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	Steakhouse Knives. The quality of these signature knives will be immediately recognizable to anyone who has dined at Smith & Wollensky. As beautiful as they are functional, the steak knives are custom-serrated to ensure that steaks at home can be cut with ease and style. More...
	Smith & Wollensky. Bring a taste of this great steakhouse home with the restaurant's signature steaksauce. It combines ripe tomatoes and earthy blackstrap molasses with zesty horseradish, onions and chili peppers. The result is an irresistible combination of sweet and spicy flavors that's great to use on steaks, chicken, burgers or simply as a marinade for grilling. More...
	Uncle Jack's. The original Jack's was an infamous speakeasy on the Upper West Side in the early 1930s. In its reincarnation it is one of New York's great steakhouses serving a hand-crafted thick sauce that adds zest to steaks, burgers and chops, and a special touch to cheese, cold meats, and sandwiches. More...
	Ben Benson's. The full-bodied sauce served at this great steakhouse enhances the flavor of a steak without masking it. The rich tomato base with brown sugar, molasses, anchovies, onions, garlic, tamarind, and grated horseradish roots clings to the meat and gives your mouth a wake up call on flavor. More...

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The story of a great New York steak house begins with a Ziegfeld Girl, one of the beauties from the chorus line of Florenz Ziegfeld's theatrical spectaculars. Her name was Helen Gallagher, and she left the show to marry Ed Gallagher, who with Al Shean made up the legendary vaudeville team of Gallagher and Shean.

In November of 1927, along with Jack Solomon, a colorful gambler who raised prize Angus cattle on his Long Island estate, Helen opened Gallagher's next door to the Alvin Theater just nights before "Funny Face," a new musical by George and Ira Gershwin which starred Fred Astaire and his sister Adele. Running for 244 performances it was one of the top hits of the 1927-1928 season.

In 1933, when FDR took office, he fulfilled his promise to end Prohibition. With liquor now legal, Gallagher's evolved into Broadway's first steak house, and it was here that the first "New York Strip" steak was served.

Your search for the best restaurant steaks ends here. Dry aging, the time-honored technique at Gallagher's, not only makes their steaks more tender, but concentrates flavor and produces meat that is superb in taste and texture. All beef is hung in a refrigerated cooler, at a specific temperature and humidity, for 21 days after harvest and prior to cutting into steaks. The New York First Company has arranged with Gallagher's to ship these same restaurant-quality cuts (always fresh, never frozen) so that you can indulge in a true steakhouse experience at home. CLICK HERE to purchase Gallagher’s Steaks.