Mark Joseph Steakhouse

Mark Joseph Steakhouse opened its doors in January of 2001 down a quaint cobble stone street in the north of the South Street Seaport and south of the infamous Brooklyn Bridge. Combining excellent food with polished service in a comfortable atmosphere affords them the opportunity to make sure that each of their guests have the authentic New York City Steakhouse experience that has become synonymous with the Mark Joseph Steakhouse name.

Taking charge of the Dry Age process on site has given Mark Joseph Steakhouse total control over the quality of meat that is served. Having the owner hand select the meats and then dry aging each short loin on premise in a temperature and humidity controlled refrigeration unit, insures that guests are always served the finest quality meats. Using a special infrared oven that heats as high as 1200 degrees allows them to perfectly char each steak, serving guests consistently prepared foods from extensive Dinner and Bar menus. The signature dish, a 40 oz Porterhouse, arrives at the table sizzling in its natural juices. Meat fans are in luck! The menu boasts a 38 oz Rib Steak, a 20 oz Sirloin, and a 12 and a 16 oz Filet Mignon.