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Behind the Scenes Look at Smith and Wollensky's Prime Rib
I had to join today simply to show my solidarity with the burnt-meat-eaters. I'm surprised they exist, and you know Peter Luger wouldn't allow them in the door, but whoo!
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Nick- I, too, am a prime rib man. S&W is in my top 5. However, #1 and still undisputed champion is Keen's. What do you think?
----Guttergourmet
Behind the Scenes Look at Smith and Wollensky's Prime Rib
The cap is my ABSOLUTE favorite piece of beef has been since my first bite of it on my first prime rib. I had it [ a cap steak] at the Wine Spectators resturant in Napa Valley, Ca. It was the special that day the stars aligned in my favor that day. I used to get the end cut of the Prime rib only because when I was young they told me it had the most flavor [ flavoring is more like it ] then I got a center cut and the rest is, as they say, History! All "quality" steaks should be at most RARE and a Filet should only be enjoyed "black and blue" or with the best of the best just shown the broiler or grill and threatened [some call it sashimi ] I call it BLUE. One resturant I ate in I had to explain what a black and blue steak was and the waitress got squeemish about it and I knew I wasn't in the best of steakhouses so I changed my order to teriyaki chicken or something else generic
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@Nick, The picture you have shows the cap as medium well.
This picture from someone else's visit to S&W shows the cap as still rare, a near perfect even degree of doneness:
http://farm3.static.flickr.com/2021/2441146774_e65d902564_o.jpg
http://beefaficionado.blogspot.com/2008/04/smith-and-wollensky.html
As for the center being the degree of doneness. In a steak yes. In prime rib, no.
I appreciate that some people are willing to sacrifice even cooking to speed up the process, or to get more of a roasted flavor, or to get more drippings for real yorkshire pudding (not the stale popovers served at most restaurants).
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@peekpoke Even a black and blue steak has an external crust that is cooked through. The degree of doneness in a steak or chop is determined by the middle, not the circumference. I have never eaten a prime rib in a restaurant that is red from edge to edge as you describe. Not S&W, nor the Prime Rib in DC, nor Lawry's-The Prime Rib in LA nor the Rib Room in London UK or any of the countless steakhouses that serve the dish.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@Nick well done but tender is still overcooked. You are describing the quality of the meat, not the degree of doneness. What would you think if I defended a well done tenderloin steak by saying it was still tender?
Imagine how delicious it would be if not overcooked!
If you like your prime rib red from edge to edge, 350 is insane.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
All I know is that I love beef, and any chance to see how it is aged, stored, prepped, cooked, and loved...is fine by me. I haven't been to S&W for awhile, looks like I need to head back.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
I ate at the Smith & Wollensky in New Orleans in 2002 when I went to the SuperBowl there. It was amazing and I will never forget it. I don't see that location on the menu along with the others, did it close after Hurricane Katrina???
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@peekpoke I have to disagree with you on the top cap being over cooked - it is cooked through but is so ethereally tender that it easily succumbs to pressure from a fork and quite literally melts in the mouth. In order to achieve a rare top cap the inner flesh would be totally raw. I don't think anyone could claim that 350 degrees is too high a temperature for prime rib.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Look at that THICK layer of overcooked meat. Cooking at too high a temperature. The true crime is the BEST part of prime rib is the cap muscle, and this high temperature cooking makes sure that it's RUINED.
Also, my favorite cut is from the large end, and with this fixed cooking method I can never have that cut unless I want it well done, YUCK!
Behind the Scenes Look at Smith and Wollensky's Prime Rib
I actually go to S&W pretty regularly. I'm not so crazy about their prime rib. I mean, it's okay, but what I really love is their rib eye. Always with the hash browns and creamed spinach. Oh, and their steak sandwich is ridiculously delicious, and considering the prices in the nabe and the quality of the sandwich, totally reasonable.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@APL Thanks that means a lot coming from you!
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Nick,
Great piece btw, I forgot to say that I enjoyed what you put together.
APL
Behind the Scenes Look at Smith and Wollensky's Prime Rib
"heating element to "fool" the thermostat into thinking the room is warmer than it is"
Not so sure about this one. Heaters inside dry age rooms are often used to create humidity. The cold air hits hot coils - moisture is emited naturally.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Cybercita, a search reveals that Hacomat is a "flavor-enhancer" from a brand called Haco distributed by Swiss-American Imports. Not a lot of info on it from a casual search.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
S&W does have a nice prime rib, however I prefer the rib eye here only because I have been spoiled by the far superior (my opinion) at the Palm. Although S&W au jus is nice, I find it a bit bland, and the Palm's a bit more "earthy", really complimenting their fine aged beef.
As far as the horseradish debate, my preference is good old chopped raw horsey instead of the saucy horsey.
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I had to join today simply to show my solidarity with the burnt-meat-eaters. I'm surprised they exist, and you know Peter Luger wouldn't allow them in the door, but whoo!