Bring the juicy secrets of Delray’s Avalon steakhouse to your kitchen
High expectations are what the staff at Avalon Steak and Seafood in Delray Beach want you to have.
“When the food drops, you say wow,” said Antonello Paganuzzi, director of operations.
Avalon’s 30-day dry aged, 36 ounce Tomahawk prime ribeye served on a cutting board — with a bone marrow canoe — will dominate any table and dazzle it with a pristine cook, herbs and enough sex appeal for any meat lover.
“Generally people don’t really know the taste of dry age, but it’s a great process and makes the meat nice and tender,” said executive chef Greg Rubin.
Rubin brought us inside his kitchen to share a few tips on making steaks at home for this week’s episode of Let’s Go, South Florida.
Considering Avalon’s coastal location and seaside vibe on Atlantic Avenue’s restaurant row, their seafood menu is not a lesser loved child.
The restaurant’s Angry Lobster appetizer is a 1.25 pound serving of Maine lobster served with a Sriracha and ginger sauce ($35). And their bone-in “Tuna Ribeye” ($105) brings nearly two pounds of fresh tuna to the table to share.
“We wanted to have an offering that wasn’t pigeonholed into just a steakhouse, but a seafood and steakhouse,” said Paganuzzi. “All of our dishes are very well executed. They’ve all been put under a microscope to make sure they’re perfect before they go out.”
Watch the full interview and dish tasting with Paganuzzi and host Arlene Borenstein in this week’s episode of Let’s Go, South Florida. We go behind the scenes, inside the Avalon kitchen, where executive chef Greg Rubin shows us how to make a juicy bone-in rib eye at home.
Avalon Steak and Seafood is at 110 E. Atlantic Avenue in Delray Beach. Hours are
Sunday through Thursday 5pm to 10pm. On Fridays and Saturdays doors stay
open until 11pm. Call 561593-2500 or visit avalondelray.com