The Commerce Porterhouse for Two ($124)
Hash brown potatoes, creamed spinach, homemade steak sauce.
The raw steaks
USDA Prime Angus beef, dry aged for 40 days, a little longer than most steaks we've featured before.
Moore liberally sprinkles on kosher salt.
Next, a secret rub. The chef wouldn't divulge the exact ingredients, but it had a bouillon-like flavor.
The rub is patted into the meat.
A generous dollop of duck fat goes on top.
A sprig of thyme comes next.
Moore uses a special paper to wrap the bone, which can have sharp edges that would tear the plastic.
In the bag
The steak is ready for vacuum packing.
Into the bag
The steaks are placed in plastic bags.
A vacuum sealer sucks all the air out of the bag, increasing the surface contact between meat and the water in the sous vide circulator.
Once sealed, it's ready for the first stage of cooking.
The sous vide circulator can be set to precise temperatures, which are controlled by this regulator.
The steaks take a dive.
Commerce serves their steak at "140° or so," which translates to medium rare / medium.
After 45 to 60 minutes, the steak is cooked through. A probe thermometer confirms the meat's internal temperature.
Opening the bag
Once cooked, the steak is removed from the bag.
Ready for searing
Now that the steak has reached its desired internal temperature, it can be seared quickly.
Drying the steak
The steak must be dried well before searing.
The steak is seared on the griddle.
The griddle quickly sears the beef.
Searing the sides
Both sides of the steak are bronzed on the griddle.
Separating the meat from the bone
The filet and strip loin are removed from the bone.
The separated porterhouse
Ready for slicing.
The steak is sliced for the table.
The steak is arranged on the plate.
Cippolini onions join the steak.
A shine of melted butter comes next.
Ready for the table
The steak is served with hash browns, creamed spinach, and a housemade steak sauce.