Slideshow: Steakcraft: Quality Meats' 'Butcher's Cut,' a 64 oz. Dry Aged Double Rib Steak

The Quality Meats Butcher's Cut Rib Steak
The Quality Meats Butcher's Cut Rib Steak
64 ounces—that's four pounds!
Chef Stratos Georgedakis
Chef Stratos Georgedakis
Filet Mignon on left, rib steak on right.
The raw product
The raw product
USDA Prime dry aged 28 day rib steak. It just receives a simple rub of kosher salt and black pepper.
Into the broiler
Into the broiler
On the edge
On the edge
Because of its enormous size, the chop is kept away from the hottest part of the broiler to ensure even cooking.
Building the crust
Building the crust
The chop needs to moved frequently to evenly brown all sides.
Working the broiler
Working the broiler
Oiling the cutting board
Oiling the cutting board
A thin layer of olive oil is brushed over the cutting board.
Finishing off
Finishing off
As the steak nears completion, the onions and mushrooms that will accompany it are put in the broiler alongside.
Here's the beef!
Here's the beef!
Next the steak is hoisted on to the cutting board.
64 ounces of beef, resting comfortably
64 ounces of beef, resting comfortably
The steak will be allowed to rest before carving tableside.
A little love
A little love
The steak is brushed with rendered dry aged beef fat.
Ready for the table
Ready for the table
 A Chef and his steak
A Chef and his steak
Chef Georgedakis holds his creation.
The first cut
The first cut
The two bones are removed from the eye with one cut.
Thickly sliced
Thickly sliced
The chef carves the steak into generous slices.
More slicing
More slicing
It's a big steak.
Almost there....
Almost there....
The recommended meal
The recommended meal
Ribsteak, Gnocchi and Cheese, Corn Crème Brûlée, Yorkshire Creamed Spinach.