Gallery: Steakcraft: A Trip to a Pro Dry Aging Room and Preserve24's Massive Steaks

Chef John Parlatore
Chef John Parlatore

In the kitchen at Preserve24.

Chef John Parlatore and butcher Mark Solasz
Chef John Parlatore and butcher Mark Solasz

In the meat locker.

Chef and Butcher select meat
Chef and Butcher select meat

Parlatore and Solasz inspecting dry aged beef in the Master Purveyors meat locker.

The dry aging room
The dry aging room
Packaged steaks
Packaged steaks

Preserve24 gets their steaks trimmed and vacuum packed.

The raw steaks
The raw steaks

Left to right: T-bone, Rib Steak, Porterhouse.

Salting the steaks
Salting the steaks

The steaks are generously seasoned with salt.

Pepper for the steak
Pepper for the steak

Next fresh ground pepper is applied.

Oil in the pan
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
Steak in pan

Chef Parlatore puts the steak into the pan.

Searing the steaks
Searing the steaks

The steaks are seared on the stove.

Checking the sear
Checking the sear

Parlatore checks the rib steak to see how it's coming along.

Seared rib steak
Seared rib steak

This steak is ready to be finished in the oven.

The oven
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
Into the oven

After searing the first side, the steaks are put into the oven.

Steaks in the oven
Steaks in the oven

The steaks are brought to temperature in the oven.

A custom hook
A custom hook

The restaurant had an iron worker make some custom hooks to retrieve the pans from the oven.

Porterhouse in pan
Porterhouse in pan

The steaks are adjusted within the oven to cook evenly.

Flaming T-bone
Flaming T-bone

Things get pretty hot in the oven.

Flipping the steak
Flipping the steak

Parlatore turns the T-bone.

Searing on all sides
Searing on all sides

The porterhouse is turned on its side to sear the belt of fat.

Out of the oven
Out of the oven

Once taken out of the oven, the steaks rest for a few minutes.

Removing the bone
Removing the bone

The tenderloin is removed from the porterhouse.

Almost at temperature
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
Tenderloin and strip

The porterhouse is divided into two cuts and laid out in a roasting pan.

Porterhouse in oven
Porterhouse in oven

The porterhouse is finished in the oven.

Pulling the porter
Pulling the porter

Now the porterhouse is finished.

Slicing the porterhouse
Slicing the porterhouse

The porterhouse is sliced for the table.

Marrow butter
Marrow butter

Marrow butter is added to the steak once it has rested.

Melting the marrow butter
Melting the marrow butter

The steaks are briefly placed back in the oven to melt the marrow butter.

Melting the marrow butter
Melting the marrow butter

The porterhouse is flashed in the oven.

Garnish
Garnish

An arugula salad is added to the plate.

A final sprinkle
A final sprinkle

The steak is finished with Maldon salt.

Fries
Fries

The steaks are served with fries.

Ready to eat
Ready to eat
Rib steak innards
Rib steak innards

Rare as requested.

The Preserve24 T-bone
The Preserve24 T-bone

20 ounces of USDA Prime dry aged Black Angus.

The Preserve24 Porterhouse
The Preserve24 Porterhouse

40 ounces of USDA prime dry aged Black Angus.

Porterhouse on plate
Porterhouse on plate

Served with fries and arugula salad.