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I returned to Keens last night with two companions who were eager to try an authentic New York steakhouse. I started with the House-Cured Salmon ($12.50), which was wonderful.
Last time at Keens, I tried the mutton chop, which I loved. I’m sure I’ll have it again someday, but in the interest of science, I wanted to sample something else. I would have chosen the porterhouse (available for 2 or 3 people), but my companions prefer filet to strip. So I ordered the T-bone ($42), while they ordered the Chateaubriand for two ($90).
The T-bone was correctly prepared to the medium rare that I’d requested, although I like a crisp char on the exterior that is apparently not in Keens’ repertoire. My companions declared the Chateaubriand “best steak we’ve ever had.” It was one of the largest hunks of beef I’ve ever seen on one plate. I tasted a bit of it, but their preference for well done steaks renders my opinion irrelevant, as I like to see blood on the plate.
For dessert, we shared (but could not finish) an order of bread pudding, which was terrific, but more than we had room for.
Keens Steakhouse (72 W. 36th St. between Fifth & Sixth Avenues, West Midtown)