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.
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.
And fresh ground pepper.
Longo anoints the steak with olive oil.
Longo pats the salt and pepper into the meat.
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.
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°.
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.
A Chianti reduction is poured over the steak.
The finished plate
Ready to eat.