Franklin Dean
The honeymoon steak is a specialty of Grill 23 & Bar’s executive chef Jay Murray, who makes it at home. It is a small, flat piece of beef, also called the sirloin cap, and is the ideal centerpiece for a romantic dinner. Honeymoon steak is also served at Peter Luger's in NYC.
| Characteristics | Values |
|---|---|
| Name of the steak | Honeymoon steak |
| Other names | Honeymoon roast, sirloin cap |
| Preparation | The steak is browned on one side, turned, and finished in an oven |
| Oven temperature | 325 degrees |
| Cooking time | 20 minutes |
| Serving style | Pre-sliced, served via spoon with some of the oil/butter reduction it was cooked in |
| Restaurants that serve it | Peter Luger's in NYC, Grill 23 & Bar |
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What You'll Learn
The honeymoon steak is served at Peter Luger's in NYC
The honeymoon steak is a specialty of Grill 23 & Bar’s executive chef Jay Murray. It is a small, flat piece of beef, also called the sirloin cap. Murray prepares the honeymoon steak by browning small steaks cut from the sirloin cap on one side, turning them, and finishing them in a 325-degree oven for about 20 minutes.
The honeymoon steak is also served at Peter Luger's steakhouse in NYC. Peter Luger's is a popular steakhouse that has been described as a tourist attraction. While some have said that they have had better steak elsewhere, many agree that it is worth the trip at least once. Diners rave about the sizzling steaks, which are served pre-sliced and spooned onto your plate with some of the oil or butter reduction they were cooked in.
If you are planning to visit Peter Luger's, note that it has been described as being out of the way. Some recommend Keen's or Porterhouse as alternatives that are easier to get to, with the latter being praised for its food, service, and atmosphere.
If you are unable to make it to Peter Luger's, you can try making the honeymoon steak at home. Just remember to order the meat in advance from your butcher, requesting a 28-ounce piece with the fat trimmed.
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It's a small, flat piece of beef, also called the sirloin cap
The honeymoon steak, also known as the sirloin cap, is a small, flat piece of beef. It is considered a non-traditional steak cut and is the specialty of Grill 23 & Bar's executive chef, Jay Murray. The sirloin cap is a versatile cut of meat that can be sliced into small steaks or slow-roasted whole. When cooked as steaks, the honeymoon steak is browned on one side, turned, and finished in an oven at 325 degrees Fahrenheit for about 20 minutes. On the other hand, the whole sirloin cap is slow-roasted on a bed of caramelized onions and mushrooms, resulting in a moist and rosy interior. This method also provides a base for a rich gravy, making it an ideal centerpiece for a romantic dinner.
The sirloin cap is located behind the loin, which offers a good balance of flavor and tenderness. While the sirloin primal includes popular steaks such as the top sirloin and tri-tip, the sirloin cap is considered a lesser-known cut. The cow is divided into several primal cuts, each containing various subprimals that yield different steak options. The primal cuts include the shoulder area, the rib, the loin, the flank, and the round.
The shoulder area, or chuck, is a hardworking muscle that tends to be tougher but more flavorful. Popular steaks from this area include the chuck eye steak and the flat iron steak, which is surprisingly tender and boasts a rich, beefy flavor. Located behind the chuck, the rib primal is home to the famous ribeye steak, known for its rich marbling and tenderness. The loin primal, situated behind the rib, includes the strip loin (New York strip) and the tenderloin (filet mignon). The most tender cuts, such as the filet mignon, come from the tenderloin, which runs along the backbone and is prized for its buttery texture and mild flavor.
The flank primal, located beneath the loin, yields the flank steak, which is best suited for quick cooking over high heat. Another flavorful option from the plate primal is the skirt steak, which is similar to flank steak but even thinner and more intensely flavored. The round, or the hind leg of the cow, has well-exercised muscles that result in lean but potentially tougher meat. Cuts from the round are often best suited for slow cooking or braising to achieve tenderness.
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It's sliced into small steaks and served via spoon
The "honeymoon roast" is a small, flat piece of beef, also called the sirloin cap. It is a specialty of Grill 23 & Bar’s executive chef Jay Murray, who prepares it at home by browning the steaks on one side, turning them, and finishing them in a 325-degree oven for about 20 minutes.
