The New York porterhouse is a dry-aged T-bone with a generous tenderloin side and the broiled, butter-basted finish that Peter Luger and the city's old steakhouses canonized. Sliced and served family-style.
The dry-aged porterhouse is the steakhouse tradition that Peter Luger (Brooklyn, opened 1887) made the city's reference plate. Luger broilers cook the steaks at 425C under salamanders, finished with a tableside butter baste and sliced for sharing. The dry-aging tradition (28 to 45 days in temperature-controlled lockers) was standardised by mid-20th-century steakhouses (Keens, Sparks, Smith and Wollensky). The Grill at the Seagram Building plates a dry-aged-strip refinement; Sammy's Roumanian Steakhouse on the Lower East Side keeps the old-Jewish-deli end of the spectrum with garlic-rubbed skirt and ribeye.
3 editor picks for Dry-aged porterhouse in New York City, ranked by editorial score. All New York City signature dishes · Dry-aged porterhouse across every city.
The Grill ★ 4.5
midtown · 99 East 52nd Street, New York, NY 10022
Mario Carbone and Rich Torrisi's restoration of the Seagram Pool Room runs mid-century power-lunch food in New York City. Honey-glazed duck, tableside Caesar.
Peter Luger Steak House ★ 4.4
williamsburg · 178 Broadway, Brooklyn, NY 11211
Peter Luger has dry-aged porterhouse on Broadway in Williamsburg, New York City since 1887. Cash or house card only, no reservations after 17:00 for walk-ins.
Sammy's Roumanian Steakhouse ★ 4.2
lower-east-side · 112 Stanton Street, New York, NY 10002
Sammy's Roumanian reopened on Stanton Street in 2024 after the Chrystie basement closed in 2021. Romanian-Jewish steakhouse, schmaltz on every table.