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