Verified in New York City.
Dry-aged porterhouse is a signature dish of United States; we have verified places to eat it in New York City. The New York porterhouse is a dry-aged T-bone with a generous tenderloin side and the broiled, butter-basted finish that Peter Luger and the city's old steakhouses canonized. Start with where to eat Dry-aged porterhouse in New York City.
The New York porterhouse is a dry-aged T-bone with a generous tenderloin side and the broiled, butter-basted finish that Peter Luger and the city's old steakhouses canonized. Sliced and served family-style.
The dry-aged porterhouse is the steakhouse tradition that Peter Luger (Brooklyn, opened 1887) made the city's reference plate. Luger broilers cook the steaks at 425C under salamanders, finished with a tableside butter baste and sliced for sharing. The dry-aging tradition (28 to 45 days in temperature-controlled lockers) was standardised by mid-20th-century steakhouses (Keens, Sparks, Smith and Wollensky). The Grill at the Seagram Building plates a dry-aged-strip refinement; Sammy's Roumanian Steakhouse on the Lower East Side keeps the old-Jewish-deli end of the spectrum with garlic-rubbed skirt and ribeye.
Where to eat in New York City:
Where to eat Dry-aged porterhouse in New York City: the editor picks
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