Slideshow: 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.
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.
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.
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.
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.
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.
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.
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 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.