Steak Fact SheetCut: Porterhouse
Grade: USDA Prime
Breed: Black Angus
Dry Aged? 28 Days
Pre-Cooked Weight: 44 oz.
Average Price per Ounce: $2.36
"Now that's a steakhouse char!" exclaims Marc Forgione approvingly as he removes a giant porterhouse from the mouth of his roaring Jade broiler. When I initially approached Forgione about featuring the porterhouse on Steakcraft, he wasn't convinced that it would have much currency—"isn't really interesting in terms of a visual story." But having previously featured his rib steak (and its pastrami-style cousin at his new steakhouse, American Cut, I knew that he would have more than a few tricks up his sleeve.
Indeed, while the steak has all the hall marks of the classic steakhouse version—the aforementioned char, sliced for the table and doused in butter—there are also several decidedly untraditional flourishes that set it apart from the average steakhouse steak.
Forgione also took me through the tableside preparation of his Steak Tartare ($17), which starts with a chilled metal bowl to keep the meat cool ("It is supposed to be chilled" says the chef unequivocally). As with the porterhouse, the tartare is also ostensibly a classic rendition, but again Forgione adds his own signature to it. For starters there's the secret sauce with rendered dry aged beef fat, plus some other ingredients the chef wouldn't divulge.
Take a look through the slideshow to see how Forgione adds his own touch to two classic steakhouse dishes.