George Martin's Strip Steak - UPDATED 4/16/12

George Martin's Strip Steak overall score: 91

I always thought Long Island steakhouses usually couldn't hit the same high marks as some NYC steakhouses, but George Martin changed my view on that. One of several restaurants within the George Martin group, the Strip Steak restaurant in Great River is simply amazing. We went with a group of six for the "restaurant week" price fix deal ($25), but some of us ended up ordering off the regular steak menu. If you are ever on the island and looking for steak, skip Tellers. Skip Prime. Skip Blackstone, Lugers and 21 Main. Go to George Martin. He knows his beef.

1) Flavor:10

I ordered the ribeye. It had a beautifully seasoned crust, packed with tons of flavor. The inside was very juicy, and the chef allowed it to rest just long enough before serving. It was cooked to perfection from end to end, and the meat itself was top notch quality that must have had some really nice marbling, because not one scrap was left behind. The actual flavor was similar to the steak I had at Dylan Prime, but the cut here was bigger and on the bone. I also had a taste of the filet, which was really delicious as well; tender juicy and evenly cooked all the way through. My only regret was not getting to taste the signature strip steak. On the second visit, I ordered the 20oz partial-bone strip steak. It was perfectly cooked, juicy, and well rested as expected. My wife had the braised short rib, which was moist and tender. On the third visit I tried the filet, which was excellent; nice crispy charred edges and a perfect medium rare center. I also got to try the rosemary and garlic rubbed skirt steak, as well as the braised short rib. Everything is top notch here.

2) Choice of Cuts & Quality available: 9

They offer a bone-in strip, a bone-in porterhouse for two, a bone-in ribeye, an assortment of filets prepared in various ways (no less than 5 preparations), and even a skirt steak. Beef quality seems to be Certified Angus brand across the board for all the main cuts (not sure about the skirt, but it is a molasses soy marinade).

3) Portion Size & Plating: 9

The portion sizes were just right: the ribeye was 24oz, the strip was 20oz, and the porterhouse for two was 38oz. The filets were offered at either 8oz or 12oz portions, so there is variety based on appetite. The skirt steak was 12oz. All the steaks come with a side of delicious fried onion "shoestrings." My wife ordered the duck that was offered with the price fix; a HALF DUCK I should say.  Huge and delicious, crispy skin, succulent meat.

4) Price: 9

The price felt a little high at the end of the meal, but we had ordered a few drinks, sides, wine, desserts, etc. The menu prices are fair; ranging from $27 (skirt) to $40 (ribeye). The porterhouse for two comes in at $78. The filet was available on a price fix menu for restaurant week, which came with an appetizer, the filet, and a dessert for $35. Nice deal (Only $25 if you don't substitute the entree for the filet at an upcharge of $10)! They also offer price fix deals on Sundays ($40 for four courses, one of which is flank steak + braised short rib).

5) Bar: 8

This place has a nice long bar, and it is tucked away in a really nice neighborhood near the Great South Bay. They have a great specialty cocktail menu, and an extensive selection of wines. I'm not sure I'd go out of my way to come and hang out here if I wasn't getting a steak dinner, but the martini was perfectly mixed, and even topped with blue cheese stuffed olives. On the second trip we tried a bathtub gin from the cocktail menu - delicious! Pomegranate, simple syrup, and gin.

6) Specials and Other Meats: 9

Great selection of alternative meats here, as well as price fix menu offerings for those looking to save a bit of money. They offer a veal chop, and they even had a few specials like a pork porterhouse chop. I didn't order anything from the specials, but definitely happy to see the other meats represented in full force. I will be back here again in the future, so I might try something from here next time, or maybe the signature strip. On return trips, I've had the filet, the strip, the skirt steak, and the braised short rib. All were great.

7) Apps, Sides & Desserts: 8

I ordered a deconstructed BLT with avocado and fresh mozzarella. The description said thick cut bacon was involved, but the app didn't really deliver on the promise.  I was expecting a slab type, not the kind you find on a burger at McDonalds. On the bright side, the crab cake was fantastic - mostly crab meat with a dusting of breading for texture. The creamed spinach was awesome: it was garnished with some shaved cheese and breadcrumbs to give it some separation and individuality. Each plate came with delicious fried onions as well.  For dessert we tried the cheesecake (not too heavy - lots of good flavor), the apple crisp with ice cream (really nice, warm), and chocolate cake. The chocolate cake was the largest of the three in size, with the other two being somewhat smaller (probably because they were price fix items). I had a frozen hot chocolate, which was essentially like an ice cream/chocolate/caramel parfait with a vodka whipped cream that was made using liquid nitrogen. Delicious. On the second visit, we had the braised filet appetizer, which was great aside from the bland and slightly sweet polenta underneath. The oysters were ice cold and really crisp. The string beans were a little bland, despite being slathered with blue cheese and bacon. For dessert we had liquid nitrogen espresso mint chocolate ice cream. INCREDIBLY SMOOTH! Perfect way to end the awesome meal. On my third visit, we tried the cheesecake creme brulee (essentially a cheesecake with a brulee'd top), the lobster & crab fontina cheese fondue (nice and creamy, tasty), and the chili pop shrimp (best app on the menu - crunchy tempura batter with a sweet spice kick). On the side we got to try the GM salad, which was pretty good, though not as fantastic as they make it out to be. We also had sauteed spinach and mashed potatos, which were both solid choices.

8) Seafood Selection: 9

The seafood ranged from the typical steakhouse fare (crab cakes, lobster, shellfish) to more interesting items like chimichurri rubbed wild salmon. There is definitely something to eat here if you are an asshole who doesn't eat "real" animals. If you don't eat fish either, then go hang yourself, because you are a loser.

9) Service: 10

Everything was good here. Even good tableware and a good bread selection with a cool, but whipped and spreadable garlic butter. And praise must be given to the George Martin group for knowing how to hire incredibly friendly, helpful, knowledgeable, and attentive wait staff. Our waitress knew a lot about wine and was accommodating with any questions or changes we had to orders.

10) Ambiance: 10

Set up in an old home by the bay, George Martin boasts some really elegant decor with an up-scale yet warm atmosphere. They even had a live keyboardist playing some piano tunes. In classic steakhouse fashion, the room is dim, but not dark. The walls are warm with pin-striping and interesting old fancy-time 20s era photos in the main dining room. One side dining room had a beautiful chandelier and fireplace; it looked like the dining room from the Clue mansion or something. A third dining room that I was able to see had what looked like cushioned red padded walls with mirrors interspersed - very interesting; art deco but modern, cozy and cool.