clock menu more-arrow no yes mobile

Filed under:

Steakcraft

2013_steak_creaft_bag12.jpgThe monster porterhouse steak at Commerce is cooked sous vide, then seared on a griddle. Nick Solares goes into the kitchen with chef Harold Moore for a close look at this somewhat unusual steak preparation. The 40-day aged meat goes into the bag with a big pat of duck fat, a few sprigs of thyme, and a secret rub that has a "bouillon-like flavor." [SENY]

Commerce

50 Commerce Street, New York, NY 10014 Visit Website

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world