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August 13th is National Filet Mignon Day. The simplest way to garnish a steak is with a pat of butter, or a compound butter like blue cheese butter, garlic herb butter or truffle butter (photo #2). While we’re fine with steak sauce with a sirloin steak, a tender, subtle cut like filet mignon benefits from…
Continue reading “TIP OF THE DAY: Serve Multiple Sauces With Filet Mignon (Or Other Steak Cut)”
A football filet mignon. Photo courtesy Empire Steak House | NYC. To some, watching a football game while digging into a big, juicy steak is a slice of heaven. That’s why more than a few steak houses have big-screen TVs. Chef Jack Sinanaj of Empire Steak House in New York City has gone one…
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Rib eye or ribeye: the best combination of beefiness and tenderness. Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. Some people have a “signature steak.” At a steakhouse, our brother always chooses filet mignon; his friend Robert always orders the porterhouse; When we recently ordered a hanger steak, our brother taste…
Continue reading “TIP OF THE DAY: How To Choose Your Steak”
A grilled USDA prime filet mignon. Photo courtesy Palm Restaurant. We had the chance to “grill” Bruce Bozzi Jr., a fourth generation family member of The Palm Restaurant, about grilling steak. Here are some of his family’s tricks of the trade for preparing the ultimate steak. Choose your cut and get grilling: HANGER STEAK…
Continue reading “TIP OF THE DAY: Steak Grilling Tips From The Palm Restaurant”
