Slideshow: Steakcraft: Porterhouse, Strip, and Rib Steaks at Porter House NY

The Porter House NY porterhouse steak
The Porter House NY porterhouse steak
Dry ged USDA Prime 36 oz. Porterhouse steak for two.
Chef Michael Lomonaco
Chef Michael Lomonaco
Two Michaels
Two Michaels
Chefs Michael Lomonaco and Michael Ammirati.
Cutting the steaks
Cutting the steaks
The steaks are fabricated on the band saw.
Band Saw
Band Saw
Because Porter House NY has an in-house butcher—replete with bandsaw—they can take whole short loin primals and break them down themselves.
Hand Trimmed
Hand Trimmed
A porterhouse steak is trimmed of fat.
Short Loin Steaks
Short Loin Steaks
Porterhouse, T Bone and NY Strip steaks.
Rib Steaks
Rib Steaks
Ready for the broiler
Seasoning the rib steak
Seasoning the rib steak
A liberal coating of salt is applied just prior to cooking.
Rib Steak in the broiler
Rib Steak in the broiler
The steaks are cooked in a 1600° Vulcan broiler.
Developing the crust
Developing the crust
Hatch marks
Hatch marks
Dry aged fat
Dry aged fat
The trimmings from the steaks are reduced and clarified and then used to baste the steaks instead of butter.
Basting in dry aged fat.
Basting in dry aged fat.
After being rested dry aged fat brushed on the steaks and flashed in the broiler.
Brushing the rib steak
Brushing the rib steak
Ready for service
Ready for service
Michael and his steak
Michael and his steak
A final flourish
A final flourish
Watercress is added to the plate.
Salting the Porterhouse
Salting the Porterhouse
Porterhouse sear
Porterhouse sear
The porterhouse is seared on the first side.
Porterhouse Flip
Porterhouse Flip
Slicing the porterhouse
Slicing the porterhouse
Removing the filet
Removing the filet
Finishing the steak
Finishing the steak
Dry aged fat is brushed on after slicing.
Porterhouse sliced on table
Porterhouse sliced on table
Searing the NY Strip
Searing the NY Strip
NY Strip flip
NY Strip flip
Resting the strip
Resting the strip
Brushing the strip
Brushing the strip
Dry aged fat is applied to the NY Strip.
Chef and Steak
Chef and Steak
Rosy hue
Rosy hue