Chef Michael White
Chef White serves dry aged NY strips at three of his NYC restaurants, each with a different preparation.
Marea: Smell Test
Chef White inspects a strip loin.
Marea: Raw Product
USDA Prime 50 day dry aged NY strip.
The steak is brushed with rosemary olive oil and rendered aged fat from the trimmed steaks.
Marea: From Fire into the Pan
After being grilled, the steak is placed in a pan with butter, crushed garlic, and rosemary.
The steak is finished in the pan.
Ai Fiori: PJ Calapa
Chef de Cuisine at Ai Fiori.
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
The strip loin is cut into 7 oz. portions.
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
The steak is basted in butter, rosemary, and garlic.
Ai Fiori: Into the oven
The steak is finished in the oven.
Ai Fiori: Tagliata
USDA prime dry aged strip loin, endive, potato terrine, “cacio e pepe,” balsamico, bordelaise sauce.
32 oz portions of NY Strip.
The steak is seasoned with housemade rosemary salt.
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
After grilling, the steak is brought to temperature in the oven.
The steak is basted in butter, garlic, rosemary, and thyme.
The strip loin is sliced in the kitchen.
Morini:Cut from the bone
The eye of the loin is removed from the bone.
The steak is anointed with lashings of Lorenzo #5 olive oil.