Part 6/9:
I opted for a 16 oz New York sirloin—an indulgence—and a glass of Spanish Tempranillo. The steak arrived cooked to a perfect medium rare, tender and juicy, showcasing the flavors from Gallagher's commitment to dry aging for a minimum of 28 days. The beautiful char and seasoning provided a balanced bite that left a lasting impression. Gallagher's charcoal Hickory Grill, a unique aspect that perhaps distinguishes it from other steakhouses in Manhattan, contributed to the steak’s rich taste.