Benjamin’s Steak House Experience First Class Dining

July 24, 2008 Updated: October 1, 2015

WARM & OPULENT: The bar area at Benjaman's Steakhouse in East midtown.  ((Benjamin's Steakhouse))
WARM & OPULENT: The bar area at Benjaman's Steakhouse in East midtown. ((Benjamin's Steakhouse))
NEW YORK—The amber-toned chandeliers, high ceilings and huge fireplace at Benjamin’s Steak house on East 41st St. might remind you of a bygone era, when successful industrialists and famous actors smoking cigars dined in this opulent interior. The majestic two-story room in the landmark building, once known as the Chemist Club, now houses Benjamin’s Steak House, a fabulous place to spend an evening.

Benjamin’s Steakhouse has no less a chef than Arturo McLeod, Peter Luger’s veteran chef who launched the famous Brooklyn steakhouse, along with fellow Luger alumni, Benjamin Prelvukaj. Although they hail from legendary Luger’s, they have developed their own, distinctive style.

Only the best USDA prime beef is served, dried and aged for 21 days—30 days. The porterhouse, the signature cut at Benjamin’s, is carved by Chef McLeod in such a way that one gets the sirloin on one side of the bone and a filet mignon on the other, giving one the pleasure of sampling the different meats independently. The steak is grilled at very high temperatures to retain their juices, and it arrives at your table still sizzling hot.  

Every cut on the menu can be ordered family style for two to four people.  The “Adam’s rib eye”, is the first steak in the city specifically offered for women.  Served boneless and with less fat than the usual cut, it also makes for a perfect summer meal.

The menu also features non-meat dishes such as Chilean Sea Bass and Norwegian salmon, completed by other luxurious seafood like fresh oysters, jumbo shrimp, crabmeat and half lobsters.

While waiting for your food, you can start with a cool Blue Moon Belgium Beer, decorated with a thin slice of orange or a Hendrick’s gin with cucumber, just like the old fashioned way.

For starters we had Benjamin’s salad, a gentle combination of apples, various greens with steamed crabmeat on top. For our main course we ordered the Adam’s Rib Eye steak and the Chilean Sea Bass, which were prepared to perfection. The steak was served exactly the way we liked it, which is unusual in our experience at many steak houses. The Chilean sea bass was out of this world—crunchy on the outside, buttery, white, and juicy inside—a tender blend of textures and tastes that awakens the senses.

For our side dishes, we had the onion rings (which are a must, zesty and crispy as they are) and a delicious cream of spinach (which is actually prepared without any cream). And for wine lover’s Benjamin’s offers an extensive list carefully selected from around the world. The chef recommended we try the Cabarnet Sauvignon from New Zealand with the salad, The Beringer 2004 with the steak and, of course, a Chardonnay with the Sea Bass.

No matter if you want to regale yourself with a business lunch, a romantic date, or an opulent family dinner, Benjamin’s Steak House has it all:  first class culinary treats and a majestic ambiance.
Above all, there is a congenial atmosphere created by an excellent team, which provides you with  perfect table service from highly attentive waiters, and a warm and friendly management staff. You can also enjoy watching the show from the balcony lounge, as they fly through the room with huge trays full of delicious treasures.


Benjamin’s Steakhouse
52 East 41st Street
NYC 10017
Phone: 212-297-9177
Cost: average check per person $80–100