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.
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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.
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.
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.
What did 2013 show us in the world of premium steak? Longer aging times, more rib steaks, and there's more than one right way to cook a piece of beef.
I am not sure quite what happened to all the value wines that Buenos Aires used to have, nor how such mediocre pasta sits along side such delicious meats, but if you stick to salads and share the mixed grill, you'll eat well here.
While a ribeye or New York strip fit well on more delicate menu's, the new midtown location of Butter, chef Alex Guarnaschelli's restaurant, needed something greater—a much larger steak with almost the entire rib bone attached.
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.
Circo, the younger offshoot of Le Cirque, serves a ribeye made with beef "beyond prime grade."
While the porterhouse at Marc Forgione's American Cut has all the hall marks of the classic steakhouse—the deep char, being sliced for the table and doused in butter—there are also several decidedly untraditional flourishes that set it apart from the average steak.
Chef Marc Forgione's Tribeca steakhouse features a rib steak that's rubbed in pastrami spices and smoked before cooking.
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.
Florence Meat Market was opened on March 6, 1936 by the legendary butcher Jack Ubaldi. It's still kicking today, doing things the old fashioned way like only using prime beef and hand-cutting every steak to order.
Paul Denamiel, chef and owner of Le Rivage, offers a dry aged steak special for two on Monday nights for a very attractive price: $99 for two 18 oz. New York strips.
At Commerce, chef Harold Moore wanted a dish that was reminiscent of a Peter Luger steak. But a small kitchen and no commercial-grade broiler meant he needed to get creative with how he cooked his beef. The answer? It's in the bag.
Chef Francesco Palmieri has strong connections to several other chefs that we have featured here on Steakcraft, making The Orange Squirrel a natural for a feature despite being a little off a New York's beaten path in Bloomfield, NJ.
This week we tour the dry aging room of one of New York's preeminent meat distributors and see how Preserve24's steaks go from cavern to table.
RedFarm's temporary steakhouse will feature rib and strip steaks for the month of September before the space re-opens as Decoy, a restaurant specializing in Peking duck.
In the long run it is quality product that is the key to success," says Chef Vito Gnazzo of cooking in general and his rib steak in particular. Gnazzo features a USDA Prime 32 oz. rib steak for two that is dry aged for over 30 days on the menu at The Leopard at Des Artistes
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.