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Peter Luger steak- Medium? Well?

I really want to go to Peter Luger's, but I like my steak medium-well. My boyfriend says that they will laugh at me if I order a steak anything but rare. Do you think they will be okay with cooking it a little longer, or will I be thrown out of the place?

Thanks.

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Peter Luger Steak House
178 Broadway, Brooklyn, NY 11211

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  1. Order it medium. The metal plate will be searingly hot, and each piece can be pressed against the plate to cook it further. (Besides, ordering it medium well brings the risk of having it cooked too well done.)
    That's what I did when I ate there with my son- he likes medium rare, I like medium...but the heat of the plate cooked each piece just to my liking.

    1. Peter Luger has been open more than 100 years and some of the waiters have been there for decades. You will not be the first or the last person to order a steak medium well. Do as you please and enjoy yourself.

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      Peter Luger Steak House
      178 Broadway, Brooklyn, NY 11211

      1. Thanks everybody.

        Saddleoflamb, how about medium rare?

        1. 1-I guess that you never read Kitchen Confidential. Order well done and get a lousy steak. Cooking it like that makes it tougher, so why waste a good steak on someone that does not appreciate what aging does for a steak.

          2-Order no more than medium and cook it on the plate.

          1. Your boyfriend is nuts. I've never seen rare ordered in all the groups I've been with at Peter Luger. Medium Rare to Medium Well are the most common orders. I prefer Medium, the waiters there recommend Medium Rare but I don't like it being so chewy so Medium is good for me. If you order it Well, don't waste the money- eat somewhere else. It means you don't care for steak!

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            Peter Luger Steak House
            178 Broadway, Brooklyn, NY 11211

            3 Replies
            1. re: BigV

              People certainly do order the rare steak, I've had it though I do prefer the medium rare. FYI the lamb chops are amazing and make a goood app if everyone gets one. It is not a laughed at menu item if you're concerned. Also, all the really old guys are gone, so there's less of that now.

              1. re: BigV

                She never said anything about Well. She said she likes her steak Medium-Well. A different beast all together.

                1. re: tzurriz

                  Well.....Med Well.....same abomination with a great steak

              2. You should be able to order your steak anyway you like it. That said.... If you order your steak medium well or well, then you are throwing out your or your bf's money. What makes a steak tender and great is the marbling. If you order your steak medium well or well done, then it will be literally no different than ordering any steak from any steakhouse that same way. There is no difference whatsoever. My brother-in-law goes to Peter Luger's in Great Neck and orders his steak very well done. He thinks that just because it's Peter Luger's that it makes a difference which of course it doesn't.

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                Peter Luger Steak House
                178 Broadway, Brooklyn, NY 11211

                3 Replies
                  1. re: ajs42548

                    What makes a steak, or any other food, great is completely in the mouth of the patron. Anything else is just another opinion,

                  2. They will happily take your money and present you with a medium-well steak. But as someone else asked, why go to Peter Luger if you want a medium-well steak? You may as well go to Outback and pay a third as much. It won't taste any better or worse to you. This isn't a criticism - if you enjoy medium-well steak then good for you. I'm just saying that when you go to Peter Luger you are paying a premium for top of the line USDA prime dry-aged steak - which physically cannot be appreciated at that level of doneness. Save your money.

                    Also - to correct another poster. The steak at Peter Luger is not served in a metal plate but rather a ceramic one. It is indeed super-hot, and you can get rid of the outer layer of pink on your slice of steak, but it isn't cooking it through. I suppose it does make people feel better about eating the meat when they can't see the pink - but it is still pink in the middle.

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                    Peter Luger Steak House
                    178 Broadway, Brooklyn, NY 11211

                    9 Replies
                    1. re: Rathipon

                      I'm glad that you addreseed the "metal plate" issue. That rattled me. In the Old Days they turned teh ash tray over and propped one end of the platter on that so the juice ran down. Now they use a saucer...

                      1. re: Rathipon

                        "They will happily take your money and present you with a medium-well steak. But as someone else asked, why go to Peter Luger if you want a medium-well steak? You may as well go to Outback and pay a third as much. It won't taste any better or worse to you. This isn't a criticism - if you enjoy medium-well steak then good for you. I'm just saying that when you go to Peter Luger you are paying a premium for top of the line USDA dry-aged steak - which physically cannot be appreciated at that level of doneness. Save your money."
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                        I'm sorry, but this is categorically untrue.

                        If you take two equally graded and aged cuts of identical steak (e.g. 28-day dry-aged, Prime ribeye or NY strip) and cook them to differing degrees of doneness, they will taste similar, but the texture of each will be different.

                        So, for example, if you take two similar 28-day dry aged, Prime NY Strips, and cooked one medium rare and the other medium well, the medium rare will simply have a different texture from the medium well steak, but both will taste similar, if not nearly identical.

                        Now, do the same but in reverse. Take two different steaks -- an Outback ribeye steak that is Choice, and wet aged, and a Luger's 28-day dry aged Prime ribeye -- and cook them identically the same, let's say medium well, and I can guarantee you that the two steaks will taste very very different. The texture of the steaks, while exhibiting some differences, will be largely similar.

                        So long winded of saying that even when ordering medium well at Luger's the premium you pay for dry-aging and Prime grade beef is -- for some people, at least -- money well spent.

                        And to follow up on a point someone up thread made about Bourdain and well-done steaks where supposedly the restuarant will simply find the toughest cut of beef that's on it's last days before it passes its expiration date ... this is certainly not true at all places and if you've heard Bourdain speak on the topic he even admits that at Les Halles they do not do this (plus, if you read between the lines of what he was saying you could tell when he wrote that section in Kitchen Confidential he was embellishing for the sake of book sales). And, having worked at two different steakhouses (one a national chain) I can tell you from personal experience that this was not commonly done, at least not at the restaurants I worked at. Take it FWIW.

