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In a city slaphappy with steakhouses, every cow palace needs a shtick to flack its meat. Ben & Jack’s hook is its backstory: It was established in 2005 by three longtime waiters and a host from Williamsburg’s iconic Peter Luger—so you can count on quality here. The beef, Midwestern prime, is dry aged on the premises for 21 to 28 days. And just like at Brooklyn’s temple of tenderloin, it arrives sizzling hot, awash in butter and the steak’s natural juices, and on a platter you’re warned not to touch. The signature cut is a porterhouse for two, three, or four, served sliced alongside its king-sized bone; the meat is silky and lean whereas the marbled rib eye has a richer mouth feel. Sirloin, filet mignon, lamb, salmon, and lobster are also on offer, and traditional steakhouse add-ons round out the menu: simple salads, several kinds of spuds, creamed spinach, and cheesecake. The look of the place is macho meatery—dark wood, big chairs, waiters in butchers’ aprons. Ben & Jack’s location, a beefsteak tomato’s throw from Grand Central, guarantees an expense account-driven clientele. How can you tell? The laptop PowerPoint presentation at the neighboring table. — Karen Tina Harrison

Ben & Jack’s six private dining rooms, seating 6 to 250, serve up steak and California Cabernet for red-blooded corporate events, birthdays, and bachelor parties.

Porterhouse for two, $81.95; rib eye, $39.95

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