The Costata boneless New York strip
12 onces of USDA Prime dry-aged beef.
Michael White in front of Costata
Chef White started his career in New York at this address, back when the restaurant was Fiamma.
Rib steak raw
This was an early menu item—the rib steak for one—but it's cooked the same way as the boneless ribeye.
Christening the broiler
White puts the first steak to hit the broiler down.
Rib steak seared
Hatch marks develop quickly in the broiler.
Rib steak finished
It doesn't take long to finish the steak.
Ready for service
These rib eyes are ready to be cooked.
Seasoning the ribeye
Ground pepper and rosemary salt are used to season the steak.
Seared on the griddle
The ribeye is seared on the griddle.
The final searing causes the rib eye to smoke and sputter.
Ribeye in the broiler
After being seared on the griddle the rib eye is placed in the broiler.
The ribeye is pulled from the broiler.
After resting the steak is dunked in a little butter.
A final Sear
After being bathed in the butter the steak is flashed on the griddle.
The steak is finished with oil and butter.
The Costata ribeye for one
18 ounces of USDa Prime dry-aged for 40+ days.
Aged strip loin
The aged primal that the strip steaks are cut from.
Inspecting the age
Chef White smells the age on the trimmings.
Trimming the end cap
This is the sirloin end of the strip loin.
Cutting the steaks
The steaks are cut into 12-ounce portions.
Seasoning the strip
The strip is seasoned with salt and pepper.
The seasoning is pressed in to the steak,
Strip in pan
Sizzle and smoke.
Basting the steak
The steak is basted for several minutes.
The strip is left to rest after basting.