Sharing our Prime Secret

We’re a steak restaurant, so we can’t be intimidated by the king of beef.

At John & Tony’s Italian Steakhouse, we’ve perfected prime rib and serve up the delicious dish daily for dinner on our fine dining menu in 10, 16 and 22 ounce cuts. Chef Carlos Hernandez has perfected the recipe and shares his tips for making prime rib at home, because we recognize that even with our extensive restaurant dinner menu, you can’t dine at John and Tony’s Italian Steakhouse every night of the week.

Pick the most prime, prime rib. There should be an abundance of marbling throughout the meat, and while it’s easier to control doneness with larger cuts, two-bone roast are available for smaller groups.

Clean up the roast. But remember, the fat is what gives the prime rib its flavor and only needs to be removed when more than an inch thick. Remove the underlying rib bones before roasting and then reattach with kitchen string so you can maintain the flavor while avoiding a carving catastrophe.

Cook it low and slow. After a simple seasoning of salt and pepper, cook the prime rib for over 4 hours at 225˚. For a rare prime rib, look for an internal temperature in the thickest part of the roast at about 110˚-115˚ (125˚-130˚ for medium).

Let the roast rest. The most important part of the prime rib cooking process is covering the roast with aluminum foil and allowing it to rest after removing from the oven for about 20 minutes.

Carving with care. After you’ve allowed the meat to rest, remove the side “feather” bones, string and rib bones. Cut the meat across the grain in about ¼ to ½ inch thick pieces.

Now that we’ve prepped you, there’s no need to be intimidated by cooking with this choice cut of meat. If you need a refresher, come dine at John & Tony’s and try the prime rib with our au jus (made from the drippings from the pan), garlic mashed potatoes, and steamed broccoli.

The Piano Man (and the drummer too).

“Its 8:00 on a Friday. The regular crowd at John & Tony’s Italian Steakhouse rushes in….Play us song you’re the piano man.”

The piano man obliges, he can play Billy Joel. In fact, the piano man at John & Tony’s Italian Steakhouse can play everything from Sinatra to Bon Jovi. The piano man can also provide a recommendation for the perfect cut of thick, juicy steak or which small plate appetizers would be delicious starters for your meal. Better yet, the drummer can too.

John Badway is the piano man AND the owner of John & Tony’s Italian Steakhouse, while the drummer is none other than Tony Badway, John’s son and the restaurant’s co-owner and operator. Did we mention that Tony sometimes plays the bass too? Impressive? Yes.

This father-son combo will take the stage Friday, November 26th and will entertain the crowd for the first time together since they opened John & Tony’s Italian Steakhouse in March. This cross-generational pairing allows for the musical selections that run the gamut of genres, from 80’s and 90’s cover tunes to crooner classics. However, with an added guitar player, this trio actually focuses on playing the blues.

Riffing on the musical theme, John & Tony’s signature cocktails available in the lounge or with dinner are inspired by well-know song titles such as Smoke on the Water, Purple Haze, Uptown Girl and more.

Good Times : Exceptional Food : Events

Smart, contemporary decor and jazz music sets the mood. The food is simply to die for. Master Chef Carlos Hernandez, previously from Emilio's Tapas, blends exquisite presentation with absolutely marvelous flavors. Tapas style and traditional dining is offered with a list of over 25 unique appetizers and plenty of classic American dishes.

John & Tony were on FOX News!

FOX News Deal of the Day

 

John and Tony interviewed by Cory McPherrin and Anna Davlantes