Tag Archives: top butt

American, Lower East Side/Chinatown, Non-Steakhouse Steaks, Other Cuts, Restaurant Reviews

Funny Bar

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First, check out my Ride & Review HERE:

Funny Bar just opened up nearby. The Cake Dealer and I recently wandered in here and had a few drinks, and we knew we wanted to come back.

It’s a live jazz bar with no cover charge, and a really sleek, streamlined menu of STEAK!

Literally, there are like four items on the menu: steak for one, steak for two, french fries, and a wedge salad. Oh and they surprised us each with a free small chocolate brownie sundae at the end of the meal, but it wasn’t on the menu.

We started with the wedge salad, which is simple but delicious.

The steak for one is a petite filet, or shoulder tender/teres major. I love this cut.

It has all the flavor of the chuck, from where it hails, and all the tenderness of a filet mignon. At $29 for about an 8oz steak that comes with fries, this is a great deal. 9/10.

The steak for two is a larger cut. The server told me it was a flatiron, and the host told me it was a strip steak. I don’t think either is correct.

At first I thought maybe it was a tri-tip based on the shape, but the muscle striations seem to go the wrong direction for that. Based on the muscle fibers, I think this is in the sirloin family. Perhaps top butt/sirloin, or top sirloin. Either way it was perfectly cooked, had a great crust, and was artfully topped with a maitre’d butter and herbs. At $69 this is also a great deal for people to try the best of what can be on an otherwise under-utilized cut. 8/10.

Although it might be better to get two of the steaks for one instead of one of the steaks for two, satisfaction will be guaranteed. The fries are perfectly cooked as well. This is the large plate that comes with the steak for two:

They even brought us a free dessert on the house afterwards – miniature brownie sundaes!

I will be back for sure.

FUNNY BAR
133 Essex St.
New York, NY 10002

Commentary

Brooklyn Meat Retreat

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The New York Beef Council recently hosted a “meat retreat” at Brooklyn FoodWorks, where 3rd generation butcher Kari Underly, of Range Partners, gave a tutorial on how to break down ribs and top butt or sirloin.

All the meat here was supplied by Strassburger Steaks, and was prime grade beef.

We basically broke the rib down into spinalis and eye filets.

For the butt, we broke that down into roasts and filets, as well as top sirloin cap filets. I left the fat on, and plan to grill it like picanha.

After trimming and cleaning up, we had lunch and discussed some information about the beef industry, the beef lifecycle, and beef nutrition. Then we cooked up some of what we just cut.

I made garlic and thyme rib eye filet steaks with portobello mushrooms and a blue cheese sun dried tomato sauce.

I have to say, it looked and tasted pretty amazing.

The other people at the retreat cooked up some awesome recipes as well, and all the recipes are available HERE.

The best part: we got to bring home everything we butchered!

I highly recommend getting involved with New York Beef Council activities if you’re like me and have a passion for beef. Even if you just have questions about beef safety, raising cattle, farming, or packing/slaughter. These guys and gals really know their stuff, and they’re awesome people.