Tag Archives: Steak

New York, New York: Peter Luger Steakhouse

17 Apr

Peter Luger Steakhouse
178 Broadway. Brooklyn, New York

The night before we were able to get a reservation for the last sitting at Peter Luger. We were looking forward to it even though we were all still pretty full from our 5 1/3 pizzas earlier in the afternoon (not tiny Domino’s-sized slices either – proper “oh fuck I’d better fold this in half” slices).

Peter Luger has been rated New York’s best steakhouse for 24 years in a row and at the entrance to the restaurant they have a bunch of their awards displayed.

My expectations were high because quite frankly James does an awesome rib-eye (apparently the secret is to season with LOTS of salt and pepper).

Most people seemed to be ordering enormous steaks that fed anywhere from 2-4 people but we went with individual steaks because I wanted a rib-eye. In hindsight I regret not going for the novelty of a shared steak. The individual steaks worked out slightly cheaper per head but I think you got more meat with the larger steaks – I think they both came to around $40+ a person.

James and Jules ordered the Peter Luger microbrew. They both agreed it was pretty bad (James said it made him a bit nostalgic for his family’s old homebrews) – in fact it took Jules the whole night just to choke his down. There was some onion (?) bread to start with but it tasted like day-old Brumby’s bread.

Also another word of advice – forget the sides. We ordered fries and broccoli because we felt vaguely unwholesome just eating steak. The fries were gross (we barely touched them) and the broccoli was, well, broccoli.

The steaks arrived on hot ceramic plates. My rib-eye:

The outside was super charred but the inside was a lovely medium rare:

Jules and James ordered a sirloin each:

The steaks were great. They were enormous and well worth the $40ish we paid for them. You know what steak tastes like, and this was like … a steakier steak than you’ve ever had.

Jules and James both preferred their sirloins because they thought my rib-eye was too fatty. Initially I disagreed but the richness of the rib-eye did start to get a bit much as the meal went on. Normally I eat a regular-sized portion so it’s never come up, but after a steak the size of my face I was really feeling it.

They gave us some house steak sauce which I tried; it was really sweet and didn’t go with the meat at all. I don’t know why you’d go to all the trouble of dry aging and perfectly cooking a steak only to slather it in gross, sweet sauce. I used it to try and make the fries a bit more palatable, but nope – like I said earlier, just focus on the steak. Looking at some other reviews it seems to be a pretty common theme that people loved the steaks and hated the sides (also the service). The service was pretty bad – we spent most of the dinner with our water glasses empty, which is a huge pet peeve of mine.

Here is a view of our table most of the way into the meal. Notice the bread shunted off to the side and the nearly-untouched state of the broccoli and terrible fries (also the steak sauce that I had carefully scraped away lest it further contaminate the meat):

We were super full at the end but saw a lot of people ordering the sundae and figured why not (nooo James, that was the final nail in your lactose intolerant coffin!)

Why do Americans like whipped cream so much? It’s on everything. You can get green tea with whipped cream on it. Disgusting. But anyway we pushed the whipped cream off to the side and attacked the sundae. It was nice but not really much different from one you could get anywhere else.

Overall I reckon the steaks are fantastic – not life-changing but a definite step above what you can achieve at home – but everything else ranges from awful to mediocre. If you come here, seriously just order the steaks and if you’re still hungry afterwards (omg) pick up a sundae and some fries at the Maccas down the street.
Peter Luger Steak House on Urbanspoon

Rib-Eye Steak on the Weber

18 Nov

I’m not used to thinking of steak as a healthy meal, but maybe that’s because I normally associate it with fries. But steak is on a weekly (or at least fortnightly) rotation at our table because it’s such a healthy, filling meal with a great macro breakdown.

I used to use Alton Brown’s method of cooking steak (sear on both sides in a cast iron pan, then finish in the oven) but it’s definitely less hassle grilling it on the Weber.

I think the stovetop to oven method wins out a little in taste, but that’s probably because James and I are still getting the timing right for the barbecue. And the advantage to cooking on the Weber is that we can do asparagus at the same time. We had a spare red capsicum and grilled that as well for some extra colour, and served it all with a small side salad.

It’s hard to tell from that photo, but this was actually a pretty substantial 400g rib-eye. It’s just that the overflowing vegetables make it look small. Once upon a time I would have decided that the asparagus was enough of a vegetable accompaniment, but nowadays I try to make sure that vegetables are at least 50% of the plate.

I think I’ll have to start getting a bit more scientific about cooking times – next time I get steak I’ll measure the thickness – I’d say this one was roughly 2-2.5 inches thick. We cooked it for 2.5 minutes each side and it turned out on the rare side of medium rare. For the same size steak I would try for 30 seconds longer next time since it was a touch rarer than we prefer.


Very Rough Nutritional Guide:
400g rib-eye steak: 824 calories, 41% fat, 59% protein, 0% carbs