EATAKU

I travel for work. I eat for fun.

Posts tagged steak

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Not traveling this weekend so I was able to head up the Hudson to a friend’s home for a little weekend BBQ!

Stew Leonard’s, our Tri-State precursor to Whole Foods, raises and butchers their own line of meats, Stew’s Naked, with no antibiotics, hormones or preservatives.

Sally’s Bones author MacKenzie Cadenhead picked up a few of their flank steaks and marinated them three ways. I worked the grill.

I was a bit rusty, but think I cooked them up pretty well. And while I let them sit for about five minutes when they came off the heat, it looks like I should have let them rest a while longer before serving.

But damn, this was some good meat!!

Filed under home cooking BBQ steak flank steak grill

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Heartwood, NYC

I first heard about Heartwood from Carla Siegel, the Brand Creative Director for all things Daniel, who tweeted about their “When Peter Luger Goes Out For Pizza” pizza…

But more on that later.

Heartwood is a new Chelsea eatery from Donatella Arpaia, just opened last month in the old Donatella space, showcasing the cooking of two ex-Boulud chefs, Bradford Thompson and Mark Fiorentino. Focusing on comfort food and wood-oven pizzas, I was quite impressed with everything that hit our table at brunch this past Sunday. Here’s a look…

We were seated at a nice table in the back of the comfortable space with a view of the open kitchen and oven…

I started strong with a Pickleback Bloody Mary, made with whiskey, pickle juice and pickled okra…

Our Monkey Bread with mango hit the table first…

Followed by Heartwood’s incredible Debris Hash…

Two fried eggs over roast trimmings of lamb, pork, beef, and chicken sausage with beets, sweet potatoes and green chile salsa…

Next up was the Lamb Bacon BLT+E…

Crisp lamb bacon topped with Bibb lettuce, chili mayo and a fried egg on a fresh baked rosemary biscuit…

After downing my Mary, I switched to a refreshing “Curry in a Hurry”, which is gin, Canton ginger liqueur, tumeric syrup, fresh lime and coconut water…

Then it was pizza time! As mentioned above, we couldn’t pass up their “When Peter Luger Goes Out For Pizza” pizza…

Topped with creamed spinach, braised short rib and fresh horseradish! Glorious!!

We also went with a New Haven-inspired Casino Pie…

With local cockles, smoked bacon, fresh oregano, garlic and parsley…

We enjoyed every bite that afternoon and will definitely be back. With Heartwood, Chelsea has a another winner in the neighborhood!

HEARTWOOD

184 8th Ave.

New York, NY 10011

646-476-5458

Filed under NYC Chelsea comfort food lamb bacon hash Peter Luger steak pizza clams brunch

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Konoba Didov San, Zagreb, Croatia

I haven’t been back to Croatia for a few years, so yesterday my pal and Dexter artist Dalibor Talajic organized a small gathering of friends at Konoba Didov San, or “Grandather’s Dream”, to celebrate my return. Specializing in typical Croatia cooking, here’s a look at what we had at this typical local tavern…

Outside the restaurant, watching Dalibor get pulled over by the cops…

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Like most Croatian restaurants, Didov San is what we now call “farm to table”, but that’s just how it’s always be done here. If you don’t raise or grow it yourself, you buy it from a friend’s farm or purveyor you know. Most everything made in house, by hand…

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An apertif of house made pear rakia, or liquer…

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We started with the most amazing platter of Dalmatian charcuterie…

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The prosciutto here rivals any you will find in Italy…

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With some famous Croatian Pag cheese peeking out in the background above.

Čvarci are, or deep fried bits of pork fat, like chewy chicharron…

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Thick-cut smoked lomo…

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And while this picture sucks, the house cured “bacon” was amazing…

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Next up were uštipci, which are deep fried “donuts” with local cheese…

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The white cubes were a Vlašić sheep’s milk cheese, and the crumblier one was a simple goat’s milk cheese they make…

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A couple local beers…

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We then split a number of main courses, starting with their popular pepper steak of local beef…

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Deep fried frog legs…

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Dalmatian prosciutto-wrapped grilled frog legs…

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And then “Grandpa’s frying pan” which were cutlets of lamb, veal and pork pan fried with vegetables…

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And sour cherry rakia as a post-meal digestif…

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Great food with great friends… you couldn’t ask for a better evening!

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KONOBA DIDOV SAN

Mletačka 11, Gornji Grad
10 000 Zagreb

Croatia

+ 385-4851-154

http://www.konoba-didovsan.com

Filed under Zagreb Croatia konoba charcuterie prosciutto cheese lamb steak frog legs pork rakia

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Keyaki, Tokyo

I was invited for a fancy lunch at The New Otani Makuhari Hotel recently. We took the elevator to the top floor and were escorted to a private room at KEYAKI, a teppanyaki restaurant with sweeping views of Tokyo…

We began the meal with a selection of beautifully presented bites, including tofu and wagyu beef tips…

The main course were incredible “Akagyu” steaks from Kumamoto Prefecture…

Grilled on the flat top…

To a perfect medium rare…

Served with grilled leafy vegetables…

They carved off but saved the excess beef fat…

Then used it to fry up some eggs…

Which was all mixed together for a wonderful fried rice…

Cheers!

Not the kind of joint I normally frequent, but after that amazing steak and the killer views, it’s one I’d happily go back to!

KEYAKI

Hotel New Otani Makuhari

2-120-3 Hibino

Mihama, Chiba, 261-0021

Japan

+81-43-297-7777

http://www.newotani.co.jp/makuhari/restaurant/keyaki/

Filed under Tokyo Chiba Japan wagyu beef steak teppanyaki

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Heston Blumenthal’s “How to Cook a Steak”

On a recent flight to London, I watched a Heston Blumenthal special on different ways to cook various cuts of beef. His technique for how to cook what he says will be “the best steak you’ll ever eat at home” intrigued me. So I tried it out when I got back.

The recipe calls for you to buy a nice marbled ribeye…

Place it on a cake sheet and let it rest uncovered in your fridge for two days…

Remove it and warm to room temperature for two hours…

Sprinkle with salt only and fry in a super hot pan in a little olive oil…

Flip it every 15 seconds!

Continue for two minutes for rare, three minutes for medium…

Take the steak off the heat and let it rest for 10 minutes before slicing…

Sorry I don’t have pictures of it sliced, but it looked so good I devoured it before I even thought to bust out the camera.

I thought it was a great steak, cooked perfectly inside indeed! However, the slightly crusted exterior from the high heat came out a little too crispy for my liking.

Give it a go yourself and let me know what you think…

Filed under home cooking Heston Blumenthal steak beef ribeye