'steak' on Serious Eats

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

M. Wells Steakhouse Is So Much Fun You'll Forget About Your Steak

The M. Wells crew have set up a forward-thinking steakhouse that pays winking homage to the chop houses of old New York. The twist is that its greatest, most noteworthy features have nothing to do with the steak, which is competently cooked if ordinary. No, M. Wells Steakhouse honors its bloodlines by reviving and subverting all the side shows that its forebears left to rot. 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

'No Sharing! No Doggy Bags!' A Mountain of Brazilian Meat at Fernandes Steakhouse, Newark

Despite an almost comically expansive menu of meat and seafood dishes (including some interesting combinations like sauteed pork cubes with clams, potato cubes, pickles, wine, cilantro, and "Spanish sauce"), most people come to Fernandes for the Rodizio ($29.75, "!!! No Sharing/No Doggy Bags !!!"), in which men wielding large skewers of grilled meats wander from table to table, slicing off fresh portions of meat until the diner is physically unable to consume another calorie. More

More Posts