Brasserie Les Halles, renowned for its hand-chopped steak tartare

 
  Gotham Bar & Grill
 
  BLT Steak
 
  The Lamb's Club
 
  Marble Lane

Sure, there’s a place for molecular gastronomy and fusion food, but sometimes there’s nothing more satisfying than a classic steakhouse steak. For this, we uncover 10 of New York’s finest spots to indulge.

BLT Steak
Referred to by executive chef Cliff Crooks as the “Cadillac of steak,” the 10-ounce American Wagyu top cap is regally marbled for exquisite flavor and texture. It’s then broiled at a sizzling 1,700 degrees and finished with herb butter. 106 E. 57th St., 212-752-7470; e2hospitality.com/blt-steak-new-york/

Brasserie Les Halles
Chef-at-large Anthony Bourdain insists on hand chopping Les Halles’ famed steak tartare: “Don’t you dare use a food processor on this dish,” he warns. “You’ll utterly destroy it!” 411 Park Ave. S., 212-679-4111; 15 John Street, 212-285-8585

Gotham Bar & Grill
A 40-day, dry-aged strip steak from Niman Ranch makes for “an intense experience from arguably the best beef producer in the country,” says Bret Csencsitz, Gotham’s general manager. The menu also offers a T-bone and porterhouse selections from the ranch, but for our money, the strip is where it’s at. 12 E. 12th St., 212-620-4020

The Lamb’s Club
Plancha roasted and sizzled to perfection in a red-wine glaze, executive chef Geoffrey Zakarian’s Delmonico steak doesn’t disappoint. Nearby diners were overheard saying it’s the best steak they’d ever had. We wouldn’t disagree. 132 W. 44th St., 212-997-5262; thelambsclub.com

Landmarc
As if the views from the Time Warner Center weren’t enough, Landmarc also offers five sauces to go with each of their cuts. Our favorite combo? The skirt steak with the decadent shallot bordelaise. 10 Columbus Circle, 212-823- 6123

Marble Lane
Executive chef Manuel Trevino says that his favorite, the ponzu hanger steak, is cooked teppanyaki-style on an iron griddle, glazed and served sliced on top of grilled shiitake mushrooms. 355 W. 16th St., 212-229-2336; marblelane.com

Peter Luger
We wouldn’t be able to show our faces on the streets of New York if we didn’t pay our respects to Peter Luger, a Brooklyn mainstay since 1887. Served with creamed spinach and Luger’s special German fried potatoes, the straightforward porterhouse doesn’t get much better than this. 178 Broadway, Brooklyn, 718-387-7400

Raoul’s
Some of the best dishes in life are the simplest, and we can think of no better example than this steak au poivre. The perfectly crusted filet mignon is covered in creamy cognac pan sauce and served with crispy, salty pommes frites. 180 Prince St., 212-966-3518; raouls.com

Red Cat
Red Cat’s cozy entryway and deep red interior are the perfect complement to its prime New York shell steak, which is smothered in Cabernet sauce and served with Yukon gold potatoes, fennel and aioli. Paired with a glass of the sommelier’s best red wine, it makes this Chelsea hideaway a true neighborhood gem. 227 10th Ave., 212-242-1122

The Standard Grill
“It’s a Creekstone dry-aged, 28-day prime rib eye rubbed with garlic, rosemary, black pepper, salt and olive oil, grilled to order,” explains chef Dan Silverman of the restaurant’s demi vache, a signature dish meant to be shared. 848 Washington St., 212-645-4100; thestandardgrill.com