The Orange Squirrel Rib Steak
USDA Prime dry aged rib steak served with chipotle butter and garlic confit.
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
Chef Palmieri uses the steel to hone his blade.
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.)
Next the chef pieces through the rib meat so he can line up the cut on both sides of the bone.
Scoring the fat
Using the holes that he poked through as a guide, the chef scores the other side of the rib.
The chef whittles away at the bone, removing all of the meat and connective tissue.
The chef pulls the meat completely off the bone.
The chef trims the rib.
Chef Palmieri trims the fat.
The end cap that has been desiccated and hardened from the aging is removed.
With the end cap removed the aged meat is revealed.
Portioning the steaks
Cutting the cut
The side yields seven steaks.
Weighing the steaks
The steaks weigh between 24 and 30 oz.
The chef season the rib steak with kosher salt.
On the grill
The steak is seared on the grill.
Developing the crust
The direct heat quickly sears the meat.
The steak will be flipped once the hatch mark is completed.
Wood for the oven
The chef uses stone fruit wood like cherry and peach to flavor the steaks in the oven.
The steak rests in a skillet after cooking. Butter, thyme, and garlic where added in the oven.
After resting the steak is sliced for the table.
Ready to plate
The steak is ready for plating.
The steak is finished off with garlic confit, a compound butter laced with chipotle puree, and shredded scallions.
A final sprinkle
The dish is finished with a flurry of grey sea salt.
On the table
Served with a side of squirrel nuts (potato puffs) and brocolini with Sriracha.