Mr. Steak Certified: 4 Charles Prime Rib

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Greenwich Village, NYC – Walking into 4 Charles Prime Rib is like entering a jewel box. It’s small but it holds treasures. When you are great you don’t need to boast, so while the entrance to 4 Charles isn’t impressive, once you enter you’re surrounded by a steakhouse version of the “Land of OZ” with exquisite wood, leather and crystal. The lighting must have been created scientifically as it puts you in the mood with an atmosphere that is intoxicating even before you are served one of their signature cocktails.

4 Charles only has ten tables and it requires an act of Congress to get a reservation, but if you get one you’ll be rewarded with a menu that has many gems. The Prime Rib is off the charts, and the sliced Porterhouse is a standout (really big enough for three) but what sets this place apart is the fabulous side dishes such as the greatest loaded baked potato I’ve ever experienced, yes experienced not just tasted, and the elote corn that melts off the cob. Another standout is Chicago’s Iconic “Au Cheval burger” imported from the 2nd city as they are part of the same restaurant group. Have one cut in quarters as an appetizer and close your eyes to get the full experience. Too many superlatives tend to diminish so just go there and find out for yourself. This is a rare gem in a city with many jewels, but this one shines particularly bright.

Meat Grades: Prime vs Choice

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.

Read More About Meat Grades

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