Gallery: 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.

Short Loins
Short Loins

Dry aged USDA Prime.

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.

Ready for the broiler
Ready for the broiler

A trimmed porterhouse steak.

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.

Patted in
Patted in

Chef Lomonaco presses the salt into rib steak.

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
Resting the Rib Steak
Resting the Rib Steak

The steak is allowed to rest after cooking.

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
A little more love
A little more love

A final dab of dry aged fat is applied.

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.

The Porter House NY Cowboy Rib Steak
The Porter House NY Cowboy Rib Steak

Brussels sprouts, onion rings.

Salting the Porterhouse
Salting the Porterhouse
Porterhouse sear
Porterhouse sear

The porterhouse is seared on the first side.

Porterhouse Flip
Porterhouse Flip
Finishing the Porterhouse
Finishing the Porterhouse

After resting the porterhouse is brushed in dry aged fat and flash broiled.

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.

A final blast in the broiler
A final blast in the broiler

The porterhouse is popped in the broiler immediately before service,

Porterhouse sliced on table
Porterhouse sliced on table
Searing the NY Strip
Searing the NY Strip
NY Strip flip
NY Strip flip
NY Strip on Broiler
NY Strip on Broiler

Almost ready.

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
NY Strip Steak
NY Strip Steak

French fries, creamed spinach.

Rosy hue
Rosy hue