Newport steak, aka “the apartment steak,” is essentially part of a tri-tip steak, which hails from the bottom sirloin portion of the animal.
Tri-tip is usually butchered into larger sizes for people to use on the grill or in BBQ style smoker preparations. A single tri-tip cut can feed a few people. It has a definitive grain direction and can be very tender and flavorful if cooked, sliced and served properly. For a nice write-up on how to properly execute a tri-tip on the grill, check out this post from BBQ Pitstop.
If you like the flavor and texture of tri-tip, but only need to feed yourself, you can get a Newport steak, especially if you’re living in Manhattan. In New York City, Florence Meat Market in the west village has popularized the “Newport” cut, which is a single serving size of steak that has been butchered from the tri-tip.
It also has been called the “NYC Apartment Steak” by food blogger and recipe historian Kathryn McGowan. I think this is a fun reference to the small NYC apartments near the butcher shop in which it is nearly impossible to cook. She provides a recipe as well – check it out. Very simple to execute.
This cut is meant to be easy to cook, and small enough to fit into your small pans, set upon your small stove top in your small kitchen, within your small apartment for which you’re paying a large rent.
Little Frog is a new French bistro that just opened up a few months ago on East 86th street between 1st and 2nd Avenues. I came here with a bunch of food enthusiasts and bloggers for a press dinner. Here’s what we tried:
This flatbread comes nicely packaged and warm inside of a paper bag with the Little Frog logo stamped on it.
It may not strike you as a particularly French item, but lamb meatballs here are served with a dollop of labneh (a Lebanese style of cream cheese) and a host of Mediterranean spices, paying tribute to the old French colonies in North Africa, no doubt.
It’s tough to compete with Mom’s homemade meatballs, but these were tasty nonetheless.
Duck Liver Foie Gras:
Beautiful and delicious. Super smooth texture, nice and velvety. If you like this sort of thing, please get it. This was my favorite app.
Can’t go wrong here. The thick slices of tender, braised bacon sit on a bed of delicious lentils. This is a winner, so I shot it twice.
I’ve had more tender tentacle in my day, but that doesn’t mean that this was tough by any means. The dressing was perfect and the flavors really popped.
This is served with lemon sabayon and capers, but it sits on a bed of crispy quinoa that really adds an awesome textural element to the dish. It stands out as a really great app.
Beets & Kale:
This salad was simple and tasty. Far be it from me, the meat guy, to praise a salad, but this hit the spot after dipping into some of the more meaty apps earlier.
Okay now onward to the entrees. We started with this incredible duck flambe.
This is one of the better duck dishes I’ve had. The meat was super tender and tasty, and the skin remained crisp and flavorful, with all fat rendered out nicely.
The steak au poivre is a top sirloin cut that’s smothered with peppercorns and then topped with gravy. Ours was cooked to about medium, but it still remained very juicy from the gravy. Also, the tenderness of the cut surprised me; I’m usually apprehensive about top sirloin, but this was good stuff. 7/10.
The Coq Au Vin was a bit dry at the outer edges, but the tenderness and juiciness of the inner meat made up for it in spades.
A few of us claimed that this was the best entree of the night, though the others were ready to throw down in a pitched battle to defend the duck.
If you’re still hungry, get the ice cream sundae for multiple diners. It comes served in a massive bowl, complete with a lit sparkler shooting out the top. I took this shot after the sparkler was removed:
Filet Mignon: 9/10
Froggy Burger: So good!
Salmon Tartare: great crunch and texture from the crispy quinoa.
As a non-butcher, I’m sort of learning beef anatomy on my own. I recently purchased a 7lb hunk of top sirloin to dry-age at home in my SteakAger. Upon close inspection, I noticed that my cut had a strange, skinny, and somewhat triangular-shaped section of meat that was clearly separated by some connective tissue.
When inquiring about how to best prepare the top sirloin (either as a roast or as individual cuts of steak), I learned that this triangular piece of meat is in fact called the top sirloin cap.
“Time for a little anatomy lesson, with a subprimal cut of sirloin. 1. Tenderloin. 2. Top sirloin. 3. Top sirloin cap, also known as a Culotte steak.4. Tri-tip steak. 5. London Broil, also known as knuckle steak or outside round.”
So as you may have deduced, similar to how the rib eye has a cap, known as the spinalis dorsi, so too does top sirloin have a cap; it’s just more fancily known as the Culotte. It’s much bigger and more lean than the spinalis dorsi on a rib eye, but it has similar grain structure.
Check out this cool butchery video that mentions the Culotte:
So back to how I discovered this: A chef I’m acquainted with, Andre Lima de Luca, suggested that I cut the top sirloin cap off and prepare that separately from the rest of the top sirloin, so that’s exactly what I did after confirming that what I thought he was talking about was indeed the triangle of beef that I noticed at the outset. With the fat ridge still connected, this cut is essentially the same as picanha.
Below is a shot of my cap/Culotte, after being dry-aged for over a month and trimmed of any bark. Since my 7lb hunk was already cut down significantly from it’s original size, I wasn’t left with too much.
My first encounter with Culotte on a menu at a restaurant was at Bohemian, a secretive, dine-by-referral-only restaurant that’s nestled in the back of a high-end Japanese butcher shop called Japan Premium Beef.
The cut there is washu, another name for the wagyu cattle from Japan, so it is considerably more tender than most normal cuts of this stuff. The flavor and texture is similar to strip loin, but a bit less grainy and more buttery. I recommend cutting this into small pieces when you actually eat it, smaller than you would for, say, a filet mignon. The larger the piece, the more chewing you will have to do. More chewing means it will feel tougher, and that’s not good.
These cuts can be very simply prepared: sear in a pan with butter, salt, pepper and herbs. Cook to medium rare to preserve tenderness, as the meat grain will tighten up the more you cook it, making the beef tough. Also cut cross-grain to maximize tenderness.
You can see the grain here in this cut. When slicing for plating, you want to cut diagonal from top right to bottom left, against the grain.
Here’s a nice way to serve it after slicing:
Finishing salt flakes really make the flavors pop.
Check out this other butchery video for more detail on slicing methods, with some suggested preparations too: