Gallery: 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.

Portioning the steak
Portioning the steak

The steaks are cut into 32 ounce portions.

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.

Salt
Salt

Longo seasons the steak with kosher salt.

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.

A rub
A rub

Longo then rubs the olive oil all over the steak.

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.

Moving the steak
Moving the steak

Longo moves the steak out of the flare up's reach.

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°.

Rest
Rest

This steak was cooked rare so it rests after its sear. A steak ordered medium or medium well would finish cooking in the oven.

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.

Almost there
Almost there
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.

Longo arranges the plate
Longo arranges the plate
Pour
Pour

A Chianti reduction is poured over the steak.

The finished plate
The finished plate

Ready to eat.