“I went a few months and it's definitely not top quality. I don't even think they use prime beef, no dry/wet aging, and they really push their sauces to mask the quality and flavor.”
H3
5.4/10
AI-generated summary
People argue about this one. Fans order the and the and like the old school room and the bartenders. Critics say the beef isn't top quality, that the sauces cover for it, and that NYC already has better steakhouses. Only the porterhouse is dry aged and it runs about $225.
“I went a few months and it's definitely not top quality. I don't even think they use prime beef, no dry/wet aging, and they really push their sauces to mask the quality and flavor.”
H3
“I went on Saturday. It was quite good. Considering they've only been open for one week and I've only visited once I'm hesitant to rank it up there with the elite places, but on my visit they were in that same echelon.”
H3
“I had the worst martinis (everyone’s in a large group consistently wrong garnish, warm and vermouth filled even when sent back and asked dry) I’ve had in the city at a place of this caliber but everything else was really nice. I had the big dry aged porterhouse and it was really nice. Steak Mac and cheese also great.”
H3
“It’s such a classic Vegas spot which people go for the Vegas vibes more than the food.”
H2
“i agree that it doesnt compete with the top tier steakhouses in NYC, but i thought it was solid. i’d go back just for the prime rib mac and cheese”
H2
“Also both the appetizers and the steaks at steer wowed me more than strip house. The lobster tail at steer was some of the best I’ve ever had, and their prime rib was also top notch.”
H2
“went with Golden Steer and loved my experience, especially the prime rib, baked potato, and French onion soup.”
H2
“Great ambience and old school feel, really good bartenders and a solid martini, thought the tomahawk was excellent as well.”
H2
“The hospitality and cocktails are great!”
H2
“Excellent prime rib.”
H2