The Quality Meats Butcher's Cut Rib Steak
64 ounces—that's four pounds!
Chef Stratos Georgedakis
Filet Mignon on left, rib steak on right.
The raw product
USDA Prime dry aged 28 day rib steak. It just receives a simple rub of kosher salt and black pepper.
Seasoning the chop
The chop is seasoned moments before being cooked.
Into the broiler
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
The chop needs to moved frequently to evenly brown all sides.
Working the broiler
Oiling the cutting board
A thin layer of olive oil is brushed over the cutting board.
As the steak nears completion, the onions and mushrooms that will accompany it are put in the broiler alongside.
Onions and Mushrooms on the side
The accompanying sides are placed on the cutting board.
Here's the beef!
Next the steak is hoisted on to the cutting board.
64 ounces of beef, resting comfortably
The steak will be allowed to rest before carving tableside.
A little love
The steak is brushed with rendered dry aged beef fat.
Ready for the table
A Chef and his steak
Chef Georgedakis holds his creation.
The first cut
The two bones are removed from the eye with one cut.
The bone, removed
The chef carves the steak into generous slices.
It's a big steak.
The recommended meal
Ribsteak, Gnocchi and Cheese, Corn Crème Brûlée, Yorkshire Creamed Spinach.