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Behind the Scenes

2013_breslin_steak_1234.jpgNick Solares goes into the kitchen with The Breslin's Christina Lecki to see how the restaurant's monster rib steak is prepared. The meat is not broiled, but rather the chef bastes it and moves it around in the pan the entire time. Lecki explains: "I want avoid the thick grey band that develops if you leave it in place." [SENY]

The Breslin

16 West 29th Street, Manhattan, NY 10001 (212) 679-1939 Visit Website

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