It should be HOT: The Beefer is sizzling steak with infrared radiation at 800 degrees. As a result, the meat is crispy in less than two minutes – including the much-vaunted roasted flavors. It has long been no secret what goes on at Peter Luger in Brooklyn or at Wolfgang’s and Gallagher’s in Manhattan, this steak temple praising the cooking method used by them but on their websites: hot it must be. And really hot, can only dream to the extent of the common charcoal and gas grills. While these Standard Roaster come to no more than 400 degrees, creating Steakhouse professional equipment temperatures of 800 degrees or more.
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