olfgang Zwiener (not Puck) knows a thing or two about steak. He was the headwaiter at Peter Luger for 41 years. If you’re around steak for 41 years, you’re bound to learn a thing or two. And that he has, using the traditional Brooklyn recipe. First he painstakingly hand-selects the meat he will use and then dry-ages it for 28 days. Then he cuts them into porterhouses for two, three, or four. Sometimes there’s just nothing like a good steak. You can’t make friends with salad.