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Forty-four ounces of goodness is all that needs to be said when Chef Lucas Bilheimer prepares a New York Strip Steak from ...
Strassburger Meats. The secret to creating a memorable steak depends on the way the fillet is cut and how well it is arranged. For more tips, tricks and techniques, as well as special member promotions, check out BehindtheBurner.com
Tags:How to Make the Perfect Steak,BehindtheBurner.com,Chef Lucas Bilheimer,cutting fillet,Parlor Steakhouse,Perfect Steak,filet,Meats,steakhouse,strassburger
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Diyva: Hi I’m Divya Gugnani. Caroline: And I’m Caroline Alexa McBride. Divya: And we’re here at Parlor Steakhouse on one of New York City’s uppery side, one of the new steakhouses in town. Caroline: Different than traditional steakhouses, parlor steakhouse has a creative and innovative menu inspired by Executive Chef Lucas Bilheimer. Divya: Let’s go behind the burner and meet Lucas. I’m here with Executive Chef Lucas Bilheimer at parlor Steakhouse. Lucas, what are we making? Lucas: Today we’re actually making our porterhouse for two which is a 44-ounce Bologna porterhouse. It has both the New York strip and the fillet on it, with a nice piece of bone, really flavorful cut of meat. What actually makes the porterhouse a porterhouse is the diameter of the fillet. It’s actually higher up. If I was actually the cow, higher up on the bigger part of the torso is where the fillet is actually the largest. As you go down, it ends up going to a T-bone where the fillet gets smaller and smaller. (Exactly.) First thing I’m going to do. I’m going to season it. Whenever you’re working with proteins, you have to aggressively season the steak. Lots of salt, this is coarser salt blended with a little bit of black pepper. (Yeah, I noticed that.) This is the steakhouse broiler. This is the specialty piece of equipment that all steakhouses have. If you want the amazing char, the broiler actually cooks it 1700 degrees using ceramic tiles which hold the heat from a gas jet going right on it. So what you get from that is an unbelievably rusty outside without overcooking the inside. We usually go for rare or medium rare. Well you get the nice dark brown crispy crust and then the rare, rare inside. It’s already getting plenty of color out so you move it around a little. Make sure it gets an even amount of color. This is what we’re looking for. Beautiful color all the way around, no white spots or gray, neither or anything like that. So that side’s pretty much done. We’re going to finish up this side and we’re pretty much there. Here we are. (Ok.) Here’s our steak. (It fits enough for a king.) Absolutely. Divya: And it’s very important that you let your meat rest because (Very, very important.) if we cut it up right now, all the juices are going to flow out. It’s going to be a disaster. (Exactly.) You need to let the meat just take a break. Lucas: Exactly, we are going to brush it with a little bit of the herb butter. Not a lot, you can see that it kind of melts up a little. It gets absorbed by the meat. It gives it a nice glaze. (Finish.) Yeah, we’re going to go with a little salt. Divya: So we get the shine and we get the crunch. Lucas: Exactly. Divya: So Lucas, what are we eating? Lucas: This is our porterhouse for two, 44 ounces of prime beef. Divya: 44 ounces. That is not small. Lucas: Right up front we have our twice-baked potatoes with smoked bacon. And I really hope you two enjoy it. Divya: Some blended cheeses as well. Ok, we’re ready to go. The steak is incredibly beautiful. It’s shining. It’s glistening with the herb butter. And if you take a bite, it is fantastically juicy. (That’s good.) It’s got a fantastic flavor. Behind the Burner members get this special opportunity to enjoy Lucas’ culinary secret strassburger meats. And stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire.