Slideshow: 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.
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 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.
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.
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 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.
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.
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 Rib Steak
The Rib Steak
Served with creamed spinach and fried rice.
The Dining Room
The Dining Room
Wine cellar at back.