Slideshow: Steakcraft: Watch Marc Forgione Make a Porterhouse and Steak Tartare at American Cut

The American Cut Porterhouse
The American Cut Porterhouse
$104 for 44 ounces.
Brush
Brush
Forgione brushed the raw steak with the "mop," a mixture of rendered dry aged beef fat, butter, garlic, and herbs.
Salt
Salt
Forgione seasons the steak with kosher salt.
On the mop goes
On the mop goes
The seasoned steak
The seasoned steak
Ready to cook.
Onto the grill
Onto the grill
The steak begins to smoke as soon as it hits the grill.
Grill Marks
Grill Marks
It doesn't take long to sear the steak.
In the broiler
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.
Ready to rest
Ready to rest
Forgione takes the steak off the grill.
Resting
Resting
The mop
The mop
The mop—rendered dry aged beef fat, butter, garlic and herbs—is used throughout the cooking process.
Basting the steak
Basting the steak
Forgione spoons the mop onto the steak.
 Ready to slice
Ready to slice
The basted steak is ready to be sliced and served.
Division
Division
Forgione separates the tenderloin from the strip.
Assembly
Assembly
And then the meat is all reassembled.
Butter
Butter
The steak gets a ladle of butter.
Final mop
Final mop
And some more of the mop.
Steak Tartare ($17)
Steak Tartare ($17)
All the ingredients for making the restaurant's steak tartare.
Beef
Beef
Forgione adds the chopped tenderloin to a chilled bowl.
Onions
Onions
Next come finely chopped red onions.
Garlic
Garlic
Cornichons
Cornichons
Parsley
Parsley
Adding the secret sauce
Adding the secret sauce
The secret sauce is added, followed by the other wet ingredients: mustard , olive oil, and anchovies.
Salt
Salt
Spin and mix
Spin and mix
Forgione spins the dish while mixing the tartare.
Folding
Folding
Finished
Finished
Quail egg
Quail egg
Forgiona serves the tartare on to a pickled quail egg.