Walking into a serious steakhouse for the first time can feel a little overwhelming. The menu has cuts you may not recognise, doneness levels that matter more than people expect, and a sauce list that assumes some prior knowledge. Knowing how to order steak in NYC properly is not complicated but it does make a difference to what ends up on your plate.
At Andrew Steak Society in Manhattan’s East Village, the menu is built around dry-aged cuts cooked on a wood-fired grill. Every decision you make when ordering the cut, the doneness, the sauce has a direct effect on the final experience. This guide walks you through all of it.
“Ordering a great steak is half the experience. The other half is knowing what to do with it once it arrives.”
Step One: Choose Your Cut
The cut is the most important decision you will make. Each one has a different fat content, texture and flavour profile. At Andrew Steak Society, five dry-aged cuts are available and each one suits a different kind of diner:
Tomahawk – 45-day dry-aged, bone-in and deeply marbled. This is the showpiece cut best shared between two people. If it is your first time at Andrew Steak Society, this is the one worth ordering.
Ribeye – High fat content that the dry-aging process transforms dramatically. Bold, complex and deeply satisfying. The right choice if flavour intensity is your priority.
Porterhouse – Tenderloin and strip on one bone. Two different textures in a single order is a strong choice for anyone who wants variety, or for groups sharing between two.
New York Strip – Firm, flavourful and leaner than the Ribeye. A classic NYC steakhouse cut that rewards the wood-fired cooking method particularly well.
Filet Mignon – The most tender cut on the menu. Lower in fat but exceptionally soft. The right order if texture matters more to you than intensity.
Step Two: Pick Your Doneness Level
Doneness is where most first-time steakhouse diners either get it right or leave something behind. Each level of cooking changes the texture and the way the flavour comes through particularly on a dry-aged steak in NYC where the concentration of flavour is already higher than a standard cut.
Rare – Cool red centre, very soft. Best for guests who want to experience the true texture of the aged meat with minimal cooking.
Medium Rare – Warm red centre with a slightly firmer exterior. This is the most recommended doneness for dry-aged cuts. The fat renders correctly at this temperature and the flavour comes through fully.
Medium – Pink centre, firmer texture. A good middle ground for guests who are not comfortable with red meat but still want some moisture in the steak.
Medium Well – Slightly pink, firmer throughout. The steak begins to lose some of the moisture that the aging process has developed. Acceptable, but not the ideal choice for a dry-aged cut.
Well Done – No pink, firm throughout. On a standard cut this is a personal preference. On a dry-aged steak, it removes most of the texture and flavour complexity the process creates. Not recommended for the Tomahawk or Ribeye.
The honest advice: for any of the dry-aged cuts at Andrew Steak Society, medium rare is the right call. It is what the cut is designed for, and it is what the wood-fired grill produces best.
Step Three: Choose Your Sauce
Andrew Steak Society offers five sauces and butters, each designed to complement rather than overpower the aged cut. The key is pairing the right sauce with the right cut:
Beurre Rouge – A wine-based reduction. Works with every cut. The most refined option on the list and a safe choice if you are unsure.
Black Truffle Butter – Earthy and luxurious. The natural pairing for the Ribeye adds depth without competing with the fat.
Au Poivre – Classic pepper sauce with a bold character. Pairs best with the New York Strip where the firmness of the cut matches the intensity of the sauce.
Chimichurri – Herb-forward and fresh. A lighter option that cuts through the richness of a heavily marbled Tomahawk or Porterhouse.
Cafe de Paris Butter – Aromatic and layered. Works especially well with the Filet Mignon where you want to add flavour without masking the tenderness.
Step Four: Add Enhancements and Sides
Three enhancements allow you to elevate any steak further. Butter-Poached Lobster is the most luxurious best with the Porterhouse or Tomahawk for a true celebration order. Roasted Bone Marrow is the most traditional steakhouse addition deeply savoury and worth trying at least once. Shrimp Scampi is the most versatile buttery, garlicky and works across every cut on the menu.
