Tag Archives: strip steak

Red Hook Tavern

Red Hook Tavern is the recently opened endeavor of famed BBQ pit master Billy Durney, of Hometown BBQ. After mastering regional BBQ, he decided to take on the iconic old school NYC tavern style joint – typically featuring dimly lit wood grain interiors, a great selection of beer, wine and cocktails, a champion burger and a beefy chop or two. Think Minetta Tavern, Chumley’s or even McSorley’s. The outside even kinda pays tribute to Minetta Tavern. Similar font, coloring and shades drawn:

So did Durney achieve that iconic goal? In short, yes. There are some BIG hits here, but there are also some misses as well. Let me get into it so you know what to get and what to avoid.

We shared four starters among four people. We ordered the corn and nduja salad with radicchio cups, the wedge salad with bacon, the chicken liver pate, and the charcuterie board.

The corn and nduja was good, but it wasn’t as spicy as I had expected. In addition, the radicchio cups added a little too much bitterness into the dish. Maybe swapping out for some Bibb would be better.

The big hit for me among the starters was the wedge salad. It comes with a nicely cooked slab of Nueske’s bacon, and a surprisingly fresh pop of dill throughout. This is definitely big enough to share, so get this and share with another.

The charcuterie board was delicious, featuring lomo (my favorite – dry cured pork loin), salami and venison salami, along with a nice fresh slaw to cut the fat. I just wish there was more of everything.

The chicken liver pate was smooth, creamy and delicious. I could have easily crushed this by myself, which is what I recommend that you do. The only issue with that was that the toast was very dry and brittle. That bread needs an upgrade.

We shared four different entrees. We did the pan roasted half chicken, the 45-day dry aged strip steak, the grilled head-on spot prawns and, of course, the burger (we did two of those).

The prawns were overcooked, unfortunately, and that delicious chili, lemon and garlic sauce didn’t really get into the flesh, rendering them kind of bland unless you really dragged them through the sauce. The heads were delicious though. They come three to an order, but the waiter Ryan was awesome and asked if we wanted four pieces so that we could all get one. That’s the kind of service people will remember. Bravo, Ryan.

The Pat LaFrieda steak was very tender, nicely cooked, and had a great crust on it.

The addition of that finishing salt was essential, because it was otherwise just kind of bland in flavor. It didn’t have much punch or character to it, and certainly not much dry-aged flavor. 7/10.

One good thing about the steak is that for $49 it also comes with creamed spinach. I really liked this spinach. Finely chopped, not too creamy.

The chicken was better than both of the above entree items. It came with mashed potatoes and gravy, which was a nice touch, for just $28. The meat was juicy and tender, and the skin was crisp and well-seasoned. Get this!

But the star of the meal was this incredible burger.

Look at how perfectly cooked it is inside:

It comes with three perfectly crisped and seasoned potato wedges, and a half-sour pickle spear.

If you’re not into onions, you can remove yours from the bottom (the burger comes out sitting on top of an onion core slice). I generally don’t love raw onion on my burger, but this onion is somewhat steamed and softened, that way you don’t get that insane vaporous bite that destroys your mouth for two days. It also catches any juices that come out of the burger, making it a perfect flavor sponge that protects the bottom bun from sogging up.

It may look simple and pedestrian, but the bun is brought in fresh from a special bakery; the patty is a great mix of lean and fatty beef cuts that sport a really nice dry-aged flavor; the cheese is perfectly melted down the sides of the burger to create a lovely drape of full coverage – you never want for that melty American goodness; and the maillard sear on the outside even has a nice crunch to it for some texture. What a masterpiece. This might be a new favorite, especially at $22. While I generally prefer fries, the wedges were definitely good. I kinda wanted a couple more though.

The prices here aren’t too bad either.

I highly recommend this place. It’s tough to get a reservation, but if you get there early (or late, for that matter) you can probably score a seat at the bar pretty quickly.

RED HOOK TAVERN
329 Van Brunt St
Brooklyn, NY 11231

Wayla

After seeing some pics that my buddy posted on Instagram from this place, I had to give it a try.

My wife and I started with a bunch of appetizers. We tried a trio of meaty Thai dips that came with an assortment of veggies, some pork meatballs wrapped in fried noodles, and a pork jowl salad. Everything was great here, but from those three, if I had to choose, the pork jowls were my favorite. We destroyed all of it though.

