Finding a decent steak on Long Island isn't exactly a challenge. We're practically the land of oversized shrimp cocktails and leather booths. But then there's George Martin's Strip Steak Great River NY, a spot that feels less like a corporate chain and more like a secret you stumbled upon in a wealthy friend’s living room. Honestly, if you aren't looking for it, you might drive right past. It’s tucked away at 60 River Road in a residential pocket of Great River, housed in a building that was once a 19th-century home (and rumored to be a former brothel, though the staff usually just lets the "vibrant history" talk for itself).
Most people expect the typical "Manhattan-style" steakhouse vibe: loud, bright, and hurried. This isn't that. It’s dim. It’s cozy. There’s a live pianist some nights playing tunes that actually let you hear your date.
Why George Martin's Strip Steak Great River NY Is Different
The George Martin Group, led by George Korten, has a few spots across the island, but the Great River location is the intimate sibling of the bunch. While the flagship in Rockville Centre is great, this one has a specific "speakeasy" soul. They aren't trying to flip tables every 45 minutes.
You’re here for the dry-aged beef. Specifically, the 21-day aged stuff.
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High heat. Broilers. Serious crust. That’s the formula. They use Certified Angus Beef, and unlike some places that over-season to hide mediocre meat, the kitchen here keeps it minimalist. It’s basically just salt, pepper, and time.
The Breakdown of the Menu
Don’t just default to the filet. Yes, the 8oz Petite and 12oz Barrel Cut are buttery, but the 20oz Bone-In New York Strip is literally in the name for a reason. It comes topped with these ridiculously thin, crispy onion shoestrings that you’ll tell yourself you won't finish. You will.
If you’re feeling particularly hungry—or just want to impress someone—the 38oz Porterhouse for Two is the heavy hitter. It’s sliced for you, so there's no awkward sawing at the table.
Kinda weirdly, the "non-steak" items are actually good. Most steakhouses treat chicken and fish like an afterthought for the person in the group who doesn't like red meat. The Brick Pressed Bell & Evans Chicken with pesto mashed potatoes is a sleeper hit. And if you’re a bacon person? Get the Thick Cut Pork Belly Bacon appetizer. It’s glazed in black pepper honey and served with a roasted garlic aioli that’s basically worth the trip alone.
Atmosphere and the "Brothel" Rumors
The decor is a trip. You've got 1920s-era artwork, warm pinstripe wallpaper, and massive chandeliers. One of the dining rooms looks like it belongs in a game of Clue. It's historic without being dusty.
One thing to watch out for: the acoustics. When the bar gets packed on a Friday night, it gets loud. If you're looking for a quiet, romantic proposal spot, maybe aim for a Wednesday or Thursday.
Pricing and Value (The Reality Check)
Let's be real. It’s expensive. You’re looking at $50 to $75 for a steak alone.
Sides like the Lobster Mac & Cheese or the Creamed Corn with Jalapeño are family-style, so they’re meant to be shared. If you want to experience the place without the $200 bill, they often run a "Steak in the Neighborhood" prix-fixe on Wednesdays and Thursdays for around $50. It’s a three-course deal that includes a smaller cut of steak or salmon. It's probably the best-kept secret for locals who want the vibe without the "special occasion" price tag.
- Address: 60 River Road, Great River, NY 11739
- Phone: 631-650-6777
- Reservations: Pretty much mandatory for weekends. Use OpenTable or call a few weeks out for a Saturday night.
- Parking: They have a lot, but it’s small. You might end up on the street if you arrive at 7:00 PM on a Friday.
What to Order (Expert Recommendations)
If it’s your first time, don't overthink it. Start with the French Onion Soup. It’s thick, the cheese is properly caramelized, and it’s not just a bowl of salt water.
For the main, the Cowboy Cut Ribeye (24oz) is for the purists. It has that rich marbling that only comes from dry-aging. If you want something unique, the Skirt Steak with their molasses and soy marinade is a George Martin staple that leans into a sweeter, more savory profile than your standard salt-crust steak.
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Finish with the Warm Mini Doughnuts. They come with chocolate and caramel dipping sauces. They're small enough that you can convince yourself you aren't really eating dessert, but decadent enough to ruin your diet for the week.
Actionable Tips for Your Visit
- Ask for the Speakeasy Table: There are certain corners of the dining room that feel much more private. If you're on a date, mention you want a booth away from the bar noise.
- Check the Specials: Executive Chef James Cavorti often does "Speakeasy Features" that aren't on the standard printed menu. Sometimes it’s a Wagyu cut; sometimes it’s a weirdly great pasta.
- Live Music Timing: If you want the piano vibe, aim for Friday or Saturday nights. It adds a layer of "Old New York" that you don't find in the newer, modern steakhouses.
- Dietary Needs: They are surprisingly good with gluten-free options. The staff usually knows exactly what’s in the sauces, which is a rarity for a non-chain spot.
George Martin's Strip Steak Great River NY remains one of those places that defines the South Shore dining scene. It’s not trying to be trendy. It’s just trying to be a really good steakhouse in a really cool old house. For most people, that's more than enough.
To make the most of your evening, plan to arrive twenty minutes early to grab a cocktail at the bar—the "GM Manhattan" is a solid choice—and give yourself time to soak in the 1920s aesthetic before you sit down to the main event.