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  • [sizzling]

  • Herrine Ro: There's nothing more indulgent

  • than a luxurious steak dinner.

  • Erin Kommor: I - I'm actually tearing up.

  • Herrine: We visited three iconic restaurants in the city,

  • Delmonico's, Peter Luger, and Keens,

  • to find which steak is best in town.

  • Erin: So, there's amazing steakhouses all over the world,

  • but New York City has the best steakhouses

  • because they've been perfecting the craft for centuries.

  • Herrine: I mean, the three places that we're going to

  • are truly old-school New York

  • and are institutions of this city.

  • And at each place we'll be asking the chef or owner

  • what they recommend us getting

  • as first timers.

  • At every location, Erin and I will be judging

  • off of three qualities:

  • one, a perfect medium rare;

  • two, a beautiful, well-seasoned crust;

  • and three, a juicy, melt-in-your-mouth, flavorful inside.

  • It sounds so good. I'm so ready.

  • Let's go.

  • Erin: All right, let's eat steak!

  • Herrine, we're at our first stop, Delmonico's.

  • It is the first fine-dining restaurant,

  • not only New York City, but the entire country.

  • Herrine: I cannot wait.

  • Erin: I cannot wait either. Let's do it.

  • Customer: What I love most about this place

  • is the quality that they put into aging their beef,

  • the atmosphere, the tradition

  • that so few restaurants have these days in New York City.

  • Billy Oliva: I think Delmonico's played a huge role

  • in making steak what it is today.

  • Back in the 1800s, the Delmonico brothers

  • were butchering meat out in the street,

  • out in front of the restaurant.

  • So the Delmonico steak back then

  • was whatever cut they thought was the best.

  • Today, we believe that the boneless rib eye,

  • because of the fat content and the marbling,

  • is the best steak.

  • So we always use the boneless rib eye.

  • So, that's this one here,

  • which is a wet-aged boneless rib eye.

  • And why do we like it?

  • Because it has loads of marbling and a lot of fat.

  • And wet aging is a process where they process the beef,

  • it gets vacuum packed,

  • and it sits in its own blood and its own juices

  • for about 30 days.

  • We start the seasoning process,

  • just a little bit of blended oil.

  • We have some kosher salt that we season with.

  • We have a Pierre Poivre. It's a pepper mix

  • with about 11 different types of peppercorns,

  • and they range from spicy to floral,

  • and it's just an amazing mix.

  • So, this is an infrared broiler,

  • so it gets to be about 1,800 degrees.

  • After the steaks are cooked, we let them rest.

  • And then when we pick them up,

  • all the steaks are finished with a little Maldon sea salt,

  • and then we have here a mixture

  • of Wagyu beef fat and butter.

  • The sides I like with the steaks are,

  • No. 1, the Delmonico potato.

  • Then we had an asparagus carbonara.

  • And then finally the caulilini.

  • We just serve it with a little pickled raisins,

  • a little Parmesan cheese.

  • Erin: Oh, my goodness, she's gorgeous.

  • Herrine: She's stunning.

  • [gasps]

  • Erin: Thank you.

  • Billy: The asparagus, and the potato.

  • Herrine: Thank you so much. Erin: Thank you so much.

  • Herrine: This is such a beautiful spread.

  • Wow, this beautiful charring is....

  • Erin: The char is unbelievable.

  • Oh, my God, it, like, slides through the knife.

  • Herrine: And, like, it's so fatty

  • that it's actually glistening.

  • Erin: Oh, yeah, it's like a Christmas tree.

  • Herrine: Oh, my God.

  • Erin: Oh, my God.

  • The char, honestly, contrasting with the, like,

  • melty, juicy middle makes my mouth explode.

  • And the sea salt on top, oh, my goodness.

  • Unbelievable.

  • Herrine: I took too big of a bite.

  • [laughing]

  • Cameraman: That was a huge bite.

  • Herrine: This is the grandfather of all steaks.

  • And it's, quite simply,

  • the simplest, most indulgent steak

  • that I've ever had.

  • Erin: It's the most flavors I've ever tasted

  • in one bite of steak.

  • Oh, my God.

  • Herrine: Wet aging actually, like, gives the beef

  • its, like, freshest, beefiest flavor.

  • Erin: I kind of like that better.

  • Herrine: I don't know.

  • I really like dry age,

  • but for a wet-aged steak,

  • this is the best that I've ever had.

  • Erin: I really enjoy the fried onions on top.

  • Herrine: They're a nice little addition

  • because of the added crunchy texture

  • and the onioniness, because it has that bite.

  • Erin: Yeah. It's like, fat, bite, crunch.

  • There's so much crunch going on from the char

  • and the onions, and I really appreciate that.

  • Herrine: OK, it wouldn't be a full steak dinner

  • without some sides.

  • Erin: Heck no.

  • Herrine: So let's try this one.

  • Erin: The potatoes.

  • [gasping]

  • Herrine: Oh, my God. Life is great.

  • [crunching]

  • Erin: Oh, my God.

  • You hear that crunch?

  • They're so perfectly cheesy.

  • Oh, my goodness.

