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T-bone steak

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Peter Luger considers only the highest quality USDA prime beef which is then selected for quality. Beef is flown weekly from the United States, and is then dry-aged in the on-premises aging room using the unique aging technique in which humidity and temperature are carefully controlled and watched. The aging process puts forth umami and fragrance and softens the meat. Sufficiently aged meat is cut around the rim and salted, whose surface is cooked in the broiler to lock in umami.

After the beef is cut, it is pushed into the broiler again with melted butter together on the plate. In a few minutes, the steak arrives at the customer’s table. The steak prepared through this long process creates a unique one with umami coming forth the more you chew.

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