Gallery: Steakcraft: The Orange Squirrel's New York-Quality Steak in Bloomfield, NJ

The Orange Squirrel Rib Steak
The Orange Squirrel Rib Steak

USDA Prime dry aged rib steak served with
chipotle butter and garlic confit.

Raw product
Raw product

The Orange Squirrel chef Francesco Palmieri gets his meat from Wayne Meats. This is a full 28-day dry-aged rib of USDA prime beef. The chine bone has been removed so the chef can portion the rib into steaks at his restaurant without the use of a bandsaw.

Honing the knife
Honing the knife

Chef Palmieri uses the steel to hone his blade.

Peeling away the fat cap
Peeling away the fat cap

The fat cap will be rendered down.

Demarcation
Demarcation

The chef scores the meat using a knife to mark where he will french the bone. (Frenching cleans the scraps of meat off the edge of the bone, which makes for a cleaner presentation.)

Pierce
Pierce

Next the chef pieces through the rib meat so he can line up the cut on both sides of the bone.

Scoring the fat
Scoring the fat

Using the holes that he poked through as a guide, the chef scores the other side of the rib.

Notching
Notching

The chef begins to notch out the meat between the ribs.

Whittle
Whittle

The chef whittles away at the bone, removing all of the meat and connective tissue.

Removal
Removal

The chef pulls the meat completely off the bone.

Cleaning
Cleaning

The chef trims the rib.

Half frenched
Half frenched

Here we can see how the rack looks as the chef works his way down it. I had to slow him down significantly to get the shots—he works at a blistering pace.

Trimming
Trimming

Chef Palmieri trims the fat.

End cap
End cap

The end cap that has been desiccated and hardened from the aging is removed.

The reveal
The reveal

With the end cap removed the aged meat is revealed.

Trimming the age
Trimming the age

The chef cleans up the face of the rib.

Portioning the steaks
Portioning the steaks
Cutting the cut
Cutting the cut

The side yields seven steaks.

Weighing the steaks
Weighing the steaks

The steaks weigh between 24 and 30 oz.

Pepper for the rib steak
Pepper for the rib steak

Fresh ground pepper is added.

Seasoning
Seasoning

The chef season the rib steak with kosher salt.

On the grill
On the grill

The steak is seared on the grill.

Developing the crust
Developing the crust

The direct heat quickly sears the meat.

Hatch marks
Hatch marks

The first set of hatch marks don't take long to develop.

Criss cross
Criss cross

The steak will be flipped once the hatch mark is completed.

The flipside
The flipside
Wood for the oven
Wood for the oven

The chef uses stone fruit wood like cherry and peach to flavor the steaks in the oven.

Finished in the oven
Finished in the oven

The steak is finished in a stone-lined, gas-powered oven that also burns wood to add flavor.

Resting
Resting

The steak rests in a skillet after cooking. Butter, thyme, and garlic where added in the oven.

Slicing
Slicing

After resting the steak is sliced for the table.

Ready to plate
Ready to plate

The steak is ready for plating.

Assembly
Assembly

The dish is served in a skillet.

Garnish
Garnish

The steak is finished off with garlic confit, a compound butter laced with chipotle puree, and shredded scallions.

A final sprinkle
A final sprinkle

The dish is finished with a flurry of grey sea salt.

On the table
On the table

Served with a side of squirrel nuts (potato puffs) and brocolini with Sriracha.