The Ristorante Morini Fiorentina for Two ($129)
Dry-aged Creekstone porterhouse, rosemary potatoes, braising greens, and bordelaise.
Chef and steak
Chef Gordon Finn and the raw product.
Salt, pepper, olive oil, and fresh herbs for the marinade, along with a USDA Prime dry aged porterhouse.
Picking through the herbs
The steak will marinate in a mix of rosemary, sage, and thyme.
The process is usually accomplished in a blender but Chef Finn wanted to show us how you can do it without one.
Chopping herbs and garlic
Chef Finn finely dices the herb and garlic mixture.
Finn dices and chops while the porterhouse patiently waits.
Finn adds pepper to the bowl.
And a generous amount of salt.
The mixture is finished with olive oil.
Working the pesto
Finn works the olive oil into the mixture. Again, this is usually accomplished with a blender.
Applying marinade to the steak
Chef Finn applies a generous amount of the mix to the steak.
Finn works the mix into the steak.
Porterhouses ready for vacuum sealing. Note that the marinade when prepared with a blender is much finer than the hand-chopped version.
Into the bag
The porterhouse is placed in a bag for vacuum sealing.
Preparing to seal
Two steaks are placed in each bag.
Vacuum-sealing ensures high contact between the meat and the marinade.
Many of the proteins at Ristorante Morini are vacuum sealed. The cooling temperature is meticulously monitored to ensure food safety.
Steaks in bag
The porterhouses will stay in the bag for 4 days.
Four days later...
After four days the steaks are ready to be cooked.
The marinated steak
The porterhouse is ready for searing on the grill.
The steak is seasoned with fresh ground black pepper.
A flurry of salt
More kosher salt is added to the steak.
Onto the grill
The steak is seared on a gas/lava rock grill.
The grill is hot enough to quickly mark the steaks.
Flipping the steak
It doesn't take long to sear the steak.
Finish in the oven
The steak is brought to temperature in a 350° oven.
Rested and ready
The steak is rested for around 15 minutes after being finished in the oven. "We tell people that it takes at least 45 minutes" advises Finn. The steak is 44 oz. and needs to rest to allow the internal juices to redistribute. The steak is presented whole to the table and then whisked back to the kitchen for slicing.
Chef Finn with the finished steak
Once presented to the table whole, the steak is sliced in the kitchen.
Removing the strip loin
Chef Finn separates the strip loin from the bone.
Removing the tenderloin
Next Finn removes the tenderloin.
Slicing the steak
The steak is sliced into strips.
Finish with salt
A final sprinkle of salt and the dish is ready for the guests.