Savor the Sizzle
Enjoy succulent steaks from the grill this summer— and beyond
Morris and Essex Counties’ Steak Joints:
Arthur’s Tavern
700 Speedwell Ave.
Morris Plains
973.455.9705
arthurstavern.com
Bloomfield Steak & Seafood House
409 Franklin St.
Bloomfield
973.680.4500
Churrasco Bbq & Steakhouse
1844 Springfield Ave.
Maplewood
973.761.7744
churrascosteakhouse.com
Del Monico
505 Pompton Ave.
Cedar Grove
973.433.0333
villagerestaurantgroup.com
Fernandes Steakhouse
158 Fleming Ave.
Newark
973.589.4344
fernandessteakhouse.com
J & K Steakhouse
34 W. Blackwell St.
Dover
862.244.4536
56 South St.
Morristown
973.998.8061
jandksteakhouse.com
Rod’s Steak & Seafood Grille
1 Convent Rd.
Morristown
973.539.6666
rodssteak.com
Roots Steakhouse
40 W. Park Place
Morristown
973.326.1800
rootssteakhouse.com
Ruth’s Chris Steak House
1 Hilton Ct.
Parsippany
973.889.1400
ruthschris.com/steak-house/3836/parsippany
Sammy’s Ye Old Cider Mill
353 Route 24 North
Mendham
973.543.7675
sammyscidermill.com
Strip House
550 W. Mount Pleasant Ave.
Livingston
973.548.0050
striphousenewjersey.com
Nothing compares with the buttery, fork-tender meat found at your favorite local steak house. As most chefs would attest, a perfect steak starts with quality and cut, requiring the simplest seasonings and cooking. When you’re shopping for meat to cook at home, freshness is key. Go to a butcher shop or have the butcher at your favorite supermarket cut
meat to order. For sumptuous fare, choose well-marbled cuts like a New York strip or rib-eye.
Eating healthier? Opt for a cut that has less saturated fat but is super-tender, like the tenderloin. A serving of lean beef is an excellent source of protein, zinc, phosphorus, iron and B-complex vitamins. Just remember to balance your plate with vegetables and whole grains. Now, get grilling!
Christopher Koehler, general managr at Arthur’s Tavern in Morris Plains, shares his home-style technique for recreating the restaurant’s signature steak: “The steaks at Arthur’s are USDA Choice rib-eye steaks that are rubbed with our patented steak seasoning and cooked to sizzling perfection under an 1,800° F infrared broiler. That’s a combination that’s tough to beat and unfortunately almost impossible to recreate at home. Gas and electric broilers don’t do the steak justice. Searing the steak in a cast-iron pan comes close to creating a similar delicious crust—it is my choice for the winter months. However, to imitate or even surpass the restaurant’s popular steak, I use a charcoal grill with a wood fire.”
Arthur’s Tavern Rib-Eye Steak
Ingredients
1 (24-ounce) rib-eye steak
Kosher salt, to taste
Freshly ground black pepper, to taste
Preparation
Says Koehler: “Heat the grill. Let the steak stand until it is close to room temperature, then simply season both sides of the steak with salt and pepper. Grill time will depend on the temperature of the grill and desired degree of doneness. Turn the steak once. Remove the steak and let sit a few minutes before slicing. “Whether you’re using an all wood fire or adding chunks of hardwood to a charcoal fire, the results are incomparable—just the right amount of char delivering smoky tang that makes a home-grilled steak better than
any other. Enjoy!”
Related Read: The 411 on Grass-Fed Beef
