We were actually in the meat locker
picking out the steaks on the regular
menu but I saw this hunk of rib hanging
aging majestically in the in the meat
locker and I was like I kinda need to try that.
I am at Galatoire's 33 Bar and Steak
we've been opened for close to four
years. There was a restaurant here before
after Katrina kind of wiped it out and
stayed dormant for years. The Galatoire's
decided to purchase the building they
completely gutted everything all they
had was a the four walls over here and
they they rebuilt it from the ground up
and they have this beautiful dining room
great kitchen, the banquet room
upstairs.. Tell me about this piece of meat
it looks magnificent I mean look at the
marbeling on that! It looks like a beautiful
piece of prime. Yeah! This is basically a prime
rib eye bone in whole and we age it for 21
days and when it's ready to go
you know we'll cut it to anywhere from
16 ounces all the way up to 36 hours.
Let's talk about how we're gonna cook
this guy! Yes so basically what i'm going
to do is that I'm gonna take a cut from
this other side of the bone right here
it's probably going to give us about 26 ounce
portion I'm going to trim the fat from
it and then add a little bit of salt
pepper and roll it in the broiler for
you know get a nice carmelization on top
and go from there. It's very simple just
pepper salt and broiler. No
Cajun seasoning... No! we keep it simple we
like to bring flavors of the of the beef
to show
Here we go! Thank You chef!
So tell me what the finish on this
is when we finish our steaks we put a
little bit of butter right on
top just to finish it just a little bit
it's a butter that's been browned and then
we've added a little lemon juice
and red wine vinegar
wow so really a nice combination
of citrusy and acidic and
also nuttiness from the brown butter
I am excited about this is going
to be another epic day on the Meat show
i'm looking for the spinalis dorsi there
it is
this is every carnivore's favorite kind of
beef. I think it's got a nice chunk of the
longissimus here and I'm just gonna try
these straight off as regular steaks and
then we're going to go into the sauces.
Right off the bat you get that great punch
from the steak. Tremendous cross
on the steak I mean he's done an
absolutely fabulous job of caramelizing
the outside and then you get the
profound beef flavor coming through and
then here's a longissimus you can see
perfectly cooked i love the edge to edge
of these achieve that's actually you
know easier said than done I mean it
really is perfectly cooked these sauces
here have a long story traditions and
they're actually things that you don't
you'll see some of them in New York City
steak houses but it's not really part of
our culture there so I'm very happy to
be trying some of these. Oh! It's a heavy lift.
I should really work out more
let's just get right in here
this is obviously a classic steak source
doesn't get much more classic than that
perfect rendition get that heat from the
peppercorns but you get that really nice
creaminess and then just that cognac
finishes like the perfect
counterbalance to it
ok this is the one that I'm actually
going to just try like this because so
fantastic little a bacon and veal on
beef action here.
that's so good i mean almost like you
could eat a piece of chicken that we
want to be almost as good look at that
look at the the way it just sort of
gloves onto the piece of meat. They're just
made for each other these two
a perfect béarnaise just got that
lovely cut of vinegar and then that
spike of tarragon. The final one is a
northern star sauce this is
going to be as good as the other ones
were
I think it's very well named it hints at
the French traditions but there's
something that's very sort of New
Orleans about that so I like that a lot
please for me clearly this has been said
it's a steak is cooked the steak but
he's managed to sort of coax these
flavors out of it that would really sort
of think make you think that you've
cooked it for like a long time really
broken that muscle down but very very
good job in thanks for watching for more
episodes of the meat show click here i'm going
to sit here and eat the rest of this
meal I thought it was very well-balanced
before but adding the sharing really
help cut through that fat it's good but
it doesn't need any more sherry
however I do