Tag Archives: beef

Liberty Prime Steakhouse

Chef Chuck Troup is kicking ass over at Liberty Prime Steakhouse in Jersey City. Last night I had the pleasure of dining there with some friends from Strassburger, which supplies Chuck with a lot of his beef.

Chuck buys mostly fresh beef, which he ages himself in-house to a minimum of 42 days in most cases. However he loves the flavor of dry-aged beef, especially in the 80-120 day range; he even experiments with really old stuff. For example, when I first met Chuck at Maxwell’s Chophouse, he served me a 500 day dry-aged strip.

This time he served me a 365 day dry-aged strip.

But before I get sidetracked with all of that delicious, mad-scientist shit, let me get right down to the meal from front to back.

The night began with a dry-aged martini. Grey Goose vodka gets infused with 60 day dry-aged beef fat and rosemary. It gets mixed with a little vermouth and simple syrup before being garnished with a rosemary-skewered trio of blue-cheese stuffed castelvetrano olives. Sweet. Savory. Delicious.

While we are on the subject of drinks, the main bar here is beautiful and impressive. Easily a place you’d want to hang at after a rough day at work or even to hit up for some bar grub, like this kickass dry-aged burger.

The grind comes from Debragga since Strassburger doesn’t supply dry aged ground beef at the moment. The burger had a nice funk, was well seasoned and was perfectly cooked.

Okay so back to the rest of the meal…

We started with the house-made bacon and beef fat table bread, which was served with creamy, soft, herb butter.

Everything here is house-made, in fact, from the bread to the bread pudding, from the signature sauces (soon to be bottled and sold) to the signature sides. Even the microgreens are grown by Chef Chuck at his Colorado ranch, Skeleton Ridge Farms.

The first course was a 60 day dry-aged steak tataki sushi roll that was lightly fried. This was fucking amazing and crazy creative.

On deck: even more creativity and deliciousness. Chuck cranked this out of the park. This not your ordinary bone marrow:

The marrow gets roasted, folded with blue cheese to create a mousse, piped back into the marrow bone, and then brulee’d for the finish. A squeeze of charred lemon really cuts the fat with brightness, creating a beautiful and delicate balance. A taste of this will send shock waves through your tastebuds. This is a top dish of the year for me. It’s off menu though, so make sure you tell them I sent you when you ask for it – it’s different from the regular marrow on the menu.

We had a light palate cleanse with this small, refreshing salad, composed mostly of Chuck’s micro greens.

Then we had a Spanish style braised and grilled octopus dish that was garnished with potato, chickpea puree, tomato, pickled onion and greens. Tender and delicious.

The main event for the table was a huge spread of the major beef cuts. We had (counter-clockwise from the bottom right) a 60 day dry-aged porterhouse, a 60 day dry-aged tomahawk rib eye, a 40 day dry-aged bone-in tenderloin, and the 365 day dry-aged strip steak.

Here’s a closer look at that year-long aged steak.

After all the fat and bark was trimmed away from that hunk I showed you up at the top of the review, this was all that was left:

Now you understand why dry-aged steaks cost more. So much is lost in the process! The result is a somewhat vaporous and aromatic punch in the mouth that leaves you with the familiar flavors of mushrooms, truffles, aged cheese, and nuts. Just a few ounces will do fine for this, as it can more readily be identified with a cured product like bresaola or salami than a traditional steak. I like to call it “beef jet fuel,” since it almost tickles the back of your nose – like when you catch a whiff of gasoline, or take on a big blob of wasabi.

The steaks were all awesome. Every one of them was a winner, and you can really taste the care that Chuck puts into the aging process. And Chuck’s sauces really helped to elevate them.

These aren’t your average steakhouse sauces. Chuck’s chimichurri, his vinegar based steak sauce (fuck tomato based sauces), and his horseradish cream are all recipes he developed over decades in the business, from way back when he was 15yrs old and working two blocks from home in his local neighborhood fine dining restaurant,  Commander’s Palace. Hell of a place to start. Hell of a place to earn your stripes.

It should be no surprise, then, that he came up with an absolutely killer sauce made from luxardo cherries, rendered trim, drippings and reduced bone broth. This is a sauce that I might expect from an extremely high end meat-centric place like The Grill or TAK Room, to accompany a roasted prime rib or a decadent Wellington.

Insane depth of flavor in that shit. Pure gold. I would drink it.

On the side we had a nice array of creamed spinach, mashed potatoes, lobster mac & cheese, and Brussels sprouts with bacon.

