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What makes a good steakhouse, of course, is lots of good meat, and there’s plenty of that on the menu at BLT Steak...it’s cut width-wise, in delicate slices (to facilitate fashionable “family-style” sharing), and it comes in all shapes and sizes, ranging from a suitably enormous porterhouse for two (40 ounces for $94) to a thin, surgically sliced flatiron cut of Wagyu beef oozing with fatty, rich flavor. In between, there’s a tough but tasty cut of hanger steak, an absurdly tender filet mignon, and a classic sixteen-ounce New York strip. It’s charred and salty on the exterior, so that when you take a bite, the result is a pleasurable candylike crunch. — Rob Patronite and Robin Raisfeld

Filet mignon, $44; New York strip, $48; lemon-rosemary chicken, $26; Dover sole, $48; onion rings, $8; creamed spinach, $11; potato gratin, $10

Related Stories

New York Magazine Reviews

• Adam Platt's Full Review (5/3/04)

Best of New York Awards

• Best Room to Celebrate a Deal (2005)
• Best Sides (2005)

Featured In

• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at BLT Steak

• Crispy Parmesan-Potato Gnocchi (2004)
• Tomatoes Provençal (2004)
• Prosciutto-Wrapped Asparagus (2004)
• Roast Rack of Lamb With a Rosemary-Parmesan Crust (2004)
• Smoked Corn With Herb Butter (2004)
• Chicken With Preserved Lemon and Rosemary (2004)