What’s the Best Steak in NYC?

So, you’re planning on visiting one of the many NYC steakhouses on a first date, but you’re not sure how to choose the best steak in NYC. Well, sit back, relax, avoid the head shake and the headache and review our take; it’s a piece of cake.

What’s the best steak? Depending on your taste, the answer can be confusing. But we are here to help you impress that first date. The breed and the marbling are the two main things to consider before ordering the best steak and can make all the difference in the world.

So, let’s start at the beginning.

The Breeds

There are primarily six types of cow breeds that can make a difference when choosing the best steak in NYC. The breeds include Wagyu, Kobe, Hereford, Brahman, Brangus, and Angus. Let’s explore each one.

Wagyu

Wagyu is one of the finest and most expensive beef around. It’s one of the four Japanese breeds that have unique genetic characteristics. Due to the Wagyu beef’s rare genetic makeup, it is highly marbled and amazingly tender. 

With its high-fat, finely marbled content, Wagyu is considered the world’s most luxurious steak and is in the same class as caviar and black truffles.    

Kobe

Kobe is a specific strain of Japanese Black Cattle and is raised in Japan’s Hyogo region according to strict rules set by the Kobe Beef Marketing and Distribution Promotion Association. 

The steak is known for its flavor, tenderness, and well-marbled – fatty texture.

Hereford

A British breed of cattle, Hereford, originated from the West Midlands of England. It was first exported to Kentucky and is now spread across 50 countries. 

Hereford’s were bred for their high yields of beef and efficient production qualities. 

The Hereford beef has a bold taste and is known for its natural marbling, which boosts its tenderness and flavor.

Brahman

Brahman cattle are famous for their humps, making them a rare breed. Their beef is less tender because it has less marbling. 

Cattle ranchers will often cross Brahman with other breeds resulting in lower quality meat.

Brangus

Brangus is a hardy and popular cattle breed. It’s actually a cross between an Angus breed and a Brahman breed. Brangus beef is tender and has strong marbling characteristics. 

It’s lean and maintains the tenderness and flavor of quality beef with no excess fat.

Angus

Angus beef is known for its nicely marbled meat. Angus beef is prized because it yields tender, flavorful steak due to its natural marbling characteristics. 

Marbled beef is preferable because the marbled fat melts as it cooks, making the cooked steak moist, flavorful, and tender.

When ordering the best steak, we recommend that you choose a tender, finely marbled breed of beef like Wagyu, Kobe, or Angus. You won’t regret it.

What is marbling, and how does it make the best steak tender?

Marbling

Marbling is the white flecks of intramuscular fat weaved throughout a steak. The fat in lean muscle creates a marble pattern affecting the steak’s juiciness, tenderness, texture, and flavor. The more marbling in a steak, the better.

In the U.S., Japan, and Australia, graders evaluate the amount and distribution of marbling in the steaks muscle determining its quality grade.

The USDA grading system consists of eight different grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. 

USDA Prime contains the highest amount of marbling and has the most expensive price tag on the market. On the other hand, Choice, Select, and Standard are available in grocery stores across the country at more affordable prices.

When it comes to marbling, several different types are the accepted standard.

Fine marbling in a steak means there are frequent, thin, and evenly distributed flecks of fat. These flecks of fat melt during the cooking process, adding juiciness and tenderness to the steak. 

Fine marbling can be found in Wagyu, Kobe, and Angus beef and should be chosen when selecting the best steak.

On the other hand, medium marbling features larger, unevenly distributed flecks of fat, which can negatively impact the cooking and eating experiences. 

Because the larger pieces of fat take longer to liquefy, rare or medium-rare temperatures of medium marbled steak will leave gelatinous flecks of fat that create a negative feeling in your mouth.

Lastly, there is coarse marbling. Needless to say, it is the least desirable type of marbling with even larger unevenly distributed flecks of fat. The problems with medium marbling are even are more exaggerated with a coarse marbled steak.

Choosing the best steak is complicated. But now you know that a Wagyu, Kobe, or Angus, finely marbled steak is the best steak in NYC.