Mr. B’s classic NY strip ‘n’ salad

At Mr. B’s, they slide a little cast-iron plate into the wood-fired oven until it’s branding-iron hot. Slide it out, drop on a dry-aged New York strip, slide it back in for a few minutes and oh my: seared on the outside, tender and juicy within. They let the steak rest for five minutes, slice it evenly for presentation, pair with the peppery arugula, and that’s a winner.

“This is a traditional Bartolotta recipe we use a lot,” said Brent Perszyk, Mr. B’s executive chef and general manager of Mr. B’s — A Bartolotta Steakhouse, 18380 W. Capitol Drive, Brookfield.

Brent Perszyk, Mr. B’s executive chef and general manager. TCD photo by Matt Dwyer.

Perszyk, a Milwaukee native, started his career as a student in the hotel and restaurant program at MATC. He then attended the Culinary Institute of America, Hyde Park, N.Y., and graduated in 1993. He spent the next five years in kitchens in Manhattan, in Mequon (Riverlane Inn), at Christie’s in Appleton’s Paper Valley Hotel and as executive hotel chef at Adam’s Mark, Mobile, Ala.

He came home in 1998 to collaborate with chef Paul Bartolotta at the new Nonna Bartolotta Restaurant in Brookfield. One year later, the restaurant changed to its present format and Perszyk became executive chef. In April, he oversaw Mr. B’s move to new, spacious quarters a few blocks west of the original site.

“We’re pretty straightforward here, pretty down to earth, and this dish reflects that,” he said. “It suits me. It’s about the quality of the meat. And I really like the arugula. You have some greens, it’s a little healthy. It’s what I like to eat. It makes a great sandwich, too.”

It’s not quite as simple as it sounds. Perszyk ages his steaks in-house under controlled conditions 21 to 28 days, and you can’t do that at home. And the air temperature in his wood oven can top 900 degrees. But you can get pretty close to Mr. B’s quality.

When Perszyk makes it at home, he cooks outside on the grill or in a very hot cast-iron skillet on the stovetop. You could also cook them in cast iron in the broiler, to approximate Mr. B’s wood oven.

However you cook them, wipe off the marinade first; rosemary, pepper and garlic all burn.

“The kids hate it when dad cooks at home, because I make the house smokey,” Perszyk said. “They like the food, though.”

Serves 4

Ingredients

4 6-8 oz NY Strip Strip Steaks (or your favorite cut)
4 Sprigs Rosemary
8 Cloves Garlic
2 oz Olive Oil
Salt & Pepper to Taste
4C Baby Arugula
4 Button Mushrooms (Thinly sliced)
1 Tomato (seeded & slivered)
2 oz Shaved Parmesan or Asiago Cheese
4 oz Lemon Dressing (recipe to follow)

Method

• Season the strip steaks with salt & pepper

• Using the side of your knife, smash the garlic cloves

• Combine the smashed garlic, rosemary sprigs, & olive oil in a bowl

• Pour the mixture over the strip steaks and marinate in the refrigerator for at least 2 hours

• Begin heating your grill

Lemon Dressing

1T Lemon Juice (fresh squeezed)
2 ½ oz Extra Virgin Olive Oil
Salt & Pepper to Taste

• Slowly whisk the olive oil into the lemon juice

• Season to taste and set aside

• When the grill is hot remove the strip steaks from the marinade and shake off any excess oil

• Cook the steaks to your desired doneness

• While the steaks are cooking combine the arugula, sliced mushrooms, and slivered tomatoes.

• Dress the salad with the lemon dressing. Use just enough to lightly coat all the leaves. Season the salad to taste and portion onto the serving platters.

• Remove the steaks from the grill and allow them to rest for a few minutes.

• Slice the steaks on an angle and present offset from the salad

• Garnish with the shaved cheese and you are ready to serve. Bon Appetit!