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 is well stocked with housemade charcuterie and the available steaks.
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).
All steaks are cut in-house.
While restaurant kitchens are inherently fraught with danger, the band saw adds several degrees.
Fabricating the Steaks
The sub primals are portioned in to steaks on the band saw and then further trimmed by hand.
NY Strip Steak
A 40 oz. portion of USDA Prime, 28 day dry aged NY Strip.
The T- Bone
A 50 oz. portion of 28 day dry aged USDA Prime T-Bone.
Cote de Boeuf
A 36oz portion of seven week dry aged USDA Prime ribsteak, AKA Cote de Boeuf.
The NY Strip after seasoning.
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
Preston puts a NY Strip into the pan of smoking oil.
Cooking in the oil puts an impressive mahogany-colored crust on the exterior.
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
Salt, thyme, garlic butter.
Smoke and Fire
A T-Bone is basted
In to the Oven
After basting the steak is finished in the oven.
After being brought to temperature in the oven, the steaks are allowed to rest.
The eye of the loin—the longissimus muscle—is cut into 1/4 inch slices.
Ready to Serve
Preston layers the slices neatly on the serving platter.
The Final Season
The steaks are finished with salt.
The New York Strip
40 oz., $100.
50 oz., $150.
Cote de Boeuf
36 oz., $120. Served with Bernaise sauce, marrow bone, frites, and greens.