What Trump Really Eats For Dinner, According to Chef David Burke

Eater ^ | September 19, 2017 | Tim Ebner

[EveningStar]

That news you read about Donald Trump ordering his steak doused in ketchup—that’s fake news. Or at least that’s what David Burke, the New York chef who runs BLT Prime inside the Trump International Hotel in Washington, D.C., says. While the president does in fact prefer his steak well-done, Burke says that ketchup was “probably for a side of French fries,” not his dry-aged New York strip...

Q: Let’s talk about the steak order heard around the world. In February, President Trump came here and ordered his steak well-done and with ketchup. What was your reaction?

Well, first off he doesn't order it with ketchup, and he doesn’t eat it with ketchup. What we make for the president normally is a piece of Dover sole. Or he’ll have a hamburger, or a steak, or a shrimp cocktail. But he usually eats Dover sole. And you know what? I have no problem with a well-done steak...

[Liz]

Every diner gets these and the recipe at BLT. Popovers come w/ sea salt shaker. A meal in itself, you’ll be tempted to eat two of these eggy, cheesy rolls on steroids. Try to resist; make them at home.

BLT Steak House Famous Gruyere Popovers

Complimentary popovers arrive w/ butter pot and sea
salt shaker......and the recipe. Recipe makes 12 popovers.

ING 4 cups milk, warmed 8 eggs 4 cups Gold Medal flour 1 ½ heaping tbsp. salt 2 ¼ cups Gruyère cheese, grated

METHOD Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth.

FINAL Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tb grated Gruyère. Bake 350 deg 50 min, rotating after 15 min. Remove from oven and liftout to server.

Serve immediately w/ butter pot and sea salt shaker.

[KC Burke]

LOL.

I guess I poorly worded it, didn’t I?

Tomato/Chili/conventional steak sauces suit me certain days. Plain after a dry rub prior to cooking is actually my regular prep.

Bernaise is a fantastic sauce.

[shanover]

I like a properly done Pittsburgh Rare Steak.

[miss marmelstein]

Dover sole! Shows a sophisticated palate! Burke is right that people of a certain generation eat meat well done. It’s taken me years to learn to cook pork with a slightly pink center - and I am a cook, not a real estate mogul. But I’m from a generation that had a mother who cautioned me that undercooked pork was dangerous.

[Tammy8]

That story about well done steak with ketchup was craziness. I don’t care how he or anyone wants to eat their food.

I have cooked a million meals for cowboy crews on a ranch and I can tell you they eat steak any way you can imagine. Many want their steaks well done, some want them so rare they are basically raw, and I have seen them put any condiment on that was handy. I myself like medium rare and I put a healthy amount of hot salsa on the side to dip pieces into. I bet the food nazis would have something to say about that!

[warsaw44]

That’s the term I was looking for: Pittsburgh Style.

Practically burnt exterior, practically raw interior.

So good!

- don’t you guys remember the media asking odd questions about President Obama’s eating habits? Oh yeah...they didn’t do that, did they.

[miss marmelstein]

That Dover sole looks beautiful - you just can’t mess around with it too much. It’s perfect with a little wine, lemon and wonderful, wonderful capers.

[ASA Vet]

Someone should ask his husband Michael if that’s true.

[Liz]

Mmmmmmm......even more mouth-watering the way you describe it.

[Tammy8]

Eating raw pork was very dangerous years ago, in fact could be deadly then. Pigs are now treated for parasites all during their life so the chances of getting trichinosis is very low.

There are about 20 cases in the U.S. a year and not all are from eating pork. I could not find a number from eating pork processed for stores but I bet that number is zero or near zero. People get it now from bear meat or pork from pigs they raise and don’t properly treat for worms. Medical care has also progressed and death even if you get trichinosis is very rare, most are successfully treated.

You can actually get several things from eating any meat that is not well done, but no where near as likely to happen now with the way animals are cared for and meat is kept cold and cooked properly. It is possible so many doctors still don’t recommend eating any meat other than well done. They do know the real odds though so I have seen many doctors eat rare or medium rare steaks.

[T-Bird45]

Thanks for that recipe. I’ll make some at our next big family dinner or perhaps a dinner party. The popovers I’ve done for my wife’s quilt group have been a big hit previously and I bet these would knock their socks off.

[Liz]

You’ll be a 5-star chef w/ that popover recipe.

[lightman]

Beef or venison steak grilled rare to medium rare, light dusting of garlic and black pepper...no condiments needed.

Maybe sauteed mushrooms.

[Liz]

BLT has got a knack for presentation. "Here's your steak, Pres Trump."

[rbg81]

Yeah, I don’t understand why anyone would have NY Strip if they could have ribeye instead.

[IamConservative]

If one goes for long periods without eating different meats, the bacteria and enzymes for digestion in your stomach die off. I can’t digest beef, pork or chicken anymore. I can eat a little and be ok, but if I ate a whole steak, I’d have a blow out in an hour. Kind of happened by accident. I quit eating any meats beside seafood to lose weight. I also have trouble walking through a meat shop. Smell is a big turn off. As a former smoker, it’s very similar to how you react to the smell of cigarettes if you’ve ever quit.

[miss marmelstein]

I always thought the Kosher laws came about because of middle eastern heat and the danger of eating pig...

[Andy'smom]

I love popovers but I’ve never made them with cheese. I’ll have to try that!

[Royal Wulff]

“Candied bacon” is probably a lot like char siu, which you can find at Asian markets. It is delicious.

[Liz]

Said to be addictive. Careful......LOL.