Last month, my team and I opened our first sports concession stand, Charlie Palmer Steak, within the world’s most famous arena, Madison Square Garden. Located at the SAP Madison Concourse, the Charlie Palmer Steak stand offers my Steak Sandwich, which is also now the official steak sandwich of Madison Square Garden.
The seared steak sandwich is comprised of a 5oz whole New York Strip made with my secret steak rub and steak sauce, caramelized onions and served on a brioche bun.
Despite sharing hundreds of recipes with you all in the past, via my four cookbooks, I am very protective over my rub and steak sauce recipes. But in the event you want to recreate this sandwich at home, here are a few tips:
- If you want to buy high quality beef, go to a real butcher or an upscale grocer. In New York, I suggest Lobell’s or the butcher counter at Whole Foods. Don’t look at meat through glass; ask the butcher to bring it up to the top of the counter where you can get a look at it up close.
- Three things to look for:
- You want uniform marbling, meaning those white strips of fat running through the main muscle are well distributed.
- You want the steak to be well trimmed with no back fat visible. Look for about ¼ - ½ inch of fat on the front ¾ of the steak.
- The surface of the meat should be dry. If it isn’t, it could have been frozen and is now leaching out liquid.
- Always season your steak while it’s still cold and just before it’s going into the pan or onto the grill.
- Let’s talk bread. The roll needs to be able to hold up as you’re eating a whole steak on the bun, but tender enough so it’s not chewy or tough. Toasting the roll is a must.
In addition to serving the steak sandwich at MSG, the same steak sandwich is now served at all Charlie Palmer Steak locations in New York Washington D.C., Napa, Las Vegas and Reno.