And of course dessert was a blowout with key lime pie, fried cookie dough with ice cream, bread pudding, chocolate lava cake, cheese cake and creme brulee.

What a great spot. Spacious, beautifully decorated, sleek, and with top notch service and attention to detail. The place even does double duty as an event space next door for corporate events, weddings, etc.

Please don’t be dissuaded by the fact that this place is in Jersey. The PATH train to Grove Street or Exchange Place is so fast from either midtown or downtown Manhattan. And Liberty Prime is just a short five minute walk from either station in Jersey City.

I’m going to need to go back there and try some more of Chuck’s amazing cooking. I hope you get over there too!

Liberty Prime Steakhouse overall score: 91

Flavor: 9
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 10
Price: 8
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 9
Seafood Selection: 8
Service: 10
Ambiance: 9

LIBERTY PRIME STEAKHOUSE
111 MONTGOMERY ST
JERSEY CITY, NJ 07302

Catch Steak

NYC has entered the era of Catch Steak, a sleek, trendy and sexy steak joint that has some real chops. Chef Michael Vignola, formerly at Strip House and Pomona, proves once again that he is an indispensable asset to the NYC culinary scene. And Catch Steak might be his opus.

The menu that he’s meticulously crafted is filled with both wild feats of cookery and traditional, no nonsense dishes. He exhibits both flare and restraint; fancifulness and humbleness; complexity and simplicity.

He boldly forgoes all other meat protein entrees and focuses solely on beef, save for fish and a plant-based meatless parm dish. There is no chicken. There is no lamb. There is no duck. Beef is the star of the show.

The beef selections are broken down into four sections: Japanese imports; domestic prime; dry-aged beef; and domestic Wagyu cross bred beef.

At first glance, the steak sizes may seem small and pricey. The largest steaks are 24oz porterhouses, and the average size of the cuts range from about 5oz-12oz. But there’s absolutely no waste on these cuts: no “vein steaks” with connective tissue; no gristle. Everything is high end, and trimmed to Michael’s meticulous specifications. Top quality and lack of waste means good value, so the initial sticker shock should be tempered in the mind of the savvy diner.

He sources the beef from many purveyors, but none of them hail from the usual suspects that you might know from the area. If you ask him who supplies the beef, he’ll tell you, “It depends on the cut.”

He spent months vetting each cut from various purveyors all over the country and all over the world. He spent months getting certifications to serve things like true A5 Kobe – with Catch Steak being one of just 11 places in the country that are permitted to serve it.

But the menu doesn’t stop at just one or two cuts from each section. There’s a full range of beefy selections within each, such that any one section would contain enough diversity to satisfy discerning meat connoisseurs dining at any great steakhouse. Catch Steak goes way beyond.

To put it briefly, there are almost 20 steak choices on the menu. My wife and I tried five of them.

First was a duo of imported Japanese selections. Snow beef strip steak, and true A5 Kobe deckle. The Japanese imports are all sold by the ounce, and as such they make great starters for the table to taste and share.

These are treated very simply and grilled on a beautiful hot stone platter that’s been freshly slicked with beef fat. Add fresh flake salt, pepper and garlic ponzu to your liking after it cooks, on your plate.

These were incredible. Both 10/10, but the Kobe deckle was the winner between the two. Both had a naturally buttery aroma from that marbling, which begins to render at room temperature. The deckle had a slightly more tender texture and beefy flavor.

Next was a 5oz soy caramel glazed domestic wagyu strip steak. A truly unique flavor bomb that is unmistakably Michael Vignola. The earthy and savory glaze paired perfectly with the natural sweetness of the meat. 10/10.

My favorite cut of the meal was this 6oz dry-aged deckle.

The peppery maillard crust gave it a great classic steakhouse texture, while the dry aging concentrated the beefy flavors into a walloping punch of “umami.” That aging also succeeded in transforming the most tender portion of the animal into an even more unctuous steak eating experience in this perfectly cooked steak. This was an easy 10/10, and it’s one of my top steaks of the year.

Our final beef selection was a prime porterhouse. This beauty is classic steakhouse fare, where the peppery crust serves as a counterbalance to the soft meat texture within.

While this was closer to medium than medium rare, it still held a ton of flavor and richness. Both sides were very tender, to the point where it would be difficult for the untrained palate to discern strip from tenderloin. The meat was a bit over-salted, but I chalk that up to new restaurant jitters. All of the other cuts were perfectly seasoned. 8/10.

I don’t know how we did it, but we tried a lot more of the ambitious Catch Steak menu.

