Jonah Engler's favorite eatery, Peter Luger Steakhouse in Brooklyn, offers a European beer hall ambiance and is well known for its aged USDA prime beef.

1. DRY-AGED
PREPARATION AT PETER
LUGER STEAKHOUSE IN
NEW YORK
BY JONAH ENGLER

2. Based in New York, Jonah Engler
Silberman has enjoyed a lengthy and
successful entrepreneurial career that has
included the partner-tied expansion of
more than 20 retail stores. Jonah Engler
Silberman has a passion for eating out
and takes full advantage of culinary
opportunities in his area.

3. His favorite eatery,
Peter Luger
Steakhouse in
Brooklyn, offers a
European beer hall
ambiance and is
well known for its
aged USDA prime
beef.

4. The restaurant
takes advantage of
longstanding
connections with
meat suppliers in
sourcing the finest
cuts of beef at the
meat market every
morning.

5. Preferred cuts
include a
porterhouse taken
from the short loin,
which results in a
perfect T-bone that
includes the filet
on one side and a
NY strip on the
other.

6. The preparation behind the Luger porterhouse steak
involves dry aging in a cooled basement, with this
process typically taking 28 days.

7. The process causes the beef to shed approximately one-
fourth of its weight, while concentrating the flavor. The
steaks are finally butchered and seasoned on the day when
they are actually served.