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March 15, 2005

Expert's Expert: How to buy a steak

Pllogoupdte

Jody Storch is the meat buyer for Peter Luger steakhouse in New York, considered the finest such restaurant in the city.

Which is high praise indeed.

She recently spoke with the Wall Street Journal's Eileen P. Gunn for the paper's "Tricks of the Trade" feature on the subject of how she, Jody Storch, buys a steak to cook at home for herself.

Here are her tips:

• Make certain it's a bit shy of an inch-and-a-half thick — so it won't overcook and dry out

• Never buy a wrapped or pre-cut steak — always get the butcher to cut one fresh

• Fresh meat should appear rosy pink as opposed to a darker purple

• Rib steak tastes almost as good as porterhouse and is less expensive and easier to find

• If at all possible, buy beef rated "prime" as opposed to "choice" — there is a marked difference in quality and taste

FunFact: it is impossible to get a reservation at Peter Luger, so don't even bother trying.

But — anyone, at any time, can walk right in off the street and have a seat at the bar, where you can order what many believe to be the very best hamburger in the world, made from the finest ground beef on the planet.

March 15, 2005 at 04:01 PM | Permalink


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As usual, I am trying to play catchup with my life after two very busy days at school. When I got home last night, I went straight to bed (it was about 6:30 p.m.) and slept until Charlotte came in... [Read More]

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