Gallery: Steakcraft: Costata Part 3, Dry-Aged Boneless Ribeye and New York Strip

The Costata boneless New York strip
The Costata boneless New York strip

12 onces of USDA Prime dry-aged beef.

Michael White in front of Costata
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
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.

Michael White with the raw rib steak
Michael White with the raw rib steak
Christening the broiler
Christening the broiler

White puts the first steak to hit the broiler down.

Rib steak seared
Rib steak seared

Hatch marks develop quickly in the broiler.

Rib steak finished
Rib steak finished

It doesn't take long to finish the steak.

Michael White and raw ribeyes
Michael White and raw ribeyes

The steaks are fabricated in-house and then bound with twine to insure even cooking. The portioned steaks are stored in the meat locker with the aged primals to further develop their flavor.

Ready for service
Ready for service

These rib eyes are ready to be cooked.

Seasoning the ribeye
Seasoning the ribeye

Ground pepper and rosemary salt are used to season the steak.

Seared on the griddle
Seared on the griddle

The ribeye is seared on the griddle.

Flipside
Flipside

The ribeye is flipped.

Smoke
Smoke

The final searing causes the rib eye to smoke and sputter.

Ribeye in the broiler
Ribeye in the broiler

After being seared on the griddle the rib eye is placed in the broiler.

Ribeye finished
Ribeye finished

The ribeye is pulled from the broiler.

Resting
Resting

The ribeye is left to rest after cooking.

Butter bath
Butter bath

After resting the steak is dunked in a little butter.

A final Sear
A final Sear

After being bathed in the butter the steak is flashed on the griddle.

Ribeye brush
Ribeye brush

The steak is finished with oil and butter.

Removing the string
Removing the string

After the final searing the string is removed.

Plating ribeye
Plating ribeye
The Costata ribeye for one
The Costata ribeye for one

18 ounces of USDa Prime dry-aged for 40+ days.

Aged strip loin
Aged strip loin

The aged primal that the strip steaks are cut from.

Trimming the strip loin
Trimming the strip loin

The aged exterior is cut away.

Inspecting the age
Inspecting the age

Chef White smells the age on the trimmings.

Trimming the end cap
Trimming the end cap

This is the sirloin end of the strip loin.

Cutting the steaks
Cutting the steaks

The steaks are cut into 12-ounce portions.

Fabricated steaks
Fabricated steaks

The portioned strips.

Seasoning the strip
Seasoning the strip

The strip is seasoned with salt and pepper.

Raw strip
Raw strip
Down pat
Down pat

The seasoning is pressed in to the steak,

Strip meets pan
Strip meets pan

The strip is seared in cast iron.

Strip in pan
Strip in pan

Sizzle and smoke.

Basting the steak
Basting the steak

The steak is basted for several minutes.

Strip resting
Strip resting

The strip is left to rest after basting.

PJ and the New York strip
PJ and the New York strip

Ready for the table.