NYC is chock full of top-notch steakhouses serving up choice (and often pricey) cuts of beef. But that doesn't mean you have to pay steakhouse prices to get your carnivore fix. Here are 12 killer steaks for under $25.
Cheap and responsible are usually not synonymous when it comes to meat, but this new Bushwick restaurant serves a heritage breed Murray Gray strip loin for $20. The beef comes from Tim Haws’ Autumn’s Harvest Farm upstate in Romulus, where all the animals are pasture raised and certified Animal Welfare Approved, meaning they lived a happy life. The wood-fired steak is served with jus and silage roasted potatoes, which are packed in fermented grass usually used for cow feed in winter, but here it’s roasted in the wood oven.
436 Jefferson St., Brooklyn; 718-381-8201
At Top Chef Angelo Sosa’s newest outpost of his popular Hell’s Kitchen restaurant, the top toque serves a $21 carne asada, grilled hanger steak topped with earthy turnips, leeks and a dried olive tapenade.
301 Church St.; 212-920-6270
This Flatiron bistro serves a simple yet elegant steak to go along with the rest of its rustic French menu. For $24.75, it offers a marinated hanger steak with sauce bordelaise (a rich mix of red wine and stock), shallots and a choice of marrow, au poivre or chimichurri (pictured above).
12 E. 22nd St.; 212-228-7557
This award-winning barbecue joint is hailed for its tender and juicy cuts of smoked meats, prepared by founder and pitmaster John Stage. Slightly lesser known, though, is that Stage grills a formidable steak as well. For $20.95, the Gowanus and Harlem locations fire up a Korean-marinated, grilled skirt steak with house-cured chow-chow and hoisin BBQ sauce.
604 Union St., Brooklyn; 347-429-7030
700 W. 125th St.; 212-694-1777
Cookbook author and esteemed chef Roberto Santibañez is known for blending his French training with flavors and ingredients from his hometown of Mexico City. At the East Village and Park Slope locations of his laid-back Mexican restaurant, Fonda, he serves a bargain piece of meat that's assembled with bold Mexican seasoning. Carne Asada con Hongos ($23.95) is a combination of grilled skirt steak with sweet corn mushroom sauce and a green bean escabeche.
434 Seventh Ave., Brooklyn; 718-369-3144
40 Avenue B; 212-677-4096
This American brasserie from the team behind the world-class Flatiron French-New American spot, Tocqueville, is noted for its convivial vibe and value-centric meals. The steak abides by the affordable approach. For $24, its grilled skirt comes with crispy fingerling potatoes and watercress (pictured above).
132 Fourth Ave.; 212-432-1324
Brand new to Long Island City’s steadily growing dining scene, Station LIC brings simple modern American fare to an open and airy, vintage-feeling space. Taking cues from the train-inspired theme, it provides a $22 Engine, Engine #9 Hanger Steak that is accompanied by crispy smashed potato, harissa and chopped salad.
10-37 Jackson Ave., Queens; 347-832-0056
Just as hip as its surrounding Williamsburg ‘hood, this Japanese-style concept offers an array of inexpensive shared plates designed by chef John Keller. He's come up with not one, but two steak options that ring in under $25. There’s the $21 Izakaya steak frites, a dry-aged rib-eye with ponzu sesame dressing and Izakaya fries seasoned with pepper and yuzu. For $15, the sizzling steak, glazed in teriyaki, comes with charred onions and Brussels sprouts.
At this new health-conscious West Village hot spot, executive chef David Standridge has created a seasonally driven menu made with high-quality local ingredients. Keeping with the organic ethos, the six-ounce Meiller Farm beef strip loin ($21) is simply prepared with grilled asparagus and olive oil potato purée (pictured above).
10 Downing St.; 212-675-4350
Set on the top of the Urban Outfitters concept store in Williamsburg, Top Chef winner and host of Esquire’s Knife Fight chef Ilan Hall brings his LA eatery to NYC. There, he mixes Jewish cuisine with Asian-ingredients and techniques in this experimental space. Hall’s $15 hanger steak with mad onions is a prime example. Creekstone beef is grilled over a white oak. It’s finished with an allium-heavy blend of pickled pearl onion shells, red wine- and red vinegar-steeped red onion, diced Vidalia, fried shallots, raw scallion and chives.
98 N. Sixth St., Brooklyn; 718-387-0195
Momofuku Noodle Bar vet Ian Alvarez recently opened this East-meets-West East Village tavern. His $22 flat iron steak (pictured above) with bok choy, housemade Worcestershire and grilled oyster exemplifies Bara’s fusion of French wine bar and Japanese izakaya. The eight-ounce Niman Ranch cut is grilled, finished under the broiler, then drizzled with the three-week-aged pub-style sauce, topped with butter, then sprinkled with sesame seeds. The slightly warmed oyster is placed atop.
Cool and relaxed with a barlike setting, St. Anselm is the real deal when it comes to beautiful bargain steaks. That’s exactly why the waits can be hours long. The $16 butcher's steak is a local favorite: well-seasoned and simply grilled, it’s topped with just a pat of garlic butter. It’s definitely worth braving the adoring crowds.
355 Metropolitan Ave., Brooklyn; 718-384-5054