Egyptian chef and restaurateur Michael Mina has opened 30 restaurants, making his mark on the West Coast. At Bourbon Steak at JW Marriott Essex House New York, Mina focuses in on presentation on the plate and via trolleys: one for the raw bar, another for filleting fish, another for cutting steak, and one for dessert. The bar is grand for people-watching.

This Brazilian steakhouse features servers waltzing table to table, wielding long spits of meat sliced tableside. Diners pay a fixed price for a varied selection of unlimited steak, sausages, and other grilled meats, plus sides that run from rice and beans to fried polenta and french fries. A salad bar is included in the price, stocked with greens, veggies, and creamy potato salad. Dessert and drinks aren’t included in the $49 to $79 per-person spread.

Major Food Group’s elegant chophouse remains one of the city’s most posh places to eat beef, due in no small part to the landmark room by architects Ludwig Mies van der Rohe and Philip Johnson. On a larger menu studded with caviar, gumbo, and Dover sole, the Grill offers a variety of steakhouse staples at premium prices. Expect Montauk oysters, littleneck clams, an excellent crab cake, big New York strips, bigger porterhouses, and a variety of sides like dressed tomatoes, cottage fries, and whipped potatoes.

Simon Oren, Dudi Sasson, and chef James Tracey are behind this art deco Midtown brasserie with a Miami-pink hue, where prime rib au jus is served tableside, along with sides like potato puree, cauliflower gratin, and broccolini or delicata squash. Other options include a 40-day dry-aged porterhouse, tenderloin, and a 30-day dry-aged strip.

Charlie Palmer Steak IV — the prolific chef’s newest restaurant — has opened with a fancy dining room that includes velvet, antiqued leather, printed hides, and pebbled leather. The menu includes oysters, caviar, and seafood towers; seasonal fresh pastas made in-house; fish and seafood dishes; as well as steak and vegetables.

Chef David Shim and Simon Kim’s Michelin-starred hotspot occupies a particular niche in the city’s high-end beef scene: It’s a cross between a classic steakhouse and a Korean barbecue restaurant, decked out with comfy booths and dim lighting. The main event is a collection of four USDA Prime and American wagyu cuts priced at $74 per person, accompanied by banchan and classic sides like egg souffle, scallion salad, and kimchi stew. High rollers can order the $225 steak omakase with premium dry-aged cuts.

This Chelsea restaurant dates back to 1868, making it one of the oldest steakhouses in the city. It’s recognizable from the outside by a giant neon sign and a sculpture of a cow declaring that the restaurant is “the King of Beef.”

This London-based chain became one of the city’s better steakhouses when it opened in 2021. Note that Hawksmoor is one of the few city venues to grill its dry-aged steaks over charcoals. One can easily order expensive rib-eyes, filets, and strips, but the restaurant also offers a fine rump cut at just $40. Desserts, including pavlova or the peanut butter Louis, can merit a trip in their own right. Don’t miss lunch or the bar menu.

Consider a three ounce wagyu for a small luxury, or if you’re a big spender, a porterhouse for two. The duck lasagna that can feed up to six is also popular, along with Sunday supper that’s four courses for $85.

Lucky’s Steakhouse opened in Soho in October, the restaurant from Gene Montesano, Herb Simon, Jimmy Argyopoulos opened California in 2000, with the next generation, Sarah Meyer Simon and Nico Argyropoulos, opening this one in NYC. At 50 seats, it’s the smallest Luckys, offering Prime cuts and sides ($56 to $150). Pay attention to the daily specials, like the $40 osso buco on Mondays; bucatini and meatballs on Thursdays ($32) and Prime rib on Fridays ($95).

When St. Anselm opened in 2010, the Williamsburg restaurant bucked all the tropes of a classic New York City steakhouse: formal dining rooms, white tablecloths, expensive wine lists, and break-the-bank steaks. Several cuts of meat are priced by the pound, with a hanger steak and pork porterhouse priced around $34 each. The menu also lists less conventional steakhouse dishes, like swordfish, lamb saddle, and fish collars.