Strip House Steakhouse is considered as one of the very best steakhouses of New York by the big majority of the city’s most serious steakhouse connoisseurs, some of them even considering the steaks more flavorful at Strip House than at the legendary Peter Luger. It would be a nonsense to eat an average piece of steak in the Mecca of North American style steakhouses, New York, so I did a lot of searches and Strip House ended up ranking high on my list of steakhouses to try in New York.
West coast met East coast in a platter of perfectly well shucked quality oysters, with a dazzling mignonette, and an equally dazzling home made sauce, some tabasco. Oysters have to be great at a steak house of this reputation and they were. Where I needed them to excel was in their homemade sauce and mignonette. They did. 7/10
Lobster bisque , maine lobster, pearl couscous tasted enticingly of fresh lobster flavor, which it has to, indeed. It paled a bit, though, in comparison to the finer lobster bisque that could come from a fine French restaurant (its way-too-thick texture just not as refined, the flavor just not as complex) but that was to be expected at a steak house. 6/10
Filet mignon was the pick of my girlfriend. She thought that the char was not necessary for a filet mignon (well…honey, it is a North American steakhouse, lol!! Not a French restaurant …) but thought that it tasted fine enough. 6/10
The strip is their signature steak , but I went for my preferred cut , the bone-in rib eye. The USDA prime meat is wet-aged for at least 21 days. I usually prefer the effect of a 35 to 40 days dry-aged cut, which was not the case of this steak I was having. They use a 1800 degree broiler to cook the steak and coat it with olive oil and pepper and that allowed for a nice tasty brown crust. I chose the 20 oz bone-in rib eye . Not much to say about my steak, as a steak house of this quality will usually get the requested doneness right (medium rare to my request), the meat certainly well sourced. Which is exactly what happened here. But the 20 oz bone in rib eye is wet aged, and for someone like me who has long embraced the hype of the dry aged meat, this wet aged piece left no impression (just not enough umami sensation on the palate, just not as meaty and flavorful, I find). Great char, nice salt and pepper rub, though. Still…game, set and match: dry aged meat wins, for my taste. 6/10
Ice cream and sorbet were good, coffee (Rwanda single origin) was watery and not as flavorful as its enticing description (Silky body, lemon acidity, notes of pineapple and dark chocolate) may suggest.
Pros: A classy steakhouse, with superb service and its own cachet
Cons: No serious quibble to raise, but as a diner you need to know that they have wet aged as well as dry aged cuts. If, like me, your ideal North American style steak is a 40 days expertly dry aged bone in 2″ inch thick 20 oz cut, then their 20 oz bone in rib eye is not what you are looking for. But they have other steaks that are dry aged such as the 14oz rib eye, 14oz new york strip, porterhouse for two.
Bottom line: a service and an overall dining experience that far surpassed what I have experienced at Peter Luger and Wolfgang. However, they need to fix the issue of the watery coffee. It is easy to make great coffee, so no excuse there. On the topic of the food, I was not blown away. True. But it would be accurate to underline that no wet aged steak has ever impressed me, so, obviously, just a matter of personal taste. 6/10 as an overall rating for the sides (fine sides, though a tad less impressive than at Wolfgang, for the sake of comparison). I won’t rate the steak – it was a perfectly well executed steak of the wet aged sort, but wet aged steaks are not my cup of tea. 10/10 for the service and overall dining experience.