NYC Steakhouse Fatty

There’s nothing as indulgent or satisfying as a dinner at an old school New York City steakhouse like Smith & Wollensky or Peter Luger. This fatty captures all the flavors – prime sirloin, blue cheese, bacon, mushrooms and crispy onion straws.


NYC Steakhouse Fatty served with warm Lea & Perrins steak sauce.

Start with 2 pounds of ground USDA Prime sirloin steak. If you don’t have your own meat grinder your butcher will gladly grind it for you. Put the ground steak in a 1 gallon ZipLock bag. Close the bag and flatten it so that it evenly fills the bag out to the edges. Use kitchen shears to cut down the middle and across the bottom of the bag. Unzip the top of the bag and open it like a book. Generously season the surface with Raising the Steaks seasoAll Postsning from Dizzy Pig.


Ground USDA Prime sirloin steak with Dizzy Pig seasoning.

Brown the following in a skillet:

  • 12 slices of thick cut bacon chopped into small pieces
  • 1 cup sliced mushrooms
  • 1/4 cup minced onion

After bacon is browned and slightly crispy and the vegetables softened spread the mixture evenly over the flattened ground steak. Next add a layer of Kraft shredded Triple Cheddar cheese. Use as much of a 14 oz. bag as you can fit.


Ground steak with browned bacon, onion and mushrooms.


Kraft shredded Triple Cheddar cheese over browned bacon, onion and mushroom filling.

Carefully fold the meat over (like closing a book) and pinch all the edges closed. Shape the fatty into an even loaf and place in a pan. Smoke the loaf at 275 degrees until it reaches an internal temperature of 150 degrees. For this recipe I used a Yoder YS480 with oak pellets.


Ground steak patty shaped into a loaf and ready to go in the smoker.


Yoder YS480 pre-heated to 275 degrees with oak pellets.

When the fatty reaches an internal temp of 150 degrees remove it from the smoker. Sprinkle 1/2 cup of crushed French’s french fried onions on top. Cover the French’s onions with 1/2 cup of crumbled bleu cheese.


Fatty at internal temperature of 150 degrees.



A layer of crushed French’s french fried onions.


Crumbled bleu cheese for the final layer.










Place the fatty back in the smoker and watch the internal temperature closely as it finishes cooking and the bleu cheese browns. As soon as it reaches a consistent internal temperature of 160 degrees remove from the smoker. Serve the NYC Steakhouse fatty with your favorite steak sauce warmed up.


Serve the NYC Steakhouse fatty with your favorite steak sauce warmed up.


This fatty oozes with all the flavors of an old school NYC steakhouse dinner.

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