Peter Luger's steakhouse, a Brooklyn institution since 1887, is legendary for its dry-aged USDA Prime beef, particularly the porterhouse steak served family-style. Their cooking method involves high-heat broiling to create a charred, caramelized crust while keeping the interior juicy and flavorful, with minimal seasoning—just salt and clarified butter. Steaks are dry-aged in-house for weeks, enhancing tenderness and umami. At home, approximate this by salting a thick cut, broiling at 500°F+ for 4-5 minutes per side, slicing, brushing with clarified butter, and finishing under the broiler to your preferred doneness (medium-rare is classic). Serve sizzling hot with sides like German fried potatoes or creamed spinach.
Have you tried cooking a steak this way before? How do you like to cook your steak?
Ron Howard’s Backdraft rules. Consider this cast: Kurt Russell, Robert De Niro, Billy Baldwin, Scott Glenn, and the late Donald Sutherland. Casting doesn’t get better. I’m also partial to stories about firefighters, they usually make for great cinema. Vintage ‘90s filmmaking.