Does anyone know the cooking method that is used at Peter Lugers?

I thought they were grilled, but you never see any grill marks, so I'm
assuming they are done under a broiler.

My wifes hypothesis is they are done under a VERY hot broiler on the
platter they are servered on.

I suppose it's possible they are done on hot iron, but that doesn't
seem likely, maybe though...

On 2005-02-06, > wrote:

> Does anyone know the cooking method that is used at Peter Lugers?
>
> I thought they were grilled, but you never see any grill marks, so I'm
> assuming they are done under a broiler.
>
> My wifes hypothesis is they are done under a VERY hot broiler on the
> platter they are servered on.
>
> I suppose it's possible they are done on hot iron, but that doesn't
> seem likely, maybe though...

"After the meat is properly aged, it is butchered and brought up to
the kitchen for broiling."

http://store.yahoo.com/peterluger/ourstory.html

--
Clay Irving >
To Perl, or not to Perl, that is the kvetching.
-- Larry Wall in >

Puter Luger's Porterhouse steaks by mail order cost $42.50 a pound
(with the shipping). Fairway has Prime Porterhouse Steaks on sale for
about $10 a pound. Their aged steaks might be $15 or $16 dollars/lb
or maybe more.

I stay away from aged after having a few bad experiences in Bryant
and Cooper in Roslyn, NY and L'Endroit in East Hills (They also made a
$10 error in the bill, in their favor). Both happened at least 10 to
15 years ago and today I would have sent them back. I'm sorry I
didn't then.

Last night we BBQed Stop & Shop Porterhouse that was $4.99 but it was
choice. The fillet part great but the shell side was a bit chewier
than prime but still terrific.

On Sun, 6 Feb 2005 19:59:26 +0000 (UTC), Clay Irving >
wrote:

>On 2005-02-06, > wrote:
>
>> Does anyone know the cooking method that is used at Peter Lugers?
>>
>> I thought they were grilled, but you never see any grill marks, so I'm
>> assuming they are done under a broiler.
>>
>> My wifes hypothesis is they are done under a VERY hot broiler on the
>> platter they are servered on.
>>
>> I suppose it's possible they are done on hot iron, but that doesn't
>> seem likely, maybe though...
>
> "After the meat is properly aged, it is butchered and brought up to
> the kitchen for broiling."
>
> http://store.yahoo.com/peterluger/ourstory.html

> wrote in message
...
> Puter Luger's Porterhouse steaks by mail order cost $42.50 a pound
> (with the shipping). Fairway has Prime Porterhouse Steaks on sale for
> about $10 a pound. Their aged steaks might be $15 or $16 dollars/lb
> or maybe more.
>

Where is Fairway? You don't mean the one in Worcester do you? I 've never
seen prime in there, only select.

Edwin Pawlowski wrote:
> > wrote in message
> ...
>
>> Puter Luger's Porterhouse steaks by mail order cost $42.50 a pound
>> (with the shipping). Fairway has Prime Porterhouse Steaks on sale
>> for about $10 a pound. Their aged steaks might be $15 or $16
>> dollars/lb or maybe more.
>>
>
>
> Where is Fairway? You don't mean the one in Worcester do you? I 've
> never seen prime in there, only select.
>

It's probably not the Fairway you or the OP was referring to, but,
I'm posting because I thought this price was far too low for prime beef!
Last week Adams Fairacre Farms in Poughkeepsie, NY had prime
rib steaks or roasts for sale at, I (dis)believe, $7.99/lb.
Or so it said in their ad. No, I didn't have time to buy any :-(

http://www.adamsfarms.com/

Can anyone from the Hudson Valley confirm or comment?
Is this common pricing? It could justify another, non-business, trip.

I finally got their current ad to load with Internet Explorer:
prime porterhouse at $11.99/lb!

http://www.adamsfarms.com/pok/pok_food.pdf


Dave S

Posting with TBird,
If they keep trying, so will I ;-)

Fairway has "the ribs" this week for that price. See
http://www.fairwaymarket.com .


On Mon, 21 Feb 2005 21:47:21 -0500, Dave S >
wrote:

>It's probably not the Fairway you or the OP was referring to, but,
>I'm posting because I thought this price was far too low for prime beef!
>Last week Adams Fairacre Farms in Poughkeepsie, NY had prime
>rib steaks or roasts for sale at, I (dis)believe, $7.99/lb.
>Or so it said in their ad. No, I didn't have time to buy any :-(
>
>http://www.adamsfarms.com/
>
>Can anyone from the Hudson Valley confirm or comment?
>Is this common pricing? It could justify another, non-business, trip.
>
>I finally got their current ad to load with Internet Explorer:
>prime porterhouse at $11.99/lb!
>
>http://www.adamsfarms.com/pok/pok_food.pdf
>
>
>Dave S
>
>Posting with TBird,
>If they keep trying, so will I ;-)

The Fairway we go to is on Long Island. It's on Manetto Hill Road
(exit 45 on the LIE and #37 on the Northern State Pkwy) in Plainview.
You can view the circular at http://www.fairwaymarket.com .

They have a meat counter where the real good stuff is, regular
supermarket cut meat in freezer cases, and larger quantity vaccuum
packed stuff which I don't care for in display cases.

It's a great store that has lots of things you can't find anywhere
else. If you ever get to the area, you should take a look. It's only
about 1/2 mile south of the exits.

I never bought Prime Meat there and I never bought anything from
behind the meat counter but maybe we need to have a few more dinner
parties and less trips to restaurants like Peter Luger! Actually, if
it's steak you want and you can get close to Lugar quality for 1/4 of
the price, then I think you're better off spending your money on
dishes a lot harder to make than a Porterhouse on the BBQ, baked
potatoes and creamed spinnach.

On Mon, 21 Feb 2005 17:55:18 GMT, "Edwin Pawlowski" >
wrote:

>
> wrote in message
.. .
>> Puter Luger's Porterhouse steaks by mail order cost $42.50 a pound
>> (with the shipping). Fairway has Prime Porterhouse Steaks on sale for
>> about $10 a pound. Their aged steaks might be $15 or $16 dollars/lb
>> or maybe more.
>>
>
>Where is Fairway? You don't mean the one in Worcester do you? I 've never
>seen prime in there, only select.
>

wrote:
> Does anyone know the cooking method that is used at Peter Lugers?
>
> I thought they were grilled, but you never see any grill marks, so
I'm
> assuming they are done under a broiler.
>
> My wifes hypothesis is they are done under a VERY hot broiler on the
> platter they are servered on.
>
> I suppose it's possible they are done on hot iron, but that doesn't
> seem likely, maybe though...

FWIW, I don't think the steaks are broiled on a platter; if so, the
steaks would really be partially fried as the fat could not be drained
away. And I imagine that customers paying about $100 each for dinner
wouldn't be too happy about a puddle of congealing fat on the platter.
When the steak is served, the waiter spoons butter and meat juices over
the steak.

Mac