Midtown Grill Steaks At Its Best

Whenever I talk about the best piece of meat in the city, someone around makes sure to mention Midtown Grill’s perfectly prepared T-bone steaks, rib-eyes or filet mignon. Situated at Potsdamer Platz, it’s a location I’d normally advise to avoid. If highly-valued friends of mine go there repeatedly though, I figured there’s gotta be something to it. And so I went, in good company and gave it a shot.

It’s still early in the evening, traffic buzz, crowds of tourist. Everything’s big and loud: the square, the buildings, Midtown Grill itself and even the menu that could fit an entire wall. My idea of idyll definitely looks different. But we decided to put our doubts aside, took a peak at the open kitchen and realized quickly that it looks as though they actually know about meat preparation. A flaming grill, steel plans and filled up pots. We focus on the menu.

We had the choice between meat of different qualities from the US, Australia and South America. Apart from beef, there’s spring chicken and fish as well as lobster for Surf&Turf. Matching sides and sauces were quickly determined and we were ready to order. The most important part about all this: the meat temperatures of course.

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Our stomachs were growling as we watched vibrant business happening all around us, and a mouth-watering smell that spread everywhere. We could see from afar how our orders of filet mignon, a rib-eye steak and half a lobster were thrown on the grill. Our orders of creamed spinach, vegetables, sautéed green beans and a salad along with a whole baked potato and fries were nicely arranged in small bowls and quickly served. Every piece of meat was accompanied by herb butter and caramelised onions. The staff was friendly and quick.

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As soon as food was served, our knives began cutting the first bites off the perfect meat. Medium rare perfection. The meat was tender and full of flavor, the butter and side dishes made for impeccable taste completion and we were highly impressed from the first bite on.

Despite the rich entrées, the men of the group couldn’t hold back on dessert. They ordered New York Cheesecake with whipped cream and fruit. A gigantic piece of cake as we found out shortly after. That’s the moment we realised we’d actually come to an American steak house. You’ve gotta hand it to Americans though, they surely know their meat, so this is definitely not a bad thing.

Along with the cheque came a tiny stove to grill marshmallows in - and another smile on our face. Some things you’ll just never grow out of - we’re sure to come back again.

Constanze Hallensleben

Founder Creme Guides