Peter Luger Steak House
| Cuisine | Steakhouse |
|---|---|
| Price | $$$$ (51-100) |
| Rating | 5/10 |
| Last Visit | July 11, 2019 |
| Location | New York: Brooklyn |
General Notes
Peter Lugar Steak House is one of the oldest and more well-known steakhouses, dating all the way back to 1887. The restaurant has certainly maintained its traditional vibe, both in the food and the atmosphere; Google Maps describes it as a "German beer hall setting". The steak is certainly very good and in general I enjoyed it quite a lot, but it wasn't perfect and there were certainly some things I would have liked differently. I'm not the biggest fan of steak in general, so I'm not sure how much weight I can give my opinion here. Nevertheless, it's kind of a quintessential New York experience, and probably worth giving a try.
Positives
> The "steak for X" on their menu is a porterhouse, one of my favorite cuts of steak. The beef is dry-aged and very good quality - great marbling and intense flavor.
Negatives
> Surprisingly, I found the steak to be significantly underseasoned. My first bite felt pretty bland, and it instantly became better as soon as I added a bit of salt to it.
> Their signature steak sauce is ... interesting. It's almost like a cocktail sauce, and I really don't think it goes particularly well with the steak at all.
> The selection of sides and the sides themselves are pretty mediocre. Focus on the steak, which shouldn't be hard considering it's a pretty generous portion.
> Cash-only (they also accept debit cards)
Dishes Tasted
- ★☆☆☆ German Fried Potatoes -- Essentially a bunch of small chunks of potatoes fried. Not great.
- ★★☆☆ Creamed Spinach -- I generally don't like spinach very much, but I was pleasantly surprised by the creamed spinach. I enjoyed the texture.
- ★★☆☆ Steak for Three -- Two porterhouse steaks (one larger, one smaller), maybe around 3 pounds including the bones. Very flavorful, great marbling, and I like that there are small pockets of fat. I found the char to be a bit overpowering and it tasted too heavily of charcoal at times. The cook was generally very good but a bit inconsistent, which I suppose is natural given their cooking method.
