Chef Nyesha Arrington visits the legendary steakhouse to learn how they prepare their signature steaks On this episode of Plateworthy, chef Nyesha Arrington visits the legendary Peter Luger Steak House in Brooklyn, NY, to learn the entire process behind its sizzling steaks, from top-of-the-line selections to the meticulous dry-aging process to cooking methods to serving customers. It all starts in their dry-aging room, the “Fort Knox of meat,” as co-owner David Berson calls it. The steakhouse employees select only the best cuts of meat, and place them in this room under extremely specific, highly monitored conditions in order to age each steak to perfection, for about a month. “It’s about the quality of the meat, we’re looking for a lot of marble,” says Berson. “You want all those flecks of fat.” At any given moment, the restaurant has around 2,500 short loins and upwards of a few hundred ribeyes that are dry-aging. By the time the meats reach the end of the aging process, the ex...