The Porter House NY T-Bone
USDA Prime Dry Aged Black Angus.
The raw ingredients
T bone, olive oil, garlic, thyme, rosemary.
Ready for marinade
The steaks are placed in pans.
T-Bone on grill
The flip side
Hatch marks are quickly achieved on the hot grill.
The open flame adds a smoky flavor to the steak that a broiler doesn't achieve.
A squeeze of lemon
In true Italian fashion.
Rare as ordered.
The burger patty is generously salted.
The high heat from the grill quickly sears the patty.
Brushing the patty
The patty is basted in rendered dry aged fat.
Smoke billows off the grill top, but not before making its way into the patty.
The bun is also grilled.
The finished burger
Ready for service.
Cheddar, Swiss, and Blue Cheese are offered.
Lord of the rings
Lomonaco adds onion rings to finish off the plating.
Chef and Burger
Chef Lomonaco and his hamburger in the kitchen.