Peter Luger’s also offers loin chops, salmon, and filet of sole. Peter Luger’s Steakhouse Brooklyn menu features USDA Prime Beef with the option to eat for one, two, three, or four people or a Rib Steak. After the aging process, the meats are butchered and brought to the kitchen so the highly-trained chefs can work their magic. Whatever is selected is brought to the on-site dry aging facilities to ensure top quality. Peter Luger’s Steakhouse serves only USDA Prime which represents less than 2% of graded beef cattle. Peter Luger’s Steakhouse has gained a Michelin Star and many foodie awards from all over, earning the title of an American Classic. It was originally called “Carl Luger’s Café, Billiards and Bowling Alley,” with Peter Luger as the owner and his nephew Carl in charge of the kitchen. Peter Luger’s Steakhouse opened in 1887 and immediately became a favorite in the predominantly German neighborhood, Williamsburg. If you’re near Williamsburg and craving steak, this is a MUST go-to. Their creamed spinach and German potatoes are to die for! They also have multiple other locations in the city such as on Park Avenue in Murray Hill, Times Square in Midtown, Midtown South, and Midtown East so check them out!Ī post shared by Peter Luger Peter Luger’s Steakhouse – 178 Broadway ($$$$ – Cash Only) Wolfgang’s Steakhouse also serves famous entrees such as lamb, sashimi-grade tuna, Norwegian salmon, Maine lobsters, and a plethora of side dishes. Wolfgang’s Steakhouse uses dry-aging techniques to prep the meat to perfection and then it is carved to order by select butchers into their signature porterhouse, prime New York sirloin, rib eye, and filet mignon. Zwiener handpicks all the beef served at his restaurants and only chooses from USDA Prime Black Angus beef to accentuate the importance of flavor and texture. This steak connoisseur owns a total of twenty one steakhouses all over the world with his name on the front panels. Wolfgang Zwiener, owner of Wolfgang’s Steakhouse, is an industry icon with over four decades of experience. Morgan, and David Belasco.Ī post shared by Wolfgang Zwiener Wolfgang’s Steakhouse – 409 Greenwich St ($$$$) Doesn’t have to do with their steak, but still kind of fun! Some pipes that are stored there have come from the mouths of people such as Theodore Roosevelt, Babe Ruth, Stephen King, Liza Minnelli, Albert Einstein, J.P. But, one of the other reasons for Keens’ popularity is their collection of 50,000 clay smoking pipes. Keens Steakhouse is known for their English mutton chops steak and roast specialties. Since the expansion and rapid development of Manhattan, Keens Steakhouse is the only surviving establishment within the former district. Back then, this was known as the Theater District. Dating all the way back to 1885, this chophouse opened up independently under the ownership of Albert Keen in Herald Square. Keens Steakhouse is a NYC landmark destination for steak. DeFrancisci, CC BY-SA 3.0 1.) Keens Steakhouse – 72 W 36th St ($$$$) Now that your mouth is watering, learn about the best New York City spots to live out your steakhouse dreams. It has a lovely beefy taste, and should not be confused with flank steak which is used more for marinated cooking. The skirt steak is taken from the diaphragm and is a long, thin, fibrous piece of meat. It can also be called Scotch fillet or Delmonico. The ribeye comes from the upper ribcage of the cow. This cut is almost two steaks in one-on one side you have the buttery taste of the tenderloin, and on the other, you have the flavor of strip steak. Then, there is the porterhouse or t-bone which is taken from the cross-section of the short loin. It is usually well marbled and has a decent amount of fat around the edge. Next is the New York strip steak, which is the short loin that is cut from behind the rib. It is the most expensive cut of beef and is taken from under the rib of the cow. The first, and most popular, is the tenderloin-also known as filet mignon. New Yorkers will go to great lengths to obtain the best experience in this category and then wax on profusely about it in an effort to show that they have mastered the knowledge on this hotly debated subject.Įssentially, there are five cuts of steak that will present themselves on every good steakhouse menu. The “meat and potatoes of it all” centers around the quality of beef and the chef’s steak preparation style. One of the age-old debates amongst New Yorkers is about where to obtain the best steak dinner.
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