Gallery: Steakcraft: Carbone's Porterhouse Combines Old and New Steakhouse Traditions

Carbone Porterhouse
Carbone Porterhouse
Filet removed.
The raw product
The raw product
The USDA Prime Black Angus beef has been dry aged for 45 days by Pat LaFrieda and another 15 days in house at Carbone.
Removing the filet
Removing the filet
Order the steak and you will be offered the choice of having the filet removed and made into tartare, served ahead of the cooked strip.
"Like Kobe"
Impressively abundant marbling is revealed here, and that is on the leaner fillet side!
Removing the crust
Removing the crust
Although the steak has already been trimmed for cooking, there is still some aged material on the edge of the beef that is desiccated and needs to me removed for raw consumption.
Making tartare
Making tartare
The filet is sliced.
Sliced
Sliced
The filet is sliced into strips.
Dice
Dice
The strips are diced into small cubes.
Raw ingredients
Raw ingredients
An ode to the egg
An ode to the egg
Rather than serving the tartare with a raw egg, Carbone sauces the plate with a béarnaise sauce, both an ode to the egg and a throwback to classic steakhouse dining.
Plating the tartare
Plating the tartare
Bone Marrow
Bone Marrow
Coins of bone marrow are heated up in the broiler.
Adding the marrow
Adding the marrow
The melted marrow is placed atop the tartare.
Cabone's tartare
Cabone's tartare
Dry aged filet topped with bone marrow and curly leaf parsley.
Salt for the strip
Salt for the strip
The strip side of the porterhouse is generously seasoned with kosher salt.
Pepper for the strip
Pepper for the strip
Next, fresh ground pepper is added.
Steak meets grill
Steak meets grill
The steak is alternated between two grills—one is a standard gas-fired grill and the other is heated with charcoal.
Steak on grill
Steak on grill
The porterhouse without the filet looks a bit odd to us here in the United States, but this is how a strip steak often looks like in the UK, which uses different primal cuts.
Plancha
Plancha
A heavy "plancha" is placed on top of the steak to maximize surface contact.
Flare up
Flare up
The grill gets mighty hot. The grill man will alternate the chop between coal and gas grills to regulate the heat and flavor intensity.
Criss....
Criss....
The first set of hatch marks don't take too long develop.
....cross
....cross
The other side doesn't too long either.
On the side
On the side
Because of the thickness of the bone, the steak is cooked on all sides.
The flip side
The flip side
One side done.
Covered with a lid
Covered with a lid
A lid is placed on top of the steak when it is over the coals to redirect the smoke back into steak.
All done
All done
Removing the strip
Removing the strip
After resting, the strip is cut off the bone.
Slicing the strip
Slicing the strip
The strip is sliced into thick slices.
Adding butter
Adding butter
Next, the steak is reassembled with the bone and butter is added on top.
A quick flash
A quick flash
The steak in placed in a broiler to melt the butter.
Plating the steak
Plating the steak
The steak and bone are placed in the serving dish.
Nothing wasted
Nothing wasted
The melted butter and juices are added on top.
A final anointment
A final anointment
The steak is finished off with a drizzle of olive oil.
Sizzling
Sizzling
The steak sizzles and sputters angrily when the oil hits the hot serving dish.
Close up
Close up
Carbone steak at the table
Carbone steak at the table
Served with roasted garlic.
The Carbone steak
The Carbone steak
Porterhouse steak, tartare of beef filet, creamed escarole.