L.A.’S LEGENDARY RESTAURANTS by George Geary
Santa Monica Press / October 2016
Photos courtesy of Marc Wanamaker/Bison Archives
Hobo Steak – Chasen’s
Dave Chasen developed this unusual treatment for New York steak, which produces a rich, tender, and memorable dish.
1 large New York steak, cut 3 inches thick
Freshly ground black pepper
3 pieces Applewood-smoked bacon
1 cup sea salt
2 tbsp. water
½ cup unsalted butter, softened
1 lb. loaf sourdough French bread, sliced ¼ inch thick and toasted
Season the steak with pepper. Wrap the sides with the bacon and secure with kitchen string. Place in a baking pan.
In a bowl, combine salt and water to make a paste. Mound about three-fourths of the mixture on top of the steak, covering the meat completely. Place the steak under the broiler for 8 to 10 minutes.
Carefully remove the salt crust; try to keep it in one piece. Turn the steak over and place the crust on top. (if the crust breaks, mend it with the remaining one-fourth of the salt mixture.) Broil the steak again for another 8 to 10 minutes; the salt crust will become dark and dry-looking.
Discard the bacon and the salt crust. Let the meat stand for 15 minutes, then slice on the diagonal.
In a large skillet, melt the butter until foamy and lightly browned. Place a few pieces of the meat in the butter and cook to desired doneness, about 1 minute on each side. Place each slice of meat on a piece of toast and spoon some of the hot butter over it.