Photographer: Evan Sung/Bloomberg

The Best Steaks in New York, According to Top Chefs

While the steakhouse is a New York institution, dining on steak is still a special luxury. We asked chefs where to go for it because they tend to care about what really matters: flavor and quality, a kitchen's consistent precision, and perfect sides and sauces. Here, 10 of the best talk about the steaks they love.

  1. Porterhouse at The Breslin

    Porterhouse at The Breslin

    April Bloomfield’s latest book was all about vegetables, but the chef is still known for her consistently delicious meat dishes. When Daniel Humm of Eleven Madison Park has a night off, he goes to the Breslin for steak. "They always have a dry-aged porterhouse, but any cut of meat they serve is incredible. April cooks how I like to eat, showcasing ingredients in a simple way, but coaxing the most flavor out of everything she touches. The steaks are no exception, and they come with some of the best fries I’ve ever had."


    The Breslin, 16 West 29th Street; +1 (212) 679-1939 or


    Photographer: Evan Sung/Bloomberg

  2. T-Bone at M Wells Steakhouse

    T-Bone at M Wells Steakhouse

    Eric Korsh of North End Grill goes to Long Island City for the T-bone, which comes with a side of pommes aligot, a traditional French-style potato dish that involves plenty of cheese and cream. “The T-bone is great and simply done, just grilled with sea salt and pepper and maybe a touch of olive oil,” he says. “It's just so beautiful and perfect to have steak with cheesy garlicky potatoes. With a martini, of course.” Note, it's the veal T-bone that is pictured here, but the restaurant often has beef T-bones, too, and that's what Korsh likes to order.


    M Wells Steakhouse, 43-15 Crescent Street, Long Island City; +1 (718) 786-9060 or

    Photographer: Evan Sung/Bloomberg

  3. Wagyu Rib-Eye at Wildair

    Wagyu Rib-Eye at Wildair

    Contra’s less structured, less posh sister restaurant is something of an industry magnet, drawing in cooks after hours. Daniel Eddy, of Rebelle, says he has snuck out of work early to pull a chair up to the communal high-tops. The wagyu beef, lately a rib-eye, is a draw. “It’s such a decadent cut, with fat and richness to it,” says Eddy, “and it’s got that good funk.” Contra doesn’t serve it the same way every night. Recently it came with mushrooms and collard greens, which Eddy says “supported the delicious piece of meat that had been cooked well and cared for.”


    Wildair, 142 Orchard Street;

    Photographer: Evan Sung/Bloomberg

  4. Porterhouse for Two at Keens

    Porterhouse for Two at Keens

    The famous Theater District chophouse opened in 1885 (and opened its doors to women in 1905). Sure, part of its charm comes from the historic dining room, but Daniela Soto-Innes, the mastermind behind Cosme’s excellent duck carnitas, goes for the porterhouse. "I love the porterhouse because you get two steaks in one," says Soto-Innes, referring to the strip and tenderloin that make up the large cut. "And at Keens, they dry age it on the premises. It's always well seasoned and well cooked."


    Keens Steakhouse, 72 West 36th Steet; +1 (212) 947-3636 or

    Photographer: Evan Sung/Bloomberg

  5. Flatiron at The Finch

    Flatiron at The Finch

    Not everyone likes a massive, big-as-your-head steak on the regular. Jonathan Wu of Fung Tu considers a meat-centric dinner a rare luxury and says he eats its twice a year, tops. When he does, the chef likes the simple steak at the Finch, his neighborhood joint in Clinton Hill, Brooklyn. "I like that the cut is not one of the big three (filet, rib-eye, or sirloin)," he explains. "It shows some creativity to choose a cut like flatiron, from the shoulder. Also, for me, the portion is perfect at six or seven ounces."


    The Finch, 212 Greene Avenue, Brooklyn; +1 (718) 218-4444 or

    Photographer: Evan Sung/Bloomberg

  6. Tomahawk at Osteria Morini

    Tomahawk at Osteria Morini

    This dramatic Wednesday night special at Osteria Morini is aged for a really long time, about 120 days, which gives it an intensely, almost cheesy, umami-rich flavor. “I had it just once and it absolutely blew my mind,” says Will Horowitz of Harry and Ida’s. “It was amazingly funky and rich, and I love that type of depth. I'm still waiting for someone to do the same thing and put some cold smoke on it as well—that would be my heaven!”


    Osteria Morini, 218 Lafayette Street; +1 (212) 965-8777 or

    Photographer: Evan Sung/Bloomberg

  7. Teres Major at Balthazar

    Teres Major at Balthazar

    The steak-frites at Balthazar, made with a tender cut from near the shoulder blade, is one of the restaurant’s bestsellers. It also happens to be Eric Ripert’s favorite steak, finished with either maitre d' butter or béarnaise. “I am relentless when it comes to Balthazar! I go as much as I can, and the steak frites is my favorite—it’s always cooked to perfection.” The fries, according to Ripert, are the best in the city. “Even if I don’t get the steak, I’ll always order fries for the table.”


    Balthazar, 80 Spring Street; +1 (212) 965-1414 or

    Photographer: Evan Sung/Bloomberg

  8. Wagyu Bavette at Prime Meats

    Wagyu Bavette at Prime Meats

    Dousing a mid-rare steak in tomato sauce may not be on-trend, but it is brilliant. Angela Dimayuga of Mission Chinese Food became temporarily obsessed with steak pizzaiola after she tasted it as a special at Brooklyn’s Prime Meats. That night, it was made with dry-aged rib-eye. “Rib-eye is the most baller cut, in my opinion, and the sauce was bright and acidic, so it was really balanced,” she says. “There's just something special that happens when you have really nice tinned tomatoes, with olive oil and basil, poured over steak—it’s like a super umami thing.”


    Prime Meats, 465 Court Street, Brooklyn; +1 (718) 254-0327 or

    Photographer: Evan Sung/Bloomberg

  9. New York Strip at Gotham Bar and Grill

    New York Strip at Gotham Bar and Grill

    When it comes to steak, old-fashioned can be a good thing. The Cecil’s JJ Johnson appreciates the strip at Gotham Bar and Grill, where the steak feels even more luxurious because it’s served with a pool of rich Bordelaise, a stack of Vidalia onions, and a mustard-spiked custard. “It’s always done really nicely, with these beautifully glazed carrots. On my day off, I like to get a glass of Nebbiolo and just sit at the bar.”


    Gotham Bar and Grill, 12 East 12th Street; +1 (212) 620-4020 or

    Photographer: Evan Sung/Bloomberg

  10. Entrecôte at Vaucluse

    Entrecôte at Vaucluse

    Newly opened in midtown, Vaucluse has become a destination in just two months, according to Josh Capon, who runs the exceptional steakhouse Bowery Meat Company. Vaucluse serves an entrecôte, the center cut of the rib-eye, with all the outer pieces trimmed away, and Capon is impressed with its treatment. "Michael [White] gave me a tour of the kitchen and I saw all those pieces of meat aging, just covered in rendered, dry-aged beef fat. Later when the steaks are cooked and sliced, all that rendered fat gives it flavor. I can't wait to go back."


    Vaucluse, 100 East 63rd Street; +1 (646) 869-2300 or

    Photographer: Evan Sung/Bloomberg