The American Cut Porterhouse
$104 for 44 ounces.
Forgione brushed the raw steak with the "mop," a mixture of rendered dry aged beef fat, butter, garlic, and herbs.
Forgione seasons the steak with kosher salt.
And freshly ground pepper.
On the mop goes
The seasoned steak
Ready to cook.
Onto the grill
The steak begins to smoke as soon as it hits the grill.
The steak is flipped.
It doesn't take long to sear the steak.
In the broiler
Forgione adjusts the height of the grill as the steak cooks.
"A steakhouse sear"
Forgione wanted a true dark, crusty char on the steak like you would find at a classic steakhouse.
The steak is almost ready.
Ready to rest
Forgione takes the steak off the grill.
The mop—rendered dry aged beef fat, butter, garlic and herbs—is used throughout the cooking process.
Once it rests for ten minutes, the steak is basted in a Swiss steel pan with more of the mop.
Basting the steak
Forgione spoons the mop onto the steak.
Ready to slice
The basted steak is ready to be sliced and served.
Forgione separates the tenderloin from the strip.
The strip gets cut into thick slices.
And then the meat is all reassembled.
The steak gets a ladle of butter.
And some more of the mop.
The finished steak
Ready to eat.
Steak Tartare ($17)
All the ingredients for making the restaurant's steak tartare.
Forgione adds the chopped tenderloin to a chilled bowl.
Next come finely chopped red onions.
Forgione wouldn't reveal the contents of the sauce.
Adding the secret sauce
The secret sauce is added, followed by the other wet ingredients: mustard , olive oil, and anchovies.
Spin and mix
Forgione spins the dish while mixing the tartare.
'Round and round she goes.
Forgiona serves the tartare on to a pickled quail egg.
Ready to eat.