The dry aged rib steak at American Cut is rubbed with pastrami spices and smoked before cooking.
All the steaks served at American Cut are fabricated in-house.
The rib steak
The USDA Prime meat is aged for 28 days by Pat LaFrieda.
Pastrami rub coating
The steak is aggressively seasoned with pastrami rub.
Seasoned on all sides
The seasoned steak is now ready to be cold smoked.
The tie that binds
Forgione binds the steak to insure that it smokes evenly and retains its shape.
Apple wood is used to cold smoke the steak.
Into the smoker
Forgione places the steak into the smoker.
Steaks in the smoker
Here we see steaks being smoked for the evening dinner service.
Onto the grill
The rib steak is placed onto the grill.
In the broiler
The steak smokes and sizzles in the broiler.
The steak develops some pronounced grill marks.
The rib steak is allowed to rest for a good ten minutes after cooking.
A brown butter redolent with caraway seeds and parsley is prepared.
Finishing the steak
The browned butter is ladled atop the steak.
The finished steak
Ready for the table.