Gallery: Steakcraft: Lessons and Observations From a Year in Steak

A Year in Steak
A Year in Steak
Right this way.
The Breslin's Rib Steak
The Breslin's Rib Steak
The Forgione Tomahawk Rib Steak
The Forgione Tomahawk Rib Steak
The most popular Steakcraft of the year—and also one of the most complicated to make—was Marc Forgione's Tomahawk rib steak.
Quality Meats's 64 oz. Double Rib
Quality Meats's 64 oz. Double Rib
By far the biggest steak featured was this massive two-bone rib steak, weighing in at four pounds. Read more »
Quality Meats's Three Filets
Quality Meats's Three Filets
Quality Meats serves their smaller filets in three classic styles on a single plate. Read more »
Delmonico's Rib Steak for Two
Delmonico's Rib Steak for Two
48 ounces of dry aged prime beef. Read more »
The Costata Rib Steak
The Costata Rib Steak
Michael White's Italian-themed steakhouse was surely the biggest steakhouse opening of the year. Costata translates to rib steak, and his signature dish is one of the best in the city. He also does a noteworthy porterhouse for two and ribeye for one.
The Morini Strip Steak
The Morini Strip Steak
Michael White's downtown osteria serves up one of the city's best deals on steak: a New York strip for two at around $40 a head. It's one of several steaks we looked into at his restaurants. Read more »
Osteria Morini's 120 Day Dry Aged Ribeye
Osteria Morini's 120 Day Dry Aged Ribeye
Most restaurants use steaks aged for 28 days before cooking. At Osteria Morini, there's a special steak aged for four times as long. Read more »
The Porterhouse NY
The Porterhouse NY
We featured several steaks from Michael Lomonaco's steakhouse, rib and strip steaks and a special off-menu T-bone.
The Preserve24 Rib Steak
The Preserve24 Rib Steak
We got a tour of Preserve24's dry aging room and a look at how they make three of their steaks. Read more »
The Orange Squirrel Rib Steak
The Orange Squirrel Rib Steak
A visit to Bloomfield, NJ rewarded us with a steak that'd be at home in any New York steakhouse. Read more »
The RedFarm Rib Steak
The RedFarm Rib Steak
RedFarm's rib steak comes with a soy-flavored marinade and is topped with sesame seeds. Eat it with chopsticks if you like. Read more »
RedFarm Steak NY strip
RedFarm Steak NY strip
Now closed, RedFarm held a one-month pop-up steak-inspired restaurant appropriately called RedFarm Steak.
The Commerce Porterhouse Steak
The Commerce Porterhouse Steak
Harold Moore cooks his porterhouse sous vide at Commerce. Read more »
The American Cut Porterhouse
The American Cut Porterhouse
Marc Forgione serves up a classic porterhouse for two at American Cut as well as a love letter to New York with this pastrami rubbed and smoked rib steak
The Circo Ribeye
The Circo Ribeye
Ultra-premium dry aged 7X beef makes the steak at Circo one of the most unique in the city. Read more »
Le Cirque's Strip Steak Au Poivre
Le Cirque's Strip Steak Au Poivre
Le Cirque lives up to its classic roots by offering a steak au poivre. It leans towards the new with its ribeye.
The Butter Rib Steak
The Butter Rib Steak
Alex Guarnaschelli's 40 day dry aged rib steak was one of the year's most popular Steakcraft stories. Read more »
Le Rivage's Steak au Poivre for Two
Le Rivage's Steak au Poivre for Two
Old School French joint Le Rivage offers the best bargain on dry aged steak.
The Rib Steak for Two at Leopard at Des Artistes
The Rib Steak for Two at Leopard at Des Artistes
This Lincoln Center restaurant serves a 32-ounce rib steak for two. Read more »
Chuleton de Buey a La Brasa at Tertulia
Chuleton de Buey a La Brasa at Tertulia
This column's first post featured Tertulia's smoky grilled rib steak.
The Resto Rib Steak
The Resto Rib Steak
Resto started off as a Belgian restaurant but has evolved into one of the city's finest nose-to-tail dining spots that includes a serious steak program. Read more »
Marble Lane
Marble Lane
Marble Lane serves a dry aged, bone-in filet (a rarity in this town) "churasco" style with haricots vertes, roasted cauliflower, and a vibrant chimichurri. Read more »
The BLT Steak American Wagyu Top Cap
The BLT Steak American Wagyu Top Cap
By far the most expensive steak featured was the BLT Steak's American Wagyu top cap, cashing in at $8.10 per ounce.
The Carbone Porterhouse
The Carbone Porterhouse
Mario Carbone serves a 60 day dry aged porterhouse at Carbone. In a unique spin, the filet part of the steak can be removed before cooking and served as tartare for an appetizer. Read more »
The Hurricane Steak & Sushi Wagyu Skirt Steak
The Hurricane Steak & Sushi Wagyu Skirt Steak
One of the more affordable steaks we featured, and Wagyu beef at that, was the $35 Snake River Farms skirt steak sold at Hurricane Steak and Sushi. Treat this as a retrospective, as the restaurant is closing.
The Lambs Club's Delmonico Steak
The Lambs Club's Delmonico Steak
"Buy the best product and treat it well" is the simple mantra that Eric Haugen, chef of Jeffrey Zacharian's Lambs Club, adheres to. He uses USDA Prime dry aged beef for the restaurant's Delmonico steak.
The S Prime 65 Day Dry Aged Rib Steak
The S Prime 65 Day Dry Aged Rib Steak
Chef Joel Reiss dry ages his rib steak in-house for 65 days before cooking it steakhouse style. Read more »
The Marrow Rib Steak
The Marrow Rib Steak
Harold Dieterle serves up a masterful rib steak for two as a special at The Marrow.