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 rib steak from The Breslin was one of the year's most popular Steakcraft posts. Read more »

The Smith & Wollensky Colorado Rib Steak
The Smith & Wollensky Colorado Rib Steak

Smith and Wollensky's signature steak was not even listed on the menu until recently. Yet the Colorado rib steak—a masterful 32 oz. slab of corn-fed USDA Prime beef dry aged for 28 days—has been available since the restaurant opened back in 1977. Read more »

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.