Top Steak dishes in New York

Fire-grilled steak with baby beets, sweet carrots, white beet cream, and beef demi-glace

Chargrilled skirt steak with deep, beefy flavor from imported Argentine beef — the signature cut.

Grilled skirt steak with seasonal accompaniments

Flavorful hanger steak, a more affordable cut option

Hand-cut beef tartare seasoned in the classic Parisian style with capers, cornichons, and egg yolk — clean, precise, and properly cold

Steak cooked to perfection with the house's legendary fries

Hand-cut prime beef tartare, pristine and textbook — one of the best in the city

Luxuriously marbled Wagyu with a buttery melt-in-your-mouth finish and charred exterior.

Perfectly cooked steak with crispy, well-seasoned fries — the benchmark bistro dish done right.

16 oz bone-in ribeye served on a Himalayan salt plate, expertly grilled to your preference

Galbi-marinated steak patty with rich jus over creamy gruyere grits -- two cultures in one perfect bite

A serious cut prepared with confidence — holds its own against dedicated steakhouses.

Well-prepared hanger steak served with tableside frites and five house-made sauces

Wood-fired skirt steak with adobe rub, served with Mama's rice, veggies, tahini and zhug

Peppercorn-crusted steak with cognac cream sauce and frites

Hanger steak with chimichurri, roasted potatoes and fresh toppings over a grain base

A generously portioned dish featuring teriyaki chicken served over white rice with broccoli.

Grilled hanger steak with sides — a serious, well-executed cut of beef

A well-executed classic steak tartare, offered as either an appetizer or a more substantial entrée portion.

Breaded with panko and parmesan, drizzled with tahini, pomegranate molasses, and house-made harissa

Thick-cut T-bone grilled to order — the crown jewel of the menu

Rich, hearty English pie — proper pub comfort food

10 oz pasture-raised skirt steak with house chimichurri and lard confit potatoes — the dish that defines this restaurant.

Hanger steak with thick fluffy fries in a peppery cognac shallot sauce — one of Brooklyn's best.

Perfectly cooked flank steak with Japanese sansho pepper sauce and crispy fries — a $29 steal

Grilled skirt steak cooked to order, served with rice, beans, and plantains.

A generous cut of perfectly seared steak alongside golden, salty fries — the weeknight classic.

Grilled skirt steak served with chimichurri sauce and creamy mashed potatoes

Grilled 8oz Angus ribeye over rice pilaf with salad — restaurant-quality from a truck

Premium wagyu cooked with precision — the splurge item on the share-plate menu

28-ounce dry-aged steak for sharing, a $25/person supplement worth the splurge

Dry-aged picanha prepared at the chef's counter with seasonal sides

Seasoned steak over rice with toppings — a filling non-taco option for when you want something different.

Hearty steak sandwich with fresh guacamole — filling, flavorful, and reliable.

A bistro benchmark done properly — well-seasoned beef with crispy, golden frites that hold up to the last bite

The boneless ribeye cut that bears the restaurant's name — USDA prime, dry-aged, with a deeply seared crust and buttery interior that justifies the legend

Thinly sliced tender steak with Korean-inflected seasoning — simple but perfectly executed

Classic steak tartare served alongside warm, rich bone marrow for spreading

Grilled skirt steak over velvety dried porcini risotto finished with pecorino

Grilled to perfection, served with chimichurri, gaucho sauce, and pepper cream

Korean-style beef tartare with sesame and Asian pear

Grilled steak kebab served with pita, dips, and salad

Well-seasoned, grilled skirt steak with a proper char — the kind of straightforward meat dish that requires real skill to nail.

10oz pasture-raised skirt steak with fried egg, chimichurri, green salad, and home fries.

Classic bistro execution with a well-seasoned côte de boeuf or hanger cut and crispy, thin-cut frites

Pan-seared steak with peppercorn sauce and crispy fries -- the quintessential bistro main

Grilled Black Angus flatiron steak with frites — the bistro classic done well