Curated By: Mick Scully | Posted On: November 16, 2017
Everything about Steak 48 is big except the entrance which is ridiculously small. Getting in and out is a funny challenge but once you’re in you enter a beautifully designed and perfectly lit set of rooms that each have a slightly different feel with a total capacity of around 600 diners.
Everything is first rate about this place. The service was impeccable, the tables were well spaced and the steak… WOW. I went back a second time just to see if they could give me the ultimate New York Steak again and they did. Perhaps a bit of work needs to be done on the sides but the desserts were creative and fabulous and I must say I haven’t had a better steak at any Chicago steakhouse.Steak 48 has some serious competition in Chicago but it has armed its way into the crowded steakhouse landscape and has literally carved out a spot at or near the very top of the food chain.
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.