Steakcraft

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Steakcraft: Uncle Jack's Kicks It Old School

Uncle Jack's Steakhouse has three bustling locations in New York—two in Manhattan and the original location in Bayside, Queens. As is befitting of a true New York steakhouse, each location dry ages its own beef, and in that tradition Uncle Jack's has a purchaser that still heads down to the Meatpacking District at an ungodly hour to personally select the restaurants' beef. More

Steakcraft: Ristorante Morini's Fiorentina for Two

To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Morini's crown. More

Steakcraft: Hung Huynh's Steaks at The General and Catch

Chef Hung Huynh helms two rather different restaurants: Catch and The General. The former is a contemporary American seafood restaurant; the latter a pan-Asian affair serving upmarket versions of popular dishes from across the continent. The steaks he serves at each are reflective of the inspirations and styles of the different restaurants with only USDA Prime beef to go with the rest of the upmarket offerings. More

Steakcraft: The Ultra-Premium Steaks of Le Cirque

Le Cirque's chef Christian Fischhuber showed us how he prepares both a New York strip for one and the ribeye for two. The latter is cooked in a steakhouse-quality broiler and sliced tableside. The strip can also be served this way, which is of course the purist approach, or in the classic au poivre style, which includes tableside flambéing and is reflective of the grand dining tradition of Le Cirque. More

Steakcraft: The Meaty Details of The Breslin's Rib Steak

April Bloomfield and The Breslin's head chef Christina Lecki are a lot alike. They're on the short side with soft voices, friendly faces, and wry smiles. And they both command the kitchen with the authority of a Brigadier. Bloomfield and Lecki cook whole animals and baste giant slabs of meat in their own fat. But they're clear and precise in their techniques, which shows in the restaurant's rib steak. More

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