Think you know the best way to cook a burger or a steak? Here’s how the owners of Pat LaFrieda and Son Meat Purveyors, who’ve been in business for 90 years as one of the country’s premier butchers, say you should do it:
Keep your burger or steak at 36 degrees until just before cooking, so that the insides won’t overcook (you can use a meat thermometer
“I probably eat 10 pounds of raw beef each week.” Pat LaFrieda, Jr. tosses the words off surprisingly casually, explaining, “My guys will call me over to check quality and I’ll have them slice me off a piece and eat it right there.” It makes sense, if you run a chef-favorite butcher shop, which is exactly what LaFrieda does.
The “Magician of Meat” was in town recently to introduce a new blend for the burgers at six Philadelphia Stephen Starr restaurants
“Have no fear New York: Pat LaFrieda and his crew will be making deliveries today, because they’re champs. So, if you get a craving for a $26 Black Label Burger, just put on your rain slicker and Hunter boots and mosey on down to Minetta Tavern.
Citi Field visitors will soon be able to enjoy $15 black angus filet mignon sandwiches from star butcher Pat LaFrieda. They are stuffed with Monterey Jack cheese, caramelized onions, ground-up four leaf clovers, shaved moonbeams, and unicorn teardrops. The LaFrieda sandwich stand will open for business on August 7.