Bobby Flay’s top NYC steakhouse is a timeless favorite.

When renowned chef, long-standing Food Network star, and grilling aficionado Bobby Flay seeks a delicious steak in New York City (unless he opts to prepare a succulent steak himself), he heads to Wolfgang’s Steakhouse on Park Avenue in Manhattan.

Flay and his daughter, Sophie, featured Wolfgang’s on an episode of their Food Network series “The Flay List.” In the show, Flay mentions to Sophie that he skips the menu since he knows exactly what to order: chopped salad, onions and tomatoes, shrimp cocktail, creamed spinach, German-style hash-brown potatoes, and the porterhouse steak.

“That’s the beauty of a classic steakhouse meal — it’s elegantly simple and expertly prepared,” Flay remarks in the episode (via Amazon Prime). He notes that the salads and shrimp cocktail serve as the “warmup” for the highlight: the sizzling cuts of dry-aged Prime beef that arrive at your table piping hot, still cooking.

“You can hear the juices of the steak bubbling at the edges of the plate, and paired with the creamed spinach and potatoes — it all harmonizes beautifully,” Flay states. “It’s a significant meal — it’s one of my all-time favorites.”

You may be mistaken if you thought the Wolfgang mentioned refers to celebrity chef Wolfgang Puck, who runs numerous restaurants, including some famous steakhouses like his Cut, New York. However, this isn’t the case.

Wolfgang’s Steakhouse is actually a venture by Wolfgang Zwiener, a former lead waiter at Brooklyn’s Peter Luger’s, arguably New York City’s iconic steakhouse. Zwiener spent decades at Luger’s before establishing his own restaurant in 2004.

The two Wolfgangs had a legal dispute over trademark issues after Zwiener’s success on Park Avenue prompted him to expand to Beverly Hills, located a few blocks away from one of Puck’s restaurants. Although Zwiener won in court and now operates more locations across NYC, New Jersey, Massachusetts, Hawaii, and multiple Asian countries, the Beverly Hills site eventually closed down.

Wolfgang’s is renowned among national chains for delivering high-quality beef across just four cuts — ribeye, porterhouse, New York sirloin, and filet mignon — all graded USDA prime, dry-aged on-site, and then expertly sliced by the in-house butcher. The original establishment at 4 Park Avenue weathered the COVID-19 crisis and continues as the flagship location. Besides its beef, the restaurant is admired for its vaulted tiled ceiling designed by Spanish architect Rafael Guastavino, which is among the few remaining examples in New York.

The porterhouse is a staple item in steakhouses as it comprises two cuts of beef in one robust steak, divided by a T-bone. The tenderloin resides on one side, while the strip loin occupies the other, making it ideal for diners with varying preferences. The tenderloin, also known as filet mignon, is tender and lean, whereas the strip loin (often referred to as New York strip) is more marbled, offering a richer flavor.

Although the pricey porterhouse is regarded as one of the finest cuts of steak, precise cooking is essential as no chef wishes to char food — or waste money. You can choose to grill or pan-sear a porterhouse, but since a porterhouse should be at least 1.25 inches thick, cooking it either partially or fully under the high heat from a broiler, which is the method employed by Wolfgang’s, is another effective way to ensure perfect doneness and an appealing exterior char.

Flay typically orders the porterhouse medium-rare — although he once mentioned a preference for steaks (and burgers) cooked medium, as the extended cooking time allows for greater fat rendering, enhancing the flavor and texture of the meat. However, it’s important to remember that a steak continues to cook after being removed from the heat, which is why letting meat rest post-grilling or broiling is crucial. Given that Wolfgang’s steaks arrive sliced and still sizzling on a hot plate, a medium-rare steak could attain medium doneness by the time you dig in. Just be sure not to wait too long!