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It's a date! Buttery porterhouse for two

This week’s recipe, stolen with permission from Arturo McLeod, chef and owner of Benjamin Steakhouse, who cooks juicy cuts of dry-aged beef from 36-ounce porterhouses to top sirloins to tender rib eyes — and also introduces innovative dishes unique to Benjamin’s. For example, he prepares Canadian bacon “steaks,” sliced about six inches in length, 3/4 of an inch thick and marinated in sug
/ Source: TODAY

This week’s recipe, stolen with permission from Arturo McLeod, chef and owner of Benjamin Steakhouse, who cooks juicy cuts of dry-aged beef from 36-ounce porterhouses to top sirloins to tender rib eyes — and also introduces innovative dishes unique to Benjamin’s.

For example, he prepares Canadian bacon “steaks,” sliced about six inches in length, 3/4 of an inch thick and marinated in sugar, adding a touch of sweetness to the fatty meat. He has even introduced a cut specifically for those watching their weight, named the Adam’s Rib Eye (because women, in particular, tend to prefer meats that are lower in fat). Chef McLeod individually slices the marbling off of each steak and serves it off the bone, rendering it much leaner than any other cut on the menu — perfecting the steak for a healthier lifestyle. 

Located in the century-old Chemist Club building near Grand Central station in New York City, adorned with brass chandeliers, high ceilings, and a 10-foot fireplace, Benjamin Steakhouse brings Chef McLeod’s innovative menu as well as the meaty fare served at traditional steak houses, with a swanky Manhattan vibe that is reminiscent of the ’40s Big-Band era. 

Porterhouse for two

Chef Arturo McLeod, executive chef/owner of Benjamin Steakhouse

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Image: Chef Arturo McLeod has spent the last 33 years working in steakhouses.

Image: Chef Arturo McLeod

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About the chef

Chef Arturo McLeod, executive chef/owner of Benjamin Steakhouse, is an African Panamanian who has spent the past 33 years working in steakhouses, 20 of those at the famous Peter Luger’s in Brooklyn. Arturo was born in Panama and moved with his two sisters to the U.S. when he was 13 to join their mother in Brooklyn.

His journey in the restaurant business started at Gega Tolner, a steakhouse in Brooklyn that is older than Peter Luger. It was at Peter Luger, however, that Arturo spent the majority of his career, perfecting his unique grilling techniques and becoming one of the foremost steakhouse chefs in the country. In 2006, Arturo decided to leave Peter Luger and open a new steakhouse with fellow Luger employee Benjamin Prelvukaj. The result of this partnership is the elegant Benjamin Steakhouse, now one of New York City’s premier steakhouses, but Chef Arturo is also not your typical steakhouse chef and has successfully become a frontrunner in the industry.

Benjamin Steakhouse

52 East 41st Street

New York, N.Y. 10017

Tel: 212-297-9177            

www.benjaminsteakhouse.com

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail phil@supermarketguru.comwith the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.