At Hawksmoor, a British-style steakhouse in New York Town, govt chef Matt Bernero starts his day by way of checking on his staff, and checking on his red meat. “An implausible quantity of red meat comes thru those doorways on a daily basis,” he says. It’s as much as him and his staff to make use of their professional abilities and information to age the meat, butcher it, cook dinner it, and serve it in ways in which show off cuts from with reference to each unmarried a part of the cow — from widespread steaks just like the porterhouse and New York strip all the way down to dishes made with the rump and bone marrow.
Chef Paddy Coker is a grasp butcher accountable for the eating place’s grill and steak building. His day starts with breaking down the other cuts, beginning with the rump, or, because it’s identified within the U.S, best sirloin.
“The rump steak is truly essential to our undertaking, as a part of our sustainability undertaking, and in addition with our U.Ok. roots, being this type of widespread minimize there for the Sunday roast,” says Bernero. “It was once truly essential for us to introduce the U.S. to it and display them how scrumptious that minimize may also be.”
After checking out out each minimize of red meat for the eating place’s tartare, the rump is chosen as essentially the most gentle and scrumptious, and is going directly to develop into the eating place’s dry-aged rump tartare appetizer, finished with uncooked egg yolk and shaved cheese.
After breaking down the entire steaks, from picanha to T-bone to porterhouse to New York strip and extra, Coker will get the eating place’s Turkish-style charcoal grill in a position.
“The principle distinction between cooking with gasoline and cooking with charcoal is, because the juices of the beef and the fats are dripping onto the coal, it’s growing that little bit of smoke that’s more or less arising and glazing the beef, including a complete different stage of taste,” says Bernero. “I virtually name it our secret sauce right here.”
From there, the 2 flavor take a look at a work of meat from each and every minimize of steak they plan to serve that night time. “The significance of taste-testing every steak is, each cow is other, and particularly when we put one thing on for 35 days [of dry-ageing]. A large number of issues can occur, there are numerous variables,” says Bernero. “If it doesn’t make the minimize, it doesn’t make the menu.”
Take a look at the overall video, and observe chef Bernero as he will get the steakhouse in a position for carrier.