We started with the roasted peppers appetizer, which is drizzled with 25yr old balsamic, sprinkled with crumbled pistachio, and topped with a dollop of pistachio cream. This was delicious, but I think it could be served with some thin slices of toasted country bread to knock back the concentrated natural salinity of the peppers.

The truffle toro sashimi is absolutely incredible. If toro is your thing, this is definitely a must-order.

Papa’s spicy clams are special. This is a traditional baked clams oreganata dish, but Michael has deftly incorporated spicy nduja into the stuffing, officiating the beautiful marriage between pork and shellfish with his own distinct signature on the nuptial papers. This dish is all him, and it’s killer. If you don’t know Michael’s cooking you’ll know it when you taste this.

On the side we went with three items. The first was actually listed as an appetizer, but we ordered it as an accompaniment to our steak: the potato churro.

This dish will become iconic. The potato is fried into a churro form, filled with sour cream, and then topped with caviar. What an amazing creation. A top dish of the year for sure.

The roasted maitake mushrooms dish is the perfect side to go with your Japanese beef selections. But if you’re like me, you can eat them all day, every day, on the side of whatever is around. I loved these.

Asparagus is a tough veggie to make unique. Here, Vignola has transformed them into a delicious and familiar menu item that many of us enjoy on a weekly basis when we get Chinese take-out: they tasted like sauteed string beans with garlic and almonds! In no way is that meant to be an insult or a triviality. I devoured these!

Dessert aficionados will flip their lid for this Snickers Baked Alaska. It’s large enough to share among four people, especially after going deep into beef for your mains. It’s big. It’s bold. It’s sweet.

This apple cobbler crumble is a house favorite. Inside the pecan strudel there’s a toffee flavored blondie, baked apple and creme fraiche ice cream. Awesome.

Just as impressive as the food menu is the cocktail menu. Mix master Lucas Robinson has curated one of the best cocktail programs around. We tried five drinks from the bar menu and one from the dessert menu. Here they are:

Cafe Disco: Start with this unique take on a negroni, made with cold brew coffee, gin, green chartreuse and campari.

Black & Bleu: This is a savory and earthy mix of miso-infused vodka, dry vermouth, white soy truffle and blue cheese stuffed olives. Very cool frozen copper martini glass too.

Cuffing Season: Wet your taste buds with this stiff pork rind-garnished cocktail, made with fat washed scotch, aperol and amaro. The pork rind is actually pretty friggin’ delicious.

The Glass Slipper: This spicy number is made with rye, Ancho Reyes, benedictine, sherry and absinthe. The rim is cajun salt. My kind of drink!

Up In Smoke: This delicious smoked cocktail is made with rye, yellow chartreuse, dry vermouth and mole bitters. It comes out to the table presented inside a smoke-filled glass lantern box. A delight for the senses with an earthy bottom end from the mole bitters.

Proper Irish Coffee: Lucas’ take on the classic is made with Proper 12 Irish whiskey (of Conor McGregor fame), Colombian coffee, creme de cacao, Ancho Reyes and vanilla salted cream. This hot drink is strong as fuck! A nice balance with those sweet desserts.

The bar area is awesome. Big, spacious, warm and comfortable, yet cool and sleek. I will hang out here and sip those amazing cocktails as often as possible.

The remainder of the space is massive and incredibly well designed. There are two large dining rooms and an upstairs. It has to be one of the biggest restaurants in the city. They spared absolutely no expense in building this place out. Every fixture, every wall, every table is stunning.

That about does it. I’ll be back here for sure. I need to work my way through some more of those amazing cuts of beef. I highly recommend you do the same.

Catch Steak overall score: 94

Flavor: 10
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 9
Price: 9
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 8
Seafood Selection: 10
Service: 10
Ambiance: 10

CATCH STEAK
88 9th Avenue
New York, NY 10011

Fueled By Beef

It’s been a while since I did one of these beef advocacy posts, although I guess what I do every day is beef advocacy. In any case, I figured I’d whip up a post for you about how beef translates to strength, and why it should be incorporated into your diet and fitness plan.

The first thing I’ll say is that a high quality protein should be the anchor of your plate at meal time.

There really isn’t a more rich, more complete and more appetite satisfying protein source than beef. And when you go lean, you’re removing any unwanted fats as well. One caution is this: watch your portion size. I know that a “steak night” is often viewed as a special meal, and the tendency is to go big when you’re splurging. But if you can keep the portion size down, or share a steak with someone, that’s good.

