120 Day Dry Aged Rib
Creekstone Farms Black Angus aged by Pat LaFrieda.
Chef and Butcher
Asi Maman and Pat LaFrieda in the kitchen at Osteria Morini.
Chef takes his steak very seriously.
Showing its age.
120 days leads to some serious desiccation.
The hard exterior crust is whittled away.
Though the butchers take care of the chine bone, the restaurant trims the rubs. (Removing the chine requires a bandsaw or a lot of elbow grease.)
Revealing the meat
As the aged exterior is cut away, the inner muscle is revealed.
Stripping the ribs
Because of the expense and intensity of flavor the decision was made to serve the steaks as relatively small boneless "Delmonico" cuts.
Once the aged exterior and ribs are removed the rib is ready for portioning.
The first cut
The chuck end steak reveals a huge Spinalis Dorsi—the muscle that caps the eye—a favorite amongst steak lovers.
14 oz. steaks
A rib generally yields the restaurant 13 to 14 14 oz. steaks.
Trimming the steaks
Ready for service
The steaks will be tempered in the kitchen before service.
Ready to cook
Salt and pepper season the steak.
While the steaks at Morini are generally grilled and finished in the oven, chef Maman prefers to cook this very special steak in a pan for better control.
The flip side
A beautiful mahogany crust develops.
The steak is cooked quickly over high heat.
After being cooked to temperature the steak is allowed to rest.
Rendered dry aged fat is added on top of the steak.
The rendered fat is flash melted in a salamander.
Ready for Service
Asi and his steak
The steak at the table
Served with balsamic onions.
Sliced upon request
You can of course have your steak sliced for you.