  • Pickled golden raisins?

  • That's so light and refreshing

  • and much needed next to the cheesy potatoes.

  • Herrine: I'm really excited about this, 'cause this is,

  • like, their creative spin on a carbonara.

  • Erin: Oh, I really, really like that.

  • Herrine: Although the sides are great,

  • I still think that the steak is the star of the show.

  • Erin: Oh, 100 billion percent.

  • Herrine: I really am curious

  • to see how this wet-aged, iconic steak

  • will compare to our next stop,

  • which is known for their dry age

  • and has been around not as long,

  • but long enough to seal its title

  • as the best steakhouse in New York City.

  • Erin: Better than this?

  • Herrine: Well, coverage-wise,

  • it's considered the best.

  • Erin: Well, this is gonna be tricky.

  • Herrine: Mm-hmm.

  • Erin: Herrine, I'm so excited.

  • We get to go to Peter Luger next.

  • Herrine: So, the reason why Erin is so excited

  • is because Peter Luger is arguably

  • the best steakhouse in New York City.

  • It's been around for over a century,

  • and this place has truly mastered the craft of steaks.

  • Erin: Let's go!

  • After you, milady!

  • David Berson: So, I think Peter Luger has

  • garnered its reputation as a New York City institution,

  • frankly, due to a lot of hard work.

  • I think it starts with our attention to detail

  • in selecting each piece of meat

  • that comes into this restaurant.

  • Customer: There's three or four places

  • I routinely go for steak in New York City.

  • The top place, when I want to impress a client

  • or show off a little bit,

  • I bring them to Peter Luger's in Brooklyn, yeah.

  • It's quintessential New York,

  • from the brusqueness of the waiter

  • to the day to day at the bar.

  • It's just an actual New York experience,

  • compared to the glossiness

  • of some of the other finer steakhouses.

  • David: The experience we're hoping to provide is ideally

  • that a customer is gonna have

  • the best steak they've ever had.

  • So, the steak I definitely recommend our guests order

  • is our porterhouse for two.

  • It's kind of the quintessential Peter Luger steak.

  • On one side you have the filet mignon,

  • and on one side you have the sirloin.

  • Both: Yes, we are.

  • Herrine: Can we get the steak for two?

  • Both: Medium rare.

  • Herrine: And then, what else do you recommend

  • for, like, the full experience here?

  • Erin: Yes, yes. That sounds amazing.

  • Herrine: Great, thank you so much.

  • David: A Peter Luger steak begins with one of our purveyors,

  • who we've been buying meat from for decades,

  • and because of our relationships with these purveyors,

  • one, they know what we're looking for,

  • but we're also offered first selection

  • at the prime meat they have available.

  • And prime meat is the highest classification by the USDA.

  • We then dry age it downstairs in our own dry-aging rooms

  • for an unspecified period of time.

  • Once it's been dry aged,

  • which helps the steak break down

  • and becomes much more flavorful and tender,

  • it's then brought up to our kitchen,

  • where it's broiled.

  • When describing our steak,

  • I always think of something my great-grandfather said,

  • which was like, "simple deliciousness."

  • We're really about letting

  • the highest-quality steak we can buy shine

  • with just a little salt and a tiny bit of butter.

  • When we cut the steak,

  • which kind of goes against traditional preparation,

  • it allows us to put out a much, frankly, hotter product,

  • but also it's something we've become synonymous for.

  • And we think it's the best way

  • of enjoying the porterhouse steak.

  • We cook the steak to order,

  • and we send it out sizzling hot to the guests.

  • That's it.

  • Herrine: The steak is about to come.

  • And the reason why I know this

  • is because they put this plate on.

  • 'Cause the steak is gonna come,

  • and it's gonna go down this way,

  • so there's an incline so that all that fat

  • and that butter is gonna pool at the end.

  • We can hear it! We can hear it sizzle.

  • [sizzling]

  • Erin: I'm unwell.

  • Thank you.

  • Oh, my God.

  • Herrine: Thank you so much!

  • Erin: Thank you!

  • Potatoes.

  • Yes!

  • Ooh.

  • [laughing]

  • Both: Thank you so much.

  • Herrine: It's a perfect medium rare.

  • Erin: Oh, my God.

  • Herrine: OK, enough talking. You want to eat?

  • Erin: Yes, let's taste it.

  • I never wanted that to end.

  • That was one of the most beautiful things

  • I've ever ingested.

  • Oh, my God.

  • The crust on the outside is so perfect.

  • And it's just, like,

  • it's not too much butter.

  • It's the perfect amount of butter

  • and, like, a tiny little bit of salt.

  • And then the meat was cooked per-fect-ly.

  • [Herrine laughs]

  • Like, it melted in my mouth.

  • Herrine: You get that little bit of the

  • charring, smoky taste.

  • And it's crunchy, but the inside is so, so soft.

  • David said that the filet is the best part here.

  • Erin: The aromas coming out of it.

  • Herrine: Uh-huh.

  • Erin: You know when you have something so good,

  • you're at a loss for words?

  • Herrine: That has only happened to me a handful of times.

  • And the first time I had the steak here....