Steakcraft: Uncle Jack's Kicks It Old School


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 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.