The Hurricane Porterhouse
USDA Prime Dry Aged Porterhouse for Two. $88.
The raw steak
40 oz. 28-day dry-aged prime beef.
Seasoning the porterhouse
A combination of kosher salt, black pepper, and cane sugar is used.
The chop is so thick that the chef needs to use an extra-heavy hand with the seasoning.
The seasoning is worked into all sides of the steak.
Into the broiler
The steak is seared in the broiler.
Porterhouse in the broiler
The steak cooks at approximately 900°.
Turning the porterhouse
It doesn't take long, especially with the sugar caramelizing on the outside.
Brought to temperature
Once the steak is seared, it is pulled away from the direct heat of the broiler and cooked in the oven.
Removing the meat from the bone.
New York strip and filet (the two muscles in a porterhouse) take different times to cook. Chef Lahen removes them from the bone so he can cook them separately.
Finishing the steak
The separated muscles are cooked in the oven. The filet, which overcooks easily, is pulled out first.
Searing the bone
The bone is seared in the broiler.
Slicing the porterhouse
Plating the steak
The steak is put back together on the plate.
Maître d butter
Scallions, garlic, salt, pepper, Worcestershire sauce.
Drizzeling melted butter
The butter is melted and drizzled on top of the steak.
Served with watercress.
Raw American Wagyu skirt steak
From Snake River Farms.
Seasoning the skirt
The same salt, pepper, and cane sugar blend used on the porterhouse is applied to the skirt.
Searing the skirt
Into the broiler.
Marking the skirt
The skirt cooks quickly.
Flipping the skirt
The steak is turned over.
Resting the steak
The skirt is allowed to rest after being cooked.
Slicing the Skirt
The skirt is sliced across the grain.
Sliced and almost ready for plating
Melted butter for basting
Brushing the skirt
Butter is brushed on the skirt.