Behind the Line: BLT Steak Miami Beach at the Betsy Hotel

BLT Steak Miami Beach takes Chef Laurent Tourondel's formula for success and applies it to Dade County. Read Lee Klein's New Times review of the joint here and Victoria Pesce Elliot's Miami Herald review here.

BLT Steak Miami Beach's Chef De Cuisine Sam Gorenstein says "I was born in Colombia and I went to Kropp High School in Miami. I started cooking at a young age, I'm 25 now, at 17 I decided to get serious and went to Johnson & Wales. I dropped out. That's right I'm a drop out. I went to New York and started from the bottom to working at Union Pacific with Laurent Tourondel. I opened a BLT Fish with him up there and worked as a line cook. I came back to Miami and worked at Michael's (Genuine Food & Drink) and then I received the BLT offer."

Jacob Katel

Step on Betsy.

Broiler cook Michael Korchmar is the man behind the meat, he says "Our job as cooks is just not to ruin it. We're handed some of the best product. If we don't fuck it up it's...What we do here you just can't do at home. The level of char that we get, it's like you know most steaks have that one bite that everything is just perfect, ours, that's every bite, I'm tellin you it's fuckin perfect, you'll see when this is done."

Jacob Katel

Sous Chef Daniel Ganem Works The Pass

Sous Chef Daniel Ganem says "Everything has to be perfect. We're doing the best steaks in Miami & striving to do the best food in Miami."

Teiger and Jose say "We prepare cold seafood, salads, beets, tomatoes, lobster, spinach, sauces, sandwiches. All our sauces are important, that's what give it the taste, all sauces gotta be perfect."

Jacob Katel

Catherine Hines - Pastry Cook

Pastry Cook Catherine Hines says "It's fun, somethin I enjoy doin, and the desserts are really good. We make all our own ice cream everyday too....vanilla, chocolate, grapefruit, lychee, pistachio, it changes with the seasons. Johnny Leon is the pastry Chef."

Jacob Katel

Teamwork, Speed, Efficiency of Motion

Server Joshua Upegui says "I always liked kitchens, this my first time working in one. Chef treats you well, you jus gotta do what you gotta do."

Jacob Katel

Sliced With A Razorblade....Ok Not Really

Jacob Katel

40 oz Porterhouse for Two - $85 Served with Garlic and Bone Marrow