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
The raw goods: strip on left, American Wagyu top cap on right.
The raw steak is brushed with butter.
Pepper for the strip
Coarsely ground pepper is added.
Searing the strip
The steak is seared on the grill.
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
The broiler runs at 1700°.
The steak is ready to rest.
A brush of "love"
The steak is once more brushed with butter.
The first cut
The steak is sliced for the table.
Off the bone
The bone is cut away.
Yet more butter
A final brush of butter.
Maître d'hôtel butter
And for good measure, a pat of compound butter as well.
Watercress and a sprig of thyme
A final flourish before service.
Brushing the top cap
Butter is brushed on the cap. It is then seasoned with salt and pepper.
Seared on the grill
As with the strip, the cap is seared on the grill.
It doesn't take long to develop some pronounced hatch marks.
The finished cap
Ready to rest.
The steak is allowed to rest for 7 to 10 minutes.
Slicing the cap
A little crunch
Panko parmesan butter breadcrumbs are layered on top.
The steak is finished off with a fresh Chimichurri.
BLT Steak Amercian Wagyu Top Cap
American Wagyu Top Cap Steak, 10 oz., $81.