Sure, we all love the big-name classics: Peter Luger, Keens, Old Homestead, the Palm, and Delmonico’s. But we’re big fans of some lesser-known, but still first-rate, steakhouses, too. For carnivores who don’t want to wait months for a table, we’ve rounded up our favorite under-the-radar meat meccas in the city.
Helmed by former Smith & Wollensky veteran chef Victor Chavez, this elegant, French-inspired haunt in the West Village is a total departure from the city’s stereotypical, old-fashioned New York chophouses. Featuring a light color scheme, wood-burning fireplaces, and plush velvet seating, the low-key locale is a great go-to for a dry-aged steak. The juicy, generously cut tomahawk rib eye is still the star—it’ll have you shamelessly gnawing at the bone by dinner’s end—but we’ve heard that the new Cajun rib eye, smothered in a spectacular dry rub unseen anywhere else, is also quite the palate pleaser. 62 Greenwich Avenue (off West 11th Street), West Village
This grand French brasserie in Gramercy Park is the latest eatery from the owners of Dominique Bistro and Olio e Piú. The new location counters the original Boucherie’s (in the West Village) down-to-earth feel with more upscale elements like marble-top tables and a 32-foot handmade pewter bar. A highlight of the menu would have to be the gargantuan 40-ounce tomahawk rib eye, which arrives sliced and sprawled out on a wooden board, accompanied by fragments of roasted bone marrow and a side of Bordelaise. The generous cut is meant for two, but if you get any of the hors d’oeuvres (which you should—the moules Basquaises, garnished with red bell peppers, garlic, shallots, chorizo, and white wine, is especially good), you might have leftovers. 225 Park Avenue South (between East 18th and 19th Streets), Gramercy Park
The brainchild of chef Scott Campbell, this sophisticated spot is housed in the former Manufacturers Trust Company bank vault, beneath the New Yorker Hotel. For first-time diners, the house recommends starting off with a seafood appetizer such as the calamari, rock shrimp, or shishitos fritti (with curry salt and wasabi aioli for dipping), then following up with the New York strip, served sizzling in a hot iron pan over a bed of smoking sage and rosemary. For an even meaner cut, go for the cowboy bone-in rib eye, which pairs well with the blistered baby green beans or roasted wild mushrooms. The steaks are plenty flavorful by themselves—but if you insist on trying one of the restaurant’s eight accompanying sauces, ask your waiter which complements your chosen slab best. 481 Eighth Avenue (between West 34th and 35th Streets), Midtown
Flatiron’s newest steakhouse touts all of the usual American steak cuts, from a classic 24-ounce T-bone to a porterhouse for two (dry aged for 28 to 32 days). But the real specialty here isn’t beef; it’s lamb—namely, a slow-cooked shank called Mountainthief Kleftiko. The succulent dish comes on a makeshift spit with peppers, Kefalograviera cheese, tomatoes, onions, and spices, and is encased in karveli bread. Be sure to get it with the horta—steamed dandelion greens and Swiss chard dressed with olive oil and lemon. 5 West 21st Street (between Fifth and Sixth Avenues), Flatiron