Gallery: Steakcraft: The Marrow's Rib Steak and Top Sirloin

The Marrow Steak
The Marrow Steak
Fingerling corned beef hash, local chicory, and caraway mustard vinaigrette.
Raw rib steak
Raw rib steak
Dry aged for 40 days.
Salting the rib steak
Salting the rib steak
Dieterle seasons the raw rib steak with kosher salt.
Pepper for the rib steak
Pepper for the rib steak
Fresh ground pepper is added in copious amounts.
On the grill
On the grill
The rib steak is placed on the grill.
Rib steak on grill
Rib steak on grill
Dieterle goes for a primal preparation—salt, pepper, smoke, and fire.
Hatch marked
Hatch marked
The crust develops quickly.
Rib steak on the flip side
Rib steak on the flip side
It doesn't take long for the steak to get charred.
Aromatics
Aromatics
Once the rib steak has been cooked on the grill, it is transferred to a dish stocked with butter, garlic, rosemary, and thyme.
More seasoning
More seasoning
The steak is salted before broiling.
Rib steak in the broiler
Rib steak in the broiler
The rib steak is placed in the broiler with the rosemary, thyme, butter, and garlic.
Removing the bone
Removing the bone
Dieterle removes the bone before slicing the steak.
Slicing the rib steak
Slicing the rib steak
The chef makes short work of the steak when slicing it.
Maitre d' butter
Maitre d' butter
Maitre d butter spiked with lemon zest is added to the steak.
Melted butter
Melted butter
the melted butter, redolent with garlic, rosemary, and thyme is drizzled on the finished steak.
A final sprinkling of salt
A final sprinkling of salt
Maldon salt is used to finish the steak.
The Marrow rib steak for two
The Marrow rib steak for two
Mustard greens, marrow Yorkshire pudding.
Steak dinner
Steak dinner
The Marrow rib steak with bone marrow Yorkshire pudding and mustard greens.
Raw Wagyu culotte
Raw Wagyu culotte
From Greg Norman Prime Beef.
Portioning the steaks
Portioning the steaks
Because of the irregular shape of the cut, each steak is cut slightly differently to ensure even weights.
Hand-cut steaks
Hand-cut steaks
Impressive marbling
Impressive marbling
This is abundant marbling, especially considering that it is from a sirloin muscle which is leaner than steaks cut from the short loin and rib.
Culotte on to the grill
Culotte on to the grill
As with the rib steak the culotte is seasoned and grilled in a straightforward manner.
Salting the raw culotte
Salting the raw culotte
Kosher salt is applied in generous amounts.
Fresh pepper for culotte
Fresh pepper for culotte
An equally generous portion of pepper is added.
Culotte resting
Culotte resting
The culotte is left to rest for 10 minutes after cooking.
Plating
Plating
Slicing the culotte
Slicing the culotte
The sliced steak
The sliced steak
Ready for plating.
A final flurry of salt
A final flurry of salt
The dish is finished with Maldon salt.
The Marrow culotte steak
The Marrow culotte steak
Served rare as ordered.