Posted on 04 March 2008.
Beef Aficionado reader Jay L. recently wrote in asking me to list my top ten bone in ribeyes steaks. I thought this would make for a good post so with out further ado, and in no particular order (all these steaks are outstanding and it would be hard to rank them) here they are:
Smith and Wollensky
One of my all time favorite steakhouses Smith and Wollensky serves up a massive hunk of dry aged steer called the Colorado ribeye. For many years it was not even listed on the menu but was always available. S&W excel at offering true black and blue steaks, the outside perfectly charred and the inside wonderfully cool and tender. They also offer, although I don’t for the life of me understand why, a “Cajun” ribeye which apparently has a spicy, fiery seasoning. There is no reason for this, the USDA prime steer here has such amazing flavor that all that it requires is salt.
Smith and Wollensky
797 Third Ave.
Manhattan, NY |
A close cousin to the S&W rib eye, the Post House is owned, or at least was owned by the same restaurant group as Smith and Wollensky. And the steak is every bit as good.
28 E. 63rd St.
Bobby VansAnother quintessential NYC chophouse Bobby Van’s offers outstanding steaks that are quite similar to S&W and the Post House. Full review here.
Beef Aficionado visited:
230 Park Ave.
131 E. 54th St.
(bet. Lexington & Park Aves.)
Former Peter Luger head waiter Wolfgang Zweiner opened Wolfgang’s Steakhouse in Manhattan a few years back as a virtual clone of his former employer. The menu was almost exactly the same as Luger’s except that they offered a bone in ribeye (which Luger’s now offers) And what a ribeye it is, the musky dry age flavor is evident throughout the cut and the exterior char that they achieve is second to done.
4 Park Ave.
While I find the domestic steer offering at BLT Prime less than impressive the American and Japan Wagyu is outstanding. (Beef Aficionado reviews found here
). The bone in American Wagyu ribeye pictured above had amazing flavor and unlike a lot of Kobe style beef this one was dry aged.
111 E. 22nd St.
I have to be honest regarding the Old Homestead, for many years I found it to be a dismal steakhouse, offering lackluster food. However, a recent revamping and a renewed focus on the menu has resulted in a much improved enterprise. The “Gotham” ribeye steak is a massive hunk of USDA prime that literally dwarfs all the other steaks in this survey. But while one might expect that this would result in the old quantity/quality trade off the steak here is excellent, despite its size.
Old Homestead Steakhouse
56 Ninth Ave.
Pacific Dining Car
While the other steakhouses in this survey all hale from NYC I assure you that this is more reflective of my limited travel than some geographical prejudice. While I am sure that we have more steakhouses, per capita, that serve dry aged USDA Prime steer than the rest of the country here in NYC I am not willing to discount the fact that there are lots of great steaks out there. Indeed Pacific Dining Car in Los Angeles, CA offers top notch USDA dry aged Prime steak that are every bit as good as what you will find at NYC. Uniquely the steaks at PDC are grilled over mesquite. Full reviews here
Pacific Dining Car
1310 West 6th Street
Los Angeles, CA 90017
The venerable Peter Luger traditionally only served porterhouse and strip steaks. Last year however in the midst of the prime beef shortage they started serving a delicious bone in ribeye steak. It is every bit as good as their world renowned porterhouse, with a hearty beef flavor and a wonderful dry age. The only objection I have is that they slice it and drown it in butter, the same technique they apply to the porterhouse. Frankly I have never understood the need to do this to steak, especially dry aged prime. Never the less Peter Luger offers some of the best beef on the planet.
Peter Luger Steakhouse
Relative and welcome newcomer to the NYC steakhouse scene Primehouse NY offers top steer that is sourced directly from the restaurants own bull named Prime. The beef is then hung in Primehouse’s custom-built Himalayan rock salt-tiled aging room. While I found that the standard 28 day dry aged ribeye here fell short of the other offering in this survey Primehouse also offers a 40 and 65 day dry aged ribeyes , both of which are spectacular. Featured in Beef Aficionado here
Primehouse New York
381 Park Ave. S.
Dylan Prime falls into the category that I have dubbed the “Nouveau steakhouse.” While the traditional steakhouse menu is present and accounted for at this institution it is used as a starting point. Dylan Prime offers some inventive and delicious interpretations of traditional steakhouse fare. To quote my original review:
“The ribeye from the boutique steer of Brandt farms was wonderful. Tender and flavorful with the mineral rich flavor that only dry aging can impart. The sliced steak is served with a delicious smoky barbequed vegetable salad, warm brown butter and fresh herb vinaigrette. This is exactly the sort of inventive reinterpretation of steakhouse fare that I have been clamoring for.”
For the record although the steak is sliced it is served with the bone. Full review here.
62 Laight St.
212 334 4783