Gallery: Steakcraft: Marble Lane's Southwestern Steaks

The Marble Lane Filet
The Marble Lane Filet
Churrasco haricot verts, roasted cauliflower, chimichurri $48
Marble Lane Filet ($48)
Marble Lane Filet ($48)
Bone-in filet, churrasco haricots verts, roasted cauliflower, chimichurri.
The raw ingredients
The raw ingredients
Filet, peppers, onion, cauliflower and string beans.
Wrapping the bone
Wrapping the bone
The filet bone is wrapped to stop it charring.
Oiling the filet
Oiling the filet
Olive oil is rubbed over the filet prior to cooking.
Salting the filet
Salting the filet
The chef uses kosher salt for seasoning, which adheres to the meat better than table salt.
Pepper for the filet
Pepper for the filet
The chop is generously seasoned with pepper.
Filet on grill
Filet on grill
The filet is cooked in the broiler.
Flipping the filet
Flipping the filet
The crust is beginning to form.
Almost finished
Almost finished
The filet is almost ready to be rested off the heat.
Vegetables for the filet
Vegetables for the filet
Onion, red pepper, string beans, and cauliflower.
Chimichurri
Chimichurri
Adding the chimichuri
Adding the chimichuri
Ready to eat
Ready to eat
The raw rib steak
The raw rib steak
The steaks come individually packaged from the butcher. The beef is USDA Prime that is dry aged for 28 days.
Salting the rib steak
Salting the rib steak
Seasoned generously with kosher salt.
Chili rub
Chili rub
The steak is spiced with a dry rub rich with ancho and chipotle chilies.
Down pat
Down pat
The seasoning is pressed into the flesh.
Wrapping the rib bone
Wrapping the rib bone
The rib bone is wrapped in foil to stop it burning.
Into the fire
Into the fire
The broiler runs at 1900°F and is gas powered with electrical assistance.
Developing hatch marks
Developing hatch marks
The meat sears quickly.
Hatch Marks
Hatch Marks
A beautifully seared rib steak, almost ready.
Resting Comfortably
Resting Comfortably
The steak is allowed to rest after cooking so the meat can relax and its juices can redistribute through the cut.
Cutting the seasoned butter
Cutting the seasoned butter
Butter for rib steak
Butter for rib steak
Two thick coins of the butter are placed atop the finished rib steak.
The final blast
The final blast
The steak is flashed in the broiler to melt the butter.
Marble Lane Rib Steak ($59)
Marble Lane Rib Steak ($59)
Cowboy bone-in rib steak, chili dust, lemon butter, roasted garlic,
Seasoning the strip
Seasoning the strip
Kosher salt and black pepper are applied.
Strip on grll
Strip on grll
The New York Strip is grilled, not broiled like the other steaks, creating flavors that are evocative of a an outdoor Asada.
Flipping the strip
Flipping the strip
Perfect grill marks
Perfect grill marks
A bed of veg
A bed of veg
Poblano peppers and cipollini onions and placed on the plate first.
Plating the strip
Plating the strip
The strip is placed atop the onions and peppers.
Salsa for the Strip
Salsa for the Strip
A combination of tomato, red onion, cilantro, lime juice, avocado and corn is tossed to accompany the strip.
Salsa for the strip
Salsa for the strip
The salsa gets plated just after tossing.
Ramps finish off the dish
Ramps finish off the dish
When they're in season.
Marble Lane New York Strip ($45)
Marble Lane New York Strip ($45)
Carne asada style steak, poblano, cippolini onion, pico de gallo.
A heavenly bite
A heavenly bite
Filet on fork.