Steak on grill
The porterhouse without the filet looks a bit odd to us here in the United States, but this is how a strip steak often looks like in the UK, which uses different primal cuts.
A heavy "plancha" is placed on top of the steak to maximize surface contact.
The grill gets mighty hot. The grill man will alternate the chop between coal and gas grills to regulate the heat and flavor intensity.
The first set of hatch marks don't take too long develop.
The other side doesn't too long either.
On the side
Because of the thickness of the bone, the steak is cooked on all sides.
The flip side
One side done.
Covered with a lid
A lid is placed on top of the steak when it is over the coals to redirect the smoke back into steak.
Removing the strip
After resting, the strip is cut off the bone.
Slicing the strip
The strip is sliced into thick slices.
Next, the steak is reassembled with the bone and butter is added on top.
A quick flash
The steak in placed in a broiler to melt the butter.
Plating the steak
The steak and bone are placed in the serving dish.
The melted butter and juices are added on top.
A final anointment
The steak is finished off with a drizzle of olive oil.
The steak sizzles and sputters angrily when the oil hits the hot serving dish.
Carbone steak at the table
Served with roasted garlic.
The Carbone steak
Porterhouse steak, tartare of beef filet, creamed escarole.
The raw product
The USDA Prime Black Angus beef has been dry aged for 45 days by Pat LaFrieda and another 15 days in house at Carbone.
Removing the filet
Order the steak and you will be offered the choice of having the filet removed and made into tartare, served ahead of the cooked strip.
Impressively abundant marbling is revealed here, and that is on the leaner fillet side!
Removing the crust
Although the steak has already been trimmed for cooking, there is still some aged material on the edge of the beef that is desiccated and needs to me removed for raw consumption.
The filet is sliced.
The filet is sliced into strips.
The strips are diced into small cubes.
An ode to the egg
Rather than serving the tartare with a raw egg, Carbone sauces the plate with a béarnaise sauce, both an ode to the egg and a throwback to classic steakhouse dining.
Plating the tartare
Coins of bone marrow are heated up in the broiler.
Adding the marrow
The melted marrow is placed atop the tartare.
Dry aged filet topped with bone marrow and curly leaf parsley.
Salt for the strip
The strip side of the porterhouse is generously seasoned with kosher salt.
Pepper for the strip
Next, fresh ground pepper is added.
Steak meets grill
The steak is alternated between two grills—one is a standard gas-fired grill and the other is heated with charcoal.