RedFarm Steak's New York Strip ($49)
Served with snow pea shoots.
The raw product
20 ounces of USDA Prime 40-day dry-aged beef.
The steak is seasoned with sea salt.
Steak meets heat
The steak is placed on to the grill.
Seasoning on the grill
More salt is added to the steak while it is on the grill.
Flipping the steak
It doesn't take long to sear the beef.
Hatch marks developing nicely.
Peppering the steak
The steak is seasoned with pepper during the cooking process.
Removing the bone
Half way through cooking, the bone is removed, which allows for a rare steak to cook more evenly.
Bone and muscle
The bone and meat will be placed back on the grill.
Finishing the steak
The meat is cooked to temperature, but the bone is cooked more thoroughly to crisp up the exterior fat.
Slicing the steak
The steak is sliced for the table.
Sautéed snow pea shoots are added to the plate.
A generous ladle of jus is added to the steak to finish it.
The finished steak
"Gangster Boy" and the finished steak.
Steak on the table
Ready to eat.
Steak Salad ($24)
Prime flatiron steak over arugula, mixed greens, nectarines, cherry tomatoes, and crushed peanuts in a miso-soy dressing.
Bay Scallop Ceviche ($14)
With blood orange and caviar.
Two-Pound Lobster ($36)
Served over rice.
Shrimp-Stuffed Crispy Chicken "Steak" ($27)
This is the type of dish that Schoenfeld seems most proud of, a highly evolved take on a traditional Cantonese banquet dish. Joe Ng added a coarsely ground shrimp paste to a French-style breast and covers the cavity side with crispy rice before deep frying it.
Three-Pound Whole Grilled Live Crab ($70)
These whole Canadian crystal crabs are flown in daily. Served with arugula salad.
Foie Gras Tarts ($22)
Served with strawberry compote and radish sprouts.
Crunchy Potato Cakes ($12)
The RedFarm Rib Steak ($39.95)
Grilled and marinated Creekstone Prime Rib Steak.