That thick, sizzling steak you’re about to devour is amazing: Behold its marbled, mahogany crust framing a pink, juicy interior that slices like warm butter and literally melts in your mouth..

What makes this magnificent steak even more incredible is that you aren’t dining in a great, leathery New York chop house.  You cooked this baby at home...

Think it’s impossible to duplicate a Peter Luger Porterhouse in your own kitchen? Read on.

After interviewing local butchers, chefs, and food scientists, we have uncovered some of the secrets, tricks and myths of cooking a perfect steak at home.