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BLT Prime or BLT Steak? Which is better? Or does it matter?

Like to try a different steakhouse on visit to NY, and my favorites so far have been Keen's, Peter Luger, and Sparks. Been to all the chains multiple times. Thinking this time of one of the BLT's.
What is the difference between them? Waiting to hear from some Manhattan carnivores. Thanks

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  1. BLT Prime is great. BLT Steak isn't. BLT Prime is one of my favorite steakhouses.

    The most important fact is BLT Prime serves prime, dry-aged steaks and BLT Steak does not. I almost always get the rib-eye there. And I order it without the herb butter on top.

    15 Replies
    1. re: ESNY

      Great info...since I love prime dry aged beef that seems to settle it right off the bat

      1. re: steakman55

        i know the meat is your priority, but if you have room for anything else, i have a few recommendations for salad/side/dessert:
        - chopped vegetable salad
        - hen of the woods mushrooms
        - brussels sprout hash special
        - peanut butter chocolate mousse with banana ice cream (the ice cream is fantastic)

        enjoy!

        1. re: goodhealthgourmet

          this is all good info, i'm going to blt prime friday night. Is the rib-eye definitely the way to go? would love some more info on the other steaks too. thanks!

          www.immaculateinfatuation.com

          1. re: iFat

            As I said, its my favorite. And comes with a marrow spoon to scoop out. Try to save some of your popover for that.

            I've also had the strip and the hanger steak and both are really good (btwn the two, I'd go strip) but in my heart, i'm a rib-eye guy. They usually have a special cut or two, so thats worth a look. I once had an American Wagyu flank steak which was amazing and reasonably (relatively) priced. The wagyu provided some great marbleization and flavor to a relatively lean cut of steak.

            For sides, onion rings, leek hashbrowns and creamed spinach are my regular menu favorites but again check the specials, we usually get one side dish from that menu.

      2. re: ESNY

        BLT Steak certainly does serve USDA prime steaks. Do you have any reason to believe that it makes a point of wet aging them for some reason?

        1. re: Wilfrid

          I promise you they don't. Read their menu and notice the difference between the description offered about their steaks on the two menus, BLT Steak and BLT Prime. When they opened, they did serve dry aged and then stopped doing it a few years ago.

          BLT Steak description from menu: "A few words about our Steaks... All of our steaks are Certified Angus Beef, USDA, the finest available. Our steaks are specially selected, corn-fed Midwest beef, naturally aged for maximum tenderness and flavor."

          BLT Prime description from menu "A few words about our Dry Aged Meats… All of our beef is USDA Prime or Certified Blank Angus, the finest available. Our beef, lamb, and veal are specially selected and naturally aged in our dry aging room for maximum tenderness and flavor. We broil our meats at 1700 degrees and finish with herb butter."

          Also, found a link with the info about BLT steak no longer serving prime, dry aged steaks.

          http://www.nypost.com/seven/09262007/...

          1. re: Wilfrid

            my cousin works for BLT...Steak does NOT serve prime, dry-aged steaks...only Prime does.

            1. re: goodhealthgourmet

              Then they need to fix their website.

              "In addition to the Certified Black Angus or USDA Prime steaks, BLT Steak also offers American and Japanese Kobe Beef, Lamb, Chicken and Fish."

              http://www.bltsteak.com/

              1. re: Wilfrid

                notice the "or" within the the steak description. it precludes them from having to offer it.

                1. re: goodhealthgourmet

                  I wonder if some of the other BLT steaks outside of NY serve USDA prime.

                  1. re: ESNY

                    just sent my cousin an e-mail, will let you know what she says.

                    1. re: ESNY

                      ok, so as it turns out, we're all right. at first they did offer it at BLT Steak, then they didn't, now they do again (she wasn't clear about whether *all* of the cuts on the BLT Steak menus are Prime cuts, and i still don't think they are)...but BLT Prime is the only one that has its own dry-aging room. oh, and some cuts are aged longer than others, though she didn't specify which ones.

                        1. re: Wilfrid

                          my pleasure. thanks for questioning me on it! i'd much prefer to be proven wrong than to walk around misinformed :)

            2. BLT Prime is great. Have been there a few times. The popovers are the best complimentary bread I have ever had anywhere. I have had some of their special appetizers (great risotto and scallops), but I only found their bacon as ok (definitely not Luger or Old Homestead worthy). The porterhouse is great as they get a great char on the steak and keep the inside nice and bloody rare. As for sides I like the blue cheese tater tots, creamed spinach, potato skins, gnocchi, and the onion rings. Their specials always sound interesting as well- saw someone with a baked sweet potato one time that was all done up and looked amazing. Regret not ordering it.

              They have some of the best desserts I have had anywhere also. Get whatever sundae they are featuring.. I have had the chocolate chestnut twice but I went in the winter both times. I think now they have the tri star strawberry, which I am dying to try. Also the chocolate peanut butter dessert mentioned is out of this world. Crepe souffle was good. but there are better desserts. Definitely a top steakhouse in this city, which says a lot.

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