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.
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.
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.
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 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.
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.