Gallery: Steakcraft: Hurricane Steak and Sushi's Porterhouse and American Wagyu Skirt

The Hurricane Porterhouse
The Hurricane Porterhouse

USDA Prime Dry Aged Porterhouse for Two. $88.

The raw steak
The raw steak

40 oz. 28-day dry-aged prime beef.

Seasoning the porterhouse
Seasoning the porterhouse

A combination of kosher salt, black pepper, and cane sugar is used.

Further seasoning
Further seasoning

The chop is so thick that the chef needs to use an extra-heavy hand with the seasoning.

Down pat
Down pat

The seasoning is worked into all sides of the steak.

Into the broiler
Into the broiler

The steak is seared in the broiler.

Porterhouse in the broiler
Porterhouse in the broiler

The steak cooks at approximately 900°.

Turning the porterhouse
Turning the porterhouse
Porterhouse seared
Porterhouse seared

It doesn't take long, especially with the sugar caramelizing on the outside.

Brought to temperature
Brought to temperature

Once the steak is seared, it is pulled away from the direct heat of the broiler and cooked in the oven.

Removing the meat from the bone.
Removing the meat from the bone.

New York strip and filet (the two muscles in a porterhouse) take different times to cook. Chef Lahen removes them from the bone so he can cook them separately.

Finishing the steak
Finishing the steak

The separated muscles are cooked in the oven. The filet, which overcooks easily, is pulled out first.

Searing the bone
Searing the bone

The bone is seared in the broiler.

Slicing the porterhouse
Slicing the porterhouse
Plating the steak
Plating the steak

The steak is put back together on the plate.

Maître d butter
Maître d butter

Scallions, garlic, salt, pepper, Worcestershire sauce.

Drizzeling melted butter
Drizzeling melted butter

The butter is melted and drizzled on top of the steak.

Finished porterhouse
Finished porterhouse

Served with watercress.

Raw American Wagyu skirt steak
Raw American Wagyu skirt steak

From Snake River Farms.

Seasoning the skirt
Seasoning the skirt

The same salt, pepper, and cane sugar blend used on the porterhouse is applied to the skirt.

Searing the skirt
Searing the skirt

Into the broiler.

Marking the skirt
Marking the skirt

The skirt cooks quickly.

Flipping the skirt
Flipping the skirt

The steak is turned over.

Resting the steak
Resting the steak

The skirt is allowed to rest after being cooked.

Slicing the Skirt
Slicing the Skirt

The skirt is sliced across the grain.

Sliced and almost ready for plating
Sliced and almost ready for plating
Melted butter for basting
Melted butter for basting
Brushing the skirt
Brushing the skirt

Butter is brushed on the skirt.

Ready to go
Ready to go