Ben & Jack's Steakhouse is an upscale steak joint in Midtown that serves up some of the finest cuts of meat in the City, including this sizzling porterhouse that is served to your table literally on fire. Executive Chef Admir Alibasic explains:
This is my favorite cut because what you see is truly the best of both worlds. This sizzling dish showcases the fatty, succulent flavor of the sirloin and the tenderness of the filet mignon.
What you see is a double cut, USDA prime, 32 day, dry-aged, Porterhouse steak. We use only the highest quality of beef, which we further enhance by dry-aging. USDA prime is the most choice select piece of meat because of the abundance of marbling and makes up only 4% of the meat in the market. There are many tests that go into labeling meat as prime and the main factor is, fat! The marbling (fat) in the meat provides a more flavorful bite.
The Porterhouse steak is put together like a puzzle to form a J with one side having the filet and the other with the sirloin. First ,we grill the Porterhouse rare in our kitchen. Once plated, we heat a 80 proof cognac, then flambé the meat to cook medium rare, right in front of our customers on their plate.
You can grab this incredible dry-aged sizzling porterhouse (for 2, 3 or 4 people) at Ben & Jack's Steakhouse during lunch or dinner.
Submitted via Viewing NYC Tips
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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