On Long Island, great steaks can be found at every price point, so no matter your family's financial straits, there's a juicy hunk of beef with your name on it.
PRICE IS NO OBJECT
Bryant & Cooper ranks among the top all-around Long Island steak houses, straightforward and recommended for porterhouse and sirloin, filet mignon and rib. Also: very good shellfish, vegetables, and a linguine with white clam sauce to make tricolor-waving competitors jealous.
What else is there to say? Peter Luger is about one great thing - the porterhouse steak. It's mineral-sweet, tender, charred, served for two, three or four. Have a shrimp cocktail, maybe tomatoes and onions, a potato. The steak sauce is as popular as it is unnecessary.
A very bucolic link in the brassy national chain, the East Hampton Palm sends out fine, double-cut New York strip, rib-eye and sliced "New York Steak a la Stone" with roasted peppers and sauteed onions. Palm is equally revered for its huge, sweet lobsters. There are rooms at the inn.
Unpretentious and to the point, PG appeals to the steak devotee who recoils at froufrou. The well-worn restaurant stands out with porterhouse for two or three, filet mignon and "heavy cut" rib steak. Note the shellfish cocktails, assorted potatoes and the daily vegetable, almost always creamed spinach.
Nassau's deluxe surf-and-turf spot serving stellar beef, creative crudo, fine whole fish - and a scene that goes from serene to pulsating faster than you can crack a stone-crab claw. The expanded outdoor-dining area creates a Hamptons-style vibe. Happy hour starts at 5 p.m.
The trimmed, racquet-size rib steak is Tellers' trademark cut. You'll also find juicy porterhouse, filet mignon, filet mignon Wellington, Delmonico, skirt and hanger steaks. On the side, sample whipped potatoes, creamed spinach. And enjoy the dining room - in a high-ceiling, converted bank building.
What gives this duo its cutting edge is an attention to small details (like a gratis bowl of pickles and sauerkraut) and use of fresh, non-artificial ingredients. Good bets: the crusty New York sirloin and juicy marinated skirt steak "a la Stone" topped with peppers and onions. To accompany, try the oniony home fries and lush creamed spinach.
At this burgeoning chain, the scene may be cacophonous but the steak is a surprisingly good value. Here, the signature 32- ounce porterhouse, at $21.99, is flavorful and juicy, a real bargain. A rib steak, Romanian tenderloin or filet mignon may be had plain or marinated. Fried wedges of skin-on potatoes work well alongside.
These attractively decorated spots are known for attentive service and attractive surroundings. The cost of each steak ($16.99 for center-cut top sirloin to $25.99 for a 20-ounce porterhouse) includes unlimited salad bar. The array of greens and vegetables may be bright and fresh, but dressings and some prepared items taste of ingredients from bottles or jars.
An Aussie theme prevails at these upbeat spots where the wooden booths can be a bit uncomfortable. The use of fresh (not canned or frozen ingredients) is a plus. A signature item is the deep-fried "bloomin" onion. In terms of red meat, the "Outback special" sirloin, rib-eye, porterhouse and New York strip steaks come in a range of sizes. The excellent "chocolate thunder from down under" brownie sundae is capped with freshly whipped cream.
At this canal-side spot in Lindenhurst where the crew sports straw cowboy hats and informality prevails. Steaks are chargrilled and well-priced, if not Peter Luger quality. I mean, $19.99 for a 30-ounce Porterhouse isn't bad, right? A good bet is the 16-ounce spice-rubbed New York strip steak, which oozes beefy juices. Also part of the roundup: burgers, salads, ribs and a kids' menu.