State Street Steak and Seafood, located in historic Doylestown, PA has built a reputation for fine steaks and fresh seafood in the building formerly known as The Knight House. Owned by Tom Frank since 2005, the renovated space is located next to its sister restaurant, 86 West. The complex features the two restaurants, views of the al fresco courtyard and lively bars featuring hand-crafted cocktails.
The dining area at State Street Steak and Seafood is warm, elegant and inviting
At State Street Steak and Seafood, Executive Chef Mike Breslin came in with a plan to streamline the menu and enhance the flavor profiles. In the industry since he was 8 years old and on the line from age 16, Chef Mike came from a family of mechanics, but always loved being in the kitchen with his mother and grandmother. That love led him to culinary school straight out of high school.
Graduating from Baltimore International Culinary College at 20 years old, Mike Breslin became an executive chef within two years. Studying at BICC and abroad, coupled with years of on the job training, gave Chef Mike the experience he needed to take the lead in any restaurant and make strategic choices about his partners.
“I’ve used Rastelli for years. When I first got here, we were using a bunch of different vendors I wanted to streamline it. I talked with my Rastelli rep. for 1.5 hours, he brought samples in and not only were they better than what we were using, the prices were great.”
State Street Steak and Seafood, lists the Rastelli Filet as one of its top sellers. The bone-in pork chop is another juicy and flavorful favorite. Chef Mike isn’t afraid to be liberal with seasoning and enjoys building layers with his Rastelli dishes.
“We get deliveries from you 3 times per week for our Filets. We marinate and cryovac them, but they aren’t on the shelf anymore than two days so its like we are continuing the aging process.”
State Street Steak and Seafood Signature 8 oz Filet with Whipped Mash
- 8 oz Filet
- Fresh Parsley, Chives, Oregano and Thyme
- Salt & Pepper, to taste
- Whipped Mash Potatoes
- Demi Glace
- Chive Oil
- Arugula
- Roasted Peppers
- Caramelized Onion
- Balsamic Vinaigrette
Season Filet(s) liberally with fresh herbs, salt and pepper. Marinate for 2 to 48 hours. Allow steak to reach room temperature, season again with salt and pepper and saute or grill to medium rare. Remove from heat and rest.
Toss arugula, peppers, onions and vinaigrette. Toss to coat evenly. Serve steak with whipped potatoes and salad.
Liberal seasoning is the key to Chef Mike Breslin’s signature filet dish at State Street Steak and Seafood
COOKING TIP: Marinating & Resting
Rest your steaks and burgers before bringing them out. Remove steaks from heat as they approach temp. Rest and reheat them before service. Oil the grill daily and clean throughout the shift.
