How would you like your steak broiled?
All our Strips, Delmonicos, Porterhouses and T-Bones are U.S. Prime only, and all of these steaks are aged 5-8 weeks. They are trimmed and cut after you order, and broiled over real charcoal.
A thick steak for two is always better than two single steaks - when broiled rare or medium rare. Individual steaks are better for medium well or well done. A thick steak gives you much greater charcoal flavor. And there's nothing quite like a beautiful, dark brown charcoal crust over a juicy red or pink center. Chances are, you will enjoy half of a 16 oz. steak for two much more than you will enjoy an individual 8 oz. steak. Except if you prefer your steak medium well or well done. In that case, order thin steaks. You'll have much less shrinkage.
If you'd like a larger steak broiled medium well or well done, we recommend that you have it "butterflied" or opened up and cut almost in two. You'll get more to eat that way, and it won't be so heavily crusted or as dried out.
Do not over order. Don't order a 16 oz. Strip, for example, in order to get 10 ounces of steak; order 10 ounces. Because we try to trim away what you cannot enjoy, the inedible, fatty tail is replaced with a cut of tenderloin. The fat is reduced to the minimum that will enhance your steak flavor. On Delmonico steaks, the ribeye is opened and the fat and gristle are removed and replaced with Filet where necessary. On T-Bone and Porterhouse steaks, some of the bone is even removed.
Also, even with a fairly small steak, you will generally have more than enough to eat; please don't order too large a steak unless you are exceptionally hungry. If you order a Filet, 8 ounces is more than enough for the average person; 6 ounces may be enough for many.
Why do we "age" steaks? When you consid- er the cost, the work, and the waste, is it really worthwhile to age beef a long time? Most people and most eating places say beef is aged when it is one or two weeks old.
We have found that extra-extra quality beef continues to improve for five, six, seven, eight weeks. Like great wines that improve for 50 years, great beef gets sweeter, more tender, and acquires a taste that cannot be duplicated, except with proper age.
This is our kind of beef and it's extremely expensive. We pay more in the beginning and we throw away more in the end.
And the meat, in the meantime, demands very special care. Each piece must be stored at exacting temperatures, with controlled humidity, and exceptionally fine circulation. It has already been paid for, and it keeps shrinking all the time.
Why do we "age" steaks so long?
We think it's all worthwhile when one single customer tells us he's eaten "everywhere" and ours is the "best." It's all in the taste.