Slideshow: 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.
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.)
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.
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.
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.
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.
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