Dinner by the water often inspires a seafood order, and the Hamptons certainly have its share of upscale and come-as-you-are spots for fresh fish. Yet, sometimes, cravings call for something meatier. Steak is an obvious choice, and the South Fork is home to restaurants that allow people to get their red meat fix in various settings. Some are as brooding as the Cabernet Sauvignon that pairs perfectly with the dish, while others offer lighter, airy settings. As for the real meat and potatoes, the taste? Let’s just say the restaurants get it right — one spot’s steak even has a vegetarian swooning.
Whether you’re a medium rare or well-done kind of patron, these Hamptons restaurants deliver great steak when the stakes are high.
Mavericks of Montauk, 51 South Edgemere, Montauk, 631-668-8506
Since they opened a year ago, Mavericks made a bold splash as the masters of grass-fed meat, showcasing New York-sourced prime cuts from chef Jeremy Blutstein’s capable kitchen. Symbols of it are everywhere if you care to look — some obvious (the original Andy Warhol painting entitled “Cow”), some that require a little more exploratory thought (the light fixture made in the shape of the constellation Taurus, the bull). But you’ll cast aside all intellectual activity when you get your first buttery bite of porterhouse and all your brain can do is go, “Mmmmmmm.”
Old Stove Pub, 3516 Montauk Hwy, Sagaponack, 631-537-3300
Live music and daily specials, including a wine down Sunday, make Old Stove Pub a favorite local haunt full of regulars (and first-timers who will likely keep coming back for a long time). Numerous steak dishes, including two made for sharing (technically), grace the menu. The 10 oz. skirt steak or filet mignon are best kept for one, though next-day steak and eggs with leftovers would be a worthy reason to forego the clean plate club. Then, there’s a Sagaponack steak for two made with a 20-ounce prime dry-aged beef strip loin. Or, come hungry for a Tomohauk prime dry-aged rib-eye with the bone that weighs in at 40 oz. and might feed a table of three or four.
Bobby Van’s Steakhouse, 2393 Montauk Hwy., Bridgehampton, 631-537-0590
Getting an evening table at this watering hole’s East End outpost can feel like a find-a-needle-in-a-haystack assignment, especially during summer (hint: lunch is more likely). However, finding that needle is like striking gold, especially once the steak arrives. The steak menu includes nine regular offerings, including filet mignon, surf ‘n turf (with lobster) and two types of sirloin (bone-in and gorgonzola). There’s also a steak salad, plus a steak and eggs dish on the lunch menu. It’s all served in a dimly lit setting with mahogany wood furnishings — a cozy but upscale nod to the throwback chophouse.
Bistro Eté, 760 Montauk Hwy., Water Mill, 631-500-9085
This approachable yet refined French coastal spot is so into steak that it recently formed Chef Arie’s Steak Club. It started with something of a marital tiff. Chef Arie Pavlou had long wanted to purchase a dry ager for the bistro, but his wife, Liz, talked him out of it.
“I thought it would be unappealing,” says Liz, a vegetarian. However, a few trips to Florence and Chamonix, where restaurant windows display steaks dry-aging like boutiques display high-end clothing, inspired her to get him one for Christmas. The family now has three and a club with more than 70 members that allows people to choose their beef with Arie, brand it with their initials, and enjoy it with family and friends.
As for Liz? “I can tell you it smells and looks amazing. It might be time for me to go back to the ‘other side,’” she says. Not ready to join the club? The Bistro’s menu includes Arie’s dry-aged steak and a tartare.
Bell & Anchor, 3253 Noyack Road, Sag Harbor, 631-725-3400
Seafood may take center stage at this coastal-chic spot, but the steak is a true star. A grilled flat iron and 7 oz. filet mignon check all the boxes. Speaking of which, those who came for the surf and suddenly find themselves craving turf (or vice versa) need not choose. A surf ‘n turf dish comes with a butter-poached lobster tail, 7 oz. Filet mignon and a side of fingerling potatoes offer the best of both worlds.
Nick & Toni’s, 136 N Main St, East Hampton, 631-324-3550
Nick & Toni’s airy farmhouse digs and refined wood-oven Italian-Mediterranean menu have made it a favorite spot for nearly four decades. The wood-grilled New York strip steak Tagliata lives up to that legacy. The smokey taste adds a twist to the classic dish without overpowering it. Sides and precise preparation can change seasonally, but the current menu sees the strip steak come with fixings, including arugula and sweet cherry peppers.
Almond, 1 Ocean Road, Bridgehampton, 631-537-5665
Almond has made a name for itself by inhabiting the happy medium between creativity and losing the plot – a key quality for a spot serving steak. After all, a steak order immediately prompts a question that is anything but rhetorical, “How do you like it?” Steak frites is Almond’s red meat specialty, which is appropriate given their French-forward flare. Diners have three options: A grass-fed tri-tip with a chimichurri sauce that adds a touch of heat, a flat iron with a generous amount of pepper and a dry-aged New York strip with tomato kimchi butter.
Rowdy Hall, 177 Main St., Amagansett, 631-324-8555
Rowdy Hall may have new digs, but the bustling atmosphere and just-right meats traveled well. Like Almond, steak frites are the order of the day. Guests can choose between a prime New York strip or skirt with a hollandaise sauce. Both dishes come with a side of hand-cut fries.
1 North Steakhouse, 322 W. Montauk Highway, Hampton Bays, 631-594-3419
This chophouse is true north for meat lovers. The website throws down the gauntlet, declaring it the “Best Steak on the East End.” While taste is subjective, the 1 North has undoubtedly made its case—a 28-day dry-aged 24 oz. porterhouse is immaculate, serving as the menu’s notable standout. Other steak options include a 16 oz. bone-in New York strip and 24 oz. bone-in ribeye, both of which are also dry-aged for 28 days. Guests can order steaks plain or dry-rubbed with a side of potatoes and produce of their choosing.
The Patio at 54 Main, 54 Main St., Westhampton Beach, 631-288-0100
This neighborhood watering hole with outdoor seating and weekend live music serves a 40-oz. porterhouse for two that’s so rich your tastebuds won’t want to share (but your stomach likely will, especially because it comes with two sides). Steak frites with decadent truffle fries and herb butter and an 8-oz. filet mignon are other options for those looking to beef up their dinner game.
East Hampton Grill, 99 N Main St., East Hampton, 631-329-6666
This spot could feel like an enigma if the fare and approachable staff didn’t make a trip here feel so inviting. East Hampton Grill specializes in red meats like ribs and steak, juxtaposing its bright, airy, white tablecloth digs. It all comes together after one bite of the steak frites, made with filet mignon and a sharp Béarnaise sauce that would make even Parisians do a double-take.
