If you’ve lived on the South Shore of Long Island for any length of time, you know the drill. You want a high-end steak, but you really don't feel like braving the chaotic parking in Huntington or dealing with the "see and be seen" pretension of Garden City. You just want a heavy fork, a stiff drink, and a piece of beef that actually justifies the price tag. That’s usually when someone mentions George Martin’s Strip Steak in Great River. It’s tucked away. It’s quiet. Honestly, if you didn’t know it was there, you’d probably drive right past the turnoff for the Westbrook Village area and never give it a second thought.
But that’s the draw.
George Martin’s Strip Steak isn't trying to be a national franchise. It’s part of the George Martin Group—founded by George Kasten—which has its fingerprints all over the local dining scene, from Rockville Centre to East Islip. But the Great River location is different. It’s the "refined older brother" of the group. It sits in a converted house, which immediately gives it this residential, intimate vibe that most modern steakhouses lose when they try to go too big. You’re not dining in a corporate box; you’re dining in a room that feels like it has history, even if the "history" is just years of locals celebrating anniversaries and closing business deals over glasses of Cabernet.
What Actually Makes This Great River Spot Different?
Most people assume all steakhouses are basically the same. You get a side of creamed spinach, a baked potato the size of a football, and a charred piece of meat. While George Martin’s Strip Steak in Great River hits those notes, the execution is what keeps it on the map. They specialize in what they call "boutique" steakhouse dining.
What does that even mean?
It means the menu isn't twenty pages long. It’s focused. You’ve got your wet-aged cuts, your dry-aged selections, and a few signature preparations that have stayed on the menu for years because if they took them off, there’d probably be a local riot. Specifically, the "Strip Steak" in the name isn't just marketing. Their signature 14oz or 20oz NY strips are the benchmark here.
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The atmosphere is heavy on the "Old World" charm. Think dark wood, low lighting, and leather. It’s the kind of place where the noise level stays at a hum rather than a roar. You can actually hear the person across from you without shouting, which, let’s be real, is a luxury in 2026.
The Menu: Beyond the Standard Cuts
Let’s talk about the food. Seriously.
If you're going there for the first time, you have to look at the "Chop House" classics, but the appetizers are where the personality shows up. The Mustard Crusted Bacon is a staple. It’s thick-cut, salty, and hits that perfect line between sweet and savory. Then there’s the shrimp cocktail—it’s standard, sure—but the shrimp are consistently massive.
The Steak Program
The kitchen uses a high-heat infrared broiler system. This is the secret to that crust. When you’re at home trying to sear a steak, you can never get it quite right because your stove doesn't hit 1,500 degrees. They do. That thermal shock locks in the juices while creating a carbonized exterior that shatters when you bite into it.
- The Marinated Skirt Steak: This is arguably the most popular "non-traditional" cut on the menu. It’s soaked in a proprietary blend—heavy on the garlic and soy notes—and charred until the edges are crispy.
- The Dry-Aged Ribeye: If you want that "funky," nutty flavor that only comes from aging meat for 28+ days, this is the one. It’s rich. It’s fatty. You’ll probably need a nap afterward.
- The "Corned Beef" Style: Occasionally, they run specials that lean into the George Martin heritage of comfort food, but the core focus remains the Prime grade beef.
Wait, we should talk about the sides. The "Strip Steak Fries" are tossed with parmesan and truffle oil. Is truffle oil a bit 2015? Maybe. Does it still taste incredible with a medium-rare steak? Absolutely. The creamed spinach is also surprisingly fresh-tasting, not just a bowl of green mush and heavy cream.
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Why Location Matters (The Great River Factor)
Great River is an interesting spot. It’s affluent but low-key. It’s home to the Bayard Cutting Arboretum and Heckscher State Park. This puts George Martin’s Strip Steak in a unique position. It’s a destination for people finishing a day of walking the trails or locals from Oakdale and Islip who want a "night out" without the hassle of a major downtown area.
Parking is easy. That sounds like a small thing, but on Long Island, easy parking is a love language. You pull up, you walk in, and you’re seated. There’s no valet drama or circling the block for twenty minutes.
The Bar Scene and the "Martini" Culture
You can’t talk about a George Martin joint without talking about the bar. They take the cocktail program seriously. The martinis are poured to the brim—literally. If you order a classic gin martini, expect it to be ice cold with just enough vermouth to know it's there.
It’s a popular spot for "Happy Hour," but not the rowdy kind. It’s more of a "I just finished a 10-hour day and I need a professional-grade Manhattan" kind of vibe. The bartenders here are often career pros. They know the regulars by name, they know how you like your drink, and they don’t over-complicate things with unnecessary foam or dry ice.
Addressing the Price Point
Let's be honest: it isn't cheap. You’re looking at $50 to $70 for most primary cuts, and by the time you add a side, a salad, and a couple of drinks, the bill for two is easily crossing the $200 mark.
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Is it worth it?
If you compare it to the big chains like Ruth’s Chris or Peter Luger, George Martin’s holds its own on quality while beating them on intimacy. You aren't being ushered out the door to flip the table for the next reservation. There’s a level of hospitality here that feels more "neighborly" than "transactional." That’s the value proposition. You’re paying for the lack of stress as much as you’re paying for the Prime beef.
Common Misconceptions
One thing people get wrong is thinking this is a formal-dress-code-only establishment. While you'll see people in suits, you’ll also see people in nice jeans and a sweater. It’s "upscale casual." As long as you don't look like you just finished mowing the lawn, you’re fine.
Another misconception is that it’s only for steak lovers. While the name is literal, their seafood game—specifically the roasted salmon and whatever the daily market catch is—is surprisingly strong. They handle fish with the same high-heat precision as the meat, meaning you get crispy skin and moist centers.
Actionable Tips for Your Visit
If you’re planning to head down to Great River, here is the "insider" way to do it:
- Request a Booth: The tables in the center are fine, but the booths offer that classic, secluded steakhouse feel. They are much better for a date or a private conversation.
- Check the Sunday/Monday Specials: Often, the George Martin restaurants run "prix fixe" or wine-centric specials early in the week to keep the dining room full. It’s the best way to experience the quality at a lower entry point.
- The "Must-Order" Appetizer: Get the Lollipop Lamb Chops if they’re on the specials board. They’re perfectly portable and usually come with a mint-infused dipping sauce that’s light-years ahead of the bottled stuff.
- Save Room for Dessert: Specifically, the "Brownie Sundae." It sounds basic. It is not. It’s a massive, decadent end to a meal that’s already over the top.
- Book Ahead via OpenTable: Even though it’s tucked away, it gets packed on Friday and Saturday nights. Don't just wing it.
George Martin’s Strip Steak in Great River remains a cornerstone of the Long Island dining scene because it doesn't try to reinvent the wheel. It just makes the wheel really, really well. Whether you're a local or just passing through the South Shore, it's one of those places that reminds you why the classic American steakhouse will never actually go out of style.
To get the most out of your experience, aim for a reservation around 7:00 PM on a Thursday. You get the full energy of the dining room without the weekend crush, and the kitchen can take that extra thirty seconds to ensure your sear is absolute perfection. Check their website for the most current seasonal rotations, as they often swap out their vegetable sides based on what's available from local North Fork farms.