Next up was the crab fried rice.

Wow. They dropped about $25 worth of steakhouse quality lump crab meat right on top of this delicious and light-yet-flavorful fried rice. Awesome. This is a must if you are looking for a “starch.”

Then we had the Thai style fried chicken.

I was blown away by this. The flavors, the crispy skin, the juicy-ness.. It was all just working. Get this! It was my favorite dish of the night.

And of course I had to try the strip steak with tamarind sauce.

This came out on a hot skillet and the aroma was nuts.

For $34 this is a steal of a value, and it was tender as hell – cooked perfectly to medium rare. I must admit, I was expecting a shitty experience here. I was dead wrong. Later I learned that this meat is from Strassburger, so it should have been no surprise that it was tender and delicious. 8/10.

For dessert we had a nice fruit plate and a big scoop of coconut pandan ice cream.

Great way to end a great meal. I definitely recommend this place. Go give it a shot!

WAYLA
100 Forsyth St
New York NY 10002

Hudson Yards Grill

This week I tried out Hudson Yards Grill in my endeavor to eat at all the new joints in the mall over there. Here’s how it went down:

Fried Oysters

These were great. Super crispy outside, like you’d find on good fried chicken. Tender, perfectly cooked inside. Almost like they were just steamed open. Get them.

Burger

Great dry aged flavor without being overly aggressive. I ordered medium rare but it came out somewhere between medium and medium well. I didn’t mind much, since it tasted so good. But that should be noted. Great fries too.

Strip Steak: 7/10

I almost gave it an 8. But not quite. It had good flavor and was seasoned nicely,but the grilling process left it in dire need of a crust. Also it was just not a very impressive cut to begin with. I was hoping for something thicker and with a bone. The potato that came with it was medium rare – meaning it still needed to be cooked more.

Rib Eye: 6/10

This just didn’t have the character or flavor that the strip had. It was a little bland despite being seasoned well. Same lack of crust issue as the strip. It felt like this could’ve been an Applebees steak to be honest. In addition, it was accompanies by eight pathetic string beans, a nice tube of bone marrow and a horseradish cream sauce that would be better suited for a roasted prime rib as opposed to a grilled rib eye.

Coconut Cake

Fail. This was dry, heavy, and overly sweet. I had high hopes for this but it was a let down.

Drinks

Great white mezcal negroni, strawberry gin fizz and lavender margarita.

Summary

I’d definitely do drinks here again, along with a burger at the bar. Skip the mains and focus on the apps if you’re sitting for a bigger meal though. The steakhouse prices for the cuts of beef here just aren’t worth it.

HUDSON YARDS GRILL
Hudson Yards
4th Floor
New York, NY 10001

Cliff’s Rendezvous

I used to hit this place way back, about 20 years ago or more. It’s out in Riverhead, Long Island.

This place is known for their special marinade, which they apply to both their steaks and burgers upon request. I always liked the flavor they got with it – definitely some soy and worcestershire happening. The sugars in it make for a really charred crust.

And a delicious puddle of juices at the bottom.

I really like it. For $15 (lunch portion, about 12-14oz), you can’t go wrong. What would be a 7/10 gets bumped to an 8/10 due to the value here.

The patty melt is a pass, however. Unless you switch it up from Swiss to something like American. The cheese was just too overboard.

I loved the 5-olive martini though.

Next time you’re out this way, give Cliff’s a shot.

CLIFF’S RENDEZVOUS
313 E Main St
Riverhead, NY 11901

Kow Cattle Company & Nobu 57

I’ve been holding off on talking about Kow Cattle Company for a bit, hoping to visit the farm and facilities out in Iowa first, but I’ve been privileged to eat so much of it in the past year that I just couldn’t hold back anymore – especially after the beef binge I just had with their product at Nobu 57.

Kow Cattle Company is a small producer of highly marbled, domestically raised wagyu full blood and purebred animals in Iowa. They’re consistently raising cattle that grade out at super high prime, with BMS scores of 8 or higher.

They made a big splash in the NYC meat scene and made some great connections both in the restaurant world and in the influencer world.

Some noteworthy folks who are featuring their product fairly regularly: BLT Steak, Delmonico’s, The Grill, The James Beard House, The Gotham Burger Social Club, Bistrot Leo, Boucherie, and, of course Nobu 57 (and more as well).

 

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Supply isn’t always high at Kow, so if you see some on a menu, grab it while you can.