Another option is to diversify your beef intake to other cuts and not just steakhouse middle meats like rib eyes, strip steaks and tenderloin. Those are just a few muscles in the entire animal after all.

Second, pair your beef with green veggies. Beef will provide you with plenty of zinc, iron, protein and B-vitamins (among others), but plants will get you the vitamin C, fiber and other nutrients your body needs to stay healthy. If you’re cutting down on your typical beef portion sizes (say from 10oz to 5oz), you can double the veggies and not feel guilty about it.

The third thing I’ll say is this: don’t be afraid of carbs! Carbs are energy, and our body craves and feels satisfied by consuming carbohydrates in the same way that we crave and feel satisfied by meat proteins. If you’re active – which you should be – you should never be avoiding carbs altogether unless you’re really trying to cut weight drastically (like at the onset of a comprehensive, physician-assisted weight loss program).

I like to promote carbs that are high in fiber, like whole grains, beans, legumes and starchy vegetables. Consuming fiber helps lower cholesterol, it slows the rate that blood sugar rises after a meal, and it immensely improves the body’s digestive processes.

Finally, beef is fuel for activity, but it’s also essential for muscle recovery and building strength after a workout or a run. Protein consumption afterwards stops muscle breakdown and aids in muscle repair, so eat some high quality protein like beef after a workout to help those processes along.

I guess that about does it. In short, I couldn’t do what I do – lifting three times a week, running over 20 miles a week, cycling, stairs, jumping rope for the length of a boxing match – without the fuel that beef provides me. I encourage you to get out there and be active, and fuel that activity with beef as a part of your nutrition plan. Those high quality proteins are vital!

Want to put in that extra mile? Check out this cool “Strength Field Manual” that “Beef. It’s What’s For Dinner.” just published.

Bobby Van’s Terminal 8

Bobby Van’s Terminal 8 overall score: 62

My wife and I came here for a quick meal before catching a flight to Spain. She had a credit for something like $56 so that covered the steak.

Flavor: 4

We had the strip steak. It was pretty crappy. No crust, WAY overcooked, and it tasted extremely cheap.

Choice of Cuts & Quality Available: 5

There’s a good selection of cuts here all day long, but the quality of their supposedly high end steaks – for which they are charging upwards of $50 – was pure shit. I’ve had better steaks at Tad’s. What a waste of time and money, and my wife’s’ restaurant credit. Had I known the steak would be this bad, I would have just gotten apps or she could have kept it for drinks at the bar.

Portion Size & Plating: 5

This seemed very small for a $50+ steak. Thin, flimsy. I expected a little thickness for a strip steak. The size of the spinach side was too small for the price as well. Plating was basic and as I expected though.

Price: 5

Given such poor quality of the steak, even with the discount my wife had this place was a waste of money. We saved $50+ but still dropped about $70 on other items.

Bar: 8

The bar here is actually nice. Big. I would definitely have a drink there again, and the cocktails were pretty good.

Specials and Other Meats: 7

There were no real specials read to us, but I didn’t expect much from a steakhouse in the airport. As far as other meats go, the standard chicken and lamb were there I think.

Apps, Sides & Desserts: 5

We started with a wedge salad. It was massive – an entire head of iceberg lettuce. Great blue cheese crumble and dressing. Nice fried onions. I would have liked more bacon though.

The sautéed spinach was shitty. Watery, flavorless and a very small portion for the price.

Seafood Selection: 7

There’s standard steakhouse seafood fare here. I didn’t try any so can’t really rate it.

Service: 8

Service was good albeit a little slow toward the end. Nice waiter, and he seemed to know his meats as well.

Ambiance: 8

For an airport eatery, this place was pretty nice inside. Open space, nice furnishings, and, as noted above, nice bar.

BOBBY VAN’S TERMINAL 8
JFK Airport, Terminal 8
New York, NY 11430

Taladwat

The folks behind Pure Thai Cook House and Feast have collaborated to create one of Thai Town’s newest joints, Taladwat.

My food buddy from Instagram, @NYCFoodFOMO, organized a few of us to go try some of their noteworthy dishes. Here’s how it went down:

I don’t remember the names of any of these dishes, but I can do a good job explaining them. The first one is a scallion omelette. This was great.

This roasted calamari was a favorite among all of us I think.

The coconut curry chicken was a little sweet for my liking, but the meat was delicious.

On the opposite end, this savory and spicy larb style ground chicken dish was awesome. My favorite of the night.

We had two types of pork. This was a pork belly in curry.

And this was stir fried with string beans. I liked this better.

