Gallery: Steakcraft: Osteria Morini's 120 Day Dry Aged Ribeye Special

120 Day Dry Aged Rib
120 Day Dry Aged Rib

Creekstone Farms Black Angus aged by Pat LaFrieda.

Steakcraft: Osteria Morini's 120 Day Dry Aged Ribeye Special
Chef and Butcher
Chef and Butcher

Asi Maman and Pat LaFrieda in the kitchen at Osteria Morini.

Serious Meat
Serious Meat

Chef takes his steak very seriously.

Showing its age.
Showing its age.

120 days leads to some serious desiccation.

Trimming
Trimming

The hard exterior crust is whittled away.

Bone removal
Bone removal

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
Revealing the meat

As the aged exterior is cut away, the inner muscle is revealed.

Stripping the ribs
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.

Final trimming
Final trimming

Almost there....

Portioning
Portioning

Once the aged exterior and ribs are removed the rib is ready for portioning.

The first cut
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
14 oz. steaks

A rib generally yields the restaurant 13 to 14 14 oz. steaks.

Trimming the steaks
Trimming the steaks
Ready for service
Ready for service

The steaks will be tempered in the kitchen before service.

Ready to cook
Ready to cook
Seasoning
Seasoning

Salt and pepper season the steak.

Pan seared
Pan seared

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
The flip side

A beautiful mahogany crust develops.

Finishing off
Finishing off

The steak is cooked quickly over high heat.

Resting
Resting

After being cooked to temperature the steak is allowed to rest.

Shine
Shine

Rendered dry aged fat is added on top of the steak.

Quick Blast
Quick Blast

The rendered fat is flash melted in a salamander.

Ready for Service
Ready for Service

Asi and his steak

The steak at the table
The steak at the table

Served with balsamic onions.

Sliced upon request
Sliced upon request

You can of course have your steak sliced for you.

Sliced steak
Sliced steak