Empire Steak House To Offer Japanese-Imported Kobe Beef, One Of Manhattan's Priciest Steaks

NEW YORK, Oct. 8, 2014 /PRNewswire/ -- Empire Steak House, owned and operated by the Sinanaj brothers, announced it will offer the hardest-to-find steaks in United States – imported certified Japanese Kobe tenderloin and ribeye.  A choice of an 8-ounce tenderloin or 10-12 ounce ribeye will be priced at $385 and $375, respectively.

Photo - http://photos.prnewswire.com/prnh/20141008/151132

Following the USDA's lift on the ban of Japanese imported beef, Empire Steak House, one of New York's best steakhouses, located at 237 West 54^th Street, will introduce a wagyu program that brings diners the highest quality A5 ribeye and tenderloin.  Empire Steak House is one of only a few restaurants in the nation that will have authentic Kobe on its menu.  Often times, restaurants offer faux Kobe beef to customers, due to the unregulated term in the United States, its sparse production in Japan, and the exorbitant prices to import the beef.  As a result, only a handful of eateries in the United States actually serve genuine Kobe. 

"Empire Steak House is proud to offer our customers the incredibly exclusive and authentic Kobe beef," said Jack Sinanaj, executive chef and co-owner of Empire Steak House.  "Considering its uniqueness in the United States, we can assure our dedication to serving only 100 percent high quality, delicious cuts of certified Kobe imported from Japan."

Kobe beef is a cut of meat from a special breed of wagyu cattle, called Kuroge.  It is the only beef with unsaturated fat, which is filled with Omega-3 and Omega-5.  Fed with rice straw that fortifies the cow's stomach, soy, wheat, beef, and other secret ingredients in Japan, these cows are 30 percent larger than U.S. cows before slaughtering at 30 to 34 months of age, rather than the typical 18 to 20 months of age in the U.S.

For more information, visit www.empiresteakhousenyc.com.  

ABOUT EMPIRE STEAK HOUSE

The Sinanaj brothers' success dates back to their culinary experience at the famed Peter Luger Steakhouse in Brooklyn, where they learned the ropes of operating a restaurant business.  Following the success of Ben and Jack's Steakhouses, the brothers opened their first location of Empire Steak House at 36 East 52^nd Street in 2010 and, subsequently, its outpost located at 237 West 54^th Street.  Empire Steak House only serves the finest USDA prime meats and seafood, fresh from the best markets, as well as an extensive wine menu, which earned Wine Spectator's 2014 Award of Excellence.  Still insisting on the same hands-on involvement that they exercised on their family's farm in Montenegro, the Sinanaj brothers oversee all aspects of the business, from handpicking the best loins to overseeing the 28-day dry-aging process.  Empire Steak House on West 54^th Street boasts a total of 4,850 square feet, including a private room for events, and can accommodate up to 230 guests for breakfast, lunch, and dinner. 

SOURCE Empire Steak House