MarkJoseph Steakhouse isn't interested in innovation - what it does, though, is serve excellent steaks and side dishes that feature just the classics. From NY Strip and Filet Mignon to Lobster and traditional sides, the steakhouse is extremely purist. In addition to classic dishes, the bodega has an impressive list of wines is available to accompany your meal. Another added benefit to MarkJoseph is its location at the South Street Seaport Historic District.

Inaugurado en 1827, este es el restaurante más antiguo de América. Delmonico's es un verdadero testigo de la gran historia. Es uno de los pocos que sobrevivieron al gran incendio de 1835, el Gran Pánicola de la Bolsa de Valores de 1837, y la Guerra Civil. Sirve una buena mezcla de mariscos y cocina americana. Habitaciones privadas también están disponibles para bodas, conferencias y otras ocasiones.

This restaurant's founder Harry Poulkakos arrived in America from Greece looking for his long-lost uncle. He found his uncle and worked several odd jobs (including a stint at the famous Delmonico's) until he established this steakhouse in the basement of the historic India House, right in front of Hanover Square in 1972. The restaurant shut its doors in 2003, but Harry's son reopened shortly thereafter and he still runs the day-to-day operations. On the menu it's classic steakhouse all the way, with choices like Filet Mignon, Porterhouse, NY Strip, etc., and plenty of seafood. Harry's also hosts an excellent brunch on weekends where hungover revelers can opt for the bottomless champagne cocktails to accompany their eggs Benedict.

Chaos reigns at this Jewish-style steakhouse, and that is just how its owner want it to be. The large space is cramped, loud and fun. It has become a tradition to start the meal with frozen vodka. Sammy's is also famous for the chicken schmaltz (rendered fat) available at every table, in defiance of those who want to try and make you be healthy. However, people really come here for the steak and the boisterous Yiddish music.

Established in 1937, this tavern/restaurant was named after the brook that once flowed through Manhattan from the Collect Pond further north. Step inside and you are immediately transported to post-depression New York, albeit with a more updated menu. Black and white tiles coupled with dark, wood paneled walls draws in the crowd. Today, Minetta Tavern is run by Keith McNally, the man behind Pastis and Balthazar. The dinner menu is highlighted by the cuts of beef, such as the dry-aged côte de boeuf served for two and the bone-in New York strip. The menu is seasonal and ever-changing, although you can always have traditional favorites like steak frites and burgers.

American cuisine seems to be thriving with the eateries limiting their focus to all American favorites advertised with contemporary twists. STK is one such establishment in the Meatpacking District, sporting a stellar assortment of premium meats in a rather glamorous avatar. While the steaks on offer receive the attention and care they deserve, the restaurant's stylish interiors and contemporary setting will change your perception about steakhouses in general. The lounge is a great place to chill out with a drink after your meal while the DJ spins a fun vibe.

Peter Luger is one of the best steakhouses in all of New York. Patrons can most assuredly expect to receive top quality meats and service. The steaks are cooked to perfection, promise to give good value for your money. Moreover, the overall experience is made all the more memorable with amiable and friendly services at the restaurant. Do not forget to check out their daily specials.

Although not advertized as a steakhouse, St. Anselm is a little neighborhood spot steak lovers absolutely must visit. The Butcher's Steak and Axe Handle Rib Eye are the highlights of the menu, although the rest of the offerings are good, too. In addition, St. Anselm also has a lot to offer seafood lovers. An excellent wine selection further enhances the dining experience.

Hot steak platters, scuffed and cooked deliciously in conjunction with an elegant, classy and polished ambiance, is what makes Wolfgang's Steakhouse chic and appealing to its patrons. And if you are a die-hard steak lover, then this place is a must visit for you. Moreover, the restaurant is well endowed with a full bar, you can enjoy the steak while sipping on some beer on a relaxed Saturday evening. However, be warned the mouth-watering delights could be a little heavy on your pocket. Lamb chops, creamed spinach, German potatoes and Sirloin steak are the recommended dishes.

Step into this classic chophouse and admire the odd display of 90,000 clay pipes that were once smoked by customers after dinner. Established in 1885, Keens is still popular for its legendary mutton chops and dry aged prime steaks. Start with the Maryland lump crab cakes, then try the prime Porterhouse steak. Indulge in the Tuxford & Tebbutt Stilton Cheese with Port for dessert or one of the two hundred single-malt scotches the bar serves. Banquet rooms like The Bull Moose Room and The Lincoln Room are also available for parties and special events.

Popular with all types of patrons, Benjamin's is another notch on New York's steakhouse bedpost. The steak is USDA approved and you can enjoy your ethically sourced beef in muted, Gothic style surroundings, the ceiling soaring high above you. The steaks are all dry-aged and carefully selected by the chef - for non-steak lovers, there is a reasonable selection of salads and seafood to choose from. The sides are good and there is a selection of desserts. Be sure to make reservations.

This is one place where you will be able to enjoy your meal in a comfortable and cozy atmosphere, feeling right at home. The steaks here are quite highly rated, and quite a neighborhood favorite. Some of the must-try items besides the steaks are the lamb chops, lobster ravioli and classic shrimp cocktail. The Caesar salad and the New York strip steak are two dishes that you simply cannot miss. Leave some space for the delicious dessert and end your perfect meal with the panna cotta.