Slideshow: 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
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.
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
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.
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.
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."
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.