Peter Luger in NYC

When I travel in NYC in the summer of 2013, I visited the best steak house of NYC-Peter Luger. Since then, as a lover of steak, Peter Luger has become one of my favorite restaurants of New York City. Peter Luger was founded in 1887. It not only holds a Michelin star but also be chosen as the NYC’s No. 1 chop shop for successive 30 years. 

Peter Luger in Brooklyn

Peter Luger serves expertly broiled cuts prime, dry-aged meat. The levels of beef in USA are divided into 8 levels. The top level is called “prime” which comes from 18-moth mature cattle and with perfect marbling. On the other hand, the key why the steaks of Peter Luger taste so tender and juicy is that they use a tactic which is called “dry-aged”. In the next paragraph, I will introduce “dry-aged” in detail.

All the Prizes Peter Luger Takes

When cattle are slaughtered, beef will become harder when time elapses. After 6-12 hours, the beef will be totally hard. Now, to make beef tender, cooks need to let beef ferment so that the enzyme inside the beef can soften the fibers, and this process is called “aged”. Dry-aged means that after cut beef into slices, the cooks will put those beef slice in a room with constant temperature Celsius 0 degree. During the aged process, surplus water in beef will evaporate. Hence the aged beef will have thicker flavor. In addition the dried surface of beef can keep remained grease and water from losing to make beef tasty. However, “dry-aged” takes 21 days to complete and it also makes the dried surface of beef (about 30%of total) become too hard to eat. Therefore, only those top restaurants will use this process to prepare beef for steaks and Peter Luger is one of the best professionals in this way. By the way, even Bill Gates and Warren Buffett are big fans of dried-aged beef!

Steak of Peter Luger

Peter Luger uses the highest level of beef and complicated cooking way to prepare their steak, so it is easy to imagine how fantastic of it beef. Nevertheless, if you are an adherent of Hinduism, what can you order? I’ll recommend you to order a bacon. Bacon may not attracts people a lot because when we think of bacon, the bacon slices in toasts which are extremely thin will come up into our mind directly. However, bacon of Peter Luger will break your stereotype of bacon. The thickness of Peter Luger’s bacon is about 2 cm (as the picture below) which is with crisp surface. In addition, these bacon with perfect seasoning is chewy. To be frankly, if you haven’t tasted bacon when visiting Peter Luger, you can’t tell anyone that you have ever visited Peter Luger.   

Bacon of Peter Luger

At the end, I want to share an anecdote of Peter Luger. When a reporter of New York Times visited Peter Luger, he considered whether to order “fresh fish season”, the waiter responded huffily, “Will you go to Hawaii to ski?” As a result, next time, when you visit Peter Luger with limited budget, you can order the classic courses I mentioned above. As the anecdote said, even the waiters of Peter Luger don’t recommend customers to order the other cuisines. Still, if you are a fan of steaks, don’t miss Peter Luger when traveling in NYC! 

Dinning Space of Peter Luger, Brooklyn