Slideshow: 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).
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.
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.
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.
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.
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.
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 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.