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At its best, sous vide steak is perfectly rendered, as tender as butter, and so full of delicious, juicy, beefy flavor that it can be hard to resist the urge to lick the fork clean when the meal is over. Achieving that irresistible sous vide steak experience takes more than a vacuum sealer and a dream. But with guidance, you can choose the best cut of steak to submerge and sear for a transformative experience everyone at your dinner table will rave about for years to come. Here are 13 steaks that have popped up on NYC restaurant menus in recent months, none of which are a cote de boeuf or a porterhouse served with creamed spinach or hash browns. These fine specimens may range in price and social status, but they all deliver on the essential promise of red meat. This ode to meat by restaurateur John McDonald and Mercer Street Hospitality (Lure Fishbar, Hancock St) has attracted its initial share of celebs and acclaim since opening in 2014.
#19. Nick & Stef's Steakhouse
For over 100 years, Peter Luger has been serving up outstanding porterhouse steaks in Williamsburg, Brooklyn. Peter Luger is just a short cab ride from Manhattan and well worth the trip. Begin your meal with the bacon or tomato and onion appetizer, always order their famous porterhouse steak for 2 medium-rare (porterhouse for 3+ tends to be less flavorful), and try the creamed spinach and potatoes alongside. All red everything – that is damask wallpaper, a leather-tufted bar, and plush booths framed by pinup photos – courtesy of interior designer David Rockwell, sets the bordello-like scene at Strip House. The strip steak is the cut of choice, but everything is served up sizzling, French style, and seasoned with simple salt and pepper.
#17. Wolfgang's Steakhouse - Tribeca
Try a large-scale Chilled Seafood Tower, a Lobster Mac and Cheese (truffle sauce available), or a 46 ounce Tomahawk Bone-in Ribeye (dry aged on site!). Order the Ceviche, Chili Lobster, or the Tuna Tar Tot (yes, there is a tater tot involved) before digging into the Miyazaki Waygu beef or the signature Pastrami Ribeye and Jalapeño Mashed Potatoes. Keens may be lesser-known than Luger, but it should absolutely be just as famous and a contender for the best steakhouse in New York. One of the oldest steakhouses in NYC (as well as the home to the largest collection of churchwarden pipes in the world), Keens was originally a part of the famed NYC Lambs Club, known as a popular theatrical and literary group run by Albert Keen.
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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. 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.
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Step into history at Keens, an 1885 gem where Teddy Roosevelt and Einstein smoked pipes. Imagine tucking into the Legendary Mutton Chop, a thick slice of tender, charred perfection, in a room that breathes antiquity. Though it opened in 2005, this Midtown steakhouse feels like a relic from the 1940s. Jackie Mason and Woody Allen were some of the boldface names who caught Marian Burros’s attention while she waited for her food.
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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. Tucked away in Astoria Queens is Christos, the best Mediterranean steakhouse in the New York City area.
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South Carolina coconut cake is one fluffy layer after another topped with a smooth, not-too-sweet icing and a heap of shaved coconut for crunch. This Chelsea restaurant dates back to 1868, making it one of the oldest steakhouses in the city. It’s recognizable from the outside by a giant neon sign and a sculpture of a cow declaring that the restaurant is “the King of Beef.” It’s a classic that’s since been replicated in Las Vegas and Atlantic City. Another oldie, Gallagher’s first opened as an actual speakeasy at this very address in 1927. Once alcohol was made legal, they added meat to the mix and it was a hit. Enjoy legal libations with your steaks, chops, and a long list of alternatives, snap a selfie outside its famed meat window, and have a look at its timeline should you happen to be a film producer looking for your next project.
This combination of beef cut and slow cooking style combines the best characteristics of each to create a truly tender, perfect, succulent piece of meat. Plus, the airtight vacuum seal locks in the short rib's juices as it slowly cooks, trapping in all the flavor that emerges from the bones and rendered fat along with the meat itself throughout the entire cooking process. As a result, sous vide short ribs are some of the most melt-in-your-mouth, mouthwatering pieces of meat you may ever eat. Conyers agrees on the sous vide short rib combination, especially when it comes to Korean-style bbq short ribs.
#18. Del Frisco's Double Eagle Steakhouse
On the menu is a 45 day dry-aged bone-in ribeye, a 28 day dry-aged t-bone, and a variety of tomahawk, filet mignon, and porterhouse cuts. While red meat is certainly Delmonico’s calling card, they’re also good for eggs Benedict, lobster Newburg, and baked Alaska…because they invented them. 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.

Taste the difference for yourself as you dine on Ash-Baked Beets, Roasted Bone Marrow, and Chateaubriand. Don’t forget to try the anchovy Hollandaise sauce or the otherworldly sourdough bread and cultured butter. For dessert, try the Maple Custard Tart, the Peanut Butter Louis, or a final cocktail — we recommend the Hawksmoor Calling (Sipsmith’s Dry Gin, Andrew’s Honey, Chamomile, Fino Sherry).
After Chef Sohui Kim, her husband and restaurateur Ben Schneider, and fellow restaurateur St. John Frizell purchased the space in 2017, raising the significant funds needed to renovate and finally open the eatery in 2021. Yes, you can order scallion pancakes, pastrami dumplings, and a 48 ounce Porterhouse at the same time! Pair them with an “Other Side of Broadway” cocktail (Grey Goose La Poire, Fresh Rosemary, Fresh Lime Juice) for a truly unique steakhouse meal.
This website is using a security service to protect itself from online attacks. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. The best places to have a celebratory meal with the people you see every day. The atmosphere at Balvanera is warm and festive, with an understated decor of white brick that feels comforting and inviting.
The white-tablecloth dining room feels kind of dated, and a TV at the bar makes the space a bit less formal, but this is still a warm, inviting spot, perfect for a graduation or birthday dinner. Each element of the dining experience at this Flatiron spot is taken up a notch—from the high-end steakhouse-quality meat to the fancy grills, smooth marble tables, and sharply- dressed servers. You’re welcome to order however you want here, but most people will go for the $68-per-person prix-fixe Butcher's Feast. The steak is truly excellent—rich, tender, buttery—to the extent that you’ll want to eat some of it on its own before wrapping it up in a lettuce leaf with one of the provided sauces.
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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. I also have personal experience eating sous vide steak, starting with an Australian Wagyu steak so perfect that I couldn't bring myself to eat beef for months after the meal. Through all this experience and reference, I'd say thick-cut steaks work well sous vide style because the machine reaches perfectly even internal temperatures easily, unlike searing, and tougher cuts can become meltingly tender. In this line of logic, every steak on this list is uniquely suited to sous vide.