The Costata Fiorentina
A dry aged USDA porterhouse steak.
New York strip on left, porterhouse on right. The pre-cooked weights are 36 oz. and 44 oz., respectively.
Scoring the fat
The belt of fat is scored so it renders and cooks better when on the heat.
Seared on the griddle
The steak is seared on the griddle. Since it's a thick, dense cut, it's seared on all sides, not just the top and bottom.
Flipping the strip
The steak is started off on the fat side.
That's not pork belly, it is aged beef fat!
Into the broiler
After being seared on the griddle, the steak is placed under the broiler.
In the broiler
The steak is brought to temperature in the broiler and allowed to rest for 10 to 15 minutes.
Slicing the strip
Unless requested otherwise, the steak is sliced for the customer.
Cut into strips
The steak is cut into strips.
Preparing the serving dish
A veal stock reduction and rendered dry aged fat are added to the pan.
Arranging the garnish
A brush of rosemary
Rosemary is brushed on to the steak.
The Costata Tagliata
Dry aged USDA Prime New York strip steak for two.
PJ Calapa with the Costata Fiorentina
USDA dry aged porterhouse.
Seasoned on all sides
This steak is also quite thick, so it too is salted and cooked on all sides.
Porterhouse on griddle
The porterhouse is seared on the griddle.
Searing the porterhouse
The porterhouse is seared on all sides.
Searing the fat
The fat side of the strip is seared before the steak is finished off in the broiler and then allowed to rest before slicing.
Removing the filet
The filet and strip are removed from the bone.
Removing the strip side
Arranging the plate
The dish is lubricated with the veal stock and dry aged fat reduction that was used on the New York strip for two.
The porterhouse on table
Michael White and PJ Calapa
With the Costata Fiorentina.