The Blog
Long-form explainers on beef sourcing, grading, ageing, technique and the culture of the New York steakhouse.
Everything a steak menu assumes you already know, written out properly. 12 articles, updated as we go.
Authentic Kobe Beef vs “Kobe-Style”: How to Tell the Difference
Six requirements separate certified Kobe from the marketing term that borrowed its name. Here is what each one means and how to check.
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Wagyu Grading Explained: A5, BMS and What the Numbers Actually Mean
A5 is two separate scores stuck together, and the number most people care about isn't either of them. Here is how the scales actually work.
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A Steakhouse Cuts Guide: Ribeye, Strip, Filet, Porterhouse and the Rest
Where each cut sits on the animal explains everything about how it eats. A practical guide to the whole menu.
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Dry-Aged vs Wet-Aged Beef: What Actually Changes
Two processes, two completely different results. What the weeks in a locker actually do to the meat.
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How to Order at a Steakhouse Without Overspending
The bill at a steakhouse is mostly decided before the steak arrives. Here is where it actually goes.
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Wine Pairing for Steak: Beyond the Default Cabernet
Cabernet with steak is a good answer to a question most people never finish asking. The interesting part starts after it.
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The Midtown East Steakhouse District: How It Got That Way
A few square blocks east of Lexington hold more serious steakhouses than most American cities. There are specific reasons for that.
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Halal Steak in New York: What the Certification Actually Involves
A Halal section on a fine-dining steakhouse menu is rarer than it should be. Here is what it takes to offer one.
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Why Steakhouses Have Raw Bars, and How to Order From One
The shellfish course before a steak is not decoration. It is doing specific work, and it is also the best test of a kitchen.
Read more →Cooking a Premium Steak at Home Without Ruining It
Expensive beef is less forgiving than cheap beef, not more. The method matters most exactly when the stakes are highest.
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Planning a Private Dinner in Manhattan: A Practical Checklist
Most private dining budget overruns come from four line items. Here is how to find them before you sign.
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Steakhouse Sides: Why They Are Shared, and Which Ones Earn Their Place
Sides are the most over-ordered and least considered part of a steakhouse meal. They are also doing real work.
Read more →By subject
Beef & sourcing
- Authentic Kobe Beef vs “Kobe-Style”: How to Tell the Difference
- Wagyu Grading Explained: A5, BMS and What the Numbers Actually Mean
- A Steakhouse Cuts Guide: Ribeye, Strip, Filet, Porterhouse and the Rest
Dining
- How to Order at a Steakhouse Without Overspending
- Wine Pairing for Steak: Beyond the Default Cabernet
- Halal Steak in New York: What the Certification Actually Involves
- Why Steakhouses Have Raw Bars, and How to Order From One
- Steakhouse Sides: Why They Are Shared, and Which Ones Earn Their Place