My first run-in with this delicious stuff was at Bistrot Leo. I tried a burger, some tenderloin tartare, filet skewers and a tomahawk rib eye that night. As you might imagine, the shit was delicious.

 

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One of the owners of the company, Jon Urbana, who has since become a good friend of mine, sent me home with a beautiful strip steak to cook up:

Later, I banged out a tomahawk at home as well. Absolutely stunning.

The high quality, and more importantly the consistency of that quality, is pretty much untouched by any domestic producer of wagyu beef here in the states. I’d love to get some of it into my shop, but they’re currently only shipping direct from their site. Believe me, a LOT of distributors are trying to get their paws on this stuff right now. I’m not alone.

In any case, seeing that Nobu 57 is one of Kow’s purveyors here in NYC, Jon brought me there to try some of the new lot of striploin that they have.

What occurred was nothing less than a Kow Cattle Company strip loin omakase for the ages.

COURSE 1

This preparation is thinly sliced, torched and sauced with ponzu and some sesame, rare to raw. Simple and delicious.

COURSE 2

Beef nigiri sushi. This had a quick sear on the edges, rare to raw.

COURSE 3

Tataki. One of my favorites. Thin sliced after being seared on the edges, rare to raw, and then lightly dressed and garnished with some ginger and shiso.

COURSE 4

This was my favorite. This was seared on the edges as well, rare to raw, but sliced a bit thicker and garnished with a black garlic sauce and some micro sprouts. Incredible.

COURSE 5

This was similar to sukiyaki, a saucy stew with onions and greens. Really tasty, and it demonstrates that even when cooked through, this stuff is tender and savory.

COURSE 6

Classic steakhouse fare here: seared and sliced, rare to medium rare, served with a garlic miso butter on a bed of grilled asparagus. Perfection.

COURSE 7

Foie gras and wagyu beef potsticker dumplings. So decadent, and they ate almost like soup dumplings with that burst of liquified foie and wagyu renderings.

I think that covers it. When you go to Nobu 57, you’ll find Kow on the “washu” side of the menu. Ask about some of the preparations you saw here, because they’re not always on the menu. If you know about them, they may accomodate you if they have the ability. Some stuff is limited availablility, so go early and go often.

NOBU 57
40 West 57th Street
New York, NY 10019

Szechuan Strip Steak

A few months ago I had this wild idea that I would like a steak with an aggressively spicy Chinese flavor profile of chili oil, Szechuan peppercorns, cumin and garlic. Then suddenly I saw a menu item pop up at the Lobster Club with a strikingly similar list of ingredients, and the steakhouse Blu on Park is closing, making way for an Asian steakhouse which, perhaps, will feature something similar. Without wanting to wait for the new restaurant, and without having to drop bank and fight for a table at Lobster Club, I struck out to make my own, to turn my dream into reality.

I started out with one of my Piedmontese strip steaks because (1) they’re not dry aged, so I’m not competing with any other flavors, and (2) they’re cheap enough so that if I fucked it up, I wouldn’t feel so bad about it.

So what the fuck did I do?

Marinate the shit with chili oil, garlic oil, minced garlic, Szechuan peppercorns, Szechuan pepper oil, cumin, Chinese five spice and sesame oil.

After a few hours (or a few days if you want the flavors to really penetrate the meat), and after allowing your meat to get up to room temperature, dry off your steak with paper towels and season it all over with kosher salt, cracked black pepper, garlic powder, a touch of Chinese five spice and cumin (those last two ingredient are potent, so a little goes a long way). If you have fresh chilies, cut up a few and toss those in as well.

Pour the marinate into a pan and start bringing the fucking heat. Once the pan is screaming hot (but not smoking up the joint), toss that steak in. Now throw in some duck fat (or butter if you don’t have duck fat, but tracking down some duck fat is 100% worth it to bring home all the flavors).

Once the steak sticks to the bottom of the pan, tip the pan and spoon the liquids over the top of the steak as the bottom side cooks up to a nice brown crust. After three minutes of this, flip and repeat. Once finished, remove the steak and let it rest before slicing. Here’s a video of the process:

Now throw a pint of leftover rice from your Chinese take out into the pan. You know – the box of shit that’s been in the back of your fridge all week. Mix all the oil and duck fat into the rice, and spread the rice out across the pan. LEAVE IT. Let it get crispy as fuck on the bottom without burning.

