The Smith and Wollensky Rib Steak
Kissane personally inspects and approves every piece of meat that comes through the doors.
The Dry Aging Room
The beef is aged for 28 days.
Breaking Down the Primals
After a month of aging, the primals are taken into the butchering room and fabricated into steaks.
Without a band saw it is very difficult to breakdown primals, making this an essential tool in cooking the tons of meat S&W serves weekly.
The hard crust that has formed on the exterior of the primals is whittled away.
All the beef at S&W is USDA Prime beef that is aged in house for 28 days.
Cutting Rib Steaks
The Rib Section
Rib Steaks Cut on Bandsaw
The bandsaw allows for cutting evenly sized steaks, even through the bone.
Trimmed and Ready
A rib section yields nine steaks.
Kosher salt and pepper are applied before cooking.
Black and blue
Black and blue steaks are cooked on the flattop.
Smoke and Fire
Finishing the Steak....
...with love (clarified butter).