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Ranked by verified ratings, mentions, and signature picks
Steakhouse · Manhattan · $$$$
Deeply funky dry-aged crust gives way to richly marbled beef that holds its char without going gray in the center — the kitchen's calling card.
Korean · Manhattan · $$$$
Australian ribeye dry-aged for 30 days, grilled tableside by the chef. Rich, beefy, and deeply flavorful.
Steakhouse · Manhattan · $$$
Deeply crusted, intensely beefy dry-aged ribeye with a molten fat cap that renders into pure richness.
Korean BBQ · Manhattan · $$$$
In-house dry-aged USDA Prime ribeye, the showpiece cut
Bistro · Manhattan · $$$$
House dry-aged bone-in ribeye, premium cut
New American · Manhattan · $$$
Deeply flavored, expertly aged steak — the centerpiece entree for carnivores
The centerpiece of the menu — deeply marbled, dry-aged in-house for intense beefy flavor with a properly seared crust and juicy interior
Steakhouse · Flushing · $$$$
House specialty dry-aged ribeye with bold beefy flavor and savory crust
Hardwood-grilled prime ribeye with a deeply mineral, dry-aged funk and a charred crust
American · Manhattan · $$$
A substantial, dry-aged USDA Prime cut with deep, concentrated beef flavor and a tender texture.
The flagship cut — deep beefy funk from the aging process, with a well-developed crust and a juicy, marbled interior that holds up through the last bite
Steakhouse · Astoria · $$$$
Bone-in dry-aged ribeye with a deep crust and funky-aged backbone, finished simply
Southern & Soul Food · Fort Greene · $$$
Dry-aged ribeye finished with butter, served with classic steakhouse accompaniments
Heavily marbled and assertively flavored, the ribeye gets the most out of Gallagher's aging process with a richness that borders on funky in the best sense
