Slideshow: Steakcraft: The Makings of Circo's Super-Premium Ribeye

The raw product
The raw product
7X, a boutique beef purveyor, doesn't specify the exact breed of cattle they use, but they claim it's a 100% "pure Japanese breed" raised in the U.S.
Dry aged
Dry aged
Circo dry ages their beef in-house for 28 days.
Trimming the age
Trimming the age
Chef Longo trims the hardened, aged exterior.
Marbling
Marbling
Longo ponts out the abundant marbling.
Trimming the steak
Trimming the steak
Longo trims the aged crust from the circumference of the portioned steak.
Spinalis dorsi
Spinalis dorsi
A close up of the ribeye cap. or Spinalis Dorsi, reveals significant marbling.
Pepper
Pepper
And fresh ground pepper.
Olive oil
Olive oil
Longo anoints the steak with olive oil.
A pat
A pat
Longo pats the salt and pepper into the meat.
Ready for the grill
Ready for the grill
The steak, now seasoned and lubricated, is ready for cooking.
On the grill
On the grill
The steak is cooked over lava rocks.
Flair up
Flair up
The grill is blazingly hot.
Developing hatch marks
Developing hatch marks
Longo methodically rotates the steak to develop hatch marks.
The flipside
The flipside
it doesn't take long to cook the first side.
45° turn
45° turn
Longo rotates the steak 45°.
Maldon salt
Maldon salt
Once rested the steak is served tableside. Longo seasons the cooked steak with smoked Maldon salt that echoes the smokiness from the grilling process.
Slicing the steak
Slicing the steak
Tableside service harkens back to times of grander dining.
More slicing
More slicing
Slicing at the table is free marketing for the steak as it gets other diners curious.
Plating
Plating
Longo divides the steak for two.
Chef Longo plates the steak
Chef Longo plates the steak
Sides
Sides
The sides are also plated along with the steak.
Pour
Pour
A Chianti reduction is poured over the steak.
The finished plate
The finished plate
Ready to eat.