Gallery: Steakcraft: Uncle Jack's Kicks It Old School

Uncle Jack's Porterhouse
Uncle Jack's Porterhouse
Weichsel Beef Company
Weichsel Beef Company
Uncle Jack's Steakhouse gets its beef exclusively from Weichsel Beef Company, one of the last butchers left in the Meatpacking District.

[Photograph: Uncle Jack's]

The dry aging room.
The dry aging room.
Uncle Jack's ages their own beef at each location.
Aging ribs
Aging ribs
The ribs are aged for 35 days.
Executive Chef Joseph Paulino
Executive Chef Joseph Paulino
Chef Paulino emerges from the dry aging room with a short loin.
The bandsaw
The bandsaw
Chef Paulino portions a porterhouse on the bandsaw.
The yield
The yield
A short loin yields four porterhouses.
Trimming the porterhouse
Trimming the porterhouse
The porterhouse is trimmed on the bandsaw.
The tag
The tag
The beef is tagged with the date that it entered the aging room.
Rib section
Rib section
Uncle Jack's serves a long-bone 12-by-12 rib steak, also known as a tomahawk.
Width adjustment
Width adjustment
Paulino adjusts the width of the steaks on bandsaw.
Cutting rib steaks
Cutting rib steaks
Paulino portions a rib steak.
Trimming the steak
Trimming the steak
Paulino removes the fat cap from a rib steak.
Finished by hand
Finished by hand
Paulino finishes off trimming the steak with a knife.
Forking
Forking
Chef Paulino pricks the steak's thick band of fat with a fork to help it render and cook faster.
The raw rib steak
The raw rib steak
Ready for seasoning and the broiler.
Secret seasoning
Secret seasoning
All the steaks are seasoned with a mix of salt, pepper, and two "secret ingredients."
Seasoning the steak
Seasoning the steak
The rib steak is aggressively seasoned with the secret blend.
Into the broiler
Into the broiler
All the steaks are cooked on pans in the broiler to catch runaway juices.
Smoke and sputter
Smoke and sputter
The Jade Broiler reaches 1500° and the steak smokes and sputters almost immediately.
Smoking out of the broiler
Smoking out of the broiler
The rib steak sizzles.
Draining the drippings
Draining the drippings
Those drippings are full of dry aged flavor. They're drained away to make the "love" which will be brushed on the finished steaks.
Finished in the oven
Finished in the oven
After searing in the broiler the steak finishes in the oven.
Resting
Resting
After being brought top temperature in the oven the steak is rested for at least 10 minutes.
Flash finish
Flash finish
After resting it's flashed in the broiler again.
Almost ready for the table
Almost ready for the table
Love
Love
The rib steak is brushed with "love," the dry aged drippings, before serving.
Jus
Jus
Finally comes a ladle full of jus made from dry aged beef trimmings.
Chef and steak
Chef and steak
Chef Paulino with the finished rib steak.
Plated
Plated
The bone hangs off the plate.
Sliced
Sliced
Served rare as requested.
Seasoning the porterhouse
Seasoning the porterhouse
Next we look at the porterhouse which is seasoned with the same secret blend as the rib steak.
Into the broiler
Into the broiler
The porterhouse is placed in the broiler.
Cooked on one side
Cooked on one side
The steak is only seared on one side in the broiler.
Standing to attention
Standing to attention
The half-seared steak.
Muscle removal
Muscle removal
The strip and tenderloin are removed from the bone.
Sliced
Sliced
The strip and tenderloin are sliced.
Reassembly
Reassembly
The steak is then reassembled and flipped so that the un seared side is exposed.
A brush of love
A brush of love
The reassembled steak is anointed with a little "love."
The flipside
The flipside
The steak is then placed back into the broiler.
Peek-a-boo
Peek-a-boo
Checking for doneness.
More love
More love
A final brush of love.
Onto the plate
Onto the plate
The steak is placed on a hot plate.
Jus
Jus
As with the rib steak, a ladle of jus goes on top.
Service with a smile
Service with a smile
The Uncle Jack's Porterhouse
The Uncle Jack's Porterhouse
44 ounces of dry aged USDA Prime beef.