Chef John Parlatore
In the kitchen at Preserve24.
Chef John Parlatore and butcher Mark Solasz
In the meat locker.
Chef and Butcher select meat
Parlatore and Solasz inspecting dry aged beef in the Master Purveyors meat locker.
The dry aging room
Preserve24 gets their steaks trimmed and vacuum packed.
The raw steaks
Left to right: T-bone, Rib Steak, Porterhouse.
Salting the steaks
The steaks are generously seasoned with salt.
Pepper for the steak
Next fresh ground pepper is applied.
Oil in the pan
The steaks are cooked on Swiss steel pans, which have heating properties similar to cast iron but with less weight. The chef adds some olive oil to the hot pan right before the steaks go in.
Steak in pan
Chef Parlatore puts the steak into the pan.
Searing the steaks
The steaks are seared on the stove.
Checking the sear
Parlatore checks the rib steak to see how it's coming along.
Seared rib steak
This steak is ready to be finished in the oven.
The oven is made by Wood Stone and uses a combination of infrared heat and gas. Parlatore adds apple and cherry wood for flavor.
Into the oven
After searing the first side, the steaks are put into the oven.
Steaks in the oven
The steaks are brought to temperature in the oven.
A custom hook
The restaurant had an iron worker make some custom hooks to retrieve the pans from the oven.
Porterhouse in pan
The steaks are adjusted within the oven to cook evenly.
Things get pretty hot in the oven.
Flipping the steak
Parlatore turns the T-bone.
Searing on all sides
The porterhouse is turned on its side to sear the belt of fat.
Out of the oven
Once taken out of the oven, the steaks rest for a few minutes.
Removing the bone
The tenderloin is removed from the porterhouse.
Almost at temperature
To insure that the exterior doesn't overcook while the interior is still raw, Parlatore removes the muscle from the bone and finish it in the oven.
Tenderloin and strip
The porterhouse is divided into two cuts and laid out in a roasting pan.
Porterhouse in oven
The porterhouse is finished in the oven.
Pulling the porter
Now the porterhouse is finished.
Slicing the porterhouse
The porterhouse is sliced for the table.
Marrow butter is added to the steak once it has rested.
Melting the marrow butter
The steaks are briefly placed back in the oven to melt the marrow butter.
Melting the marrow butter
The porterhouse is flashed in the oven.
An arugula salad is added to the plate.
A final sprinkle
The steak is finished with Maldon salt.
The steaks are served with fries.
Ready to eat
Rib steak innards
Rare as requested.
The Preserve24 T-bone
20 ounces of USDA Prime dry aged Black Angus.
The Preserve24 Porterhouse
40 ounces of USDA prime dry aged Black Angus.
Porterhouse on plate
Served with fries and arugula salad.