Once that’s done, plate the rice, slice up your steak, and top your rice with the steak. I did a fancy slicing technique for presentation, but you don’t have to get all crazy with it.

That’s about it. Enjoy, assholes! Oh and pro-tip: you can remove the peppercorns before frying up the rice. I didn’t do this because I like the numbing quality to them.

Nice Matin

My wife and I were recently invited into Nice Matin to help promote their Provencal menu in their celebration of Bastille Day.

I’ll say this: Nice Matin is the best French joint in the restaurant group’s ownership among other French joints (L,Express, Cafe D’Alsace, and Le Monde).

We tried a few small bites and drinks from that menu, and, of course, the strip steak frites from the regular menu.

First, we started with some Ricard, which was sponsoring the evening’s French kick-off night. Some diners win goodie bags, and you can enter for a chance to win a trip to France.

Tapenade:

Mussels:

Squash Blossom Beignets:

Onion Tart:

All of those were on the special menu, and all were really good. I think the favorites, for me, were the onion tart and the tapenade, but the squash blossoms were really light and tasty and the mussels were really nice.

The steak was a solid 8/10. The meat was super tender, and I really only took points off because the cook was a little bit over what I asked (medium rare).

The fries were perfectly cooked, but the addition of the Provencal herbs (like lavender) was a little bit aggressive.

For dessert we tried a sesame panna cotta and an olive oil cake. Both were really great, both flavor-wise and texture-wise.

Also, really nice bread here. Warm and tasty.

I definitely recommend this joint for anyone looking for some good classic French fare in the neighborhood.

NICE MATIN
201 W 79th St
New York, NY 10024

The American Dream

The American Dream is a package I put together for the 4th of July weekend, but since it was so popular, I decided to keep it available for a bit.

What You Get

1) Two dry aged Duroc pork chops, weighing in at 20-24 oz each;

2) A pound of thick cut bacon;

3) A pound of dry aged tenderloin tails;

4) And a 16oz Wagyu New York strip (my favorite steak of all time).

The Price Tag

Just $125 for about 88-96 ounces of delicious, high quality meat. I’ve marked this package down from $165, so get on it while I’m still feeling patriotic!

ORDER HERE

NOW OPEN: My Butcher Shop

WWW.JOHNNYPRIMEMEATS.COM

The time has finally come for me to start slinging meat as opposed to just crushing it.

Over the last six years I’ve really fine-tuned my taste for high quality beef. I can almost pick out flavor notes like those freaks who test milk and wine, only I do it with beef. Blue cheese “funk” here, aroma of hazel nuts there, earthy mushrooms over yonder. You get the idea.

Writing restaurant reviews lead to writing recipes, and striving to replicate the steakhouse experience in my kitchen – even to the point of dry-aging beef at home.

My concern and respect for this amazing protein also fostered a desire to learn about the entire beef life cycle: from cow/calf operations to stockers and backgrounders; from corn farms to grazing ranches; from forage to feed; from fabrication floor to front of the case, and all the way back to the restaurant again. Start to finish. No stone left unturned. I’ve even addressed various nutritional and environmental concerns.

I’ve become an expert on steak. But photographing, eating and writing about beef was no longer satisfying me. It seemed that I hit a wall and was spinning my wheels. I wasn’t fulfilling the goals I had for this website. Or maybe my goals changed, because now I feel the need to offer these meaty experiences to you, rather than just tell you about them. I’m still going to review restaurants, highlight products and write informative articles about beef. But now there’s got to be more than just those things.

That’s why I’ve decided to open an online butcher shop. I’ve been working with an extremely high end “middle meats” company that has the resources and connections to buy out massive stocks of incredible prime, American Wagyu and even Japanese Kobe beef. They’ve got a multi-million dollar state of the art facility in the Bronx’s famous Hunt’s Point Cooperative Market with a crazy dry-aging room, a huge blast freezer and all the support they need from an incredibly skilled team of butchers.

All my steaks are cut to order, and can be fully customized. They’re individually vacuum sealed, wrapped in butcher paper and signed by a butcher before being shipped to you. Shipping, by the way, will be free and arrive at your door just 2-days after the order is cut.

I’m really excited about this. I’ve hand selected every cut that I’m offering, and I’ve even cooked up and tasted everything to verify that it’s something I’d want on my own plate. If you tend to agree with me on my steak review opinions, then you’re in good hands with anything you order from my butcher shop. You won’t be disappointed. Johnny Prime Meats will impress you.

