Slideshow: Steakcraft: Smith and Wollensky's 32 Ounce Rib Steak

The Smith and Wollensky Rib Steak
The Smith and Wollensky Rib Steak
Danny Kissane
Danny Kissane
Purchasing director.
Inspection
Inspection
Kissane personally inspects and approves every piece of meat that comes through the doors.
Breaking Down the Primals
Breaking Down the Primals
After a month of aging, the primals are taken into the butchering room and fabricated into steaks.
Band Saw
Band Saw
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.
Trimming
Trimming
The hard crust that has formed on the exterior of the primals is whittled away.
Cutting Rib Steaks
Cutting Rib Steaks
The Rib Section
The Rib Section
Rib Steaks Cut on Bandsaw
Rib Steaks Cut on Bandsaw
The bandsaw allows for cutting evenly sized steaks, even through the bone.
Seasoned
Seasoned
Kosher salt and pepper are applied before cooking.
Broiler
Broiler
Black and blue
Black and blue
Black and blue steaks are cooked on the flattop.
Finishing the Steak....
Finishing the Steak....
...with love (clarified butter).