How iconic NYC steakhouse Peter Luger expertly dry-ages its meat
On this episode of Plateworthy, chef Nyesha Arrington visits the legendary Peter Luger Steak House in Brooklyn, NY, to learn the entire process behind its sizzling steaks, from top-of-the-line selections to the meticulous dry-aging process to cooking methods to serving customers.
“It’s about the quality of the meat, we’re looking for a lot of marble,” says Berson. “You want all those flecks of fat.” By the time the meats reach the end of the aging process, the exterior looks desiccated and rough, which means the moisture has been pulled out of the meat.
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