Yeah, right!! .

chas

Peter Luger's ? ... nope, Tony Mads' ... Grass fed sirloin ...

Tony it's the 1800 degree broiler and aged steaks that makes all the difference at a good steak house vs just a home unit.

Absolutely right, Donny ... I once asked the chef in a restaurant I was working at about that and that was the exact answer he gave me ...
That being said, a $20 steak on my grill can satisfy me until I can get that $60 steak from an 1800 degree broiler ...

But Tony if you wanna try it at home watch these....

The steak in that last video had too much 'stuff' on it ... all I need is a little bit of olive oil, and salt and pepper, before it goes on to my Weber at about 600 Degrees ... Turn it twice on each side to get some nice grill marks on it ... Cook to rare, medium rare and then serve ... maybe with a little butter to finish it off ...
I was 15 years old working in a butcher shop / deli ... The butcher told me he was going to let me know what steak was supposed to taste like ... He took about a four steak piece of T-Bone and hung it in the walk-in and told me to leave it alone... 4 weeks later it was shriveled and dark brown on the outside ... He trimmed it, cut it into steaks, salt and pepper, and cooked them in butter in a cast iron pan on a pot belly stove in the back of the store. It was the best steak I had ever eaten ...

Donny, thanks for those videos they were very interesting...
Too bad we are having baked fish for dinner tonight

Bon Appetite....but next time your in NYC
have dinner at Peter Lugers.

Tony here's another recipe I always try at home ...

Can I use your credit card? ...