Steakcraft: Costata Part 2, Tagliata and Fiorentina Steaks for Two


Behind the scenes of New York's premium dry-aged steaks. An in-depth look at the aging, cooking, and presentation of New York's premium dry-aged steaks from beef expert Nick Solares.

The dry aged porterhouse steak at Michael White's Costata. [Photographs: Nick Solares]

Steak Fact Sheet

Cuts: Tagliata (New York Strip) and Fiorentina (Porterhouse)
Grade: USDA Prime
Breed: Black Angus
Dry Aged? Yes, 40 Days (minimum)
Pre-Cooked Weight: Tagliata 36 oz., Fiorentina 40 oz.
Price: Tagliata $110, Fiorentina $116
Price per Ounce: Tagliata $3.05, Fiorentina $2.90

Last week we looked at signature steak at Michael White's Costata—the 44 oz. dry aged rib steak for two. It is, in my opinion, one of the best, and certainly most unique, steaks sold in the city, and if you visit Costata you should order it. It is deserving of its signature status. That said, the other steaks for two on the menu—the Tagliata (New York strip) and Fiorentina (Porterhouse)—are equally worthy of praise and rank almost as highly as the rib steak. The beef is the same Black Angus 40-day dry aged USDA prime from Creekstone Farms and aged by Pat LaFrieda. And so is the technique in preparing them, which make sense since they are all large, on-the-bone cuts designed for two (or more) people.

Chef/owner Michael White and executive chef PJ Calapa.

As with the rib steak, the chops are seasoned with fresh black pepper and rosemary salt before being seared on the flat top and finished in the broiler. After resting for around 15 minutes—these are large pieces of beef that need time to relax—the steaks are sliced and served in large dishes lubricated with rendered dry aged fat and a velvety veal stock reduction. Take a look through the slideshow to see how the steaks are prepared and tune in next week to check out the single-serving steaks and an interview with the chefs.