The Best Thing We Ate This Week: New York Strip at Benchmark

, in my opinion, has some of the best tasting steaks in Park Slope. Thanks to Executive Chef and co-owner Ryan Jaronik, this hidden steakhouse is an American sanctuary of savory and diverse meats, great rib-sticking sides and delicious wine.

It is also the place my girlfriend and I love to spend money we don’t have for food we cannot make at home. 

This week I tried the 17-ounce bone-in New York Strip. It was corn-finished, dry-aged and I covered it with au poivre. The steak was extremely tender and tasty. The meat, although it was hanging in a cold room to lose moisture in the aging process, was extremely juicy and bursting with a smoky flavor on the charred outside and a buttery richness on the red inside. 

You also cannot go wrong with the 11-ounce, grass-finished and wet-aged Filet Mignon. My girlfriend loved the plumpness and tenderness of this cut, and it was no puny steak. The flavor emanated from the filet while the juices and flavor followed.

I can still taste it, but that has nothing to do with how I am eating the leftovers with some eggs right now.