FoodBanter.com - View Single Post - How are steaks prepared at the like of Peter Luger, Palm?

wrote:

> In article >,
> says...
>
>>Do famous steak places like Peter Luger's, the
>>Palm, and others use marinades or tenderizers or BUTTER in
>>preparing there steaks, or do they simply take the raw meat straight
>>from the cow, age it, and stick it under the broiler?
>>
>>I've always been somewhat curious if when you are ordering a steak,
>>whether any ingredients have been added during the preparation. For
>>example, I seem to recall reading that Peter Luger, in preparing the
>>meat before broiling, actually rubs its Porterhouse with butter before
>>broiling.
>>
>>IS this true, and is this common, or perhaps even done as a rule? Or
>>is the meat normally just taken in pure, "unadulterated" form right to
>>the oven?
>>
>>Al
>>
>
> I have no first-hand knowledge of any of the establishments you mention,
> but it is a safe bet that they all use good meat. Prime beef, properly
> aged and freshly cut. I'd be surprised if any of them rubs the steak
> with butter before cooking (a burnt butter taste is very nasty), but
> putting a few dabs of herbed butter on the steak immediately after
> grilling is common in restaurants that serve good beef, and probably not
> even worthy of mention on the menu.
>
> Bob

They personally pick their beef and stamp it with their seal.

However, I've heard of a place in Brooklyn, that's as good as PL.

PL is sort of crowded though.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero