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