Strip steak is among the signature dishes at (Credit: Jeremy Bales)

Strip steak is among the signature dishes at J. Michaels' Tuscan Steakhouse.

The 10 best steak houses on Long Island: Eat here now

Long Island is in its prime.

There have never been as many excellent red-meat restaurants in either Nassau or Suffolk as there are today. And they're very, very popular, even as the tab effortlessly exceeds $100 per person. Ask a friend or neighbor where he or she would like to go for dinner on a major night out, and the odds are good that it will be a steakhouse.

These 10 names, listed alphabetically, are at the top.

Blackstone Steakhouse

Blackstone Steakhouse, Melville: Modern in look and traditional
(Credit: Jeremy Bales)

Blackstone Steakhouse, Melville: Modern in look and traditional in style, Blackstone also combines the two at the table. It could be a first-class contender in the best sushi category, too. And there are exceptional shellfish cocktails, raw bar stars, major lobsters. The essential steaks here are the filet mignon, sirloin and porterhouse for two, three or four. Their competition comes from veal chops and lamb chops. Uniformly fine sides. Suitably extravagant sweets.

Blackstone Steakhouse in Melville serves a Blackstone supreme
(Credit: Newsday / Rebecca Cooney)

Blackstone Steakhouse in Melville serves a Blackstone supreme sushi roll made of Kobe beef, avocado, spicy tuna, king crab and spicy eel sauce.

Bryant & Cooper

Bryant & Cooper, Roslyn: Nearing the close of
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(Credit: Bruce Gilbert)

Bryant & Cooper, Roslyn: Nearing the close of its third decade, Bryant & Cooper has developed a patina. It can be noisy, crowded and sometimes brusque, but this clubby cornerstone of the Poll brothers' restaurant group turns first-timers to regulars with the sirloin, the chopped sirloin with onions, filet mignon, porterhouse (pictured) and prime rib. Precede them with a shellfish cocktail or a salad; accompany them with any of the superior spuds.

A husky prime rib is one of the
(Credit: Bruce Gilbert)

A husky prime rib is one of the signature dishes at Bryant & Cooper in Roslyn.

Frank's Steaks

Frank's Steaks, Jericho and Rockville Centre: On this
(Credit: Daniel Brennan)

Frank's Steaks, Jericho and Rockville Centre: On this list where dinners can exceed $100 per person, the two branches of Frank's Steaks seem like bargains. In many ways, they are. These are family-friendly and unpretentious, accommodating and attentive restaurants. The Jericho spot is in a small shopping center; in Rockville Centre, at what once was the Lincoln Inn. You'll favor the well-seasoned, marinated Romanian steak (pictured). But consider the filet mignon and the New York strip, the sirloin burger and the calf's liver.

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At Frank's Steaks, New Zealand rack of lamb
(Credit: Daniel Brennan)

At Frank's Steaks, New Zealand rack of lamb is served traditionally, with mint jelly.

Insignia

Insignia, Smithtown: High rollers, unite. Insignia is your
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(Credit: Randee Daddona)

Insignia, Smithtown: High rollers, unite. Insignia is your place. This extravagant, glittery, over-the-top sprawl of a restaurant is built to impress. The bar scene provides a live-action sideshow. And, still, what's most memorable is the quality of the beef and the seafood. Strip steak, filet mignon, rib-eye (pictured), porterhouse, whole grilled fish of the day, sushi and sashimi all are recommended at Anthony Scotto's restaurant, which makes his Blackstone seem almost monastic.

Insignia's surf 'n' turf roll is made with
(Credit: Newsday / Rebecca Cooney)

Insignia's surf 'n' turf roll is made with lobster, king crab, seared Kobe beef and white truffle oil.

J. Michaels Tuscan Steakhouse

J. Michaels Tuscan Steakhouse, Northport: Ranking in the
(Credit: Barbara Alper)

J. Michaels Tuscan Steakhouse, Northport: Ranking in the top 10 restaurants on LI, the dry-aged steaks and chops are standouts. But you'll be equally satisfied by dishes such as lobster meatballs, crabmeat-stuffed salmon rolls, the combo of octopus and calamari, pork chops, spaghetti and meatballs, and side dishes such as broccoli rabe with cherry peppers and escarole with white beans. Opulent desserts, led by chocolate mousse pie and cheesecakes. (Pictured: bone-in rib-eye.)

