Gallery: Steakcraft: Marc Forgione's American Cut Makes a Pastrami-Style Rib Steak

Pastrami-style steak
Pastrami-style steak
The dry aged rib steak at American Cut is rubbed with pastrami spices and smoked before cooking.
Raw product
Raw product
All the steaks served at American Cut are fabricated in-house.
The rib steak
The rib steak
The USDA Prime meat is aged for 28 days by Pat LaFrieda.
Seasoned on all sides
Seasoned on all sides
Forgione covers every inch of the steak with the dry rub.
Pastrami rub coating
Pastrami rub coating
The steak is aggressively seasoned with pastrami rub.
Seasoned on all sides
Seasoned on all sides
The seasoned steak is now ready to be cold smoked.
The tie that binds
The tie that binds
Forgione binds the steak to insure that it smokes evenly and retains its shape.
Cutting the cord
Cutting the cord
A quick snip and the steak is ready to be smoked.
Wood chips
Wood chips
Apple wood is used to cold smoke the steak.
Into the smoker
Into the smoker
Forgione places the steak into the smoker.
Steaks in the smoker
Steaks in the smoker
Here we see steaks being smoked for the evening dinner service.
The smoked steak
The smoked steak
The steak has been smoked over low temperatures so it's not cooked.
Lubrication
Lubrication
Onto the grill
Onto the grill
The rib steak is placed onto the grill.
In the broiler
In the broiler
The steak smokes and sizzles in the broiler.
Flipping the steak
Flipping the steak
It doesn't take long for a sear to develop.
Grill marks
Grill marks
The steak develops some pronounced grill marks.
Resting
Resting
The rib steak is allowed to rest for a good ten minutes after cooking.
Flavored butter
Flavored butter
A brown butter redolent with caraway seeds and parsley is prepared.
Mustard
Mustard
A spicy brown mustard is added to the plate.
Finishing the steak
Finishing the steak
The browned butter is ladled atop the steak.
The finished steak
The finished steak
Ready for the table.
Sliced open
Sliced open