I had the pleasure of dining at Quality Meats during my most recent visit to NYC and it far surpassed all of my expectations. We sat at the bar verses sitting at a table and I’m so glad we did. The bartender makes the steak sauce (which by the way is much more than steak sauce… you’ll be dipping everything in front of you in it) with a Mortar & Pestle which you would not see if you were sitting at a table. I heard a few of the items… tomato paste, rosemary, thyme… Ahhh, I wish I could remember all of the items. I find this question running through my head, How far will one go for a recipe?
Anyway, the food was outstanding! I polished off a 12 oz. med-rare filet on my own. Yes, you heard correctly. It was slightly embarrassing… especially when my colleague decided to tell his friends when we met them for drinks afterwards!
I will most definitely visit Quality Meats again the next time I’m in NYC. Actually, I’m considering going back to NYC soon… just for the steak sauce!
{images: thanks to quality meats & google images}
{ 11 comments… read them below or add one }
Sounds great! Glad you enjoyed it.
Wonder if your steak sauce was this recipe from Quality Meats I found on The Nest? It sounded so good I had to do a little investigative googling. I’m a bit confused by the amount of butter in the recipe below, and lack of mortar and pestle usage, but the other ingredients you mentioned are all in there.
Ingredients
1 lb plus 8 cup unsalted butter, slightly softened
½ cup shallots, finely chopped
1 ½ tablespoons anchovies, chopped into a paste
½ teaspoon red chili flakes
1 tablespoon garlic, finely chopped
½ cup garlic confit puree
½ cup tomato paste
1 ½ tablespoons Dijon mustard
½ cup white vinegar
1/8 cup Worcestershire sauce
1 teaspoon salt
¾ tablespoon sugar
1/8 cup prepared horseradish
1 teaspoon thyme, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon orange zest, finely grated
1 tablespoon butcher grind black pepper
Preparation
Using 1/8 cup of butter, sweat out shallots, anchovies, chili flakes, and chopped garlic until shallots are translucent. Add garlic puree, tomato paste, and mustard and cook out for 2 minutes. Add vinegar and Worcestershire and incorporate fully. Season with salt and sugar and adjust if necessary. Remove from heat, add thyme, rosemary, orange zest, and black pepper and mix well. Spread mixture into a flat pan and cool. Using the kitchen aid mixer, mix butter until smooth and then incorporate flavor base and mix well. Roll into 1 ½” diameter logs and freeze.
From Chef Craig Koketsu
Quality Meats
57 West 58th Street
New York, NY 10019
212-371-7777
http://www.qualitymeatsnyc.com
I’m such a carnivore. It sounds amazing! If only NYC was closer than 1500 miles away…
That place is delicious…I think I’ll make a reservation there soon. Thanks for reminding me how good it is.
Sounds yummy! I am heading to NYC soon and am trying to gather a list of new places to visit. I will have to try them out and report back.
If there weren’t so many ingredients in the recipe above I would try it out, but it looks too intense for me!
I am glad you enjoyed it!!
Sounds good!!
I love steak! I will surely eat there when I visit!
I love a GREAT steak, it is my favorite thing to eat. I don’t think I could go medium rare though, my husband finally convinced me years ago to at LEAST do medium well. I use to always do well done and will not go back to that.
My friends designed that place!! yea!
Love a good steak. Will def have to tell AS and BDiL about it!!
You could also write Bon Appetite. Every issue they do a two to three page segment in which they provide readers with a requested restaurant recipe. I’m sure since they make the sauce in front of you Quality Meats would be happy to let Bon Appetite publish it in an upcoming issue.