NEW ORLEANS – Chefs Donald Link and Stephen Stryjewski kick off a new weekly three-course Steak Night on Thursdays at Cochon Butcher. The first Steak Night, Thursday, April 15th is inspired by the traditional but almost forgotten “beefsteak dinner.” In the weeks following, the culinary team will experiment with cuts of beef rooted in other origins, inspired by the meaty traditions of places such as Argentina, France, Italy, and possibly even a “Great Outdoors” night featuring the “New” 96er.
Each week, Chef de Cuisine Forrest Jackson will craft a special menu, applying varying aging and cooking techniques for singular dining experiences. “The availability of these special cuts on Steak Night will be limited to what we have in the butcher case that week,” said Stryjewski. “This is an opportunity for us to showcase our sourcing and techniques like wet-aging in butter and dry-aging while offering something different and unique to our clientele.”
Once common in New York City in the late-19th and early-20th Centuries, the beefsteak dinner was a beef and beer-laden feast thrown by politicians looking for votes or firemen hoping to raise money. On April 15th, Cochon Butcher brings back the tradition for one night only. Chef Jackson has crafted a menu that includes shrimp cocktail, a 12-oz. dry-aged New York strip steak, and New York-style cheesecake with strawberries. Each course is paired with a light or dark ale.
“In the upcoming weeks, our team will offer everything from strip steaks to ribeyes, flat irons to Denver steaks and whatever else we can get our hands on,” said Zack Shelton, general manager. “Our steak night dinner menus will give our butchers and chefs a chance to ‘play with food’ while we also experiment with beverages that complement the dishes. We encourage our guests to join us for a good time-come early so you don’t miss out, since these dinners will be limited to how many steaks we can slice up.”
Thursday Steak Night specials will be limited and sold on a first come first served basis. Menus will feature an Argentine-inspired meal with provoletta and Colita de Cuadril with chimichurri; a French-themed night with steak frites; an Italian-driven evening with Bistecca alla Fiorentina and ribolita; and possibly a Midwestern shindig with a massive ribeye and a silly amount of mac and cheese. “Food should be fun for everyone, including our chefs!” said Stryjewski.
Cochon Butcher is now open seven days a week 11:00am – 10:00pm, for more information please visit https://cochonbutcher.com.