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.
Circo dry ages their beef in-house for 28 days.
Trimming the age
Chef Longo trims the hardened, aged exterior.
Portioning the steak
The steaks are cut into 32 ounce portions.
Longo ponts out the abundant marbling.
Trimming the steak
Longo trims the aged crust from the circumference of the portioned steak.
A close up of the ribeye cap. or Spinalis Dorsi, reveals significant marbling.
Longo seasons the steak with kosher salt.
And fresh ground pepper.
Longo anoints the steak with olive oil.
Longo pats the salt and pepper into the meat.
Longo then rubs the olive oil all over the steak.
Ready for the grill
The steak, now seasoned and lubricated, is ready for cooking.
On the grill
The steak is cooked over lava rocks.
The grill is blazingly hot.
Moving the steak
Longo moves the steak out of the flare up's reach.
Developing hatch marks
Longo methodically rotates the steak to develop hatch marks.
it doesn't take long to cook the first side.
Longo rotates the steak 45°.
This steak was cooked rare so it rests after its sear. A steak ordered medium or medium well would finish cooking in the oven.
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
Tableside service harkens back to times of grander dining.
Slicing at the table is free marketing for the steak as it gets other diners curious.
Longo divides the steak for two.
Chef Longo plates the steak
The sides are also plated along with the steak.
Longo arranges the plate
A Chianti reduction is poured over the steak.
The finished plate
Ready to eat.