Mastro's Steakhouse Bone-In Ribeye
- michael s Mar 9, 2005 11:05 AM
Does anyone know the secret to the flavor of the bone-in ribeye at Mastro's Steakhouse in Beverly Hills?
It's really an amazing and unique flavor for steak. Like drug addicts we keep coming back to spend more than we should on this pleasure. My girlfriend is convinced they sprinkle some crack on it, but I'm inclined to believe it's just butter.
Anyone know how they make it taste so goo?
Have you ever done research regarding the type of broilers you are speaking of, for home use? I've heard that they actually fire up to something like 1600 degrees. I still don't know the difference between a salamander and infra red broiling, but I'm told that they are both quite hot temperature wise. After a very expensive kitchen re-model, I am not quite ready---but one of these broilers will eventually live in our home. In the meanwhile, the char-grill on my Wolf range is doing a fabulous job. One and a half inch steaks, 4 1/2 minutes per side---very crusty char, and juicy medium rare interior---of course it helps to have dry aged prime steaks!
I'm drooling... can't wait to go back to Mastro's in Costa Mesa next month for my birthday. Bone-in ribeye here I come...