Behind the Scenes

Steakcraft: Uncle Jack's Kicks It Old School

Slideshow SLIDESHOW: Steakcraft: Uncle Jack's Kicks It Old School

[Photographs: Nick Solares]

Steak Fact Sheet

Cut: Porterhouse and Rib Steak
Grade: USDA Prime
Breed: Black Angus
Dry Aged? 28 to 35 Days
Pre-Cooked Weight: Porterhouse, 44 oz.; Rib Steak, 28 oz.
Price: Porterhouse, $98 (served for two); Rib Steak, $55.
Average Price per Ounce: Porterhouse, $2.22; Rib Steak, $1.96

Uncle Jack's Steakhouse has three bustling locations in New York—two in Manhattan and the original location in Bayside, Queens. As is befitting of a true New York steakhouse, each location dry ages its own beef, and in that tradition Uncle Jack's has a purchaser that still heads down to the Meatpacking District at an ungodly hour to personally select the restaurants' beef.

Uncle Jack's gets their beef—all USDA Prime—from Weichsel Beef Company, one of the few meat purveyors still operating in lower Manhattan. The two most popular dry aged steaks at Uncle Jack's are the porterhouse for two and the rib steak for one, which are both dry aged in-house for 28 to 35 days. Executive Joseph Paulino showed us how they're prepared.

About the author: Nick Solares is a NYC-based food writer and photographer. He has published Beef Aficionado since 2007, with the stated purpose of exploring American exceptionalism through the consumption of hamburgers and steak. He has written over 350 restaurant reviews for Serious Eats since 2008 and served as the creative director for the award-winning iPad app Pat LaFrieda's Big App for Meat. You can follow him on Instagram (@nicksolares) and Twitter (@beefaficionado).

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