My plan is to stock a few items that will always be available. For example, the best steak I’ve ever eaten is the American Wagyu strip.

I’ll be offering that all the time, along with a few prime dry-aged rib eye options and a prime dry-aged porterhouse.

But the bonus is that I’ll also be showcasing some rare and unique proteins that have limited supply and quantity. For example, I’ve got my hands on some really sweet dry-aged Duroc pork rib chops right now, as well as some dry-aged tenderloin tails for the grill. Maybe in a few weeks I’ll try to locate some dry-aged veal, American Wagyu hanger steaks, or lamb bacon.

And speaking of bacon, you’ll be able to add a pound of thick cut bacon to any order for just $10 at checkout. Because what steak meal at home is complete without that steakhouse style slab of thick cut bacon?

I hope you guys are interested. Check out the shop. Browse the offerings. And keep your eyes on my meat!

New York Prime Beef

This will serve as sort of a double whammy review, since I used some nice products while cooking up these amazing steaks from New York Prime Beef.

New York Prime Beef is a high end middle meats (ribs and loins) brand that operates out of Hunt’s Point in the Bronx. I was invited in to meet the owner and employees, get a sense of the business, and try out some of their amazing products.

New York Prime Beef sells top notch prime, American wagyu and kobe beef steaks. They ship fresh overnight to anywhere in the US – never frozen unless the customer asks for it.

Each cut is beautifully packed in shrink wrap and butcher paper – even signed/initialed by the butcher who does the cutting.

Now let me tell you; I’ve had some really great steak in my day, as you can imagine. But the American wagyu strip that I took home and cooked was fucking flawless. Seriously one of the best steaks I’ve ever had, and I made it myself!

Look at the freaking marbling on this. Even the marbling has marbling.

It was a really simple cooking process. You can’t fuck it up. Season first with some salt. Heat up a little bit of oil in a cast iron pan until it’s screaming hot. Pop the steak on there for two and a half minutes per side.

But I actually used some truffle oil, truffle salt and truffle butter that I got from The Truffleist to boost up the decadence even more.

Take a look at the video:

The finished product was absolutely stunning. To be honest, this beef doesn’t need anything except for salt, but this truffle wagyu meal was fucking TITTY BAGS. I want to eat like this every day!

The texture is melt-in-your-mouth. You can cut this shit with a fork. The flavor has a buttery quality to it that sets it apart from standard beef or even prime, dry-aged beef. This stuff is like the foie gras of beef!

And that’s not to knock the other cuts they offer. Wagyu or Kobe isn’t in everyone’s budget. I also tried a prime porterhouse, and a prime dry-aged rib eye. The minimum these guys will age a cut of beef is 28-days. When I was at the facility, I saw some that had been aging for 60 days.

But anyway, let me get back to what I made at home. These babies were cut nice and thick, so I wanted to make sure I got a proper cook temp all the way through.

Sous Vide machines are all the rage these days. Everyone is buying them up because they allow you to cook meat perfectly every time. No more worrying about fucking up an expensive cut of beef!

I set mine to 128 degrees and let the fucker crank for about six hours. Then I pulled the meat out of the machine and let them rest and reabsorb some juices in the bag. Once they were about rom temperature plus, I removed them from the bag, patted them dry with a paper towel, and blasted them with a blowtorch. See below:

As you can see, I seasoned AFTER slicing and plating. This allowed me to get a better sense of the actual beef flavor for reviewing purposes.

The meat is fantastic. There’s a nice mild funk from the dry aging process on the rib eye. It doesn’t clobber you, which is good. The beef was tender and juicy, and really responded nicely to basic seasoning like salt, pepper and olive oil.

I think I liked the porterhouse a bit better. The tenderness of both the strip and filet sides was incredible.

I highly recommend this stuff. Order some today and let them know that Johnny Prime sent you. You’ll probably have the meat in time for dinner grilling on Sunday.

One of the coolest things about this spot is that the owner, Vinnie (great name), is one of the most interesting people I’ve ever met.

He’s a drag racer, a pilot, an old car guy (like me), and an art enthusiast. He even has some wild graffiti art on his rooftop (he supplies the paint for the artists).

I think that about covers it. I hope to see his products flood the market. They’re so good.