The Porter House NY porterhouse steak
Dry ged USDA Prime 36 oz. Porterhouse steak for two.
Chef Michael Lomonaco
Chefs Michael Lomonaco and Michael Ammirati.
Cutting the steaks
The steaks are fabricated on the 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.
A porterhouse steak is trimmed of fat.
Short Loin Steaks
Porterhouse, T Bone and NY Strip steaks.
Ready for the broiler
Seasoning the rib steak
A liberal coating of salt is applied just prior to cooking.
Rib Steak in the broiler
The steaks are cooked in a 1600° Vulcan broiler.
Developing the crust
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.
After being rested dry aged fat brushed on the steaks and flashed in the broiler.
Brushing the rib steak
Ready for service
Michael and his steak
A final flourish
Watercress is added to the plate.
Salting the Porterhouse
The porterhouse is seared on the first side.
Slicing the porterhouse
Removing the filet
Finishing the steak
Dry aged fat is brushed on after slicing.
Porterhouse sliced on table
Searing the NY Strip
NY Strip flip
Resting the strip
Brushing the strip
Dry aged fat is applied to the NY Strip.