J. Michaels' spaghetti and meatballs.
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(Credit: Jeremy Bales)

J. Michaels' spaghetti and meatballs.

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Mac's Steakhouse

Mac's Steakhouse, Huntington: Mac's rarely gets the publicity it
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(Credit: Bruce Gilbert)

Mac's Steakhouse, Huntington: Mac's rarely gets the publicity it deserves in this high-profile competition. The grass-fed, dry-aged steaks go marbling-to-marbling with any. The special, 60-day, bone-in sirloin (pictured) stands alone, followed by the 30-day one; the rib-eye; and the porterhouse. The cherry-pepper sparked steak; horseradish-cream finished sirloin; the pork porterhouse; and the short-rib and meatball appetizers mean business.

Also notable at Mac's is the 16-ounce pork
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(Credit: Bruce Gilbert)

Also notable at Mac's is the 16-ounce pork chop, which is accompanied by a sweet potato mash, sauteed spinach and warm apple-raisin chutney.

The Palm at Huntting Inn

The Palm, East Hampton: The national chain finds
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(Credit: Daniel Gonzalez)

The Palm, East Hampton: The national chain finds a country home on Main Street. Much more relaxed than, for example, the New York City and Washington, D.C., branches. The New York strip, bone-in filet mignon and T-bone are the big cuts. Palm does well with shellfish cocktails; shrimps Bruno, a francese spin with mustard sauce; double-cut lamb chops; and chicken Parmigiana, too. Broiled lobster, three pounds and up, rivals the steak. On the side: cottage fries and fried onions. (Pictured: 28-day aged prime sirloin steak with homemade potato chips and onion rings.)

Broiled lobsters art The Palm.
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(Credit: Daniel Gonzalez)

Broiled lobsters art The Palm.

Peter Luger Steak House

Peter Luger Steak House, Great Neck: Peter Luger's
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(Credit: Johnny Simon)

Peter Luger Steak House, Great Neck: Peter Luger's classic porterhouse (pictured) inspires devotion here and at the Williamsburg original. The restaurant is extremely popular for lunch and dinner, and the service is good. Start with a shellfish cocktail, tomatoes and onions, maybe that slab of extra-thick bacon. If for some reason you're not here for the porterhouse, the prime rib and the Luger burger will do. Cheesecake or a hot fudge sundae for dessert.

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Peter Luger serves a no-frills burger.
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(Credit: Johnny Simon)

Peter Luger serves a no-frills burger.

Rothmann's

Rothmann's, East Norwich: In one form or another,
(Credit: Alessandro Vecchi)

Rothmann's, East Norwich: In one form or another, Rothmann's has been around since 1907. Currently, it's a steakhouse with plenty of seafood, too. Business dealings and aggressive socializing approach spectator sports. The food is very good, especially the bone-in rib-eye (pictured) and New York strip steaks; expertly steamed lobster; multicolored sushi rolls; and appetizers such as grilled octopus with white beans and shellfish cocktails.

The steamed lobster at Rothmann's Steakhouse in East
(Credit: Alessandro Vecchi)

The steamed lobster at Rothmann's Steakhouse in East Norwich.

Tellers: An American Chophouse

Tellers, Islip: Situated in a converted bank building,
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(Credit: Doug Young)

Tellers, Islip: Situated in a converted bank building, Tellers cashes in with some superior wine in the vault and beef at table. The rib-eye (pictured) makes a dramatic impression, and the flavor is just as impressive. The porterhouse, bone-in filet mignon and boneless strip also demand attention. The "millennium" lobster, which also stars at H2O Seafood & Sushi in Smithtown, is commendable at this Bohlsen Restaurant Group destination, too. Fine side dishes and sauces.

Tellers' seafood tower of oysters, clams, shrimp, tuna
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(Credit: Doug Young)

Tellers' seafood tower of oysters, clams, shrimp, tuna and jumbo lump crab.

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