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The Peter Luger porterhouse.
(Photo: Hiroko Masuike/The New York Times/Redux) |
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(Photo: Illustrations by Remi Goeffroi) |
OFF-THE-BONE RIB CHOP
Brandt Chop at Porter House New York
10 Columbus Cir., nr. 60th St., fourth fl.; 212-823-9500
Some steak aficionados condemn the chef for scattering this lovely piece of meat with chiles and other spices. We think they’re nuts.
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SIRLOIN
Sparks Steak House
210 E. 46th St., nr. Third Ave.; 212-687-4855
Still, after all these years, the wiseguy gold standard.
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RIB EYE
Robert’s Steakhouse at the Penthouse Executive Club
603 W. 45th St., nr. Eleventh Ave.; 212-245-0002
A massive truncheon of beef, good enough to divert your attention, for a minute or two, from the gyrating strippers on the dance floor below.
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HANGER STEAK
BLT Prime
111 E. 22nd St., nr. Park Ave. S.; 212-995-8500
A cheap, delicate cut, beloved by steak snobs. And don’t miss the artful sides, especially the leek hashed-browns.
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PORTERHOUSE
Peter Luger
178 Broadway, nr. Driggs Ave., Williamsburg; 718-387-7400
The grand old warhorse is increasingly dissed by steak snobs. We say anything prepared with this much butter and kidney suet has to be good.
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KOBE BEEF
Craftsteak
85 Tenth Ave., nr. 15th St.; 212-400-6699
Some think the Kobe at Le Bernardin is the best in town. But among the city’s steakhouses, no one else offers a better selection of the overpriced beef product.
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NON-STEAKHOUSE STEAK
Park Avenue Winter
100 E. 63rd St., nr. Park Ave.; 212-644-1900
No matter what season the room is decorated for, if the New York strip is on the menu, order it.
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FILET
Primehouse
381 Park Ave. S., nr. 27th St.; 212-824-2600
Stephen Hanson serves a 22-ounce bone-in filet at his new steak joint. The texture is butter; the bone adds flavor.