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.
Chef Lomonaco with steaks
Porterhouse in front, T-Bone behind.
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.
Resting the T-Bone
Chef Lomonaco lets the steak rest after it's cooked.
A squeeze of lemon
In true Italian fashion.
Rare as ordered.
The burger patty is generously salted.
On to the grill
Lomonaco cooks his burger on the grill.
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.
Lomonaco at the grill
Brushing the patty with rendered dry aged fat.
The bun is also grilled.
The finished burger
Ready for service.
Cheddar, Swiss, and Blue Cheese are offered.
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
Lomonaco adds onion rings to finish off the plating.
Chef and Burger
Chef Lomonaco and his hamburger in the kitchen.
The Porter House NY burger
Eight ounces of dry aged beef.