Gallery: Steakcraft: The Steaks at Resto and The Cannibal

Resto's Steak
Resto's Steak

Three steaks at Resto: a New York Strip, a T-Bone, and a Cote de Boeuf.

The Butcher's Counter at The Cannibal
The Butcher's Counter at The Cannibal

The butcher's counter at The Cannibal is well stocked with housemade charcuterie and the available steaks.

The sub-primals
The sub-primals

Because Resto/The Cannibal has a band saw in the back, they are able to take whole sub-primals and break them down themselves. From left to right: strip loin, short loin, and "107" Rib (the number is derived from North American Meat Processors Association's Meat Buyer's Guide).

Chef Preston Clark with a strip loin
Chef Preston Clark with a strip loin

Resto/The Cannibal exclusively use dry aged USDA prime beef.

The Bandsaw
The Bandsaw

All steaks are cut in-house.

Serious Business
Serious Business

While restaurant kitchens are inherently fraught with danger, the band saw adds several degrees.

Fabricating the Steaks
Fabricating the Steaks

The sub primals are portioned in to steaks on the band saw and then further trimmed by hand.

Muscle, fat, funk
Muscle, fat, funk

The three elements of a great steak. The mold that covers dry age beef is evident here. It is almost entirely trimmed away before cooking.

NY Strip Steak
NY Strip Steak

A 40 oz. portion of USDA Prime, 28 day dry aged NY Strip.

The T- Bone
The T- Bone

A 50 oz. portion of 28 day dry aged USDA Prime T-Bone.

Cote de Boeuf
Cote de Boeuf

A 36oz portion of seven week dry aged USDA Prime ribsteak, AKA Cote de Boeuf.

'Tis the season
'Tis the season

Preston copiously seasons the raw steaks with salt and pepper.

Frosted
Frosted

The NY Strip after seasoning.

Oiling the Skillet
Oiling the Skillet

A cast iron is used to cook the steaks. A mixture of grape seed and olive oil is added to the scalding pan.

Steak in the pan
Steak in the pan

Preston puts a NY Strip into the pan of smoking oil.

Where there's smoke.....
Where there's smoke.....

....there's flavor!

The Flip
The Flip

Cooking in the oil puts an impressive mahogany-colored crust on the exterior.

Seared all over
Seared all over

Preston sears all sides of the steaks. The oil is then drained from the pan, and the steak allowed to rest briefly before the next step: basting.

The basting Ingredients
The basting Ingredients

Salt, thyme, garlic butter.

Basting
Basting

Melted butter is ladled over the steak.

Smoke and Fire
Smoke and Fire

A T-Bone is basted

In to the Oven
In to the Oven

After basting the steak is finished in the oven.

Resting
Resting

After being brought to temperature in the oven, the steaks are allowed to rest.

First Cut
First Cut

The steaks are sliced.

Slicing
Slicing

The eye of the loin—the longissimus muscle—is cut into 1/4 inch slices.

Ready to Serve
Ready to Serve

Preston layers the slices neatly on the serving platter.

The Final Season
The Final Season

The steaks are finished with salt.

The Finished Platter
The Finished Platter

Preston and a finished NY Strip.

The New York Strip
The New York Strip

40 oz., $100.

The T-Bone
The T-Bone

50 oz., $150.

Cote de Boeuf
Cote de Boeuf

36 oz., $120. Served with Bernaise sauce, marrow bone, frites, and greens.