Chef Greg Rubin of American Cut
Considered by many to be one of the top steakhouses in New York City — if not the top steakhouse — American Cut was founded by LDV Hospitality in 2008. Its chef/partner Marc Forgione, also known for his work with Khe-Yo, was the youngest winner of Food Network’s The Next Iron Chef. Presently, there are four locations of American Cut, two of which in Manhattan and more casual bar and grill locations in Englewood Cliffs, New Jersey and in San Juan, Puerto Rico; one is currently in the works for Atlanta.
Chef Greg Rubin from American Cut’s Tribeca location — which has the famed Morrison Room — spoke to Downtown about life in the kitchen and more. For those still seeking a destination for Father’s Day, American Cut is offering a special that ought to appeal to fans of John Candy. But even those looking for something beyond a 96-ounce steak will be delighted to know that the menu of American Cut also includes plenty of seafood and salad options. The wine, cocktail and dessert lists are also extensive.
For more information on American Cut, visit www.americancutsteakhouse.com and/or follow the restaurant on Twitter via @AmericanCut. Marc Forgione himself can be followed directly on Twitter via @MarcForgione.
American Cut’s Mac & Cheese with Summer Truffles
How did you wind up working at American Cut? Did you know someone working there?
Greg Rubin: I used to work with another chef who knew Marc and that’s how we met. Previous to coming to American Cut, I went to work for Marc and helped him open Khe-Yo.
Was it always the plan for you to work as a chef?
GR: Yes. I always cooked growing up and started working in the kitchen when I was 16.
Where was the first place you ever worked as a chef?
GR: I started working in steakhouses in Long Island, and my first big job in the city was a sous chef at BLT Steak.
What do you wish more people knew about the life of a chef at a top steakhouse?
GR: Each day it is my primary job and duty to uphold the quality and consistency of each item we serve. It’s more of a challenge than people realize. Just like every single person is different, so is every cut of meat.
What is your favorite item on the menu there?
GR: My favorite item is definitely the bone marrow.
American Cut’s Ole 96er
Where did the idea of the 96-ounce cut come from? Any inspiration from the movie The Great Outdoors?
GR: Yes, it is from The Great Outdoors! Chef Marc came up with the idea from an event we did, because we split the front end of a dry-aged short loin and ended up with 96 ounces.
Have you seen anyone successfully consume 96 ounces of steak?
GR: Not yet, but I hope to see someone take it down this Father’s Day. Any takers?
At what temperature do you usually take your steak?
GR: Medium rare, of course.
Do you normally grill outside of the restaurant?
GR: Yes, all the time. It is my favorite way to cook.
American Cut chef and owner Marc Forgione
Any special events coming up for your American Cut?
GR: The next big one we have is New York City Wine & Food Festival’s Burger Bash. It’s the first time American Cut will competing. Our burger has become a huge staple at the bar and now is on our lunch menu in Midtown. Let’s just say Chef Marc and I will be bringing our “A-game.”
How do your restaurant locations compare to one another? Is there anything distinct about the Tribeca location?
GR: I would definitely say that our Tribeca location has one of the best private rooms, The Morrison Room, tucked away downstairs. The space can hold a pretty large group with its own private bar and two large projector screens. We have a ton of guests that come not only for events, but to sit and eat in the space to watch games and sports. We have a ton of athletes who come in and do just that. They get the elevated dining experience with high-end food but with a very relaxed atmosphere. They love it.
When you’re not busy at American Cut, how do you like to spend your free time?
GR: I love to grill outside and invite a bunch of friends and family over. Especially in the summer. Or I play the drums, which is my other love beside cooking.
Finally, Greg, any last words for the kids?
GR: I would say don’t always need to go to culinary school. Just work with great chefs and you’ll learn everything you need to know.
