Editor’s note: This Friday night at 8 p.m., CBS will debut The Job, a new reality series in which contestants compete for positions at prestigious New York City companies like Epic Records, Viceroy Hotels and Major League Soccer. At stake in the very first episode? A job with world-famous steakhouse The Palm. And one member of the team, ahem, grilling them is none other than executive VP—and Made Man columnist—Bruce Bozzi Jr. Get amped for the show by checking out this teaser and Bruce’s very first column for us, below.
Whether it’s your boss, friends or a new lady you’re seeking to wow, few things impress like a home-cooked meal. For all those scenarios and more, let me suggest a proven winner:. It’s a true American classic, but only when prepared properly. Which is why Made Man has brought me on board for a series covering all you need to know about four different types: New York strip, filet mignon, ribeye and hangar.
What do I know about steak? Well, I’m a fourth-generation seven-tip primer on strip.representativeand executive vice president of The Palm, a fine establishment with locations throughout the United States, Mexico and the United Kingdom. On way my to executive VP I’ve held every management position imaginable. Yes, gents, I’ve cooked a steak or two in my day. Now I’m imparting what I’ve learned to you. You can thank me later, but let us begin with a
1. Know Your Cut
There’s a reason we are starting this series with this steak. It’s my personal favorite. Why? Because it comes from the loin, the strikes a perfect balance between fatty muscle and lean meat. That means a cut that is tender, easy to chew and packed with flavor. When I’m having friends over for dinner, my mouth waters as I prepare this simple delicacy for them.
Because it comes from the loin, New York strip steak strikes a perfect balance between fatty muscle and lean meat. That means a cut that is tender, easy to chew and packed with flavor.
2. Control Quality
Before you go out and get your New York strip, we need to cover beef-buying basics. Because you’re a man of taste, you should really only buy steak in the top two grades: prime and choice. The USDA classifies just two percent of all beef as “prime,” the highest grade. You can only get it at , fine butcher shops or specialty beef suppliers. Prime boasts the best marbling and is very tender and juicy with a rich cherry red color. Since it’s the best of the best, get ready to part with not-inconsiderable funds, as much as 15 dollars per pound. After prime comes choice. It’s the second-best type of beef, available just about anywhere. It costs less but you’re still going to get a quality meal out of it.
3. Keep Prep Simple
The two best ways to do New York strip are broiling and . The method is almost the same, except one is done in your and the other is done in your backyard. To prepare the steak, coat it in your favorite olive oil. Rub the steak with your handsand really massage it in. Then sprinkle sea salt and cracked black pepper on both sides.Done. Now you might be saying “Really, Bruce? That’s it?” Truth is, with a really good cut, you don’t need to season too much. You want the seasoning to bring out the natural flavor of the beef, no more.