Gallery: Steakcraft: Michael White's Steaks at Marea, Ai Fiori, and Osteria Morini

Chef Michael White
Chef Michael White

Chef White serves dry aged NY strips at three of his NYC restaurants, each with a different preparation.

Marea: Smell Test
Marea: Smell Test

Chef White inspects a strip loin.

Marea: Raw Product
Marea: Raw Product

USDA Prime 50 day dry aged NY strip.

Marea: On the grill
Marea: On the grill

The steak is seared on the grill.

Marea: Brushed
Marea: Brushed

The steak is brushed with rosemary olive oil and rendered aged fat from the trimmed steaks.

Marea: From Fire into the Pan
Marea: From Fire into the Pan

After being grilled, the steak is placed in a pan with butter, crushed garlic, and rosemary.

Marea: Baste
Marea: Baste

The steak is finished in the pan.

The Marea Bistecca
The Marea Bistecca

Grilled Creekstone Black Angus 50-day dry aged strip loin, braised romaine, bone marrow panzanella (croutons).

Ai Fiori: PJ Calapa
Ai Fiori: PJ Calapa

Chef de Cuisine at Ai Fiori.

Ai Fiori: Showing Age
Ai Fiori: Showing Age

A 28 day dry aged USDA Prime strip loin, bones removed. The exterior crust is completely removed.

Sliced in to Dice
Sliced in to Dice

The strip loin is cut into 7 oz. portions.

Ai Fiori: In to the pan
Ai Fiori: In to the pan

The steak is seared in a cast iron skillet.

Ai Fiori: Ready to baste
Ai Fiori: Ready to baste

Once the steaks are seared on all sides, butter, rosemary, and crushed garlic are added to the pan.

Ai Fiori: Baste in motion
Ai Fiori: Baste in motion

The steak is basted in butter, rosemary, and garlic.

Ai Fiori: Into the oven
Ai Fiori: Into the oven

The steak is finished in the oven.

Ai Fiori: Dressing with Olive Oil
Ai Fiori: Dressing with Olive Oil
Ai Fiori: Tagliata
Ai Fiori: Tagliata

USDA prime dry aged strip loin, endive, potato terrine, “cacio e pepe,” balsamico, bordelaise sauce.

Morini: Raw
Morini: Raw

32 oz portions of NY Strip.

Morini: Salt
Morini: Salt

The steak is seasoned with housemade rosemary salt.

Maximum Contact
Maximum Contact

The steak is weighed down.

Seared on all sides
Seared on all sides

Because of the sheer thickness of the cut, the chef sears it on all sides, not just the top and bottom.

Tempered in the oven
Tempered in the oven

After grilling, the steak is brought to temperature in the oven.

Morini: Baste
Morini: Baste

The steak is basted in butter, garlic, rosemary, and thyme.

Morini: Cooked
Morini: Cooked

The cooked steak is presented tableside before being sliced.

Portioned
Portioned

The strip loin is sliced in the kitchen.

Morini:Cut from the bone
Morini:Cut from the bone

The eye of the loin is removed from the bone.

Lorenzo's Oil
Lorenzo's Oil

The steak is anointed with lashings of Lorenzo #5 olive oil.

Bistecca di Morini
Bistecca di Morini

32 oz. dry aged prime NY strip steak for two. Comes with two sides.