                        1. re: ipsedixit

                          I agree completely. I like my steak medium-rare, but if you must have medium-well gor for aged prime meat. (I've actually tasted this and it was pretty damned good.)

                          1. re: pikawicca

                            This is one of the biggest misconceptions.

                            The degree of doneness will not dramatically alter the TASTE of a steak, only the texture.

                            Why? Because the taste of a steak depends on what the cow (moo!) was fed, and not how much heat was supplied to its meat after being butchered. http://www.theatlantic.com/food/archi...

                            1. re: ipsedixit

                              I think that a lot of the flavor of a piece of beef is carried in the fat -- remove the fat and the flavor is gone. Therefore, prime meat, which is laced with fat, retains flavor, even if "overcooked." (I certainly agree that what the animal is fed has a great deal to do with the taste of its flesh, but it's not the only factor.)

                              1. re: pikawicca

                                Did you read the Atlantic article? It contradicts the notion that beef flavor comes from the fat. Read it, I found it quite interesting. I, like you, was a long time believer that fat was determinative of flavor.

                                1. re: ipsedixit

                                  I haven't read the article, but seriously, does the author not eat meat? My father taught us kids that the fat was the tastiest part of any steak. To this day, I never trim and discard it (as my husband does). I gobble up every morsel. Dad was right it's delicious..

                                  1. re: pikawicca

                                    I would only say read the article and keep an open mind about it.

                                    I think the "flavor" you are getting from the fat of a cooked steak comes from the juices and other seasonings that leak out during the cooking process.

                                    Try cutting off a piece of fat from an uncooked steak. Cook it separately and see if it tastes like anything -- or, more precisely, if it tastes anything resembling "beef-y" goodness you would expect from a nice piece of dry-aged steak.

                                    Cheers!

                                    1. re: ipsedixit

                                      Ah, that would be beef tallow, the delicious fat thet McD's cooked their fries in until the nutrition police caught up with them.

                      2. I don't like butter on my steak, and I like mine Medium. There I said it. The OP should order their steak to their liking and not be concerned with the opinions of anyone else. The steak gods won't be offended either, so don't worry about it. Have your steak dragged through the coals if you want, Lugers will gladly take your money either way.

                        1 Reply
                        1. re: Cheese Boy

                          Exactly. Their aren't culinary geniuses at Luger. If you sit in the back room and watch through the swinging door you'll just see guys putting steak after steak under a high boy broiler. Whether they leave the steal on for 4 minutes a side or 6 minutes a side matters very little to them. They do this all day, it just becomes rote.

                        2. As someone who is a Peter Luger regular (my favorite restaurant), I am hear to tell you that you can order your steak anyway you want and they will serve it to you as ordered. The whole "gruff" service thing where people have been lead to believe that some guy is coming out of the kitchen with a meat clever if you order other than the waiter recommends is ridiculous.

                          With that being said I ALWAYS order my steak BLOODY RARE. So for the person who said people do not order rare you are incorrect. I also agree with everyone that you should really not order the steak medium well. It really it like throwing your money down the drain. The whole experience at Peter Luger is to eat the steak the way the restaurant intends it to be. Believe me they have been doing this forever and they know what they're talking about. Honestly, I wouldn't even order it more tha medium rare. As a steak purist, the steak should never be cooked to death the poor animal is already dead. If the steak is a little too rare for you just take it for a spin around the rim of the plate. Still, do what you like but that is my advice to you.

                          Some other side notes to know. Do not miss the bacon, french fries, creamed spinach, and onion rings. For dessert, my favorite all time sundae is the Holy Cow hot fudge sundae (which you can get with your choice of vanilla, coffee, chocolate chocolate chip, or caramel cone). The schlag will change your life. Pecan pie is the best I have ever had. Chocolate mousse and apple strudel are also tasty. I am not a huge plain cheesecake person but I must admit I enjoy theirs. Everything here is great.

                          Enjoy!!!!

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                          Peter Luger Steak House
                          178 Broadway, Brooklyn, NY 11211

                          4 Replies
                          1. re: steakrules85

                            Steakrules, can I ask a related question - do you know the difference between the steak for 2 and steak for 3? Is it the front versus the back of the loin? Is one better than the other?
                            So, if six are at a table would you order three 2's or two 3's?

                            1. re: steak4342

                              Always order the steak for two. It is the best cut they have and it their signature porterhouse. I'm still after much investigation am not totally clear on what the steak for three is but it is certainly not just a bigger porterhouse. You get two steaks as evidenced by the fact that there are to bones when ordering for three. I believe it is a combo of a porterhouse and a smaller tbone. Or it may even be two smaller tbones. Which means one of the steaks involves less filet.

                              In any event always go for steak in denominations of 2 so in your situation get 3 steak for two and partner up with someone who likes it cooked the same way.

                              1. re: steakrules85

                                Thanks Steak - As you can tell from my handle here, they don't call me Steak4342 for nothing. I have reservations in both November and December so I'll investigate further as well. In December it is just me with one other person and typically I would order the 3.
                                I'll let you know what I come up with! Thx again!!

                                1. re: steak4342

                                  Am a PL fan and have been since childhood ..
                                  It took us a few trys to get it the way we loved it best ..
                                  Fourty seconds added to the med rare finish .. We really cleaned our plates!

                                  Dry-aged, no comparison at all, but I do agree the fat or marbling is the deciding flavor factor of a great steak and a G.R.E.A.T. steak!