This ground shrimp and shrimp paste “sausage” patty in a banana leaf was delicious. You can see the herbs mixed into it. Lots of flavor.

This braised ginger short rib dish was really tender. Definitely a go to for you meat lovers.

Soak up that sauce with this nice rice.

Then move on to dessert: pumpkin custard on sticky rice and mango sticky rice.

This place is worth trying when the sister joint Pure is jam-packed (it often is). I still prefer Pure to this, and perhaps Chai Thai and Noodies as well (for this part of town, anyway).

TALADWAT
714 9th Ave
New York, NY 10019

Belcampo

By now most of you who keep up with this blog or my Instagram account have seen some shit about Belcampo Meat Camp. Well, they have a restaurant in Hudson Yards and I finally got to try it out. Here’s how it breaks down:

Lamb “Bone Broth”

This stuff is spectacular. It almost tastes like an au jus or a gravy. Such deep, rich flavors with no gamey shit happening. This is also perfect for dipping bread, roast beef sandwiches, or whatever.

Eye Round Carpaccio

This is incredible. Probably my favorite carpaccio at the moment. It’s just so tender and flavorful. Hit it with some extra virgin olive oil and you’re all set.

Beef Tartare

This raw application is another winner. Excellent flavors, really great. If you prefer tartare to carpaccio, then get this.

Belcampo Burger

This was my favorite of the three burgers we tried. It has a slight aged flavor to it, but the cheese coverage, toppings and bun were all great to boot. In the pic above, it’s in front.

Lamb Burger

In the pic above, the lamb burger is in back. The move here is to take an occasional bite of this after dunking it into the lamb broth. Really tasty.

The Century Burger

This 100-day dry aged burger really brings the funk. It’s thick and meaty, and unabashed in it’s protein-forwardness.

Double Fast Burger

This is my favorite of all the burgers, and it is the most humble of them all. Two dry-aged patties, American cheese, and thinly sliced pickle on a potato bun. Absolutely awesome.

Rib Eyes

We tried both the boneless and cowboy rib eye steaks. Both were great, perfectly cooked, and came with aged funk to them. 8/10.

The “Porkerhouse”

The pork porterhouse was my favorite chop of the night. So tender, so juicy, and such a great fresh flavor to it. I can eat this regularly. I remember being very impressed with this at Meat Camp too.

Lamb Chops

These were awesome. Really nice rich red meat flavor with no game whatsoever. Perfectly cooked to medium rare.

Cookies & Cake

Wow. I didn’t except such deliciousness from such simplicity. The huge, warm, ooey-gooey chocolate chip cookies were my favorite of the two, but that chocolate cake was rich and moist.

Cocktails

I should also mention the great cocktails here. The duck fat washed rye drink called Midnight Cruiser was killer, with orange oil and bitters.

But the barrel rested Copalli rum cocktail called Out Past Curfew stole the show. Rum, bourbon, sherry, creme de cacao, cocoa nib vermouth and toasted pecan bitters.

Definitely give this place a shot. Everything was delicious and I can’t wait to go back.

BELCAMPO
500 West 33rd St
4th Floor
New York, NY 10001

Zoe’s Meats

These chubby little meat stick snacks were good!

Apparently they own or partially own Two Hot Chick’s jerky as well, which I have yet to try. I will get on that soon. But as far as Zoe’s goes, I liked the jalapeño stick the best of the three pictured here.

Aufschnitt Meats

These Aufschnitt meat bars are really good.

I tried a few flavors at a trade show and was hooked. This pineapple one is killer. If you see these, pick some up! You won’t be disappointed.

Ayoba-Yo

I’m a big fan of this biltong! Ayoba-yo packs a wallop of flavor, and I really liked the beef sticks as well as the thin sliced whole muscle. I will definitely be getting more of this stuff. I saw them at a trade show and snatched up a few samples:

Definitely worth your time!

Filet Mignon Parm

Okay here’s how to make this delicious beauty:

Do you need words too? Jeez.

Pound a small filet mignon flat. Coat with a little bit of flour, then dredge in a beaten egg and coat with breadcrumbs. I added cornmeal and grated cheese into the breadcrumbs too, for crisp and flavor. Then fry it. After that, let it rest while you bring some sauce up to a simmer. Then cover one side of the fried cutlet with your sauce, some mozzarella cheese, and pepperoni or salami if you have any. Bake until the cheese bubbles and the pepperoni starts to get crisp. Top with some fancy oil, honey, and fresh basil. Then EAT THE FUCKIN’ THING!