Gallery: Steakcraft: The Meaty Details of The Breslin's Rib Steak

The Breslin Rib Steak
The Breslin Rib Steak
Dry aged USDA Prime rib steak served with thrice-cooked chips and BĂ©arnaise sauce.
Removing the cap
Removing the cap
The fat cap is removed from an aged rib.
Portioning the steaks
Portioning the steaks
The Breslin takes whole aged ribs that have had the chine bone removed to make it possible to cut the steaks by hand with knife.
Marbling
Marbling
Exposing the eye of the rib (the longissimus muscle) reveals that this is indeed prime beef.
Whittle
Whittle
The aged crust is whittled away.
Frenching the rib
Frenching the rib
The large block of fat at the end of the rib is removed.
Removing the fat
Removing the fat
A sideways slice removed the fat.
The raw steak
The raw steak
After the fat is removed and the bone cleaned up, the steak is ready to cook.
Salt
Salt
Copious amounts of salt are added to the steak, but no pepper, as Bloomfield and Lecki feel that it leaves a scorched taste. Instead, pepper meets the steak after cooking.
Into the pan
Into the pan
The steak is placed on its fatty edge into a Swiss steel pan. No additonal fat goes in—the meat cooks entirely in its own fat.
Seared cap
Seared cap
The fat cap is now seared.
Searing all sides
Searing all sides
Next the edge of the cap, or spinalis dorsi, is seared.
Searing the bottom
Searing the bottom
The entire circumference is now seared.
Face down
Face down
Once seared all around the edge, the steak goes face-down in the pan.
Developing the crust
Developing the crust
Lecki constantly moves the steak around the pan to sear it evenly and avoid the grey band on the edge of the steak that signals overcooked meat.
Basting
Basting
Rendered fat bastes the steak.
Even finish
Even finish
Basting fat also covers any uneven spots.
Turning over
Turning over
The dark crust of evenly seared meat.
More basting
More basting
Once the steak is flipped the basting continues.
The finished steak
The finished steak
The steak is ready for a rest before being presented to the table.
Resting dish
Resting dish
An inverted saucer is placed in a shallow bowl.
Resting the steak
Resting the steak
This keeps the crust crisp and out of the way of juices, which collect in the dish and are used for saucing later.
Seasoning the rib steak
Seasoning the rib steak
After resting for around 10 minutes the steak is seasoned with Jacobsen salt from Oregon.
Salt flakes
Salt flakes
Jacobson's salt has a wonderful crunch.
Olive oil
Olive oil
Olive oil from nocellara olives is used on the steak, chosen for its grassy and spicy flavor.
Pepper and lemon
Pepper and lemon
The steak is finished with fresh pepper and a squeeze of lemon.
Ready for presentation
Ready for presentation
The whole steak is presented at the table before being taken back to the kitchen for slicing.
Honing the knife
Honing the knife
Lecki makes sure her blade is in tip top shape.
Removing the bone
Removing the bone
Lecki cuts the bone from the muscle.
Slicing
Slicing
The steak is sliced.
Close up
Close up
Arranging the plate
Arranging the plate
The steak is served on a wooden cutting board.
The arranged steak
The arranged steak
Almost ready for the guests.
A final sprinkle
A final sprinkle
More Jacobsen salt.
Pepper
Pepper
...and a smile.
The juices
The juices
Left over from resting.
Anointment
Anointment
The juices are drizzled over the finished steak.
Almost finished
Almost finished
Lecki finishes off the steak with the juices from the resting bowl.
The Breslin Steak
The Breslin Steak
Ready for service.