No credit cards, semi rude waiters, well this is New York. Have dinner at Peter Luger’s and you will have dined at the preeminent steakhouse in America if not the world. Go elsewhere if you want a strip steak or filet because they’re not on the menu.
What is on the menu is a super-sized porterhouse for the table grilled to perfection and sliced for sharing. The twisted rye rolls are so good they should have a patent and the side dishes…well you get the idea.
Eating here is an experience, like seeing the Eiffel Tower or floating the Grand Canyon – do it at least once in a lifetime and savor the memory.
Funky location and old school decor, but this place is about steak. Postscript: Bring cash and lots of it.
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.