In the ever changing dining landscape the only type to stand the test of time is the steakhouse. Places like Peter Luger and Keens not only serve up some marbled, aged cuts of steak they also come with a hefty dose of history with some extending back as far as 200 years.
Of course, there are more modern steakhouses as well. With that said, whether they're 200 years old or 5 years old, the most important thing is whether they serve a good steak or not. If you're in the mood for a good cut of meat, try out these top steakhouses.
228 West 52nd Street
Their street-level ageing locker isn't just for show. They age all of their steak inside this locker before they serve it to you as a porterhouse, prime rip or filet mignon. You know exactly where your meat comes from when you eat at Gallaghers.
Back in 2014, Dean Poll took over the steakhouse from longtime owner and breathed fresh new life into it by offering more seasoning options for your steak. Regardless of what cut you choose, all of them will definitely leave you satisfied.
4108 23rd Avenue, Queens
With an adjoining butcher shop and ageing locker, you know you're getting the freshest ingredients when you eat out at Christos. If you don't feel like eating in at the restaurant, you can simply go over to the butcher shop next door and take home the same quality cut of meat the restaurant serves.
As a former Greek tavern, they incorporate Greek touches with dishes like the smoked feta mashed potato. If you're looking for a truly unique experience you will want to try the dry aged filet mignon as you won't find it on the menu of other steakhouses.
The Strip House
13 East 12th Street
If you ever wanted to know what steakhouses looked like in the '80s you'll want to check out The Strip House. So many pictures of celebrities line the red David Rockwell interior you might think you stepped into an up class diner.
Don't be fooled though, the food here is the real thing. While their steaks tend to be fairly traditional, it's the side dishes that showcase the full creativity of Chef Michael Vignola from a surf and turf tartare to the pancetta creamed corn.
363 Greenwich Street
While still relatively new to the steakhouse scene, American Cut has made a name for itself thanks to its innovative use of spices and perfect cooking technique. While they offer a slew of options such as filet mignon, hangar steak, bone marrow, veal, Wagyu and New York Strip, you'll want to try out the 20-ounce bone-in rib-eye.
Not only is it huge it also has a unique flavor thanks to the slight dusting of pastrami spices. If you're in the mood for sharing try out the tomahawk rib-eye for two. It is only seasoned with smoked salt so you can fully enjoy the flavor of this prime choice of meat.
72 West 36th Street
There's a reason Keens steakhouse has been around more than 100 years, it is the best. With a focus on high quality meat, time perfected technique and impeccable service this establishment should be on your bucket list. Of course, as famous as it is you'll need to plan out your visit well in advance.
Upon entering, you immediately get the sense you are eating in a true New York City establishment. From the antique collectibles to the ceiling strung with long-stemmed tobacco pipes you'll feel teleported to New York City's past. Of course the star of the restaurant is the charred steak though if you're very hungry you might want to try the pub room's prime rib hash and eggs.
M Wells Steakhouse
43-15 Crescent Street, Queens
Opened up in a former body shop garage, Montreal native Hugue Dufour made ripples when he opened up M Wells. Not only did it have a more industrial appearance, it also served dishes not seen on most steakhouses. This makes it a perfect spot if you're looking for something a bit more unique.
Here you'll be able to sample things like bone marrow escargot or pate de campagne. Of course the steaks are the main event and M Wells delivers with its A5 Wagyu beef. If you're in the mood for something different why not try out the Venison T-Bone?