The honeymoon steak is sliced into small steaks and served via spoon. The steaks are pre-sliced and served on a spoon with some of the oil/butter reduction they were cooked in. The whole cap is slow-roasted on a bed of caramelized onions and mushrooms, creating a moist, rosy interior and a rich gravy.
At Grill 23 & Bar, Murray has updated the restaurant's concept to feature more "a la carte" choices, including dry-aged, prime beef from corn-fed cattle that have never received growth hormones or antibiotics. The menu also includes an expanded list of "Grill 23 Signature Specials," showcasing his more innovative and stylized cuisine.
The honeymoon steak can also be found at Peter Luger's in NYC. It is recommended that, if you go, you should "splurge and enjoy yourself."
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It's recommended to order the meat in advance
Honeymoon steak is a dish served at Peter Luger Steak House in New York City. It is recommended to order the meat in advance to ensure you get to try this famous steak. Peter Luger's is a popular steakhouse that has been serving customers since 1950. It has been named one of "America's Top Ten Steakhouses" by Town & Country Magazine and "King" by The Boston Globe.
The steak is served pre-sliced and sizzling, with the slices served on a spoon with the oil/butter reduction they were cooked in. The steak is cooked using a reverse sear method, ensuring the meat is cooked to perfection. Ordering in advance is recommended as the restaurant can be busy, with some customers reporting wait times of around 45 minutes for a walk-in table.
The restaurant offers a range of steak sizes, including a large porterhouse steak that serves two people, as well as individual steaks. Sides and desserts are also available, with prices ranging from $10 to $50 per item. The meal for two, including tip, can cost around $180.
Ordering the meat in advance ensures that you can secure a reservation and avoid disappointment. It also allows you to plan your budget accordingly, as the steak and accompanying dishes can be a splurge for some. By ordering in advance, you can also specify your preferred cooking temperature for the steak, with some customers noting that their medium-rare orders came out rarer than expected.
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The steak is cooked rare to medium-rare
The honeymoon steak is cooked rare to medium-rare. This is a non-traditional steak, also known as the sirloin cap, and is a small, flat piece of beef. It is considered a specialty of Grill 23 & Bar’s executive chef, Jay Murray, who cooks it at home and in his restaurant.
The steak is best cooked rare to medium-rare to achieve a moist, rosy interior. This is done by browning the meat on one side, turning it, and finishing it in an oven at 325 degrees Fahrenheit for about 20 minutes. The exact cooking time will depend on the thickness of the steak and the desired doneness.
Cooking the honeymoon steak to medium-rare ensures that the meat remains tender and juicy. The lower temperature and shorter cooking time help to retain the steak's moisture, resulting in a rosy, slightly pink center. This is the ideal doneness for this particular cut of meat, as it enhances its flavor and texture.
When cooked to medium-rare, the honeymoon steak will have a rich, beefy flavor with a hint of butteriness. The fat in the meat will be rendered but still present, adding to the overall taste and mouthfeel of the dish. The exterior of the steak will be nicely browned, creating a contrast in textures and flavors with the moist, rosy interior.
Additionally, cooking the honeymoon steak rare to medium-rare is a safer option compared to cooking it to a higher doneness level. Since the steak is cooked for a shorter time at a lower temperature, there is a lower risk of overcooking or drying out the meat. This ensures that the steak remains juicy and flavorful, delivering an optimal dining experience.
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Frequently asked questions
The honeymoon steak is a small, flat piece of beef that is also called the sirloin cap. It is a specialty of Grill 23 & Bar’s executive chef Jay Murray, who makes it at home.
According to Jay Murray, the steaks are browned on one side, turned, and finished in a 325-degree oven for about 20 minutes. The whole cap is slow-roasted on a bed of caramelized onions and mushrooms, which produces a moist, rosy interior and provides the base for a rich gravy.
You can try the honeymoon steak at Grill 23 & Bar, which has been named one of "America's Top Ten Steakhouses" and King by various publications. It is also available at Peter Luger's in NYC.
