Latest news with #STKSteakhouse
26-05-2025
- Entertainment
STK Steakhouse chef shares must-try recipes for surf and turf, truffle fries
Chef Robert Liberato shares two dishes that are perfect for the holiday weekend. 3:53 Looking to elevate your Memorial Day cookout? You've come to the right place. STK Steakhouse's corporate executive chef, Robert Liberato, joined " Good Morning America" on Monday to help kick off the summer grilling season, showcasing his Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp. Scroll below for the full recipes. Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp Zingy Rub Makes enough for 4 steaks + shrimp Ingredients 2 tablespoons smoked paprika 1 tablespoon kosher salt 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon brown sugar Zest of 2 limes 1 teaspoon chili flakes 1/2 teaspoon garlic powder 1/2 teaspoon ground coriander Directions Mix everything in a bowl. Store in an airtight jar for up to 1 month. Use liberally. Grilled shrimp Cobb salad and 2 more simple summer recipes Jumbo Shrimp Ingredients 12 U10 shrimp, peeled and deveined, tails on 2 tablespoons olive oil Juice of 1 lime 1 tablespoon Zingy Rub (recipe above) Directions Toss shrimp with olive oil, lime juice and Zingy Rub. Grill over high heat 90 seconds per side, just until opaque and slightly charred. Optional serving suggestions: - Serve on a board garnished with grilled lemon halves and herb butter. - Pair with grilled corn or chimichurri potatoes. - Offer lime wedges or a herb butter for the shrimp. Steaks Ingredients Four 14-ounce New York Strip steaks (1.5 inches thick, prime preferred) 2 tablespoons olive oil 2 tablespoons Zingy Rub (recipe above) Maldon salt Cook up the perfect steak for spring with this recipe from Michael Symon Directions Pat steaks dry. Rub with olive oil and coat all sides with Zingy Rub. Let rest at room temp for 30-45 minutes before grilling (for even cooking). Grill over high heat, 4-5 minutes per side for medium rare, depending on heat and thickness. Rest steaks 5-7 minutes before slicing. Finish with flaky sea salt. Truffle Parmesan Fries with Jalapeño-Bacon Sauce Truffle Parmesan Fries Ingredients 2 large russet potatoes (about 14 ounces total), peeled if preferred 1 tablespoon grated Parmesan (powdered or fine) 1/2 ounce truffle oil Pinch of kosher salt 1/2 ounce freshly grated Parmesan (Microplaned) Neutral oil for frying (canola or vegetable) Directions Cut and soak: Cut potatoes into thin fries (shoestring or 1/4-inch thick). Soak in cold water for 30 minutes, then drain and dry well. Double-fry method: Heat oil to 325 F (medium heat). Fry potatoes in batches for 3-4 minutes. Remove before browning, drain. Increase oil to 375 F. Fry again until golden and crispy, about 2-3 minutes more. Drain on paper towels. Jalapeño-Bacon Sauce Ingredients 1/4 cup mayonnaise 1 teaspoon pickled jalapeños, chopped 1 tablespoon cooked, crumbled bacon 1/2 teaspoon smoked paprika 1/2 teaspoon lemon juice Directions Mix all sauce ingredients together in a small bowl. Serve in a ramekin alongside fries. Pro tips for grilling from Liberato: 1. Let your meat rest before and after Letting steaks rest before grilling helps them cook more evenly, especially straight from the fridge. And after grilling? Always give them at least 5 minutes to relax. That's how you lock in those juices. 2. Use two heat zones on the grill Set up a hot zone for searing and a cooler side to finish gently. If the grill gets too hot, move steaks to the cooler side to avoid overcooking. Control the fire, don't let it control you. 3. The Zingy rub works best on dry surfaces Patting your steaks and shrimp dry before rubbing is key. Moisture can steam the meat. Dry means crust, and crust means flavor! 4. Shrimp cook fast -- don't walk away These jumbo U10s take about 90 seconds per side. If you blink, they're rubber. Grill 'til they just turn opaque and curl into a 'C'-not an 'O'. 'C' means cooked, 'O' means overcooked! 5. Don't skip the finish A final hit of flaky sea salt, a squeeze of lime, or a knob of herbed butter right at the end can take your steak or shrimp from great to chef's kiss. Little things finish strong. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Williams Sonoma Williams Sonoma Edge-Grain Cutting & Carving Board, Acacia Williams Sonoma Shop Now Amazon Deiss PRO Citrus Lemon Zester & Cheese Grater $10.98 Amazon Shop Now
Los Angeles Times
21-05-2025
- Business
- Los Angeles Times
The ONE Group Moves STK Los Angeles to New Location in Westwood
The ONE Group Hospitality, Inc. is continuing its culinary expansion in the greater Los Angeles area with the relocation of its longstanding Westwood restaurant to a striking new venue. On the heels of opening the doors of a new STK Steakhouse in Topanga, the newly relocated STK Los Angeles restaurant – now located at 1100 Glendon in Westwood – continues to serve up the brand's signature 'Vibe Dining' for lunch, dinner, happy hour and weekend brunch. 'STK Los Angeles has long been a staple of the vibrant and chic culinary scene in the City of Angels, attracting celebrities, influencers and visitors for nearly two decades,' said Emanuel Hilario, president and CEO of The ONE Group. 'While we have loved calling the W Hotel home for the past 10 years, the new venue for STK Los Angeles enables us to accommodate even more guests eager to enjoy our rich Vibe Dining experience and exhibits our commitment to expanding in the area.' As with all STK Steakhouse restaurants, the new location in Los Angeles' Westwood Village features a high-energy design, including the signature white horn wall, STK 'RED' bull sculptures, STK flower letters perfect for social media content, vibrant neon signs and opulent white florals throughout the restaurant. STK is a modern twist on the American steakhouse concept with restaurants in major metropolitan cities in the U.S., Europe and the Middle East, featuring premium steaks, seafood and specialty cocktails in an energetic upscale atmosphere. While STK Los Angeles will no longer call The W Hotel home, The ONE Group will maintain its food & beverage partnership with the venue. The previous home of STK Los Angeles has reopened as Samurai Steakhouse – a restaurant concept featuring Japanese cuisine and a unique take on the traditional steakhouse, offered al fresco on the patio and the main dining room, to reopen in June. The ONE Group will also continue to operate The Hideout restaurant and bar at the outdoor patio and pool area of the W Hotel, providing an outdoor dining environment. Information was sourced from Businesswire. To learn more, contact STK@
Business Insider
24-04-2025
- Entertainment
- Business Insider
We got dinner at STK Steakhouse. The restaurant's vibe wasn't perfect, but our $636 meal was spectacular.
