Top Ribeye dishes in New York

Wagyu beef ribeye lit on fire tableside. Dramatic presentation, rich marbled beef.

12oz ribeye with a spiced blackened crust — a proper steak in a cocktail bar setting.

Deeply crusted, intensely beefy dry-aged ribeye with a molten fat cap that renders into pure richness.

16 oz bone-in ribeye served on a Himalayan salt plate, expertly grilled to your preference

A serious cut prepared with confidence — holds its own against dedicated steakhouses.

A substantial, well-marbled cut of ribeye, promising a rich and savory steak experience.

In-house dry-aged USDA Prime ribeye, the showpiece cut

Ribeye stir-fried with holy basil, chili, and garlic -- bold, aromatic, and deeply satisfying

House dry-aged bone-in ribeye, premium cut

Grilled 8oz Angus ribeye over rice pilaf with salad — restaurant-quality from a truck

Premium American Wagyu ribeye — can be spectacular when perfectly cooked, though results vary.

Deeply flavored, expertly aged steak — the centerpiece entree for carnivores

USDA Prime dry-aged bone-in ribeye, the signature cut, hand-seared to perfection

Tender ribeye served on a garlic-bread baguette with a side carafe of rich jus.

Dry-aged, pasture-reared ribeye grilled over oak charcoal with Maldon sea salt — rich, beefy, and perfectly crusted.

House specialty dry-aged ribeye with bold beefy flavor and savory crust

Argentinian beef ribeye, simply prepared and well-sourced. The centerpiece protein option.

Classic bistro pairing — pan-seared steak with hand-cut fries.

Unmarinated ribeye for the grill — lets the meat quality speak for itself.

Bone-in ribeye, one of the bigger value steaks on the menu

A hefty ribeye with crispy French fries — steakhouse quality in a bar setting with much more atmosphere.

House-baked crackle-crusted baguette with grilled ribeye, pickled vegetables, pate, and fresh herbs. The signature sandwich.

Thinly sliced ribeye for hot pot cooking, unlimited refills

Premium cut ribeye, grilled to order with seasonal sides

Choose-your-own hibachi station with ribeye cooked fresh on the grill

A well-marbled, generously sized cut with good crust — a better value-to-quality ratio than the filet for serious meat eaters

Dry aged ribeye steak, cooked to order

Hardwood-grilled prime ribeye with a deeply mineral, dry-aged funk and a charred crust

Kosher ribeye finished over fire, the steakhouse side of the menu's identity

An all-you-can-eat serving of ribeye steak paired with fries, often accompanied by a glass of rosé or American lager.

Exquisitely marbled, melt-in-your-mouth Wagyu beef grilled tableside, showcasing unparalleled richness and delicate flavor.

The restaurant's signature cut — a massive USDA Prime bone-in ribeye with a proper dry-aged mineral edge and a crust that doesn't quit

A thick, well-marbled prime cut with a deeply caramelized crust and juicy interior — the undisputed centerpiece of the menu

The chain's signature 18oz bone-in ribeye, mesquite-grilled with their seasoned crust

A classic steakhouse cut, dry-aged to enhance its rich, beefy flavor and tender texture.

The flagship cut — deep beefy funk from the aging process, with a well-developed crust and a juicy, marbled interior that holds up through the last bite

Marinated ribeye with a sweet-savory teriyaki-leaning glaze, grilled hard for char

Dry-aged prime ribeye with a deeply caramelized crust and rich marbling throughout — the strongest argument for coming here

A premium cut of ribeye steak seasoned with distinctive Cali-Mex spices, promising a robust and flavorful main course.

Showcase entrée — leaner, slightly sweeter than beef ribeye, treated simply so the meat carries the plate

The core of the menu — expect dry-aged or well-sourced beef with a proper char and the expected steakhouse sauces on the side

Dry-aged ribeye finished with butter, served with classic steakhouse accompaniments

A premium cut of beef prepared with a distinct, savory char and crust.

Heavily marbled and assertively flavored, the ribeye gets the most out of Gallagher's aging process with a richness that borders on funky in the best sense

Rich, marbled A5 ribeye served over rice and topped with savory salmon roe.

Halal ribeye cooked to temperature on the open grill — favored over the strip in most reviews