Gallery: Steakcraft: S. Prime, A Boutique Steakhouse in Queens

The S Prime Signature Steak ($65)
The S Prime Signature Steak ($65)

Rib steak dry aged for 60 days.

The Dry Aging Room
The Dry Aging Room

S. Prime ages their own meat in house.

Fresh Ribs
Fresh Ribs

The S. Prime signature steak is a 60-day dry aged rib steak. These fresh ribs will be ready in the middle of September.

Chef Reiss
Chef Reiss

"I am too much of a control freak to let anyone else age my meat."

Seriously Aged
Seriously Aged

This is some serious meat, aged between 35 and 60 days.

Cutting the net
Cutting the net

The 109 "Export" rib is covered with a net to keep the backstrap in place.

Removing backstrap
Removing backstrap

The backstrap is removed from the rib. It will be rendered down and used to brush the steaks before they are served.

Trimming the chine bone
Trimming the chine bone
Trimming the fat
Trimming the fat

The rib is trimmed, and the fat is saved for rendering.

Cutting rib steaks
Cutting rib steaks

The rib section is portioned into steaks.

Cutting on the bandsaw
Cutting on the bandsaw

The final is made on the band saw.

Cutting the steaks
Cutting the steaks

On the band saw.

Trimming the steak
Trimming the steak

The rib steak is trimmed by hand after being cut on the band saw.

Trimming the 179
Trimming the 179

The New York Strips are cut from bone-in aged "179" hunks of beef.

179 on Bandsaw
179 on Bandsaw

The New York Strips are cut on the band saw.

Weighed Out
Weighed Out

This steak will be trimmed down to 24 oz.

Chef Reiss and his steaks
Chef Reiss and his steaks

Strip on the left, rib steak on the right.

The raw strip
The raw strip

USDA Prime, Black Angus.

The raw rib steak
The raw rib steak

USDA Prime, Black Angus.

Seasoning the strip
Seasoning the strip

Kosher salt and pepper.

Seasoning the rib
Seasoning the rib

Kosher salt is applied to steak.

Pepper for the rib steak
Pepper for the rib steak

Coarsely ground black pepper is added.

Into the broiler
Into the broiler

The beef is broiled in at 1600°F.

Seared
Seared

It doesn't take long to sear the steaks.

Flipping the steaks
Flipping the steaks

Chef Reiss flips the strip.

The flip side
The flip side

Hatch marks revealed.

Pulling the steak
Pulling the steak

Reiss takes the finished strip out of the oven.

Resting the steaks
Resting the steaks

The steaks are allowed to rest for 7 to 10 minutes.

Temperature markers
Temperature markers

You know you are in a classic steakhouse when you see these.

Shine on
Shine on

Rendered aged fat and butter is used to glaze the steak.

Final seasoning
Final seasoning

A dusting of salt and pepper completes the steak.

The New York Strip
The New York Strip

Parmesan cheese fries, lobster mac and cheese, and La Cheung fried rice.

The Rib Steak
The Rib Steak

Served with creamed spinach and fried rice.

The Dining Room
The Dining Room

Wine cellar at back.