How Legendary NY Steakhouse Peter Luger Makes the Perfect Steak — Plateworthy with Nyesha Arrington

I don't even have to chew it just melts thank you to all the cows I don't need to tell you about Peter Luger's Steakhouse in Brooklyn but I mean if you know you definitely know what I don't know is the entire process from fabrication to getting that steak on the line so I'm about to find out we are in our basement at our dry age room and this is kind of our Fort Knox of meet if you will we're now going to go to the start of the dry age process yes this is fresh and so what's interesting we all have our own stamp that we use when we go to the markets and now this is still fresh meat never Frozen yes and it starts the process towards the far end of the dryadrant it's a long process an average period is about a month we tend to maybe be a bit more conservative it's our one state secret I would have to leave you in here but otherwise it's really about the quality of the meat we're looking for a lot of marble you want all those flecks of fat [Music] but we have probably about 2500 short lines at a given moment that are dry aging and upwards of a few hundred rib eyes every day it's in and out we are on the finished side and it'll slowly make its way towards this side and as you can see with these kind of finished short lines here the outside becomes very desiccated and rough so that's a shell there that's the sirloin it's a good weight right yeah it's our workout so we will cut away the desiccated sides the moisture has now been pulled down in the meat how much moisture would you say on average the piece of meat will probably decrease in size by about 20 percent once the aging process is done wow I mean what a premium because it's already coming in at a premium and then it loses that moisture content and then also trimming on the back ends right but we hope it makes it more delicious and that's the most important thing for us absolutely amazing well it smells fantastic here I have to say dry aged steaks are one of my favorite let's go cut one up screw it so they take a very thin cut to take off that dried Edge and now you'll see these are the money Stakes I'm in heaven right now actually this is amazing look at that such a pronounced filet the porterhouse strip loin bone-in dry age I mean you can't really ask for more right I think it's pretty beautiful thing of beauty right here the key now is to remove the excess spot but they all have a system of cuts they'll do okay that's it there's your trim loin excellent so do you say I think we'll have you trim the rest of these if you're up for it I'm excited okay so start on the filet side right okay cool all right that's already cut I'm gonna cut it this way [Applause] [Music] all right beautiful excellent I did it just three Cuts huh how long have you worked here 22 years yeah a couple hundred more of these and I might have a job here I could do this all day it smells fantastic it's okay I got it very good I'm cruising here [Music] should we go cook some of these I mean if Moe says I'm done working here then okay thank you this is your kitchen right Chef yes excellent well my name's Naisha nice to meet you Logan Logan pleasure so lunch service how many guests are you serving on average normal normal situation 4005 to 500 people are you kidding me okay yeah that's the right number wow I'm ready by the whole day would be like 12 1300 people a day I mean from what I can see it's such an amazing production right I see that you guys don't have any POS systems in your kitchen I don't know the system we use is different just timing everything in the way that the customer get the stay sizzling cut out of the oven wow so it's not seating no waiting yes I think I saw a sign that said don't walk out of this kitchen without a sizzling stick that's right that's the rule number one rule important rule yes excellent so talk to me about these ovens these got a temperature from 700 to 1000 degrees do we have some we have some control very depends on what they use the first brilliant second one the hardest one yes and then the term for at the medium heat yes so we do the final cooking on those okay Chef Logan so we have our first order of the day yeah he supported house to people so it's just simple seasoning with salt just salt nothing else on it natural flavor so it's 12.05 right now and we already have two double quarter houses right steak for two we already have two steak for twos these guys know how to eat right out there so this is straight clarified butter yes not seasoned no no no no I'm gonna wait four minutes for each side see that so you see how it turns like caramelized cinnamon color get a nice Mark okay for another four minutes then we continue with slicing it four four slice yeah then another five minutes should be done medium rare writing this recipe done to this point you take it out all right okay let's place it here we normally remove the excess of five quarter 45 degree from the bone we follow the metal line your time here over three million no yes three million Stakes come on so I just want to mark it for you so you can finish both sides okay you want me to cut this yes chef with pleasure foreign okay looks perfect we love a good it looks perfect right with that now we call the waiters okay so they know that we put in the state on fire so they can clean the table change the plate five minutes would you let it cook for five more minutes how do we know five minutes it feels like Zuma for the house two more yeah okay we have one stick or two sticks but it's a different cut T-Bone yeah it's 43 people okay one is medium one medium to medium well and the other one is medium rare almost done yes so now I call the waiter so you push the waiter's number yeah and there's two Marcus is running down this there goes out season for the customer gets to stay out of the oven right I'm waiting perfect yeah you're getting more practice now okay over here now we call the waiters as well such an interesting process I mean there's so many ways to get to the final result right but this is really the signature thing that makes Peter Luger stand out right this technique but that's a beautiful space gorgeous wow yep that's weird they're gonna melt on your mouth when it gets hot like buttery taste I really enjoy watching the color of the meat like yes on the stage it's turned like this like that beautiful pink all the marbly melting so what are the so Marcus [Music] medium medium well and well okay got different colors that represent the how the meat should look like in the center interesting I love it I mean it's all about systems and when you're working the line I mean it's a big orchestration of a team right and a lot of uh elements at play to get the food on the plate and ensure that consistency of guest experience right so uh for me it's a it's an art to science it's you know a math big math problems and so all of those elements are at play even as a line cook right that translate into uh being a chef and for me this is definitely my happy place [Music] foreign [Music] Cox you hear it wow it's an iconic Sizzle it's such a pleasure to be in the dining room I'm normally in the kitchen you graduated yeah we have [Music] sizzle yeah thank you for letting me know okay the truth bigger looter experience here bon appetit it's like I don't even have to chew it just melts the filet yes the flight is wild yeah it's my favorite bite just because it's so tender but you also have flavor which I think filet rarely has correct well thank you for sharing the production with me and the team has been so welcoming thank you oh of course

Channel: Eater

Views: 5,612,796

Keywords: eater, eater.com, food, dining, dish, restaurant, restaurants, review, steak, best steak, best steak in nyc, best steakhouse, best steak house, best steakhouse in nyc, steakhouses nyc, peter luger, peter luger steak, peter luger steakhouse, peter luger steak recipe, peter luger porterhouse, plateworthy, plateworthy eater, peter luger steak house, peter luger brooklyn, peter luger's steakhouse, peter luger aged steak, meat, dry age, dry aged steak, michelin star, mise en place eater

Id: FyofQc2cl4I

Length: 9min 58sec (598 seconds)

Published: Wed Mar 23 2022