Fascinating behind the scenes look at the Peter Luger steakhouse (aging & cutting room, etc.)

Very interesting Traca. My husband used to be in the meat business

and drying good beef was one of the most important steps for him. He was very fussy about it. I love that all they use is salt and butter....nothing better!
Thanks for posting.

 
I remember eons ago when "E in SF" told us to age meat in the refrigerator

just leave it unwrapped and toward the back of the frig for 2-3 days. That's how we do all our steaks now.

 
my two favorite steak house experiences

Peter Luger in NY. When the waiter brought out the steak, he did as described in the article, and also took the liberty of taking one of the cut pieces on my plate and searing it on the side of the plate - it was that hot.
Accompanying the steaks we got these really thick slices of onion, tomato and mozzarella cheese.

Best overall was for me Delmonico in Las Vegas about 10 years ago. The food was outstanding but the service was pretty much as perfect as any restaurant could be. It was like they anticipated everything and were right there immediately, somehow without hovering.

Durants in Phoenix though no on my list of favorites was memorable for being classically venerable and when they say "raw"... what I got was a massively thick piece of meat that was completely raw except for being seared on both sides.

 
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