Johnny Prime's Steak Reviews

I recently got my hands on a SearPro after seeing some kickass videos of it being used on Instagram. Here's an unboxing video: Then I finally used the fucker on some blue fin tuna belly: This thing is amazing! I currently have the Searzall but the SearPro blows it away. It's way more powerful, it spreads the flame just as much as the Searzall, and it gets the job done in a third of the time.... http://www.johnnyprimesteaks.com/the-searpro/

Love my new toy, the SearPro ! Torched otoro sashimi on a salt block.

A $7 cubano sandwich stuffed to the gills with pernil, a $4 banana shake, a juicy-ass half roast chicken and an ungodly amount of yellow rice? You can't go wrong at El Castillo de Jagua. This second location, which is right near our new place, offers some amazing food at amazing prices. The Cuban was probably our favorite. Definitely could benefit from extra pickles and extra ham, but at $7 bucks with perfectly toasted and pressed bread, lots of pernil, and little grease, we were thrilled.... http://www.johnnyprimesteaks.com/el-castillo-de-jagua-ii/

My wife and I tried Dhamaka last night, using a gift certificate that our friends gave us as a housewarming. We started with some of their delicious cocktails, and then moved right into some meaty apps. The first thing that came out was my favorite item of the meal - lamb ribs! These had such awesome flavor and tenderness. The mint chutney that came with it is something they should sell by the jar!... http://www.johnnyprimesteaks.com/dhamaka/

My friend's family has been in the meat business for a century. His great grandfather started a company called Golden Packing in 1920, and my friend just re-established the family business in 2020. He got his start learning about and cutting meat, and then later was in sales with various operations. Now he runs his own show, having started his own operation exactly 100 years after his great grandfather did the very same thing.... http://www.johnnyprimesteaks.com/golden-packing/

"Wake & Steak" is sort of becoming my life now. These days it seems like I'm either at @goldenpacking by 5am, working with meat, or I'm prepping a steak to cook for breakfast! This is the video that goes along with my last porterhouse post. Dry-brine, grill pan, low roast, broil to finish. It's almost too easy!

Don't be afraid to make tartare at home! Scoop the small tenderloin from your next t-bone and mince it up. Mix with dijon mustard, capers, red onion, salt, cracked black pepper and horseradish. Add egg yolk if you need some body. Then cook your strip side on the bone, and wow your guests with this presentation.

This is 3.5lbs of the most juicy, tender, perfectly roasted leg of lamb I've had. With it: lamb jus, crispy roasted potatoes, pickled red onion, roasted cipollini onion, roasted garlic and paratha for making tacos.At just $75 this platter will feed three to four people without breaking the bank. That’s a steal! You just need to give @gupshupnyc 24 hours advance notice if you want this, since it takes some extra time to prepare it just right. I could eat this every week!

This was easily the best porterhouse steak I've had at home. An absolutely perfect dry aged chop from @goldenpacking - I dry-brined/cured it with a dusting of truffle salt for 24hrs in the fridge. I let it come up to room temperature and then coated with olive oil, and seasoned with more truffle salt and cracked black pepper. I did 6 mins per side on high heat in a cast iron grill pan, turning 90 degrees at the halfway mark for each side. I hit the fat edge on the strip side for one minute. It rested before going into the oven for an hour at 170F, then broiled for 5 minutes (on edge the whole time). Then it rested again before slicing and serving. Watch my stories for some video of this beauty!

Gupshup is an awesome Indian joint in Union Square that serves up some amazing meat-centric items. Their pepper beef appetizer is one of the best things I've eaten so far this year, and I've been on a serious meat binge. Super tender, great spice levels, lots of freshness popping from the greens and pickled radish, all delivered on a light, crisp paratha.... http://www.johnnyprimesteaks.com/gupshup/