The iconic NYC steakhouse is now offering delivery—how well does its meat hold up?

Peter Luger Steak House, a true New York classic, never ceases to surprise.

In a move sure to delight quarantined diners across Brooklyn, Queens, and soon Manhattan, the legendary steakhouse is delivering its famous porterhouse and even accepting credit cards for the first time.

For years, the restaurant's strict cash-only policy (or its special Peter Luger credit card—cue the eye roll) frustrated many diners who weren’t prepared to carry around the hundreds of dollars in cash needed for a meal.

But, as they say, the times are changing.

Closed since mid-March when the pandemic took hold of the city, the once-vibrant Brooklyn hotspot is ready to fire up the grill once more. They're even willing to update payment methods and adjust some long-standing rules to make it happen.

Peter Luger is reopening for lunch and dinner—delivering meals and raw cuts of meat right to New Yorkers' doors. Expect beloved classics like their dry-aged burger and thick-cut Luger bacon.

“It’s not the full menu, but we’re bringing back the fan favorites,” says the restaurant’s manager, David Berson, speaking with Dinogo Travel. Berson also hints at the possibility of adding specials, continuing their ongoing adaptation.

Offering the burger for dinner is a break from tradition, as it's typically only available on the Luger lunch menu.

No longer do you have to rush to the bar at noon for a juicy burger topped with thick white onions—and American cheese if you prefer. Now, you can enjoy this craving at home, whether it's 1 p.m. or 7 p.m.

A taste test

With burger delivery now commonplace in NYC, I decided to try the 'Steak for Two,' cooked medium-rare, of course.

It’s the restaurant’s signature dish, and if they could pull it off with delivery, it could completely change the game for dining out during the pandemic.

Dinner arrived 56 minutes after placing the order, which was about 30 minutes faster than I anticipated. Soon enough, the rich aroma of seared meat filled my Brooklyn kitchen.

Before long, the kitchen was also filled with my isolation companions: my husband, Steve, and our dog, Odie.

Smell is one thing, but taste is what really matters. That would be the ultimate test.

Along with the steak, we also ordered a classic iceberg wedge topped with tomatoes and bacon, of course, creamed spinach, and crispy French fries.

Not only was the order perfect, but it came with extras. A 12.6-ounce bottle of signature steak sauce and nearly a dozen gold-wrapped chocolate coins, each about the size of a half dollar, accompanied the meal.

The steak, though not exactly sizzling, arrived hot and swimming in butter—a classic Luger touch that still works almost as well for takeout.

Harsh words last fall

In an October review, New York Times food critic Pete Wells practically shredded the restaurant.

Among other harsh critiques, Wells pointed out that the management "seems to go out of its way to make things inconvenient" and that "the servers, who were once delightfully brusque, now give the distinct impression that these endless requests for food and drink are the only thing standing between them and a much-needed nap."

For those who agree with Wells' critiques on service, at least that's no longer an issue—for now.

You can place orders for either DIY steaks or cooked ones through Caviar or by calling the restaurant directly. Pickup is also available daily from 11:45 a.m. to 8:45 p.m., "subject to limited availability."

"I’d say it’s pretty damn good," Steve remarked, his praise growing stronger with each alternating bite of filet and strip. The thing about Steve? He's rarely ever wrong.