The Palm Restaurant Cookbook: Recipe for a Perfect Steak

Categories: Cookbooks
Palm book_opt.jpg
Palm Restaurant is the oldest family-owned white tablecloth restaurant group in the country, with some 28 venues in 24 cities. Bay Harbor is home to Miami's Palm (we had two for awhile here in South Florida, but the one by Merrick Park didn't make it). I've had some really great meals there, and now that I've pulled out this cookbook I realize that it's been a real long time since I've returned. Too long.

Since the first NYC branch opened in the 1920s, the Palm has become synonymous with big steaks, power lunches, and big, powerful patrons. The Palm Restaurant Cookbook came my way in 2003, the year it was first published. It's got a preface written by Larry King, a foreword penned by Brian Dennehy, and quotations of praise from President George HW Bush, Adam Sandler, Harvey Keitel, André Agassi...celebrity and Palm are intertwined, and have been since way before TMZ.

Most importantly, this book contains all of the classic Palm recipes. These include clams Bianco; Gigi salad; Maine lobster á la Palm; creamed spinach;potatoes Lyonnaise; and of course the signature steaks. It's also got a final chapter with recipes for dishes made from Palm-type leftovers -- great idea. If you enjoy steak house cuisine, this book is for you.

Keep going to learn how to prepare the perfect New York Strip...
New York Strip
Serves 2

"The correct way to cook this steak is under a super-hot restaurant grill, with the fire coming from above, but of course most homes don't have that. Otherwise, you have to grill, and the heat comes from below. You sear it on one side, then on the other. The final choice is to pan-sear it. The home broiler is definitely not a choice. It just poaches the steak, takes the blood right out of it, and you end up with gray meat."
-- Tony Tammero, executive chef

Two 12-ounce USDA Prime New York strip steaks, 1 1/4 to 1 1/2 inches thick, patted dry with paper towels
1 tablespoon olive oil
Fine sea salt and freshly ground black pepper

Rub the steaks with the olive oil and let stand at room temperature, uncovered, for 1 to 1 1/2 hours. Place a large, ovenproof sauté pan, preferably heavy cast aluminum with a stainless steel interior, over high heat. Sprinkle one side of each steak with a little salt and pepper. When the pan is very hot, in about 3 minutes, place the steaks in the pan with tongs, seasoned side down, without touching. Do not move or press down on them (this makes it important to get the placement in the pan right the first time -- once they're in, you're not moving them until you are ready to turn). After 2 1/2 minutes, season the top sides with salt and pepper, and gently turn the steaks over. Cook without disturbing for 2 1/2 minutes more. Transfer the steaks to a rack set over a plate, and let stand at room temperature for at least 30 and up to 60 minutes.

Thirty minutes before you plan to finish the steaks, preheat the oven to 425F. Return the steaks to the pan in which they were seared, and finish cooking in the oven for 8 minutes for a warm red center (medium rare), or 12 minutes for a pink center (medium). Cooking to the well-done stage is not recommended.
Let rest for 8 minutes on a rack, uncovered and away from any drafts, and serve on hot plates.

Palm Restaurant
9650 E.Bay Harbor Drive, Bay Harbor Island 305-868-7256

The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse
By Brigit Légére Binns
Photography by Jessica Boone
Running Press Book Publishers
Amazon ranking: 92,205

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