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It's clarified butter that is ladled into the plate. Obviously there is a little bit of juice from the steak that mixes in with it.
You will generally find one of two things at a high-end steakhouse. Either butter, or beef fat, added to the steak for flavoring.
At Luger's, they broil dry aged beef that they age and trim themselves, at about 800°. The only seasoning they use is salt.
Last edited by javadog; 07-12-2018 at 02:24 AM..
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