Gallery: Steakcraft: Michael White's Signature Rib Steak at Costata

The Costata rib steak
The Costata rib steak

44 ounces of 40-day dry-aged prime beef.

Aged ribs
Aged ribs

The 40-day dry-aged ribs are delivered to Costata with the short rib meat intact.

Trimming the age
Trimming the age

The hard crust is cut away.

Portioning the steaks
Portioning the steaks

The steaks are cut by hand in-house.

One steak per rib
One steak per rib

The steaks are relatively easy to portion since each one contains a whole rib bone.

Trimming the rib bone
Trimming the rib bone

The short rib meat is left attached, an uncommon feature for a rib steak.

Trimming the age
Trimming the age

Fine cuts must be made to whittle away all the aged crust.

Finished steaks
Finished steaks

Now the steaks are ready for cooking.

Seasoning the rib steak
Seasoning the rib steak

A combination of fresh ground pepper and rosemary salt is used to season the chop immediately before cooking.

Ready for the griddle
Ready for the griddle

The seasoned steak is ready for searing.

On to the griddle
On to the griddle

Executive Chef P.J. Calapa starts the steak on the griddle to sear the outside.

Developing the crust
Developing the crust

The steak sputters as it sears on the griddle.

Flipping the steaks
Flipping the steaks

Once the fist side is seared, it is flipped.

The flipside
The flipside

The second side is seared.

Searing all sides
Searing all sides

Because the cut is so large, all sides are seared, not just the top and bottom.

Into the broiler
Into the broiler

After being seared, the steak is brought to temperature in the broiler.

In the broiler
In the broiler
Finished steaks
Finished steaks

The steak rests for 10 minutes after the broiler.

Resting rib
Resting rib

The steak continues to sizzle with residual heat for several minutes after being removed from the broiler.

Inspecting the funk
Inspecting the funk

Chef White inspect the steak.

Lubricating the serving dish
Lubricating the serving dish

A heady veal stock reduction and rendered dry aged fat is used to line the serving dish.

Plated
Plated

If you wish to cut the steak yourself this is how it is presented, but most will prefer the task be handled by the kitchen.

Slicing for service
Slicing for service

The eye is removed from the rib.

Slicing the cap and eye
Slicing the cap and eye

The steak is cut in to thick slices.

Rare as requested
Rare as requested
Sliced steak plating
Sliced steak plating

The slices are put into the dish with the veal stock reductions and the rendered dry aged fat.

The steak in the serving dish
The steak in the serving dish

Almost ready for the table.

A final arrangement
A final arrangement

Chef White makes some last minute adjustments to the plating.

A final sprinkling of salt
A final sprinkling of salt

Chef Calapa finishes off the steak with a final flurry of salt.

On the table
On the table

Served with creamed spinach and crispy red bliss potatoes.