You won’t find NYC’s best beef in a steakhouse

The best beef in NYC isn’t at Peter Luger, Keens or Delmonico’s. In fact, you might be surprised to find that the best beefsteaks money can buy are in your kitchen.

Following the haute cuisine private dining trend, Bronx-based butcher, New York Prime Beef, is hoping to change the way you eat steak, by bringing steakhouse quality meat to your doorstep.

Josh Tanner and Jeff King, the partners behind the high-end meat venture, have launched a unique direct to consumer prime beef business from their Hunt’s Point dry-aging facility. Using only the 2 percent of beef classified as prime, the partners source from the best ranches in the U.S. and Japan, and dry age all of their meat for at least 28 days.

We wanted to put Tanner and King’s product to the test, so we tried a sample of their steaks at home.

The first thing you notice when perusing NYPB’s catalogue is the dizzying prices. Most of the steaks cost around $100 a cut — but they also go much higher. The steaks are even organized into collection named after NYC’s ritzy retreats.

The Park Avenue Collection (two porterhouses, four t-bones, six NY strip center cuts) is $1,000. The Wall Street Collection is, a porterhouse heavy mix of 10 steaks, also costs $1,000. There are also Hamptons and Broadway collections.

The point being, with steaks this pricey we weren’t going to mess around. So we contacted a culinarily inclined friend to guide us through our steak smorgasburg.

Early Friday morning our steaks arrived in a foam cooler packed with ice bags. But of course, the steaks were fresh cut and not frozen.

We received, a T-bone…. (note that it is signed by the butcher. Tanner told LLNYC that the butcher signs the steaks so he is accountable for every cut.)

A filet mignon…

A wagyu…

And Japanese kobe, aka the money piece. Check out that marbling!


Here is the line up for the evening.

We wanted to treat this meat right, so our friend lent us his sous vide. He recommended that we pop the steaks in the bath at 128 degrees, a little bit under medium rare.

Here is what they looked like after two hours in the sous vide.

We started with the monster T-bone. After unpacking the steak, we heated an iron skillet until it was almost smoking and slapped it in. After a quick flip we blasted it with a blow torch for a perfect sear.

One by one we seared the steaks and ate them small slices in order of fat content. Steaks this decadent are extremely filling.

The take away? Our entire dinner party guest’s eyes went cartoon-character wide after trying the first bit. All of the steaks were superior to anything I had tried at a restaurant — and I’ve been to some restaurants.

We had started our meal with champagne and caviar (everyone loves steak and eggs!), but when we pulled the filet mignon from the skillet, we switched to a soft Italian red.

As we went down the line trying slice after slice, we began to notice subtle differences in the meats that you could never identify trying single cuts on different nights. However, had I done the dinner over, I would have started with the most expensive and fatty cuts, working backwards.

We were all looking forward to the Japanese kobe, with its absolutely preposterous marbling. But by the time we got to it, our pallets were somewhat stunned. The kobe was still one of the greatest pieces of meat I have ever tasted, but because we tried the wagyu first, it packed the most punch. Seriously this wagyu was unlike any other I have tried — and I once threw a wagyu-heavy dinner party with Martha Stewart and a private chef who cooks for billionaires. 

If you want to get out of the house, have a lunch meeting, or just soak up some masculine atmosphere, by all means head to Wolfgang’s. But if you are looking for privacy, the fun of playing with meat and fire, and very, very pleased guests, New York Prime beef is a unparalleled service.