I {heart} New York Steak

Not a bad view

Four weeks ago I received a telephone call from my mothers boyfriend, Bob, asking if I had any plans for the weekend that has just past. “Not that I know” I replied. “Good” he said, “in that case I’d like you & Tillie to join your mother and I in New York City where we’ll be getting married”.

Gulp. All of a sudden my pulse began to race and I started to feel a little faint. An explosion of emotions erupted inside me and for a second or two I was lost for words. Then slowly the reality of what I had just been told started to hit me. This was my chance to go to New York City – the home of the steak house. “Of course I replied, we’d love to come”.

We landed in Newark airport late Thursday evening and took to a taxi to my cousin’s apartment in Hell’s Kitchen. The following day was spent moseying around Manhattan. We went for breakfast at Norma’s at Le Parker Meridien. I opted for the Normalita’s Huevos Rancheros – an enormous plate of eggs, quesadilla, salsa, guacamole and cheese – and a completely unnecessary side order of bacon. I was unable to finish the meal and looking around the restaurant I noticed that I was not the only one. Some dishes being cleared away looked barely touched. I’m a fan of big portions but the amount of food that Norma’s waste must be vast.

A steak fit for Batman

The wedding was towards the end of the day and was held in a reception office on the 55th floor of the Empire State building. After the ceremony we headed to Gotham Bar & Grill for the reception. Bob likes his food – and in particular his meat – so his choice of venue was always going to be a safe bet for a decent steak. Gotham did not fail in this respect. I ordered the grilled New York Steak, which was served with marrow mustard custard and vidalia onion rings with a Bordelaise sauce. I’m guessing the steak was blowtorched and slowly cooked through as it was quite browned on the outside but was nice and tender on the inside. I particularly like meat cooked this way. A common belief is that browning seal in the juices of the steak, however what it actually does is kick-start a complicated process known as the Maillard reaction, which adds depth and complexity to the flavours of meat.

The waiter was enthusiastic and knowledgeable about the meat and informed me that it was sourced from a New York based supplier called Master Purveyor and that it was certified Aberdeen Angus that originated from the Mid Western states. We washed the steak down with a few bottles of delicious Selva Grossa Trimplin (San Giovese 2005) and battled the jet lag with at least two double espressos before finally succumbing at around midnight.

Day two was spent in much the same way as the first, minus the gargantuan breakfast. In the evening we had a reservation at a restaurant – owned by a friend of ours – called Kingswood. We were joined by several friends and a cousin I had never met before which was a pleasant surprise.

Kingswood is located in the West Village between Greenwich Avenue and 6th Avenue. The style is rustic and the crowd is fashionable. The venue is loud and bustling – not a place you’d want to go for a romantic meal for two, but perfect for a night out with a group of beautiful friends.

The décor is chabby yet chic, similar in style to your typical London gastro pub. The walls are covered with stylish textured wallpaper. The small oak tables are worn and situated close to one another to create a warm and cozy atmosphere. The ceiling is lined with Tin and there are a number of decorative butterflies affixed to it. And at the end of the room there’s a backlit diaroma complete with stuffed Peacock and garden foliage.

A steak fit for a King

The menu – put together by a pair of British chefs – is unpretentious yet sophisticated. But there was only ever one thing that I was going to order. Firmly anchored at the bottom of the menu was the grilled grass-fed Rib-eye steak – served on the bone – for two hungry mouths.

I asked for the meat to be cooked on the bloodier side of medium-rare. It arrived shortly after and I swiftly began to devour the beast. The meat was of exceptional quality and there was plenty of it. Sadly I did not have a chance to speak to either of the chefs so I’m not sure of its origins. I’d guess it was aged Aberdeen Angus, most probably American reared. Naturally I polished off the lot and after a couple more drinks we headed downstairs to their subterranean private members bar for a nightcap. A great night and a great venue.

Unfortunately my trip lasted only a few days and there is only so much cow one man can eat in a weekend.  According to this article from the Telegraph steak houses are the fastest growing types of restaurant in New York City. Amongst them is Robert’s Steakhouse which was recently featured in the Heston Blumenthal series ‘In search of perfection’ where it was described as one of the best places to eat steak in the world, which is some accolade. According to this article Robert’s Steakhouse hangs its meat for up to 18 weeks, which changes its whole character. Mouthwatering stuff.

Evidently there’s still plenty more steak for me to eat. So if there are any friends or family members reading this who fancy getting married in the near future, I thoroughly recommend the services provided by the Ultimate Wedding registry offices at the Empire State building.