Peter Luger Steak House Tokyo USDA Steaks

Dinner at Peter Luger Steak House Tokyo. If you asked me why I am eating here instead of wagyu, it’s because I am not too sure when my next trip to New York would be. It’s a super beefy meal, was extremely hungry so ordered a steak for 3 and it came out absolutely fantastic. Super tender, super delicious and definitely helped Mun Tzin meet her daily protein intake goal.

It’s a serving of American well-aged USDA beef, cooked in a slow cooked broiler at over 500 degrees celcius to create an incredible crispy crust on the surface but leaving the meat at a beautiful medium rare on the inside. They serve it on a hot plate that is at least 100 degrees and they serve the meat on melted butter.

A slice of thick cut bacon (a must have) together with a mixed salad with vinaigrette

Charred on the outside with the “wok hei” taste but perfect medium rare on the inside. Each bite was super tender, juicy and absolutely delicious. Best to eat with the melted butter or with their home made steak sauce

Melted butter gathering at the bottom of the plate

Ordered a side of creamed spinach and German potatoes. Both weren’t that great as they were definitely overshadowed by the meat. Probably will try other sides next time.

Chocolate coin for dessert

Verdict of Peter Luger Steak House Tokyo? No guesses there, if I can eat it again next month I would.