated hot broiler for 7 to 10 minutes on each side or until done as desired,
brushing occasionally with leftover marinade. Remove steak to serving plate.
In a small saucepan melt butter. Stir in parsley a Pour over steak.