New York is the place of pilgrimage for steak lovers. It was not shopping or the art scene that lured us to the “capital of the world”, but the lust for the flesh. The best steak addresses in the city that really never sleeps can be found here.
The meat on the hook is black as black pudding and hard as an old roll, with a white fluff of mold growing over it. In the past, butchers only let their meat mature in this way: dry and on the bone. The mold killed bacteria, but there was always the risk that the pulp would start to rot and the meat would spoil.
At the beginning of the last century, vacuum packaging was invented. Butchers no longer need to fear that their goods will rot. Another positive side effect of the new invention: Vacuum-packed meat is heavier than dry-ripened meat and so you earn more money with the meat from the plastic bag.
Dry ripening causes large amounts of meat juice to evaporate, saddle of beef shrivel up, butchers also have to cut away the outer layer of meat because the air has made it hard, moldy and inedible – only the inside can be used. A saddle of beef loses up to a third of its weight during dry ripening, but the butchers compensate for this with the price.
The steak does not lose a single gram during vacuum maturation. But bacteria multiply in the airtight bags that produce lactic acid and give the meat a metallic note – to which most of us have become accustomed.
Particularly juicy meat is called “Prime Rib”
In New York, the specialty of dry aged beef has never been gone. The restaurants are full of locals and tourists who come from all over the world for the good steaks.
In Gallagher’s Steakhouse in New York’s theater district, the ripening room for valuable backs is right at the entrance on the right. Behind the large glass front you can see values of very many thousands of dollars as the tires mature. The most important quality feature of a top steak house is of course the quality of the meat offered.
“Prime Rib” is the award for a special piece of meat, it means meat with a fat content of at least 11 percent. As long as there are no major blunders in the kitchen happen, you are served a steak that melts like butter on the tongue and cannot be beat in terms of juiciness.
Gallagher’s is one of New York’s traditional steakhouses, decorated with dark wood, red checkered tablecloths and a veteran waiter brigade. They are passionate about it and fervently explain the menu in either English or Spanish. The decor is cozy and all in all the restaurant promises a charming evening. The steaks are sensational – what else.
Expensive prices but good quality
There is another steak house in Brooklyn, which was founded in 1878 by the German immigrant Peter Lugner. The decor looks like in a Franconian pub, only the service is really American – smooth and professional. The most popular type of meat besides the “T Bone Steak“is the” Porterhouse Steak “, this is available for up to four people. However, the single portion, with 700-100 grams, is enough to make a meat lover really happy.
“Peter Lugner Steakhouse” has been considered the best steakhouse in New York for years, even if critical voices cheer up the young competition. Getting to and from the Upper East Side is a bit of a hassle, but it’s worth it.
Of course you can also find the modern steakhouses in New York! Craft steak or BLT Prime shine with their modern interior and yuppie crowd. This should not be a criticism, but just like the typical New York “Woody Allen” in traditional restaurants –Verschnitt you will find descendants of the “Wall Street” movie era here. 
The quality of the meat and the service are indisputably star-rated. The modern houses, however, are not places where you can really indulge in the almost indecent lust for the meat, the cool happenings distract too much from the finesse of the meat.
Just a word about the prices: Cheap is different – but what’s in New York is it already cheap? The prices for a steak with side dishes range from $ 35 to $ 55! Hope to see a weak course on your next visit to the Big Apple. With the selection of steakhouses in New York you will be spoiled for choice, but you can always come back if you really feel like meat. The trip is worth it!
You can find more here Gourmet-Themen
The best steak addresses in New York
Peter Lugner Steakhouse
Brooklyn, 178 Broadway
Tel. +1 (0) 718 387 74 00
www.peterlugner.com
Wolfgangs´s Steakhouse Tribeca
Tribeca, 409 Greenwich Street
Tel. +1 (0) 212 925 03 50
www.wolfgangssteakhouse.com
Gallagher´s Steakhouse
W50 s, 228 W 52nd Street
Tel. +1 (0) 212 245 53 36
www.gallaghersnysteakhouse.com
Porter House New York
W60s, 10 Columbus Circle, 4th Floor
Tel. +1 (0) 212 823 95 00
www.porterhousenewyork.com
BLT Prime
Gramercy, 111 E 22nd Street
Tel. +1 (0) 212 995 85 00
www.bltprime.com
Craftsteak
Chelsea, 85 10th Avenue
Tel. +1 (0) 212 400 6699
www.craftrestaurant.com
Mortons the Steakhouse
E40s, 551 5th Avenue
+Tel. +1 (0) 212 97233 15
www.mortons.com
Delmonico´s Restaurant
56 Beaver Street
Tel. +1 (1) 212 509 1144
www.delmonicosny.com
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