Gallery: Steakcraft: Smith and Wollensky's Dry Aged Short Loin Steaks

The Smith and Wollensky Porterhouse
The Smith and Wollensky Porterhouse

40 ounces of USDA corn-fed dry aged Prime beef.

Dry aged short loins
Dry aged short loins

Smith and Wollensky takes in whole short loins, then dry ages them in house for a month.

Chef Chavez and an aged short loin
Chef Chavez and an aged short loin
Trimming
Trimming

The hard crust is cut away from the aged short loin.

The Bandsaw
The Bandsaw

Chef Chavez removes part of the t-bone from the short loin to fabricate strip loin steaks.

Trimming the Porterhouse
Trimming the Porterhouse
Boneless Strip loin steaks
Boneless Strip loin steaks

Ready for cooking.

Salting
Salting
Seasoning the porterhouse
Seasoning the porterhouse

A liberal amount of kosher salt and pepper is applied right before cooking.

Porterhouse
Porterhouse

Chef Chavez gets ready to broil the porterhouse.

Strips on the grill
Strips on the grill
Smoking strips
Smoking strips

At 800°, it doesn't take more than a few minutes per side to cook a steak.

Porterhouse in the broiler
Porterhouse in the broiler
Almost there
Almost there

This porterhouse is almost finished. It will be allowed to rest before slicing.

Adjusted cooking
Adjusted cooking

Because the filet and strip side of the porterhouse cook differently, the chef varies the steaks' positions in the broiler.

The Flip
The Flip

Turning over the porterhouse.

Finished porterhouse
Finished porterhouse

Ready for slicing.

Chef Victor Chavez
Chef Victor Chavez

Honing his blade.

The first incision
The first incision

Chef Chavez cuts into the filet.

Sliced for service
Sliced for service

Chef Chavez removes the filet.

Slicing the strip
Slicing the strip

Next, the strip side of the porterhouse is sliced.

Sliced Porterhouse
Sliced Porterhouse
Love Sauce
Love Sauce

A generous application of clarified butter is ladled over the steak; the kitchen affectionately calls it "love sauce."

A quick dip in the broiler
A quick dip in the broiler

The steak is flashed in the broiler moments before service.

Ready to Eat
Ready to Eat
Love sauce on a bone-in strip
Love sauce on a bone-in strip
The Bone-In Strip Loin
The Bone-In Strip Loin

Served with creamed spinach and hash browns: the classic NYC steakhouse meal.