Explore New York City

Raising the Steaks: 3 Prime Cuts

This town doesn’t mess around when it comes to meat, and these Downtown steak houses, both new and revamped, are red-blooded proof.

While New York strip and sirloin steaks bear our city’s name, if NYC were a cut of beef, our bet is that it’d be filet mignon—coveted, mouthwatering and expensive. This town doesn’t mess around when it comes to meat, and these Downtown steak houses, both new and revamped, are red-blooded proof. Meat you there.

Dining at American Cut, you'll feel like you're filming a scene for HBO's Man Men. (Courtesy of LDV Hospitality's American Cut)

American Cut

Iron Chef winner Marc Forgione’s beef palace expands to TriBeCa, exuding a masculine brand of luxury (it’s an Art Deco throwback, straight out of Mad Men). The New York City Cut—a bone-in rib eye with a pastrami-spice crust—is a decadent homage, while the surf ‘n’ turf—a titanic tomahawk beef chop plated with sriracha-chili lobster—easily stuffs two. 363 Greenwich St., btw Harrison & Franklin sts., 212.226.4736

 

 

Morton’s The Steakhouse
Morton’s The Steakhouse's new look includes a dining room with metallic touches. (© Landry’s Inc.)

Morton’s The Steakhouse

A beacon of resurgent, post-9/11 Lower Manhattan (and right by the National September 11 Memorial & Museum), this year-old outpost has a chic look, with a lounge featuring black glass and a dining room with metallic tones. Think: slick suits and power lunches. Double-cut filet mignon is a tender treat. 136 Washington St., btw Albany & Cedar sts., 212.608.0171

 

 

Costata
Tomahawk beef chop at Costata. (© Noah Fecks)

Costata

With a name that means “rib eye” in Italian, Chef Michael White’s new place specializes in the cut, with a 42-ounce, dry-aged take with marbling to rival the Taj Mahal. Notable pasta dishes and eye-catching art by Nasser Azam, too. 206 Spring St., btw Sullivan St. & Sixth Ave., 212.334.3320