Steakcraft

Behind the scenes of New York's premium dry-aged steaks. An in-depth look at the aging, cooking, and presentation of New York's premium dry-aged steaks from beef expert Nick Solares.

Steakcraft: Marble Lane's Southwestern Steaks

Slideshow SLIDESHOW: Steakcraft: Marble Lane's Southwestern Steaks

[Photographs: Nick Solares]

I am always on the lookout for unique steak preparations to feature on Steakcraft, and I found three at Marble Lane in the Dream Hotel. In all three cases, the dish starts off with USDA Prime beef, dry aged for 28 days and infused with the flavors from Mexico and the American Southwest.

A dry aged, Bone-in Filet ($48; unfortunately, a rarity in this town) is described as being served "churasco" style with haricots verts, roasted cauliflower, and a vibrant chimichurri. The New York Strip ($45) is evocative of carne asada, and is grilled (the other steaks are broiled), adding a smokiness often associated with outdoor cooking. It comes on a bed of poblano peppers and cippolini onion with a fresh pico de gallo atop—a good balance between heat and sweetness.

The Cowboy Bone-in Rib Steak ($59) is rubbed with a fiery dry rub of ancho and chipotle chilies, and is served with lemon butter and roasted garlic. It could possibly be Marble Lane's answer to Smith and Wollensky's famous Cajun rib steak.

I returned to the kitchen to see how these steaks are made. Take a look through the slideshow to see how they're brought to the table.

Marble Lane at Dream Downtown

355 West 16th Street, New York, NY 10011 (map)
212-229-2336
marblelane.com

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