Entries Tagged as 'steak'

Steak Frites Barbecue

August 7th, 2010 · 2 Comments

Last night we went out to Danny & Caroline’s for a barbecue. Since they just got married, we used the grill they got for a wedding gift, a fryer they got for a wedding gift, and dinnerware they got for a wedding gift. Danny grilled steaks from Peoria Butcher Shop and made some french fries. Dallas found some absurdly large onions at the supermarket so Danny also fried up some onion rings. This week was also Danny’s birthday, so Caroline got a cake for him. We stuck some taper candles into it and sang happy birthday. It was a fun night.

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The Best Steak in New York: Peter Luger Steakhouse

August 6th, 2009 · 4 Comments

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Peter Luger’s Menu :: Peter Luger Steakhouse, Williamsburg, Brooklyn

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Steak Sauce :: Peter Luger Steakhouse, Williamsburg, Brooklyn

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Steak is served pre-sliced on an inclined plate so that the juices run down.

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German Fried Potatoes :: Peter Luger Steakhouse, Williamsburg, Brooklyn

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Creamed Spinach :: Peter Luger Steakhouse, Williamsburg, Brooklyn

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Peter Luger Steakhouse, Williamsburg, Brooklyn

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Chocolate Coins :: Peter Luger Steakhouse, Williamsburg, Brooklyn

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Dallas checking out all the accolades :: Peter Luger Steakhouse, Williamsburg, Brooklyn

Dallas loves steak, so while in New York I took him to the best steak place around, Peter Luger Steakhouse. I didn’t actually really pay much attention to Peter Luger’s when I lived in New York, but when I was leaving Tien insisted I go and it was awesome. And I’m not the only one who thinks so. For 24 years in a row, Zagat has named Luger’s New York’s No. 1 Steak House. As well, they have a Michelin star rating, and in 2002, Luger’s was named to the James Beard Foundation‘s list of American Classics.

Located in Williamsburg, Brooklyn, Peter Luger’s has an old-school, German beerhaus decor. The restaurant has been open since 1887, so that makes sense. They serve only the finest USDA PRIME meat. Members of the owner’s family select the sides of beef personally. Then the meat is brought back and dry aged on site.

We went to Peter Luger’s on Sunday afternoon and a lot of people around us were ordering burgers and fries and other more lunch-like things, but we decided not to vary from the standard order: USDA PRIME Porterhouse for two cooked medium rare, creamed spinach for two, and Luger’s special German fried potatoes for two. Dallas also got a beer. I had to have a bloody mary because when we were waiting to check in at the bar area I could see a guy making the mix and it looked delicious.

I remember watching an episode of the Sopranos about 4 or 5 years ago where they tell Christopher that after he’s a “made man” he has to buy them dinners at Peter Luger’s, which was going to be really expensive. I remember commenting to Dallas that I’d been there and we talked about it a bit. I told him someday we’d go there together…. and finally we did.

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Beef Tenderloin with Gravy

February 16th, 2008 · No Comments

This post originally appeared on Chicagoist.

Beef TenderloinThis year we’ve been baking a lot and making creative sides, so it was high time we tackled something meatier. Like beef. Like steak!

We’re not huge steak eaters, but when we saw this recipe for a lean tenderloin and a savory gravy, we knew it was something that’d satisfy both us and our meat-loving boyfriend. We added about a quarter to a half cup too many chopped onions, so our gravy was on the extra chunky side, but otherwise, everything was great.

Serve this steak with rice, like we did, or a potato side and use the gravy over everything. Maybe a piece of crusty bread to sop the gravy at the end, too.

Beef Tenderloin4 (6-ounce) beef tenderloin steaks
1/2 teaspoon black pepper
1/4 teaspoon salt
10 oz. sliced mushrooms
1/2 cup finely chopped onion
3 garlic cloves, minced
1 cup beef stock
2/3 cup sour cream
2 tablespoons minced fresh parsley

Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Season the steaks with the salt & pepper, or whatever your favorite seasoning. We really love McCormick Grill Mates Montreal Steak Seasoning. Add steaks to the pan and cook for 3 minutes on each side or until they’re as done as you like. Remove the steaks from the pan.

Beef Tenderloin Beef Tenderloin

Add the mushrooms, onion, and garlic to the pan and saute them for about 5 minutes. Stir in the broth and bring it to a boil. Cover the pan, reduce the heat and simmer it for 3 minutes or until the broth is thickened.

Beef Tenderloin gravy.jpg

Put the sour cream in a medium bowl. Gradually add in the mushroom mixture, stirring constantly with a whisk. Stir in the minced parsley.

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Whisky Dinner @ David Burke’s Primehouse

August 31st, 2007 · 3 Comments

Talisker

Singleton

Amuse Bouche

Last week Wednesday, before I went to California and before my family was visiting, Chuck and I met up with Alpana Singh and her husband Charles Blackstone at a wine tasting she was hosting at Osteria Via Stato. Afterwards she had made dinner arrangements for us at David Burke’s Primehouse and also invited Martin Duffy, a whisky expert.

Butter

Popover

Marty made special arrangements to bring his own high-end whiskys to dinner and spent a lot of time describing each one and educating us about whisky and scotch, how it’s made, how it tastes, the smell, where it comes from, it’s history, etc. I know some of the others at dinner knew more about whisky, but for me it was really a learning experience. I think whisky will have to be an acquired taste for me and I should probably keep at it, but I like trying new things and learning all about whisky that night was really fun for me.

Cold Seafood

Onion Ring Tower

I must also talk about David Burke’s Primehouse. It was divine. I don’t eat very much steak at all, but I thought it was fantastic. I loved the decor, the lighting, the tables, and of course the food. The service was pretty great, but because we had special arrangements, I can’t really speak for how it is on a regular night. I mean, David Burke himself came out to our table to say hello. Awesome.

Bone-In Filet

Caol Ila

Glenkinchie

One thing I really liked about Primehouse even before I set foot in the restaurant was the fact that the restaurant is named after a bull on a ranch in Kentucky that sires all of the cows who are then butchered to make the steaks used in David Burke’s restaurants. The bull’s name is Prime (and he has his own website here). It’s kind of morbid to think about, but I was really digging the fact that David Burke is so into his ingredients and that involved in knowing where they come from. Also, an interesting fact we learned that night: If Prime were to die today, there’s enough of him (his sperm?) in storage that they could continue making steaks with his lineage for about 50 years.

Lagavulin

Chocolate Mousse

Lollipop Tree

Here’s what it comes down to – David Burke’s Primehouse is pricey, but I thought it was really worth it. If you’re in Chicago and have a special occasion coming up and you love steak, why not try it out instead of the normal go-tos like Morton’s and Gibson’s?

Read Chuck’s post about our dinner on Chicagoist.

Cookies

Cake

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Cinco de Mayo @ Adobo Grill

June 22nd, 2007 · 3 Comments

Adobo Grill
Adobo Grill, Wicker Park, Chicago

Adobo Grill Steak
Filete Toreado: Grilled beef tenderloin topped with goat cheese stuffed jalapeño, oven-roasted potato cake and Adobo tres chiles salsa

Adobo Grill Dessert
Mexican “Banana split” crispy plantains with Abuelita chocolate, coconut and strawberry ice creams; cajeta, chocolate sauce, roasted pecans and plantain chips (for two)

Cinco de Mayo is also our anniversary, so we always go out and most of the time try to go to a Mexican restaurant. This year we went to Adobo Grill in Wicker Park. Last year we went out for sushi, I think, and the year before we went to Topolobampo. I just came across these photos I never published so I thought I’d post them.

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