A steakhouse-style steak with an updated cooking method.
RedFarm's temporary steakhouse will feature rib and strip steaks for the month of September.
A New Jersey steak with a New York pedigree.
The Leopard at Des Artistes takes a simple approach to grilled steak.
Preserve24's steaks begin in the pan and end in the oven.
At April Bloomfield's temple to meat, small details set this steak apart.
Circo, the younger offshoot of Le Cirque, serves a ribeye made with beef "beyond prime grade."
Chef Marc Forgione's Tribeca steakhouse features a rib steak that's rubbed in pastrami spices and smoked before cooking.