Chasen's Classic Table-Side Steak
Inspired by the legendary Hollywood restaurant Chasen's, this luxurious steak dish captures the essence of fine dining. The recipe features a thick New York steak, enveloped in savory fat that crisps to perfection, while a flavorful salt crust seals in the juices during broiling. The result is a tender, buttery steak that is sliced and finished in sizzling unsalted butter, creating an elevated dining experience perfect for special occasions. This dish not only impresses with its presentation but also delivers a mouthwatering symphony of flavors that will leave your guests wanting more.
N/A
Servings
700
Calories
7
Ingredients
Ingredients
New York steak
1 large (3 inches thick, seasoned with pepper)
Fresh ground black pepper
to taste (for seasoning the steak)
Cooking fat
1 piece (1/4 inch thick and 3 inches wide, tied around steak)
Kosher salt
1 cup (mixed with water to form a paste)
Water
2 tablespoons (to be combined with salt)
Unsalted butter
1/4 lb (for cooking steak and drizzling)
Sourdough bread
2 slices (1/4 inch thick and toasted)
Instructions
1
Start by generously seasoning the thick New York steak with fresh ground black pepper on all surfaces.
2
Wrap the strip of fat around the sides of the steak, ensuring that it covers the meat entirely while leaving the top and bottom exposed.
3
Secure the fat to the steak using kitchen twine, making sure it is tightly bound at both the top and bottom.
4
In a small bowl, combine the kosher salt with water, mixing until it forms a thick paste.
5
Spread about 3/4 of the salt paste evenly over the top of the steak, completely covering the meat.
6
Preheat your broiler and place the steak on a broiler-safe pan, positioning it about 6 inches from the heat source. Broil for 8 to 10 minutes, depending on the size and thickness of the steak.
7
Once the top crust is a deep golden brown, carefully remove it while keeping it intact, taking care to avoid burns.
8
Flip the steak over and place the salt crust back on the opposite side. If needed, use the remaining salt paste to patch any spots.
9
Broil the other side of the steak for an additional 8 to 10 minutes. Once cooked to your desired doneness, remove the steak from the broiler and discard the salt crust and fat.
10
Slice the steak at a slight diagonal angle to create tender, juicy pieces.
11
In a chafing dish or large skillet, heat the unsalted butter over medium heat until it becomes foamy and lightly browned.
12
Gently place a few slices of steak into the hot butter, allowing them to sear for about 1 minute per side for rare. Adjust the time according to your preference for doneness.
13
Once cooked, serve each slice of steak on toasted sourdough bread, drizzling some of the sizzling butter over each piece for a rich finish.
Nutrition Information
60g
Fat
13g
Carbs
46g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chasen's Classic Table-Side Steak?
It is a luxurious steak dish inspired by the legendary Hollywood restaurant Chasen's, featuring a thick New York steak with a salt crust and finished in sizzling butter.
What cut of meat is required for this recipe?
This recipe requires a large New York steak that is approximately 3 inches thick.
How do you season the steak initially?
The steak is seasoned generously on all surfaces with fresh ground black pepper.
What is the purpose of the cooking fat strip?
A 1/4-inch thick strip of fat is wrapped around the sides of the steak to keep it moist and add flavor during the broiling process.
How do you secure the fat to the steak?
Use kitchen twine to tightly bind the fat strip to the steak at both the top and the bottom.
How do you make the salt paste for the crust?
Combine 1 cup of kosher salt with 2 tablespoons of water in a small bowl and mix until it forms a thick paste.
Where should the steak be positioned in the oven?
Place the steak on a broiler-safe pan about 6 inches away from the heat source under a preheated broiler.
How long does the steak need to broil on the first side?
The steak should be broiled for 8 to 10 minutes until the salt crust becomes a deep golden brown.
Do you flip the salt crust?
Yes, after the first side is done, you carefully remove the crust, flip the steak, and place the crust on the opposite side, patching any gaps with extra paste.
How long is the second side of the steak broiled?
The second side is broiled for an additional 8 to 10 minutes depending on your desired level of doneness.
What should be discarded after broiling?
Once the steak is removed from the broiler, you must discard the salt crust and the fat strip before slicing.
How should the steak be sliced?
The steak should be sliced at a slight diagonal angle to ensure the pieces are tender and juicy.
How is the butter prepared for the finishing step?
Heat 1/4 lb of unsalted butter in a skillet or chafing dish over medium heat until it is foamy and lightly browned.
How long do you sear the steak slices in butter?
Slices should be seared for about 1 minute per side for a rare finish, or longer depending on preference.
What type of bread is used for serving?
The steak is served on toasted sourdough bread slices that are about 1/4 inch thick.
How is the dish finished for presentation?
Each slice of steak on the toast is drizzled with the sizzling browned butter for a rich finish.
How many calories are in this dish?
Each serving contains approximately 700 calories.
What is the protein content of Chasen's Classic Table-Side Steak?
The dish provides approximately 46g of protein per serving.
How much fat is in this recipe?
This recipe is quite rich, containing about 60g of fat per serving.
What is the carbohydrate count?
The dish contains 13g of carbohydrates, primarily from the sourdough toast.
How many ingredients are needed in total?
There are 7 main ingredients: New York steak, black pepper, cooking fat, kosher salt, water, unsalted butter, and sourdough bread.
Is this recipe suitable for a special occasion?
Yes, it is specifically designed for special occasions and captures a fine-dining experience.
Can I use table salt for the crust?
It is recommended to use kosher salt as its coarse texture is better for forming the thick paste required for the crust.
What size should the fat strip be?
The fat strip should be 1/4 inch thick and 3 inches wide to properly cover the sides of the steak.
Why is the steak sliced before the final cooking step?
Slicing the steak allows the hot browned butter to coat the meat more thoroughly during the final sear.
Is this recipe difficult to make?
Despite its luxury feel, it is tagged as an easy recipe that focuses on technique rather than complex ingredients.
What kind of butter should I use?
Unsalted butter is preferred to avoid making the dish overly salty after the salt crust process.
What flavor profile can I expect?
The dish offers a buttery, savory, and mouthwatering symphony of flavors with a tender, juicy texture.
How many slices of bread are used?
The recipe calls for 2 slices of toasted sourdough bread.
What is the origin of this recipe's style?
The recipe is inspired by the table-side service style of the famous Chasen's restaurant in Hollywood.