Gallery: Steakcraft: Costata Part 2, Tagliata and Fiorentina Steaks for Two

Flipping the strip
Flipping the strip

The steak is started off on the fat side.

Seared Fat
Seared Fat

That's not pork belly, it is aged beef fat!

Seared on all sides
Seared on all sides
Into the broiler
Into the broiler

After being seared on the griddle, the steak is placed under the broiler.

In 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
Slicing the strip

Unless requested otherwise, the steak is sliced for the customer.

The first cut
The first cut

The muscle is removed from the bone.

Cut into strips
Cut into strips

The steak is cut into strips.

Preparing the serving dish
Preparing the serving dish

A veal stock reduction and rendered dry aged fat are added to the pan.

Arranging the garnish
Arranging the garnish
Lovin' spoonful
Lovin' spoonful

The rendered dry aged fat is drizzled atop the steak.

A brush of rosemary
A brush of rosemary

Rosemary is brushed on to the steak.

The Costata Tagliata
The Costata Tagliata

Dry aged USDA Prime New York strip steak for two.

PJ Calapa with the Costata Fiorentina
PJ Calapa with the Costata Fiorentina

USDA dry aged porterhouse.

Seasoning the porterhouse
Seasoning the porterhouse

The same pepper and rosemary salt seasoning as the other steaks is used on the porterhouse.

Seasoned on all sides
Seasoned on all sides

This steak is also quite thick, so it too is salted and cooked on all sides.

Porterhouse on griddle
Porterhouse on griddle

The porterhouse is seared on the griddle.

Searing the porterhouse
Searing the porterhouse

The porterhouse is seared on all sides.

Flipping the steaks
Flipping the steaks

The porterhouse is turned over.

Searing the fat
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
Removing the filet

The filet and strip are removed from the bone.

Removing the strip side
Removing the strip side
Slicing the strip
Slicing the strip

The filet and strip are sliced for service.

Arranging the plate
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
The porterhouse on table
Michael White and PJ Calapa
Michael White and PJ Calapa

With the Costata Fiorentina.

The Costata Fiorentina
The Costata Fiorentina

A dry aged USDA porterhouse steak.

Raw product
Raw product

New York strip on left, porterhouse on right. The pre-cooked weights are 36 oz. and 44 oz., respectively.

Scoring the fat
Scoring the fat

The belt of fat is scored so it renders and cooks better when on the heat.

Salting the strip
Salting the strip

All the steaks are seasoned with fresh ground black pepper and rosemary salt.

Seared on the griddle
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.