Whether it’s rare, medium or well done, steak has a curb appeal far above the average cut of meat. It’s the king of the grill, the special occasion guru and, when done right, cuts like butter to appease any carnivore aficionado. I’ve scoured the region for the top Long Island steakhouses that don’t just meat expectations, but exceed them.
Related Content: New York City’s Best Steakhouses
Primi Italian Steakhouse, West Islip
image: primi italian steakhouse
Primi is applauded for bringing familiar Italian cornerstones to meat entrées, especially the steak. Prepared by chef Louis Barresi, each dish can be drizzled in a homemade salmoriglio, which is herb infused with olive oil and raw garlic. It’s pungent, rich and takes favorites like the bone-in rib-eye, 10oz filet mignon and the porterhouse to new heights. Go.
The Butcher’s Bar & Grill, Williston Park
image: yvonne albinowski
The polished space sporting mounted butcher’s cleavers and meat sketches is anything but ordinary. Diners, expect a full-bodied 22oz bone-in rib eye steak or a 16oz prime filet cut so tender using a knife is an insult to the chef. Go.
Union Prime Steak & Sushi, East Great Neck/Roslyn
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Crowds are drawn to Union for the steak and it never fails to deliver. The 35-day prime dry-aged beef selections, like the bone-in rib steak and a 24oz Kansas City steak, are generously portioned and pair wonderfully with an order of sautéed onions, Brussels sprouts and bacon or truffle fries. Go.
Polo Steakhouse, Garden City
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Located in the 140-year-old Garden City Hotel, Polo Steakhouse knows how to treat guests like royalty. Lauded for its 28-day, dry-aged USDA Prime steaks and towering chops, the luxury spot gives diners a trio of sauce options: the spicy green peppercorn, Bérnaise or a Garden City in-house steak blend. Be sure to make room for dessert. The colossal seven-layer chocolate cake is showered in hot fudge and the warm banana bread pudding is adorned with bourbon brown sugar ice cream. It’s worth the food coma. Go.
George Martin’s Strip Steak, Great River
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The George Martin Group has been making a name for itself since 1989 and has the lines to prove it. The Strip Steak, a stone’s throw from the Great South Bay, has three dining rooms dressed with white-clothed tables. The menu offers a 20oz NY strip and 24oz “Cowboy Cut” rib-eye, both with deliciously charred surfaces and served with crispy onions. In case you couldn’t tell, there are no wrong choices here. Go.