New York invented the modern steakhouse, and the city still sets the standard, from 19th-century chophouses with mutton chops and sizzling porterhouses to a new wave of Korean, French, and Mexican grills reinventing the genre. These are the dry-aged, butter-basted icons worth booking.
The full ranking
New York invented the modern steakhouse, and the city still sets the standard, from 19th-century chophouses with mutton chops and sizzling porterhouses to a new wave of Korean, French, and Mexican grills reinventing the genre. These are the dry-aged, butter-basted icons worth booking.
Cote (Flatiron)
Simon Kim's Michelin-starred Korean steakhouse that turbocharges KBBQ with USDA Prime and American Wagyu dry-aged in-house, best experienced via the Butcher's Feast with banchan and a savory egg souffle.
Keens Steakhouse (Herald Square)
An 1885 chophouse beneath a ceiling of 45,000 clay pipes, legendary for its colossal mutton chop and a peppery-crusted porterhouse served in a clubby, history-soaked dining room.
4 Charles Prime Rib (West Village)
A pocket-sized, near-impossible-to-book West Village den styled like a robber baron's dining car, famed for its English-cut prime rib, blue-cheese creamed spinach, and a cult double Wagyu cheeseburger.
Hawksmoor (Gramercy)
The grand London import set in the landmarked United Charities Building, where pasture-reared, dry-aged USDA Prime is grilled over white-oak charcoal; the filet mignon and beef-dripping fries are the move.
St. Anselm (Williamsburg)
An unpretentious, hunting-lodge-cozy Williamsburg grill where the charred-and-tender butcher's hanger steak and ax-handle ribeye are cooked over open fire, still one of the best steak values in the city.
Peter Luger Steak House (Williamsburg)
The 1887 Brooklyn institution whose still-sizzling, butter-anointed dry-aged porterhouse for two, plus German fried potatoes and thick-cut bacon, remains the city's most iconic steak ritual.
La Tete d'Or (Flatiron)
Daniel Boulud's first steakhouse, a copper-and-mirror stunner serving eleven USDA Prime cuts plus a Wagyu prime rib wheeled tableside on a trolley, with French flourishes throughout.
Gallaghers Steakhouse (Times Square)
A 1927 Broadway-era classic with a sidewalk meat-locker window and red-booth dining room, slinging a dry-aged porterhouse, creamed spinach, and old-school waiter showmanship.
Delmonico's (Financial District)
New York's original fine-dining room (since 1837) and birthplace of Eggs Benedict and Baked Alaska, anchored by the signature 18oz Delmonico ribeye in an old-world FiDi dining room.
Christos Steakhouse (Astoria)
Astoria's beloved Greek-accented steakhouse, where in-house-aged prime cuts are charbroiled at 1200 degrees and finished with sea salt and mountain oregano, alongside saganaki and a prime wedge for two.
Ranked across 6 sources: Time Out New York · The 13 Best Steakhouses in NYC · 2026; The Infatuation · The 18 Best Steakhouses In NYC · 2025; Tasting Table · 24 Best Steakhouses In NYC, Ranked · 2026; Resy · The Ultimate Guide to New York's Great Steakhouses · 2025; Yelp · Ranked by Rating (June 2026); Google Reviews · Ranked by Rating (June 2026). Full scoring is on the Methodology tab above.
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