Angie Mar knows meat. In 2013 she took over the kitchen of the classic New York chophouse The Beatrice Inn and three years later she bought the restaurant and remade it in her image of being an unabashed, glam carnivore. As owner and executive chef, she brought to The Bea her experience working in outstanding restaurants in both Paris and New York City. Mar also introduced an ambitious dry aging program that includes infusing steak with the flavor of whiskey or lavender. So, of course, she’s exactly who we wanted to ask for advice on the best way to cook a steak.
In this episode of Robb Report’s Culinary School Mar shows the proper way to season, temper, cook and rest your steak at home. She also discusses her favorite cuts and why the small business provisions of the CARES Act fall short for independent restaurants like hers.
More from Robb Report
Odds and End and Additional Links
The Beatrice Inn is currently offering a limited takeout menu, that also includes being able to buy its famed 160-day-aged tomahawk steak.
Mar published her first cookbook, Butcher + Beast last fall. Inside there’s a recipe for her favorite way to prepare oxtails along. It’s more than just a cookbook though, it’s a fun celebration of New York City.
When one viewer asked where she thinks you should buy your meat for cooking at home, she didn’t hesitate to say Pat LaFrieda.
Here’s an explainer on how dry aging steak works and why it makes beef more delicious.
During her demonstration Mar cooked a ribeye and discussed the differences between the most common cuts of steak.
Head to Robb Report’s Instagram page to check out more episodes of Culinary School, including Top Chef winner Mei Lin’s congee and James Beard Award-winner Chris Shepherd’s recipe for bacon chile jam.
Best of Robb Report