STK at The Perry: Stars and Strip Sirloin for $25
|They salt their steaks before tossing them in the charbroiler.|
"Its one of our most popular dishes," said marketing coordinator Giselle Delapuente. "So we wanted to give back to our loyal customers who have kept us thriving for so long."
Chef Aaron Taylor keeps his steaks at around 34 degrees until they are spiced with salt and pepper. The steak is then charbroiled over charcoal, allowing it to become slightly charred in texture, then topped with a butter emulsion.
"The butter emulsion gives it a very rich flavor and texture," said Taylor, , who helped open Lincoln Road favorite Meat Market before coming to STK in November 2011.
|The 32-oz. porterhouse feeds up to three people.|
"My favorite is the raspberry mango," said Delapuente. "They also have a pink lemonade sorbet, which is very unique."
|Courtesy of STK|
The most unique thing about STK is its nightclub feel. Though it has the fixings of a typical restaurant with its widespread dinning room spread on two floors, patrons line the bar and the walkways similar to a nightclub.
"The nightclub feel and attitude of the restaurant is part of what drew to work here," Taylor said about the unique vibe. "Being in that kind of atmosphere is what I enjoy the most about working here."
Chef Taylor and his staff are cooking up steaks to order up until 1 a.m. Friday and Saturday and holiday nights like Fourth of July Wednesday. Visit the STK Miami site for more information.
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