Food And Drinks

Chef John Tesar from Orlando’s Knife & Spoon sells a few of the greatest steaks you’ll ever attempt

chef-john-tesar-from-orlandos-knife-spoon-sells-a-few-of-the-greatest-steaks-youll-ever-attempt

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  • jwohnesar.com (Steven Visneau)

  • Chef John Tesar

Celebrity chefs may be a little better able to weather the pandemic, but that doesn’t mean they aren’t struggling to survive.

Top chef candidate and four-time James Beard Award semi-finalist for “Best Chef: Southwest”, John Tesar runs one of the most acclaimed steakhouses in the country, if not the planet. With its Knife restaurant in Dallas still closed and the opening of its Knife & Spoon restaurant in Orlando being postponed until mid-July, Tesar has resorted to steak sales to make ends meet.

“Selling these steaks saved my life and my family,” he says. “I have two little boys and I will keep selling steaks until the shutdown is over.”

But not just any steaks. I’m talking about some of the best steaks you will ever have to eat meat. Tesar sources the highly marbled USDA Prime cuts from 44 farms that make America’s tastiest cows and then lets them sit for 21 days before dry-maturing them at Knife himself.

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70 days dry ripened ribeyes with bones - FAIYAZ KARA

  • Faiyaz Kara

  • 70 days dry ripened ribeyes on the bone

For the true beef connoisseur, Tesar’s 32-ounce, 60-, and 70-day dry-aged ribeyes and NY stripes are tempting for just $ 60, while the 32-ounce, 240-day dry-aged ( that’s) right, it’s dry ripened for 240 days.) is a real treat for $ 150.

By the way: The above prices do not include overnight shipping by FedEx, which can be expensive. Tesar suggests group or joint orders to make shipping more affordable and economical.

I know this sounds like a lot of money, but keep in mind that these steaks are $ 30 a pound. will easily feed two people; are USDA Prime Grade beef; come from the best ranches in the country; are dry aged in a $ 60,000 meat humidor by one of the best chefs in the business; and would otherwise cost twice the price in the restaurant itself.

The steaks could only be picked up by customers in Dallas, but Tesar is offering them to Orlandoans as a preview of what to expect when Knife & Spoon opens in the Ritz-Carlton Grande Lakes this summer.

Should a group of your beef-loving friends, family members or neighbors decide to purchase 70-day dry-aged ribeyes, send a message to Tesar on Instagram or call 214-909-9109 to place your order.

And when you get it (like I did last week), Tesar suggests you cook it:

1) Salt and pepper the meat abundantly at room temperature and let it rest for 30 minutes.

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FAIYAZ KARA

2) Roast the steak in reverse order by placing it in the oven and cooking at 250 ° F for an hour or until the internal temperature reaches 115 ° F. Alternatively, you can sous vide the steak at 130 ° F for 3 hours.

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FAIYAZ KARA

3) When you’re done, dab the steak with a paper towel, then sauté it in a smoking hot cast iron pan oiled with canola oil for about a minute on each side, or until a nice brown crust forms, also known as maillard -Reaction. [Note: Avoid butter basting as this will take away from the natural flavor of the meat.]

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FAIYAZ KARA

4) Tent the steak for about 10 minutes.

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FAIYAZ KARA

5) Carve the rib piece along the bone, then cut it into half an inch slices and enjoy because enjoy yourself.

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FAIYAZ KARA

The end result: a steak like no other steak I’ve tried before, with a delightfully rich, funky, sweet, and nutty profile that resembles Jamon Iberico de Bellota. It’s a changed state of the steak. If you have not yet experienced the umami of beef, this beef psychedelic will take you on a trip.

By the way: Knife & Spoon will have an aging room very similar to Knife in Dallas, although it will be “a bit bigger” and can hold 250 pieces of beef. The cost of the aging room is approximately $ 70,000.

Knife & Spoon will source 44 farms as well as HeartBrand Ranch (for Akaushi Wagyu) and Creekstone Farms (for halal options).

So, yes, Knife & Spoon will be the place to go for serious steakers in Orlando, but Tesar adds, “The seafood will be amazing too!”

I don’t doubt it.

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Janet Smith