Dear Steak Enthusiasts:
This is a serious, manly-ass steak blog; a meat memoir, if you will. It contains a wealth of general information about steak and meats, and it also serves as a source of reviews for some of NYC’s great steakhouses (as well as some on Long Island and in New Jersey).
Reviews will evolve and become more detailed over time, as I try other menu items and return when new chefs take the helm at various restaurants. I may even add more reviewers as time goes by.
In addition to reviews (which in time will expand to places other than just steakhouses), I will also point you to news items of particular import, and I’ll share recipes and cooking demonstrations with you for making grub at home. Sometimes a trip to the local steak joint can drain your funds, so using these techniques will serve as a great way to guarantee a good meal while also saving money. You’ll also impress your friends and loved ones in the process.
Enjoy, and bon appetit, bitches.
Yours in Beef,
Johnny Prime, CC (Carnivore Connoisseur)
Johnny@JohnnyPrimeSteaks.com
Dear Loyal Meat Eaters & Readers:
It has been one year since I started this blog. Many cuts of beef have come and gone. Many delicious bites have passed my lips and, ultimately, exited my ass and entered into the NY sewer system. On to greener pastures. There have been new additions to my personal favorites list (
Del Frisco’s,
George Martin’s and
Strip House). Many strong and steady NYC standards have held their ground as well (
Delmonico’s and
Keens). There were also some disappointments (
Cattleman’s and
J&R), but I must say that, after having been to 32 steakhouses in 52 weeks, there were very few all out FLOPS. In general, NYC is a great place for steak, and Long Island ain’t so bad either.
This post is meant to serve as a general thank you to all the waiters, waitresses, bussers, hosts, and chefs that have served me through phase one of this lifelong journey. It is a difficult lifestyle, but it is a glorious and noble one. I have a new-found appreciation for the food service industry, a deeper understanding of the restaurant business, and a much better skill set when it comes to cooking, especially cooking steak. I was good before, but now I am pretty awesome. So thank you for that!
In addition to more steakhouse reviews, phase two of this meatventure will likely involve some trips to Brazilian churrascaria joints (which have an unfair advantage when it comes to variety of cuts), some out-of-area reviews possibly contributed by various minions and other trusted meat eaters, and even some cooking tips. The economy is rough, and it has hit the meat industry hard, causing steak prices to rise about 15% over the course of the year. This will deter people from going out for expensive dinners, and make a bad experience feel much worse; if you pay $55 for a steak and it comes back messed up, that is pretty horrible. As such, some people will stay home and try to cook their own ribeyes and porterhouses. I will help make those meals the best they can be with some instructional posts and tutorials.
Stay tuned. Keep reading. Keep eating. And keep shitting it out and getting hungry again.
Yours in Beef,
Johnny Prime, CC
