'steaks' on Serious Eats

Steakcraft: Michael White's Steaks at Marea, Ai Fiori, and Osteria Morini

While chef Michael White is best know for his rococo interpretations of Italian cuisine, he is at heart a corn-fed Midwestern kid with a love of corn-fed American beef. This is evident at three of his Manhattan restaurants: Marea, Ai Fiori, and Osteria Morini. At each he serves one of the crown jewels of the butchers meat locker—the dry aged strip loin. And just as the respective restaurants offer different glimpses of the thematic elements that inspire them, so to is the handling of the same cut, leading to three very different, yet equally compelling results. More

First Look: Butcher Bar in Astoria

Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick. More

Illustrated Guide to Steak Cuts, Plus Grilling Tips

If you're new to steak, beef up (pun intended) your meat knowledge with this overview of nine affordable cuts of beef from food writer Tony Rosenfeld at The Washington Post. Rosenfeld also shares steak grilling tips plus photos. Related Robert St. John's Grilling Tips Chris Lilly's Grilling Tips The Lobels' Grilling Tips... More

Grilling: Porterhouse Steak with Blue Cheese Butter

Going through the list of All-American grilling items for Fourth of July, I was coming up short with ground not already covered. Ribs, chicken, sausage, and, to a lesser extent, hamburgers have all had their day in the sun. So if it wasn't going to be something different, it was going to be something bigger, because that's the American way. More

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