Gallery: Steakcraft: The Secrets of Porter House NY

The Porter House NY T-Bone
The Porter House NY T-Bone

USDA Prime Dry Aged Black Angus.

The raw ingredients
The raw ingredients

T bone, olive oil, garlic, thyme, rosemary.

Ready for marinade
Ready for marinade

The steaks are placed in pans.

Chef Lomonaco with steaks
Chef Lomonaco with steaks

Porterhouse in front, T-Bone behind.

T-Bone on grill
T-Bone on grill
The flip side
The flip side

Hatch marks are quickly achieved on the hot grill.

High heat
High heat

The open flame adds a smoky flavor to the steak that a broiler doesn't achieve.

Resting the T-Bone
Resting the T-Bone

Chef Lomonaco lets the steak rest after it's cooked.

A squeeze of lemon
A squeeze of lemon

In true Italian fashion.

Innards
Innards

Rare as ordered.

Copious seasoning
Copious seasoning

The burger patty is generously salted.

On to the grill
On to the grill

Lomonaco cooks his burger on the grill.

Smoky char
Smoky char

The high heat from the grill quickly sears the patty.

Brushing the patty
Brushing the patty

The patty is basted in rendered dry aged fat.

Char grilled
Char grilled

Smoke billows off the grill top, but not before making its way into the patty.

Lomonaco at the grill
Lomonaco at the grill

Brushing the patty with rendered dry aged fat.

Toasted bun
Toasted bun

The bun is also grilled.

The finished burger
The finished burger

Ready for service.

Cheese choices
Cheese choices

Cheddar, Swiss, and Blue Cheese are offered.

A side of fries
A side of fries

The burger comes with a side of fries at lunch and fries and onion rings at dinner.

Lord of the rings
Lord of the rings

Lomonaco adds onion rings to finish off the plating.

Chef and Burger
Chef and Burger

Chef Lomonaco and his hamburger in the kitchen.

From above
From above
The Porter House NY burger
The Porter House NY burger

Eight ounces of dry aged beef.