A friend and I dined at a Los Angeles location of the chain restaurant STK Steakhouse. We ordered lots of appetizers, entrées, and desserts to share. Some of my favorite dishes included the scallops, lobster mac and cheese, and chocolate cake. I recently visited an STK Steakhouse location inside the W Los Angeles Hotel in West Beverly Hills while catching up with a childhood friend. The upscale steakhouse chain has 30 locations around the world and is known for having live DJs who play upbeat music. I had previously visited locations in Toronto and Denver, and the ambiance in the former made me feel like I was in a nightclub instead of a restaurant. However, I had a good experience at the Denver location and decided to give the chain another chance in LA. Here's what the experience was like. The restaurant's design was sleek but felt a bit dated. When we walked into the restaurant, I felt like I was walking into a time capsule. The white plaster walls, blue lighting, and curved white banquettes all seemed reminiscent of the early 2000s. We enjoyed several drinks throughout the night. Bubbles seemed like an appropriate way to kick off our reunion meal, so I ordered a glass of Veuve ($36) to start. My friend chose a cocktail called Fade to Blueberry ($23), which contained Jack Daniel's No.7 Whiskey, mint, blackberries, and fresh lime juice. She said it was refreshing and tasted like summer in a glass. We also ordered a bottle of Saratoga water ($9) and a glass of Caymus cabernet sauvignon ($57) to share during our meal. We started with a few appetizers to share. We ordered several appetizers to share, the first of which was an iceberg salad ($32). The pungent Point Reyes blue cheese and cubes of applewood-smoked bacon were balanced by the refreshing cherry tomatoes. We also ordered the grilled octopus, which was an appetizer special. Our final appetizer was the burger sliders. The Lil' Brgs sliders ($36) seemed like an homage to a McDonald's burger with a high-end twist. These were made with premium wagyu beef, STK's house sauce, and homemade sesame seed buns. The meat was ultra juicy, and the sauce provided a nice tanginess. We ordered a few entrées to share. The first entrée we ordered was the the Hokkaido scallops ($67). This dish was a special and came with celeriac purée, brown butter, capers, and a pomegranate reduction. The scallops were naturally sweet, rich, buttery, and tender. It was my favorite dish of the evening. The duck confit gnocchi was loaded with vegetables. The duck confit gnocchi with Parmesan crema ($59) was rich and heavy — but I think that was the point. Thankfully, the butternut squash, oyster mushrooms, and brussel sprouts balanced the dish nicely. Since we were at a steakhouse, we also had to try the filet mignon. The 6-ounce filet mignon ($64) is something I'd never traditionally order because I don't like leaner cuts of meat. However, our server assured us we'd love it, so I decided to give it a try. The filet was cooked medium-rare, fanned out, and topped with wagyu-umami butter ($13), which was torched tableside and drizzled over the meat. "Wow" was the only word that came out of my mouth when I tried it. The meat was tender and complimented the salty notes from the butter nicely. We ordered three sides to share. We ordered three sides: lobster mac and cheese ($43), Brussels sprouts ($21), and truffle fries ($21). The lobster mac and cheese seemed over-the-top, but even with all of the cream, butter, and cheese used, it didn't overwhelm the delicate lobster meat. I was excited to try the Brussels sprouts, which were deep fried, tossed with bacon pieces, and finished with a cider glaze. However, I wasn't a fan of the glaze and thought it made the dish too saucy. Finally, the Parmesan truffle fries were decadent and had a crispy exterior and fluffy interior. The mac and cheese was my favorite of all the sides we tried. If I wasn't ordering anything else, I'd happily enjoy it as an entrée. For dessert, we decided on a few different sweets. We ordered the chocolate cake ($22), which was decadent but balanced thanks to the airy layers of cake that offset the rich chocolate ganache. The doughnuts ($22) reminded me of the ones you'd find at a fair. The fluffy fritters were tossed with cinnamon sugar and had the perfect amount of sweetness. However, the real star was the cotton candy cloud. The most unique dessert was "The Cloud" ($22), a mass of cotton candy set on fire tableside with Belvedere Vodka. The sweet, sugary threads dissolved slightly, revealing a cake surrounded by berries and marinated in ginger syrup. It was flashy and fun, but I thought the dish was far too boozy and sweet. STK was the perfect setting for a girls' night. After tax and before tip, our meal came out to just over $636. We spent about three to four hours at STK chatting, feasting, and catching up, but we never felt rushed. Most of all, I appreciated that the music wasn't turned up throughout the evening so we could hear one another. I was so pleased with how I felt when leaving this location that if I was back in Los Angeles, I'd definitely visit again.
