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If you're going to make a steak sandwich, make this steak sandwich.

We’re very excited about renowned New York butcher Pat LaFrieda’s new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda’s signature recipes, you’ll learn the butchery skills you need to know through stunning photos and detailed diagrams. That steak sandwich everyone waits in line for at Citi Field? Catch the game at home and make sure everyone gets one.

A substantial change in dining is happening in a very unlikely place. The days of stale pretzels and old beer are transforming into fine dining at large format sporting venues. Great leaders in this vastly improved food movement are the New York Mets and its owners, Jeff and Fred Wilpon. They have revolutionized the food experience at baseball games by partnering with Aramark to offer amazing dishes from Danny Meyer’s Shake Shack and Dave Pasternack’s Catch of the Day, among others. The Wilpons had been eating our meat at restaurants for years and were big fans of our product. In 2012, they asked my cousin Mark and me if we had something that they were missing in their lineup, namely a steak sandwich.

My dad had taught me how to make his favorite steak sandwich when I was a kid. We always made it with skirt steak, which is our favorite beef cut, but I quickly realized that I couldn’t use this meat for customers because it was too chewy. The last thing I wanted was for someone to take a bite out of our sandwich and have a big piece of meat come out and slap him or her in the chin. I needed something you could bite straight through so I got the idea of using filet mignon.

Reprinted with permission from MEAT