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


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.

[Photographs: Nick Solares]

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.

At Catch the steak is a 16-ounce, 28-day dry aged USDA Prime strip steak. The General serves a similarly sized steak, but the meat is wet aged American Wagyu from Snake River Farms. Huynh chose American Wagyu—a cross breed between Japanese cattle and Black Angus—because of the Asian inspiration for The General.

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Chef Hung Huynh.

Both start off with a similar technique—they are warmed in rendered beef fat and clarified butter before cooking—but then are prepared differently. While the steak at Catch is simply seared on a plancha and finished in the oven, the steak at The General is cooked in a pan and basted before being sliced and served over a bed of sizzling mushrooms and snow peas.

Take a look through the slideshow to see how chef Huynh cooks his steaks.