MarkJoseph Steakhouse

About the Business

Specialties

Combining excellent food with polished service in a comfortable atmosphere affords us the opportunity to make sure that each of our guests has the authentic New York City Steakhouse experience that has become synonymous with the Mark Joseph Steakhouse name. Taking charge of the Dry Age process on site has given us total control over the quality of meat that is served. Having our owner hand select our meats and then dry aging each short loin on premise in a temperature and humidity controlled refrigeration unit, insures that our guests are always served the finest quality meats. Using a special infrared oven that heats as high as 1200 degrees allows us to perfectly char each steak serving our guests consistently prepared foods from our extensive Dinner and Bar menus. Our signature dish, a 40 oz Porterhouse, arrives at the table sizzling in its natural juices. Meat fans are in luck! Our menu boasts a 38 oz Rib Steak, a 20 oz Sirloin, and a 12 and a 16 oz Filet Mignon.

History

Established in 2001.

One of the first to start the trend of steakhouses opening up throughout Manhattan, MarkJoseph Steakhouse was established in 2001 and has just one location at 261 Water Street in the Financial District of New York City. Chef Frank Morales takes great pride in making sure that each and every customer's order of USDA Prime Dry Aged beef arrives at the table exactly how it was ordered ... grilled to perfection!

Meet the Business Owner

Business owner information

Ray G.

Business Owner

With over 30 years in the restaurant business, Ray knows more than his fair share about good food and the environment in which to enjoy it. He leads the MarkJoseph Steakhouse team with a customer-oriented mindset and a can-do attitude.