For sides, Truffle Fries and Creamed Spinach are the most reliable choices; they work alongside every cut on the menu without competing with the flavour. Grilled Asparagus and Sauteed Broccolini are the lighter options if the table is already heavy with enhancements. Mashed Potatoes and Brussels Sprouts complete the classic steakhouse pairing list.
Step Five: Start and Finish Strong
A well-ordered steakhouse meal has a clear arc. At Andrew Steak Society, the starters that work best before a dry-aged main are the ones that open the palate without overwhelming it. The Jumbo Lump Crab Cake and Steak Tartare are both strong openers. The Basturma Croquettes are the most distinctive option spiced and flavour-packed in a way that sets the tone for the rest of the meal.
For dessert, the Chocolate Lava Cake is the most ordered option at the table. The Creme Brulee is the more refined close if the main was already rich. The NY Cheesecake is the right call if someone at the table grew up in New York there is something fitting about ending a Manhattan dinner with a proper slice.
Final Thoughts
Knowing how to order steak in NYC comes down to four decisions: the cut, the doneness, the sauce, and the sides. Get those right and the rest follows naturally. At Andrew Steak Society, the dry-aged cuts and wood-fired grill do the heavy lifting your job is simply to order with intention.
Andrew Steak Society is at 51 Avenue B, East Village, Manhattan. Open Monday to Thursday from 5PM, Friday and Saturday evenings until 1AM, and Sunday from 11AM. Book at andrewsteaksociety.com or call (212) 777-5151.
FAQ – How to Order Steak NYC
Q1. What doneness should I order for a dry-aged steak in NYC?
Medium rare is the most recommended doneness for a dry-aged steak. At this temperature, the fat in the cut renders correctly and the concentrated flavour from the aging process comes through fully. Well done is not recommended for dry-aged cuts as it removes most of the texture and flavour the process develops.
Q2. What is the best steak cut to order at Andrew Steak Society?
For first-time visitors, the 45-day dry-aged Tomahawk or Ribeye are the standout choices. The Tomahawk is best shared between two. The Ribeye is the purist’s option for solo dining. The Filet Mignon is the right order for guests who prioritise tenderness over intensity.
Q3. What sauce should I order with my steak at Andrew Steak Society?
Andrew Steak Society offers five sauces. Black Truffle Butter pairs best with Ribeye. Au Poivre works best with the New York Strip. Chimichurri suits the Tomahawk or Porterhouse. Cafe de Paris Butter is the right choice for Filet Mignon. Beurre Rouge works with every cut on the menu.
Q4. What steak enhancements does Andrew Steak Society offer?
Three enhancements are available: Butter-Poached Lobster, Roasted Bone Marrow and Shrimp Scampi. Butter-Poached Lobster pairs best with the Porterhouse or Tomahawk. Roasted Bone Marrow is the most traditional steakhouse addition. Shrimp Scampi works across every cut on the menu.
Q5. What sides go best with a dry-aged steak at Andrew Steak Society?
Truffle Fries and Creamed Spinach are the most reliable pairings and work alongside every cut. Grilled Asparagus and Sauteed Broccolini are the lighter options. Mashed Potatoes and Brussels Sprouts complete the classic steakhouse pairings.
Q6. How do I order steak like a pro at a NYC steakhouse?
Choose your cut based on fat content and texture preference, select medium rare doneness for dry-aged steaks, pair with a complementary sauce, add one enhancement if ordering for a special occasion, and balance the table with one or two classic sides. At Andrew Steak Society, the team is happy to guide first-time guests through each decision.
Q7. Where is Andrew Steak Society located in NYC?
Andrew Steak Society is at 51 Avenue B, East Village, Manhattan, NY 10009. Open Monday to Thursday 5PM to 12AM, Friday 5PM to 1AM, Saturday 11AM to 1AM and Sunday 11AM to 11PM. Reservations at andrewsteaksociety.com or (212) 777-5151.
Q8. What is the difference between a dry-aged and regular steak?
Dry-aged steak is stored in a controlled environment for a minimum of 28 days, concentrating flavour and breaking down muscle fibre for greater tenderness. Andrew Steak Society dry-ages all cuts for at least 28 days, with the Tomahawk going to 45 days.