The Leopard Rib Steak ($90)
Grilled dry-aged rib steak served with rosemary, hand-cut fries, and broccoli rabe with red pepper.
Raw and ready
Seasoning the steak
Developing the hatch marks
It doesn't take long to sear the beef.
Flipping the steak
Chef Gnazzo flips the steak.
Now seared on both sides, the steak is ready for the oven.
Into the oven
The steak is finished in the oven, where it is cooked to temperature.
Checking the temperature
Chef Gnazzo checks the temperature of the steak with a meat thermometer.
Almost at temperature
This steak, ordered rare, still has a little to go.
Drying the potatoes
Chef Gnazzo dries the potato with a towel.
Ready to fry
The cut fries are ready for the fryer.
After being blanched at low temperature the fries are allowed to rest and then fried at high temperature to crisp up.
Plating the steak
Chef Gnazzo adds a side of broccoli rabe to the steak and french fries.
The steak on cutting board
Ready for the table.
Ready for the table
The steak is delivered whole to the table on a large cutting board.
Removing the bone
The rib bone is removed from the eye of the steak.
Bone on a plate.
The bone is placed on its own plate.
The steak is cut into thin slices.