Back in 2013, a New York Times story was predicting the decline of the once seemingly unstoppable classic NYC steakhouse. In 2017 the best of them, however, are still thriving.

What in fact was needed was some new (excuse the pun) blood – and perhaps chefs with a careful attention to food trends and changing eating habits. Without, obviously, messing with the essence of why one gravitates to a great steakhouse to begin with. To wit, Primal Cut, which opened on East 60th to great fanfare last autumn.

It’s got no cloyingly trendy nightclubby frills – yet its stylish, modern design distinctly points the way forward from the tired old Chesterfields-and-oil-paintings look. Even the lighting is sexier. But Chef Thomas Perone also knows how to surprise your tastebuds, with inventive menu items like Jalapeno Hamachi and Yuzu Glazed Wild Salmon.

He explains, “Most people think that steakhouses are only known for one thing: meat! But a good one should actually offer a variety of different options for different tastes, especially as an appetizer or first course.”

Here he lets us in on the recipes for two of his most popular raw starters, intended as a light intro to either a hearty main course, or even Primal’s signature Currant Kale Salad to follow.

Tuna Tartare with a Spicy Lime Crema

Ingredients                Amount        

Ahi Tuna                     4oz

Kosher Salt                  ½ Teaspoon

Olive Oil                      1 Tablespoon

Sesame Oil                   1 Tablespoon

Tabasco                                   1Tablespoon

Avocado                      ½

Soy Sauce                     1 Teaspoon

Lime Juice                    1 Tablespoon

Chives                          ½ Teaspoon Chives

(Garnish)

Assembly and Process

1. Finely Chop Tuna

2. Gently Mix All Ingredients excluding the Chives

3. Gently Mix Crab, Shallots, Herbs, Mayo, Mustard, Panko, Eggs, S&P

Spicy Lime Crema

Ingredients                Amount         

Sour Cream                  2 Cups

Kosher Salt                  1 Tablespoon

Cayenne                       1 Teaspoon

Wasabi                         1 Tablespoon

Lime Juice                    1 whole lime juice

Salmon Poke

Ingredients                                             Amount               

Center Cut Salmon                                8oz

Pineapple                                                  3oz

Fresh Squeezed Lime                           1

B&W Sesame Seeds                               1 Teaspoon

Soy Sauce                                                   1 Teaspoon

Sesame Oil                                                 1 Teaspoon

Honey                                                          1 Tablespoon

Avocados                                                    ½

Tabasco                                                       1 Teaspoon

Salt and Pepper                                      To Taste

Sesame Seeds                                           1 espresso spoon

Thinly Sliced Scallions                        1 teaspoon

Assembly and Presentation

1. Medium Dice Salmon and place in a mixing bowl.

2. Add all the ingredients except for Avocado. Reserve the squeezed lime halves for garnish.

3. Add avocados last and toss, immediately plate in a bowl .

4. Top with Sesame Seeds and thinly sliced scallions.