Who serves the best steak in NYC?
#1
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Who serves the best steak in NYC?
OK New Yorkers.....Who serves the best steak in New York city? Although I'm from Wheatgrass drinking Los Angeles, I'm a certified carnivore. At only 5'2" and 100lbs, I can put away a 20 oz. porterhouse in no time flat. Here's your chance to speak up! Who serves THE best steak town?
#4
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Since I'm not a steak eater, the following does not reflect personal experience, but conventional wisdom coupled with the opoinions od steak eaters I know:
The uncontested winner in this category is always Peter Luger in Brooklyn. The atmosphere iis scruffy, the waiters brusque, they don't take cash, and the location is inconvenient via public transit. But the porterhouse for two or more is considered the best in town.
A Manhattan alternative is MarcJoseph, near the South Street Seaport, which is run and staffed by Luger's vetrans and has a nearly identical menu and style of meat, but a much nicer atmosphere, friendlier staff, and takes credit cards. Not the pinnacle, but similar.
Other places I've heard particularly good things about lately re quality of steak are Michael Jordan's in Grand Central Terminal, Rothmann's, and Sparks, which is known for its great wine list.
The uncontested winner in this category is always Peter Luger in Brooklyn. The atmosphere iis scruffy, the waiters brusque, they don't take cash, and the location is inconvenient via public transit. But the porterhouse for two or more is considered the best in town.
A Manhattan alternative is MarcJoseph, near the South Street Seaport, which is run and staffed by Luger's vetrans and has a nearly identical menu and style of meat, but a much nicer atmosphere, friendlier staff, and takes credit cards. Not the pinnacle, but similar.
Other places I've heard particularly good things about lately re quality of steak are Michael Jordan's in Grand Central Terminal, Rothmann's, and Sparks, which is known for its great wine list.
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#11
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The following is an excerpt from the Mimi Sheraton article in the current issue of Food and Wine magazine regarding Zagat ratings.
"And at Peter Luger, I had very good lamb chops and steak, but also encountered unripe tomatoes, tasteless shrimp left too long on ice, burned German-fried potatoes, a brassy steak sauce, and creamed spinach that would make even Gerber wince."
Thought you would like to know.
"And at Peter Luger, I had very good lamb chops and steak, but also encountered unripe tomatoes, tasteless shrimp left too long on ice, burned German-fried potatoes, a brassy steak sauce, and creamed spinach that would make even Gerber wince."
Thought you would like to know.
#14
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If you don't want to "schlep" into Brooklyn for Peter Luger's, Sparks (46th @2nd) does a nice job if you want a classier place. If you don't care about look, the Palm on Second & 44th is a place for guys who like steak and don't care about decor.
Smith & Wollensky is good, it used to be better.
Morton's & Ruths Chris are fine..but they are not NY born and bred. When you go to Orlando, they'll be nice choices.
Smith & Wollensky is good, it used to be better.
Morton's & Ruths Chris are fine..but they are not NY born and bred. When you go to Orlando, they'll be nice choices.
#15
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Tracey,
My evening at Smith & Wollensky's was the noisiest, most unpleasant meal I've ever had the pleasure of paying $200 for! By the time you've sat through the obnoxious din and characterless decor waiting for your steak, it doesn't matter what it tastes like.
My evening at Smith & Wollensky's was the noisiest, most unpleasant meal I've ever had the pleasure of paying $200 for! By the time you've sat through the obnoxious din and characterless decor waiting for your steak, it doesn't matter what it tastes like.
#16
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Just an added note from a steak fan. Luger's uses dry aging versus wet aging and serves only the porterhouse cut which includes the NY strip and a piece of the filet mignon. The traditional dry aging yields a tender piece of steak with a concentrated aged beef flavor that is not to everyone's liking; I happen to like it.

