Steakcraft: Ristorante Morini's Fiorentina 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.

[Photographs: Nick Solares]

Steak Fact Sheet

Cut: Porterhouse
Grade: USDA Prime
Breed: Black Angus
Dry Aged? 28 to 35 Days
Pre-Cooked Weight:44 oz.
Price: $129 served with potatoes and seasonal greens
Price per Ounce:$2.93

To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Altamarea Group's crown.

Chef and owner Michael White and executive chef Gordon Finn.

Gordon Finn is the executive chef at Ristorante Morini. He has worked with chef/owner Michael White for almost seven years and was the natural choice to helm the Altamarea Group's uptown expansion. The steak the two chefs crafted for the new restaurant is a 44 oz. porterhouse ($129) from Creekstone Farms that is dry aged between 28 and 35 days by Pat LaFrieda. It is then marinated in a mix of rosemary, thyme, sage, garlic, and olive oil—essentially a pesto mix without the pine nuts and cheese—under vacuum to maintain the greatest contact and pressure between the meat and its seasonings.

Once it's sealed under vacuum, it won't take much to cook the steak sous vide. But Finn takes a more traditional approach, simply searing the steak and then bringing it to temperature in an oven. Take a look through the slideshow to see how it's prepared.