Dry-aged, bone-in New York strip steak

You also offer an array of custom sauces. Do you have a favorite?
SB: Mine is the chimichurri, but the truffle-mushroom is our most popular. About two-thirds of our customers order a side sauce, and many order several sauces at a time, to sample as many tastes as possible. The half-filet—which is basted in Kobe fat—is the most popular item on the menu. It’s about 10 bites total, and we’ve had people order a sauce for each bite!

What makes the Miami dining scene, particularly on Lincoln Road, so unique?
SB: It definitely has something to do with being able to people-watch and dine outside. There’s also a fun, high-energy vibe here at Meat Market. We have a wide bar that seats 21, and we’ll turn those seats at least twice a night. People love eating at the bar. Additionally, the development of 1111 Lincoln Road truly upped the experience. I eat at Shake Shack at least once a week.

What’s your take on Miami culinary culture right now?
SB: I think the restaurant scene has changed dramatically in the past three years. [Organic food supplier] Paradise Farms has played a big part in this.

What’s your take on Miami culinary culture right now?
SB: I think the restaurant scene has changed dramatically in the past three years. [Organic food supplier] Paradise Farms has played a big part in this.

What’s your favorite type of food?
SB: Mexican, but not here in Miami.

Do you have a favorite kitchen gadget?
SB: Our thermal circulator. It holds water at a super-precise temperature indefinitely, so you can cook a pork belly for, say, 36 hours. It goes in a vacuum-sealed bag with herbs, oils, kimchi, whatever you want—then maybe finish it on the grill or pan-sear it. I cooked veal cheeks in there for BubbleQ, and it was like beef foie gras.

What do you do when you’re not at the restaurant?
SB: Ride motorcycles! I would be a motorcycle racer if I weren’t a chef.

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