Summer is a time to indulge, whether that be in ludicrous amounts of cookies and sweets, alcoholic eggnog, or (for the more carnivorous) large portions of perfectly cooked, red meat.
Steakhouses are the perfect place to celebrate good weather. They're oozing with professionalism and hospitality, looking to accommodate your every need and desire.
Though you're probably paying a hearty chunk of cash to have that type of service, summertime in NYC is a time to treat yourself or your loved ones to a life-altering meal.
These steakhouses, along with these, are the very best that NYC has to offer.
If you're looking to overindulge with the highest quality, juiciest steak smothered in the richest sauce this summer season, these steakhouses will not disappoint.
Here are the best steakhouses in NYC (in no particular order) to dine at over the next few months. We'll see you there, right? Right.
Keens Steakhouse (72 West 36th Street)
joannaeats Just returned from New York, where I ate soooo much and probably gained over a stone. Here are some of the best bits... #newyorksteak #steak #steakhouse #keens #foodblogger #foodblog #instafood
How could we write a list of NYC steakhouses without including Keens? Answer: we couldn't. As one of the oldest steakhouses in NYC, Keens has years of experience in providing New Yorkers legendary meats and flawless service.
If you're going to Keens, you can't leave without trying their famous "Mutton Chops," that have been lauded for decades. While it may or may not actually be mutton (sheep) or lamb, it's certainly a one-of-a-kind culinary masterpiece.
It's incredibly difficult to decide between Keens' "Mutton Chops" or one of their dry-aged steaks that are dried on premise after being hand picked from a selection of USDA Prime Grade meats. As in, the best you can buy. We're huge fans of the "Prime Rib of Beef," and a side of a "Baked Idaho" potato.
Smith & Wollensky (797 3rd Avenue)
bitecravers How you properly do Sunday supper. #meeeeeats #eeeeeats #letsemc #nycdining #bitecravers
Cosmetic salesman, Alan Stillman, had a rather interesting backstory that led to his successful NYC steakhouse. On a loan from his mother, Stillman opened a restaurant named, T.G.I. Friday's on First Avenue. As we all know, the restaurant flourished and became the chain we know today.
After selling T.G.I. Friday's in 1976, he opened the flagship location of Smith & Wollensky in 1977 in the same location as the former Manny Wolf's Steakhouse. Stillman chose the names Smith and Wollensky at random from a NYC phonebook.
Since it's opening in 1977, Smith & Wollensky has been providing New Yorkers with some of the best USDA Prime steaks that have been dry aged and hand butchered on premises. Stop in and take a peak at some of their walls bedecked with photos, paintings, and letters from their successful history.
But don't leave without trying their "Filet Mignon" with a side of "Jumbo Asparagus."
Peter Luger Steakhouse (178 Broadway - Brooklyn)
hisashi_kawai #NY #NewYork #Brooklyn #steak #meat 🍖😎‼️
Originally opened as a café, billiards, and bowling alley in 1887, Peter Luger's spot became a neighborhood gem. Though incredibly successful, the restaurant fell apart after the death of Peter Luger, until his long-time neighbor, Sol Forman, bought it, vowing to return it to its former glory.
Peter Luger's is known for their critical meat selection process, selecting only the highest quality meat with favorable marbling, color, and texture. They are then dry-aged for flavor and texture.
Unlike other steakhouses in NYC, Peter Luger's only offers the option to choose steak for two, three, or four, or choose a single (or small single) steak, or a rib steak. There is no option to choose cut of meat, because they only short loin portion, unless run as a daily special.
Regardless, you will not be disappointed with whatever you choose at Peter Luger.