Christos Steak House: It’s all about the flavor

Christos Steakhouse
Photo courtesy of Christos Steakhouse

Christos Steak House in Astoria is the essence of traditional American cuisine, complemented by an assortment of Mediterranean influences. Prime aged steaks, succulent lobster, an impressive wine list and surplus of inventive sides make this eatery a “must try.”

Begin your meal with the octopus – charred, served with sweet roasted red peppers and capers. The dish is tender, textured, flavorful – a beautiful rendition of a classic appetizer. If you’re looking for something light, order the arugula salad. The greens are accompanied by roasted figs, crispy shallots, smoked feta – all drizzled in a balsamic black pepper vinaigrette. It’s an excellent combination of flavor, proving to be the perfect way to start your meal.

Christos offers a raw bar, complete with East Coast oysters, littleneck clams, shrimp cocktail and spicy scallops. If you prefer your seafood cooked, you’re in luck. The extensive seafood menu includes grilled jumbo shrimp, charbroiled wild salmon, broiled whole bronzini and fresh lobster. Customers rave about the lobster, served with an assortment of savory sauces.

Steak is the staple item at Christos. Cuts include skirt steak, porterhouse, filet mignon, ribeye and New York strip – the list goes on for pages. The quality of meat is critical at Christos, as all beef is carefully aged for 21 days in a temperature controlled room. This process is used to achieve “peak flavor and supreme tenderness.” Charbroiled meats are cooked at 1,200 degrees, finished with coarse sea salt and dried mountain oregano.

I ordered the skirt steak, while my guest opted for the New York strip. The skirt steak was an optimal combination of tender, marinated meat and minced garlic – excellent quality. My guest’s strip steak arrived on a simple white platter, garnished with some greens. We were pleased with the flavor and tenderness.

Christos offers an assortment of sauces for the steaks including Roquefort cheese, wild mushroom, and lump crabmeat served with a tarragon béarnaise. Our waiter, Erik, was the prime source of information regarding the surplus of sides, suggesting the wild mushrooms or grilled asparagus. If you’re a meat and potatoes eater, opt for the mashed potatoes, available in more than 10 varieties including basil pesto and goat cheese basil balsamic.

To end your meal on a sweet note, we had the chocolate crème brulee. Sweet, textured, with exquisite flavor, it is the perfect way to finish your meal at this memorable Mediterranean-American eatery.

Christos Steak House
4108 23rd Ave, Astoria
Free Parking, Outdoor Dining Available