Cravings Family Meal

Newport Steaks and Twinkie Shame

By on November 17, 2012

Haven’t had a Twinkie in like 20 years.  But hearing the news, suddenly craved one like never before.  Childhood memories replayed – the white box high atop the fridge, out of reach of small hands.  Chemically un-natural but oddly tasty yellowish cake, tightly hugging post apocalptic-approved cream.  The cream in turn holding itself blankly in a suspended perma-grin animation.  A fabulous abomination, a train wreck of awesome.  I do not endorse the Twinkie or anything it represents.  And yet it calls me after all this time. 

Apparently I’m not alone.  Went to eight stores on Friday — eight.   Three over lunch in midtown and five downtown after work.  The news broke just hours before, but the Hostess shelves were bare.  I desperately emailed family members and old friends — “Stock up!! Send some!!”  Quite the shameful spectacle going down here in Manhattan.  A run on the Twinkies indeed.

But turning our attention a little higher, there is the Florence Meat Market and its vaguely mysterious “Newport Steak” — which appears to be a tri-tip steak cut just so…. My Twinkie mis-adventures brought me to the West Village on Friday evening, and I’ve been meaning to visit this shop for a while.  Here’s the shop:

They portioned the steaks right in front of me from a primal cut, which was really cool to watch.  This place is old-school, there’s like saws and stuff hanging off the walls (that they actually use), sawdust on the floor (really) and meat meat meat everywhere.  A carnivorous playground.  

 

(lots of pics this week keep scrolling down)

 

 

 

 

 

 

While the butcher was slicing my Newports, I noticed some nice slab bacon too … here was the haul:

There was a pretty significant fat cap (see above) so I sliced that off with a boning knife and replaced it with BACON, secured with a length of twine.  Salt/pepper/garlic powder and here’s how they looked:

Seared on the stovetop with a splash of oil for 4 mins a side, finished in a 450º oven until internal temp was 125º, about 7 minutes here.  Before evacuating, melted a knob of butter in the pan and basted the steaks.  On to the service:

Served this with some roasted mushrooms, asparagus and little tiny potatoes.   I should have done a sauce but that didn’t happen.  A nice cabernet-peppercorn reduction would do the trick.  

p.s.  SEND TWINKIES

 

 

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6 Comments
  1. Fred

    November 18, 2012

    Remember how much you enjoyed Twinkies as a kid? Don’t spoil that wonderful memory by trying one now: you’ll discover they are really awful. I had a Hostess cream filled cupcake recently and couldn’t believe that I’d loved them 50 (yikes) years ago.

    And the chances are somebody will buy the rights and make them again.

    If you move quickly, you can get them on EBAY:

    http://www.ebay.com/itm/TWINKIES-WHOLE-BOX-UNOPENED-GET-EM-WHILE-YOU-CAN-/271105792144?pt=LH_DefaultDomain_0&hash=item3f1f2a1890

    • GHT

      November 18, 2012

      hey Fred- Yes I’m sure the memory is sweeter… Well not like literally. Those things are like sugar bombs.

  2. Kurt Winkler

    November 18, 2012

    Hey Nathan – I liked your simple recipe for the Newport Steaks. Simple enough that even I might be able to do it! Can’t help you with the Hostess products though. Keep up the good work in Gotham and Happy Thanksgiving – Kurt

    • GHT

      November 18, 2012

      Thanks Kurt- Happy Thanksgiving to you too!

  3. Anthony

    December 31, 2012

    Nice piece on Newport Steaks. Thanks, I Enjoyed. I Love those little babies quite a bit myself, as I do Florence Meat Market. It’s great and a New York and Greenwich Village Treasure. Absolutely! I also love Pino’s on Sullivan Street which sells a Newport Steak every-bit-the-equal to Florence’s. Had one the other night, “Awesome as Usual.”

    Check out This Article “Newport Steaks The Rolling Stones and Chianti” .It’s pretty good.

    http://nyfoodeedotcom.blogspot.com/2012/12/chianti-rolling-stones-and-perfect.html

    • GHT

      January 1, 2013

      Thanks Anthony – headed over to that area today for brunch – will check out Pino’s for sure

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