The Old Homestead Steakhouse is not unknown to me, as I ate there few years ago, but skipped it since I started this blog, except for sliders as they offered a very good deal for lunch at the time. But it was way too long and we really wanted to go back to the oldest steakhouse in New York, serving carnivores since 1968! This place did not change and I was glad that they sat us on one of the corners, in a round table with a banquette, that had a good light. This latest detail was not only noticed because of the photos I was going to take, but also because, often, steakhouses are dim.

Dining room at The Old Homestead Steakhouse in NYC, NY

But, sign of modernity, they were using an iPad for the wine. Unfortunately, there was no description that could have been great for people who have no idea how to pair their food with it. Anyway, I decided to order my usual: a Pinot Noir Oak Knoll from Oregon, 2011, as I like a fully bodied wine with my steak.

Contrary to most of the steakhouses, we did not get any bread basket and butter that we are always looking forward to, curious to see any originality. At least, my appetizer came quickly and I went for my favorite steakhouse appetizer: the Colossal Crab Cake, served with a classic remoulade. The crab cake was very good, without fillers, letting the crab shine.

Crab cake at The Old Homestead Steakhouse in NYC, NY

And this was definitely made with jumbo lump crab meat.

Jumbo lump crab meat at The Old Homestead Steakhouse in NYC, NY

Then came the steak. Instead of our usual filet mignon and ribeye, we went for the porterhouse that came on a very hot plate.

Porterhouse at The Old Homestead Steakhouse in NYC, NY

It was very big and perfectly cooked medium-rare, nicely charred and with a bit of fat, maybe too much. The filet piece (on the right was delicious, juicy and tender. Unfortunately, the NY strip was a bit tough to cut, because of a nerve that you can see below, on the right photo.

With the steaks, we skipped the steak sauce and wanted to get some béarnaise sauce. Know that they do not offer it as a single serving and have to order the trio of sauces. So, instead of béarnaise, au poivre and horseradish, we replaced the later by another béarnaise sauce and it was good, because the portions were small. The béarnaise was decent, and I did not like at all the pepper (poivre) sauce.

We also ordered the truffle mac and cheese that was fantastic: first, when it comes to the table, you get this amazing scent of truffle. Then, it was delicious and delightfully creamy.

Truffle mac and cheese at The Old Homestead Steakhouse in NYC, NY

Last was dessert. Here came again the iPad and it was well done as there were beautiful photos of the various choices they have, enticing even more the patrons, full of meat, to indulge even more. So did we...We decided to go with the Big Fat Chocolate cake and did not regret it at all. I say that because the last time we went for such cake was at the Strip House in Greenwich Village and, although the presentation was spectacular, I thought it was laking chocolate taste. Not this one that is one of the best I had: very fudgey, it was moist and very addictive.

We left full and I admit on the fence about the Old Homestead Steakhouse: everything but the steak was perfect...and maybe the service that was a bit rude, although it seems it is like a special touch in such restaurant...I might go back at some point and give it another chance, trying their ribeye this time, but fore sure reordering that chocolate cake that is out of this world!

Enjoy (I did)!

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Old Homestead Steakhouse

I Just Want To Eat!