Korean Food USA is a new series that showcases Korean and Korean-inspired eateries all around the nation.

Recently reviewed by The New York Times, Prime & Beyond—a steakhouse serving prime cuts at affordable prices—opened their second location (the original is in Fort Lee, N.J.,) in NYC’s East Village. For owners and brothers Hyung Kyu (a.k.a “Q The Butcher”) and Kevin Lee, opening Prime & Beyond was not about opening a chic upscale Korean or American steakhouse, but rather knowing that good meat can sell. That said, these brothers are very particular about the meat they select, and will not serve their customers anything of poor quality (they get their meat from Master Purveyors).

Hyung Kyu “Q,” chef, butcher, and occasional server.

Prime & Beyond’s menu is primarily made up of different cuts of steak; there are dry-aged steaks, like the T-bone, that have been specially stored over a long period of time, or wet-aged steaks that retain the moisture of the meat. Although there is a focus on the different steak options, Prime & Beyond offers more. Being that the Lee brothers are Korean Americans, they have also incorporated Korean dishes to their menu.

Dry-aged Porterhouse for two—ordering the Pa Muchim would make it a perfectly balanced meal.

There are dishes like the Bulgogi Rice with Egg, or the delicious Oxtail Tang—which is a stew the Lee brothers make using prime USDA meat. Besides french fries and potato salad, Prime & Beyond also serves sides like Pa Muchim, which is a Korean-style salad made of scallions and dressed with rice vinegar and sesame oil, and Kimchi.

Prime & Beyond
90 East 10th St. (Between 3rd & 4th Ave)
New York, NY 10003
http://primeandbeyond.com/

[Photos: (top) Prime & Beyond; The Food Network; Michael Appleton/The New York Times]