Best Steakhouses in NYC
The 10 best steakhouses in NYC, verified address by address, from 1887 Peter Luger to Michelin-starred Cote, ranked for what's still true today.
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- 1Williamsburg · $$$$ · Marcy Av (J M Z) · 178 Broadway, Brooklyn, NY 11211
Also No. 1 on Best Old-School Restaurants in Brooklyn → · No. 1 on Best of Williamsburg →
The 1887 Williamsburg original, a no-credit-cards, wood-paneled porterhouse house that set the template every NYC steakhouse is still measured against. $$$$.
Because it has operated at the foot of the Williamsburg Bridge since 1887 and still will not accept a credit card at either physical location.
Order the dry-aged porterhouse for two, with the thick-cut bacon to start
Bring cash, a check, or a debit card since credit cards are not accepted; order the thick-cut bacon to start and split the porterhouse for two among three.
Photo: Brett Weinstein, CC BY-SA 2.5 Photo: Brett Weinstein, CC BY-SA 2.5 - 2Garment District · $$ · 34 St-Herald Sq (B D F M N Q R W) · 72 West 36th Street
Also No. 3 on Best of Midtown →
An 1885 chophouse famous for its mutton chop and a ceiling hung with churchwarden pipes once held for a Pipe Club roster that included Teddy Roosevelt and Babe Ruth. $$$$.
Because its own site lists it open every day but Christmas at the same 72 West 36th Street address it has held since 1885.
Order the mutton chop, a 26-ounce saddle of lamb
Ask to see the pipe room near the bar before your table is ready; order the mutton chop, a 26-ounce saddle of lamb, rather than a standard steak cut.
- 3Financial District · $$ · Broad St (J Z) · 56 Beaver Street
A Financial District institution dating to 1837, credited by food historians as the birthplace of the modern restaurant menu and the Delmonico steak. $$$$.
Because trade press confirmed in March 2026 that its owners signed a lease for a new Midtown flagship while keeping the original 56 Beaver Street room open.
Order the Delmonico steak, the boneless ribeye cut this restaurant is named for
Ask specifically for the original Beaver Street room if the 1837 history is the draw, since a newer Midtown location is opening separately.
- 4Theater District · $$ · 50 St (1) · 228 West 52nd Street
A Theater District chophouse since 1927, known for its glassed-in aging room of hanging beef visible from the sidewalk on 52nd Street. $$$$.
Because it is marketing its approaching 100th anniversary in 2027 while still running an active reservation system at the same 228 West 52nd Street address.
Order the dry-aged sirloin, cut from the beef hanging in the street-facing aging room
Walk past the street-level aging room even if you are not staying for dinner; book ahead for a pre-theater table before an 8pm curtain.
- 5Flatiron · $$$$ · 23 St (R W) · 16 W 22nd St
Also No. 1 on Best Korean BBQ in Manhattan →
Map ↗verified 8w agoA Flatiron Korean steakhouse pairing tableside Korean barbecue with dry-aged American cuts and banchan. $$$$.
Because it holds, per the Michelin Guide's own listing, the distinction of being America's first and only Michelin-starred Korean steakhouse.
Order the Butcher's Feast, Cote's tasting menu of Korean barbecue and dry-aged beef
Order the Butcher's Feast tasting menu on a first visit so the kitchen walks you through the full range of cuts and banchan.
Photo: Jim.henderson, CC BY-SA 4.0 Photo: Jim.henderson, CC BY-SA 4.0 - 6Midtown East · $$ · 51 St (6 E F) · 99 East 52nd Street
Major Food Group's mid-century chophouse inside the landmarked Seagram Building, on the site once occupied by the original Four Seasons restaurant. $$$$.
Because it operates inside what its own site calls the only landmarked dining rooms in the United States, at 99 East 52nd Street in the Seagram Building.
Order the tableside prime rib, carved from the roving cart
Ask for the tableside prime rib cart when you sit down rather than a plated cut, and request the pool room if it is available.
- 7West Village · $$ · Christopher St-Stonewall (1) · 4 Charles Street
A West Village townhouse hideaway with no visible sign, run like a private club and built around one showpiece, salt-crusted prime rib. $$$$.
Because the building carries no exterior sign at 4 Charles Street, and a reservation through its own site is the only confirmed way to get a table.
Order the salt-crusted prime rib, the one dish the whole menu is built around
Book online well ahead of when you want to go, since tables release on a set schedule and go fast; look for an unmarked townhouse door, there is no sign to spot.
- 8Midtown East · $$ · Grand Central-42 St (4 5 6 7 S) · 210 East 46th Street
Also No. 6 on Best of Midtown →
A Midtown East chophouse run by the Cetta family since 1966, known for its deep cellar wine list and its place in NYC crime history. $$$$.
Because it has posted hours seven days a week at the same 210 East 46th Street address where Gambino boss Paul Castellano was shot in 1985.
Order the porterhouse for two, paired with something off the deep cellar list
Ask to see the wine list before ordering food, the cellar is deep enough to justify a splurge; the porterhouse for two is the standard order here.
- 9Williamsburg · $$ · Bedford Av (L) · 355 Metropolitan Avenue, Brooklyn, NY 11211
Williamsburg's wood-fired, open-flame steakhouse from Fette Sau's Joe Carroll, built around the bone-in Butcher's Steak and the Ax Handle rib-eye. $$$$.
Because its own Resy page still shows live bookings for the same open-flame concept it has run two blocks from Peter Luger since 2011.
Order the bone-in Butcher's Steak
Go on a weeknight for a shorter wait; order the bone-in Butcher's Steak, the dish the kitchen built its name on.
- 10Astoria · $$ · Astoria-Ditmars Blvd (N W) · 4108 23rd Avenue, Astoria, NY 11105
Astoria's Greek-inflected steakhouse, family-run since 1976, dry-aging its own USDA Prime beef and char-broiling cowboy-cut rib-eyes. $$$$.
Because it has dry-aged its own beef at the same 4108 23rd Avenue address in Astoria continuously since 1976.
Order the cowboy-cut rib-eye, finished with sea salt and mountain oregano
Book ahead on OpenTable since it is a real trip out from Manhattan; order the cowboy-cut rib-eye finished with sea salt and mountain oregano.