Posted by on Jul 26, 2012 in Food Review, New York Eats | 0 comments

Have you ever — and I’m asking this as a totally serious question — been jealous of your dog? Not because they live the good life of eat, sleep, and play, but more specifically because they’re happily gnawing away on a bone and…you want that bone

Don’t look at me like that. Yes, I’m a glutton, but I wasn’t talking about the situation where I’m so hungry that I’d fight my dog over a measly bone or eat a can of his sirloin chow in front of him. No, I’m talking about wanting to fight your dog over a bone because you know it is just that damn good. 

But it’s not just any bone. I’m talking about a bone that comes from a Peter Luger steak. And while Cooper, who is a well-behaved little angel, would give me his bone if I tried to take it from him (while staring me down reproachfully the entire time), I haven’t quite descended to the level of stealing his half eaten treats yet.

Just look at all the meat left on the bone!

Peter Luger’s has long been known as one of — if not the best — steakhouse in New York. For over a 100 years, they have meticulously chosen their meat from a selection of the finest USDA prime meat available by picking out the choicest slabs after examining the color and marbling of the beef. They are so careful about serving only the best to their customers, that the responsibility of picking out the meat is given only to members of the family. How’s that for exclusive?

Rib Eye Steak ($44.95) – back,
Steak for Two ($91.90) – front

Afterwards, they dry age their selection for about 27 days. Some of you may remember that we had aged our own steak before as well. The aging process really breaks down the meat and tenderizes it, which means a beautifully succulent steak on your plate later. Other than that, when Peter Luger broils their steaks, they don’t season it with anything. Well, maybe a little bit of salt. But otherwise, all you’re eating is a delicious piece of meat that’s literally been broiled in its own juices. Yum-my.

Of course, this is the case for many other steak houses as well (picking out the best beef and dry-aging the meat for some time), but I’ve found that steaks are served very differently in Taiwan. In Taiwan, instead of simply enjoying the taste of the steak on its own, they mask and overpower it with different kinds of sauces and seasonings. It’s similar to how the Taiwanese eat salad, not for the sake of enjoying the veggies, but so they can slather the plate in dressing. This is great and all, but in the end, I prefer being able to taste everything in my food and Peter Luger makes sure that you know your steak is not only cooked exactly as you ordered, but introduces you to a world of just how mouth-wateringly juicy a piece of beef can be. While other steak houses may mimic their procedure, there is just something exceptional about Peter Luger’s that make other steaks pale in comparison.

Unfortunately, as you can see, the waiters are so quick and efficient that I didn’t have time to snap a picture before they’d already begun serving us. As yummy as the rib eye steak is, it’s the steak for two that’s really special. Since the steak for two is a t-bone steak, half of it is actually filet while the other half is sirloin — the two best slices on a cow, mm. 

Tomato and Onion for Two with Luger’s Own Sauce ($14.95)

While the steaks are the stars of the meal, the accompanying appetizers and sides help to lead up to and accentuate the meal. Their famous appetizer, simply slices (or slabs rather) of ripe red tomato and sweet onion, is special because it really brings out their unique sauce. The sauce tastes somewhat similar to cocktail sauce, but isn’t nearly as sweet. There is a distinct taste of horseradish and I suspect some more ‘traditional’ steak sauce had been added as well. Maybe it’s as simple as cocktail sauce + steak sauce + horseradish?…I think this calls for an experiment…

Their sauce is great on the tomato and onions. Even though the onions are sweet, they are still spicy if you eat too big a bite by itself. The sauce helps take the sting out of the kick, along with the tomatoes. On the other hand, the sauce tastes phenomenal with steak as well and I imagine a whole bunch of other tasty tidbits.

Creamed Spinach for Two ($9.95)

As for the sides, my absolute favorite would have to be their creamed spinach. I love creamed spinach in general, but the one they serve here…well, it’s just done right.

It’s not too rich, and it’s just creamy enough. Plus, you can still taste the spinach too. I don’t mean just the flavor of the spinach — which would just be wrong if it didn’t taste like spinach — but the texture of it as well. The spinach is still in pieces instead of the entire dish just being literally cream.

Did that make any sense? If not, let’s just stick with the simple explanation: It’s good. Get it.

And I almost forgot to mention, since I don’t have a picture of it, but if you decide to skip dessert, no worries! They make sure to send you on your way with a sweet end to a great meal with some chocolate coins. I’ve always enjoyed these due to their novelty, you get that little moment of nostalgia as you remember the trick-or-treating days. They are just so fun and sometimes quite cute, you almost don’t want to unwrap them to devour!

Point of this post: Peter Luger’s steaks are insanely delicious. Take us with you when you go please. Please! Actually, on second thought, just take me. Jas is fine with salivating over the pictures. I will resort to begging if I must!

For more information, check out their website.

Peter Luger, Inc.
178 Broadway
Brooklyn, N.Y. 11211
Reservations:
718-387-7400 
Peter Luger of Long Island, Inc.
255 Northern Blvd.
Great Neck, N.Y. 11021
Reservations:
516-487-8800 

 

~ AJ ~

Photographs taken and provided by AnnMarie Hwang

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