The Smith and Wollensky Porterhouse
40 ounces of USDA corn-fed dry aged Prime beef.
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
The hard crust is cut away from the aged short loin.
Chef Chavez removes part of the t-bone from the short loin to fabricate strip loin steaks.
Trimming the Porterhouse
Boneless Strip loin steaks
Ready for cooking.
Seasoning the porterhouse
A liberal amount of kosher salt and pepper is applied right before cooking.
Chef Chavez gets ready to broil the porterhouse.
Strips on the grill
At 800°, it doesn't take more than a few minutes per side to cook a steak.
Porterhouse in the broiler
This porterhouse is almost finished. It will be allowed to rest before slicing.
Because the filet and strip side of the porterhouse cook differently, the chef varies the steaks' positions in the broiler.
Turning over the porterhouse.
Ready for slicing.
Chef Victor Chavez
Honing his blade.
The first incision
Chef Chavez cuts into the filet.
Sliced for service
Chef Chavez removes the filet.
Slicing the strip
Next, the strip side of the porterhouse is sliced.
A generous application of clarified butter is ladled over the steak; the kitchen affectionately calls it "love sauce."
A quick dip in the broiler
The steak is flashed in the broiler moments before service.
Ready to Eat
Love sauce on a bone-in strip
The Bone-In Strip Loin
Served with creamed spinach and hash browns: the classic NYC steakhouse meal.