Slideshow: Steakcraft: BLT Steak's Strip and American Wagyu Top Cap

BLT Steak: Bone-In New York Strip
BLT Steak: Bone-In New York Strip
28-day dry-aged prime bone-in New York strip. 20 ounces for $57.
Braden Reardon: Chef de Cuisine, BLT Steak
Braden Reardon: Chef de Cuisine, BLT Steak
The raw goods: strip on left, American Wagyu top cap on right.
Butter brush
Butter brush
The raw steak is brushed with butter.
Pepper for the strip
Pepper for the strip
Coarsely ground pepper is added.
Searing the strip
Searing the strip
The steak is seared on the grill.
Flare ups
Flare ups
Into the broiler
Into the broiler
After marking the steak on both sides ,it is placed into a South Bend broiler to cook the rest of the way.
Smoke and heat
Smoke and heat
The broiler runs at 1700°.
Finished!
Finished!
The steak is ready to rest.
A brush of
A brush of "love"
The steak is once more brushed with butter.
The first cut
The first cut
The steak is sliced for the table.
Off the bone
Off the bone
The bone is cut away.
Yet more butter
Yet more butter
A final brush of butter.
Maître d'hôtel butter
Maître d'hôtel butter
And for good measure, a pat of compound butter as well.
Watercress and a sprig of thyme
Watercress and a sprig of thyme
A final flourish before service.
Brushing the top cap
Brushing the top cap
Butter is brushed on the cap. It is then seasoned with salt and pepper.
Seared on the grill
Seared on the grill
As with the strip, the cap is seared on the grill.
Hatch marks
Hatch marks
It doesn't take long to develop some pronounced hatch marks.
The finished cap
The finished cap
Ready to rest.
Resting
Resting
The steak is allowed to rest for 7 to 10 minutes.
Slicing the cap
Slicing the cap
A little crunch
A little crunch
Panko parmesan butter breadcrumbs are layered on top.
Chimichurri
Chimichurri
The steak is finished off with a fresh Chimichurri.
BLT Steak Amercian Wagyu Top Cap
BLT Steak Amercian Wagyu Top Cap
American Wagyu Top Cap Steak, 10 oz., $81.