The Costata rib steak
44 ounces of 40-day dry-aged prime beef.
The 40-day dry-aged ribs are delivered to Costata with the short rib meat intact.
Trimming the age
The hard crust is cut away.
One steak per rib
The steaks are relatively easy to portion since each one contains a whole rib bone.
Trimming the rib bone
The short rib meat is left attached, an uncommon feature for a rib steak.
Trimming the age
Fine cuts must be made to whittle away all the aged crust.
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
The seasoned steak is ready for searing.
On to the griddle
Executive Chef P.J. Calapa starts the steak on the griddle to sear the outside.
Flipping the steaks
Once the fist side is seared, it is flipped.
The second side is seared.
Searing all sides
Because the cut is so large, all sides are seared, not just the top and bottom.
In the broiler
The steak rests for 10 minutes after the broiler.
The steak continues to sizzle with residual heat for several minutes after being removed from the broiler.
Lubricating the serving dish
A heady veal stock reduction and rendered dry aged fat is used to line the serving dish.
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
The eye is removed from the rib.
Rare as requested
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
Almost ready for the table.
A final sprinkling of salt
Chef Calapa finishes off the steak with a final flurry of salt.
On the table
Served with creamed spinach and crispy red bliss potatoes.