Let's be real for a second. You aren't going to Salt Bae’s place just because you’re hungry for a piece of protein. You’re going because you saw a viral video of a man in dark sunglasses dropping salt off his forearm like it’s fairy dust. The Nusr Et Steakhouse New York menu is basically the final boss of "Instagrammable" dining, and walking into that Meatpacking District location feels a bit like entering a high-end nightclub where the dance floor has been replaced by expensive grills.
It’s loud. It’s flashy. It’s expensive.
But what are you actually eating? If you strip away the gold leaf and the theatrical slicing, you’re left with a menu that tries to balance Turkish tradition with New York’s aggressive steakhouse culture. Some people call it a tourist trap; others swear the Wagyu is actually top-tier. Honestly, the truth is somewhere in the middle.
The Nusr Et Steakhouse New York Menu Breakdown
The core of the experience is built around the "Nusr-Et Special." This isn't your standard Peter Luger vibe. Instead of a dry-aged porterhouse sitting in a pool of butter, you're often getting thin-sliced tenderloin finished at the table with hot butter. It’s more of a performance than a meal.
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The menu is split into a few distinct zones. You’ve got the Starters, which feature things like the Beef Carpaccio—thinly sliced, topped with arugula and parmesan, and surprisingly delicate. Then you move into the "From the Grill" section. This is where the price tags start to look like mortgage payments.
You’ll find the Istanbul Steak, the Dallas Steak (a bone-in ribeye), and the New York Strip. These are generally well-marbled, though Salt Bae (Nurset Gökçe) focuses heavily on the buttery texture rather than the intense "funk" you get from long-term dry-aging found at more traditional NYC spots like Keens.
Let’s Talk About the Gold
We have to talk about the 24-karat gold. It’s the elephant in the room. The Nusr Et Steakhouse New York menu features a "Golden" section where almost anything can be wrapped in edible gold foil.
- The Golden Tomahawk: This is the flagship. It’s a massive long-bone ribeye covered in gold. Does the gold add flavor? Absolutely not. It’s tasteless and biologically inert. You’re paying hundreds of dollars extra for the visual.
- The Golden Burger: A more "affordable" way to eat metal. It’s a thick patty, gold-wrapped, served with fries.
- Golden Cappuccino: Yes, even the coffee gets the Midas touch.
Is it tacky? Maybe. But for a specific type of New York diner, the "Golden" experience is the whole point of the reservation. If you’re there for a business meeting where you need to flex, or a birthday where the photos matter more than the macronutrients, this is your section.
Beyond the Steak: Seafood and Sides
People forget that Gökçe has a background that isn't just beef. The seafood on the menu is actually quite decent, though it often gets overshadowed by the Tomahawks. The Grilled Prawns and the Roasted Lobster Tail are standard steakhouse fare, executed with a bit more Mediterranean flair than you might expect.
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The sides? They’re fine. The Mashed Potato is creamy, the Sautéed Mushrooms are earthy, and the Onion Flower is basically a high-end version of what you’d find at a chain steakhouse, just presented with more ego.
One thing you shouldn't skip is the Baklava. It’s arguably the best thing on the entire Nusr Et Steakhouse New York menu. They fly it in or prepare it following strict Turkish recipes, and the tableside service—where they slice it open, stuff it with Maraş ice cream (dondurma), and press it together—is genuinely satisfying. It’s sweet, crunchy, and the ice cream has that unique, stretchy texture that you can’t get with standard Häagen-Dazs.
Why the Pricing Polarizes New York
New York City is the steakhouse capital of the world. When you open a spot here, you’re competing with legends. The reason the Nusr-Et pricing causes such a stir is that it ignores the traditional value proposition of fine dining.
Usually, you pay for the quality of the ingredient or the skill of the chef. At Nusr-Et, a large chunk of that $300-$1,000+ bill is "Experience Tax." You are paying for the brand, the location in the Meatpacking District, and the possibility that the man himself might show up and salt your ribeye.
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Critics like Robert Sietsema have pointed out the absurdity of the costs, but the restaurant remains packed. It’s a testament to the power of "vibe dining." If you go in expecting a quiet, culinary masterclass on dry-aging techniques, you will be disappointed. If you go in expecting a loud, high-energy spectacle with decent meat, you'll have a blast.
Navigating the Menu Without Going Broke
If you want the experience without the four-figure bill, there is a strategy.
- Skip the Gold: It adds zero flavor. You can get the same cut of meat for a fraction of the price by ordering the non-gold version.
- Focus on the Burger: The Nusr-Et Burger is actually one of the better "luxury" burgers in the city. It’s juicy, uses high-quality fat ratios, and gives you the atmosphere of the restaurant for under $50.
- Lunch Service: Sometimes the lunch menu offers a slightly more restrained entry point.
- Share Everything: The portions, especially the Tomahawks and the Nusr-Et Special, are meant to be communal. Don't order a steak per person; order a few large items for the table.
The Reality of the Service
The service style is... aggressive. Waiters are trained to be "on." They move fast, they perform the "salt drop," and they're very good at upselling. If you aren't careful, you’ll find yourself agreeing to a "special" that isn't on the printed menu and costs more than your shoes.
However, the efficiency is impressive. Despite the chaos and the crowds, the food usually comes out at the right temperature and the pacing is tight. They want to turn those tables, so don't expect a four-hour leisurely linger.
What to Order: The "Expert" Picks
If I'm sitting down at the New York location today, here is exactly what I’m looking at on the Nusr Et Steakhouse New York menu:
- Beef Sushi: It’s a bit of a gimmick, seared with a blowtorch at the table, but the vinegar in the rice cuts through the fatty wagyu perfectly.
- The Ottoman Steak: A massive bone-in ribeye that usually has better flavor than the fillet-heavy "Special."
- The Salad: Specifically the "Spoon Salad" (Çoban Salatası). It’s finely chopped tomatoes, cucumbers, and peppers with walnuts and a pomegranate molasses dressing. You need this acidity to survive the fat-heavy steaks.
- The Baklava: As mentioned before. Don't leave without it.
Practical Tips for Your Visit
Check your receipt. There have been plenty of stories about "surprise" additions. Also, dress the part. This isn't a "jeans and a t-shirt" spot, even if the city is casual. It’s a place to be seen.
The Meatpacking location (60 9th Ave) is the primary spot, but they also have the "Nusr-Et Burger" locations which are much more casual. If you want the full steakhouse menu, make sure you're booking the 9th Ave flagship.
Actionable Insights for Your Next Reservation:
- Book Mid-Week: Thursday through Saturday nights are absolute zoos. If you want a chance at a "quieter" meal where the servers aren't sprinting, try a Tuesday at 7:00 PM.
- Verify the "Salt Bae" Schedule: If your heart is set on seeing Nusret Gökçe, check his social media. He travels between Dubai, London, Mykonos, and NYC constantly. He isn't a permanent fixture at the grill.
- Set a Hard Budget: It is very easy for a table of four to accidentally spend $2,000. Look at the prices on the Nusr Et Steakhouse New York menu before you arrive so you aren't blindsided by the "market price" items.
- Skip the Cocktails, Stick to Wine: The cocktail program is often overly sweet and built for photos. The wine list, however, actually contains some serious bottles that pair much better with the heavy marbling of the meat.
Ultimately, Nusr-Et is a polarizing icon of modern dining. It’s not about the "best" steak in New York—it’s about the most "New York" steak experience of the 2020s. Whether that's worth the price of admission depends entirely on how much you value the story you’ll tell afterward.