The 10 Best Steakhouses in New York City, From Old-Guard Icons to Kosher Wagyu

New York invented the American steakhouse, and in 2026 it is still refining the form. The best steakhouses in NYC now range from a Garment District chophouse that has served mutton chops since 1885 to a Michelin-recognized Korean grill in Flatiron, a Boulud steakhouse on Park Avenue South and, as of this month, a supper-club newcomer in Williamsburg. Here is where to book a table this fall.

Keens Steakhouse — Midtown

Keens opened as an independent chophouse under Albert Keen in 1885, and it is the last survivor of the old Herald Square Theatre District. Look up before you order: the ceiling carries the restaurant’s storied collection of clay pipes, some 90,000 of them by Zagat’s count. Then order the mutton chop, the dish Keens built its legend on, or the appetizer-sized “Taste of Mutton” with its jar of mint jelly. A serious scotch list makes the Pipe Room the right place to linger after dinner.

72 West 36th Street, New York

Peter Luger Steak House — Williamsburg

Peter Luger has followed the same script on Broadway in Williamsburg since 1887, and that is the appeal. Bread arrives with the house steak sauce, then a bacon-heavy wedge, creamed spinach and German fried potatoes, and finally the porterhouse: crackling crust, soft interior, plenty of butter, carried to the table still sizzling by a server in a bow tie. Few rooms in the city are as unapologetically themselves.

178 Broadway, Brooklyn

COTE Korean Steakhouse — Flatiron

Photo Credit: Courtesy of COTE

Simon Kim’s COTE bills itself as America’s first Michelin-starred Korean steakhouse, and it marries Korean barbecue’s conviviality with the rituals of the American chophouse. Everything on the grill is USDA Prime or above, cooked at marble tables by sharply dressed servers. Most tables order the Butcher’s Feast, and the smart move is to taste a slice of beef on its own before wrapping the rest in lettuce. The 1,200-plus-label wine list rewards a long evening.

16 West 22nd Street, New York

The Grill — Midtown East

Major Food Group’s chophouse occupies the landmark room designed by Ludwig Mies van der Rohe and Philip Johnson, and dinner here plays like theater, with a dark-wood dining room lit like a stage. The menu reaches well beyond beef, with caviar, Dover sole and Montauk oysters, but the prime rib carved at the table is the order. Add sub-zero martinis and at least two potato preparations, and accept that this is a spend-the-evening kind of reservation.

99 East 52nd Street, New York

4 Charles Prime Rib — West Village

This pocket-sized room, dressed like an old dining car, remains one of the hardest tables in New York. Reservations release 21 days out, and regulars get priority. The reward is the slim English cut of prime rib, a blue cheese–laced creamed spinach and a wagyu cheeseburger that has developed its own following. Finish with a martini and a towering slice of lemon meringue pie, and you will understand the waitlist.

4 Charles Street, New York

Delmonico’s — Financial District

Delmonico’s has served New York since 1837 and calls itself America’s first fine-dining steakhouse. It has survived fires, expansions and a closure, and the Beaver Street dining room still carries real old-world glamour. The order is the namesake Delmonico steak, an 18-ounce rib eye popularized by the restaurant’s 19th-century chef Charles Ranhofer. It remains the downtown choice for a client dinner that needs a sense of history.

56 Beaver Street, New York

La Tête d’Or by Daniel Boulud — Flatiron

Photo Credit: ason-Varney for Rockwell Group

Daniel Boulud’s steakhouse on Park Avenue South applies French precision to the American chophouse. Prime rib is carved tableside, lobster and seafood share the menu with Greenmarket vegetables, and the sauces get the attention you would expect from Boulud. It is a natural for a business lunch, served weekdays, and private dining rooms handle the larger celebrations.

318 Park Avenue South, New York

Gallaghers Steakhouse — Theater District

Gallaghers has been dry-aging beef on West 52nd Street since the 1940s, and the meat locker is visible from the sidewalk before you walk in. Inside, it is classic New York: USDA Prime cuts, creamed spinach, martinis and bartenders in butcher coats. Take a seat at the bar before curtain time. The polished service, more than anything, makes it the pre-theater dinner worth planning around.

228 West 52nd Street, New York

Reserve Cut — Financial District

Photo Credit: Courtesy of Reserve Cut

Reserve Cut opened in 2013 on the second floor of the Setai on Broad Street, steps from the New York Stock Exchange, and it is still the city’s benchmark for glatt kosher fine dining. Owner Albert Allaham, a master butcher who also runs The Prime Cut in Brooklyn, ages every USDA Prime steak for at least 36 days in-house. Start with the sushi, then commit to the 42-ounce Allaham Tomahawk, a kosher wagyu cut dry-aged for 45 days or more.

40 Broad Street, New York

Booth’s Extra Fine — Williamsburg

The newest name on the list opened on October 6, 2026, on South 2nd Street. Chef Nick Pfannerstill named the vintage-inspired room for his grandfather Booth, a Milwaukee car salesman with a taste for steak and martinis. The menu runs from chilled seafood and oysters to broiled steaks and chops, including a 14-ounce New York strip and a 28-ounce bone-in rib eye for two. The house martini comes straight from the freezer.

62 South 2nd Street, Brooklyn

For more of Haute Living’s New York dining coverage, see Beefbar’s arrival in Tribeca and the best power lunches in New York City.