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STK in Midtown Manhattan

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Atmosphere Temptation Steak

By: Kerri-Lynn Swanson
Photos: Allen Carrasco


As part of a growing trend in restaurants that feature smaller portions, healthier menu choices, and a see and be seen attitude, STK in Midtown Manhattan satisfies in every aspect.

As part of The One Group, STK Midtown is part of a collection that includes game changing kitchens in Atlanta, Las Vegas, London, Los Angeles, Miami and New York. The tastefully lit restaurant artfully blends two concepts in one:

The modern steakhouse and the chic lounge with a female-friendly mindset.

Chef Adriano Ricco

We visited STK Midtown on a Thursday Evening that started off quietly but soon changed as the midtown workday drew to a close and stylish men and women took their places at the long, well-appointed bar and filled the restaurant to capacity.

The mix is distinctly New York with a buzz that is underscored by a live DJ, theatrical lighting and a décor that has to be seen to fully appreciate. The result is a space where the food is as delicious as the atmosphere and it’s all tied together with impeccable service and an experience that is truly one of a kind.

If your travel plans don’t take you to New York to experience this midtown hot spot, you are in luck!

Patrick and the Health Beauty Life crew had the opportunity to go behind the curtain to meet with Chef Adriano Ricco to create two of the restaurant’s signature dishes – Hamachi ceviche and Sautéed Wild Alaskan Halibut.

Wild Alaskan Halibut

Wild Alaskan Halibut with roasted fennel, meyer lemon confit and citrus beurre blanc with roasted fennel, meyer lemon confit and citrus beurre blanc

This impressive dish is perfect for entertaining friends or as an elegant date night meal for someone special. The fennel and lemon confit can be prepared ahead of time, allowing you to spend less time in the kitchen before meal time.

Prepare the roasted fennel and meyer lemon confit as directed below:

Roasted Fennel

• 1 fennel bulb, peeled and cut into wedges (16 total)
• Olive oil
• Salt & Pepper to taste

Toss cut fennel in a bowl with the olive oil and season to taste. Place fennel on a hotel pan and roast at 350f till tender. Set aside.

Meyer Lemon Confit


• 5 meyer lemons
• 1 cup sugar
• 1 cup water

Slice lemons thinly. In a 2 quart pot, add water and sugar and bring to a simmer, stirring occasionally until sugar has dissolved. Remove from heat. Place sliced lemons spread on a rimmed pan. Pour syrup on top of lemons. Allow to steep until soft and then cool down in syrup.

Meanwhile, line a baking sheet with parchment paper. Once cool, remove lemon slices from syrup and set on baking sheet in a single layer. Syrup can be recycled up to 3 times.

Prepare the sauce right before you are ready to cook the fish:

Beurre Blanc


• 2 lbs unsalted butter, cut into small pieces
• ½ cup white wine
• ½ cup champagne vin
• ½ cup heavy cream
• 4 thyme sprigs and a few black peppercorns,
in a sachet
• Salt to taste

Reduce heavy cream until it is thick enough to coat the back of a spoon. Add wine and vinegar and whisk until incorporated. Add butter a few pieces at a time, whisking constantly so the sauce does not break. Add the sachet when most of the butter is incorporated. Once all the
butter has been added, remove the sachet and set sauce aside.

Sautéed Alaskan Halibut

• x2 6oz halibut filets
• 1 orange, pith removed and sliced into segments
• Oil
• 2 Tbs. unsalted butter
• Salt & Pepper to taste
• Micro sakura mix (garnish)

Turn oven broiler on. Heat a large sauté pan with vegetable oil (two turns of the pan). Place the halibut in the pan and let sear for 4-6 minutes. In a second pan, sauté fennel over medium heat until warmed throughout. Add 2 tablespoons of butter to the pan with the halibut; once butter has melted take a spoon and baste the fish with the browned butter for a few minutes to finish cooking the fish. Once cooked, remove pan from heat. Place half the fennel and orange segments in the center of the plate. Place the halibut filet over the fennel and oranges and lay a few pieces of the lemon confit on top and repeat with second serving. Put plates in the oven until lemons are warm, about 1 minute. Remove plates from the oven and dress with 2 tablespoons of the beurre blanc and garnish with the micro sakura mix.
Serve immediately.

Hamachi Ceviche

This dish scores on presentation and flavor. The bright, crisp flavor of the spices combined with the fresh lime juice and spicy jalapeno make this dish sing with every bite. Its simple preparation also makes this dish great for entertaining. Just be sure that you keep it on ice!

hamachi ceviche INGREDIENTS
• 4.5 oz. hamachi, cubed
• 2 tsp. red onions, fine diced
• 2 tsp. jalapenos (red and green), deveined and seeded, fine diced
• 2 tsp. green apples, fine diced
• 1 tsp. basil, chiffonade
• 1 tsp. cilantro, chopped
• 1 tsp. chives, chopped
• 2 tbs. extra virgin olive oil
• 3 tbs. fresh lime juice
• Salt and pepper to taste
• 3 lime wedges
• 2 single serve Tabasco sauce

Fold all ingredients gently in a mixing bowl. Adjust seasoning and allow it to sit for 2 – 3 minutes. Place finished product into 3 2oz. ramekins. Place ramekins over ice on a bowl, garnish with the lime wedges, and serve with the mini Tabasco sauce.


Photos: Allen Carrasco

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