Gallery: Steakcraft: The Ultra-Premium Steaks of Le Cirque

Le Cirque's 7X Beef Ribeye ($116 for two)
Le Cirque's 7X Beef Ribeye ($116 for two)
Premium 7X beef
Premium 7X beef

Here are the full (de-boned) strip loin and ribeye.

Raw strip
Raw strip

Although it is not graded by the USDA, the 7X strip loin would surely rate at the top end of prime. Note that the beef is inspected by the USDA—all beef is—but grading is voluntary.

Seasoning
Seasoning

Chef Fischhuber seasons the strip with kosher salt.

Peppercorns
Peppercorns

Freshly crushed pink and black peppercorns.

Pressed
Pressed

Chef Fischhuber presses the steak down on the steak to coat it in peppercorns.

Cast iron
Cast iron

The strip cooks in a cast iron pan.

Canola oil
Canola oil

The pan is lubricated with canola oil.

Strip into the pan
Strip into the pan

The strip is seared in the cast iron.

Flipping the strip
Flipping the strip

Chef Fischhuber turns the steak.

The crust
The crust

It doesn't take long to develop the crust.

Finished in the oven
Finished in the oven

The steak is finished in a 375°F oven for around five minutes.

Steak in the pan
Steak in the pan

After resting for around ten minutes the steak is placed for service.

Brandy
Brandy

"You really want to use a Brandy that is too intense to drink," says chef Fischhuber about flambé cooking. Le Cirque uses either St. Cyr or Stok '84.

Ready for service
Ready for service

The strip is ready to be finished tableside. On the tray: sautéed spinach, pommes Dauphine, beef sauce, whipped unsweetened cream, brandy, and of course the steak.

Chef Fischhuber and the au poivre ingredients
Chef Fischhuber and the au poivre ingredients

Ready for the dining room.

Strip in the pan
Strip in the pan

The pan heats on a portable burner.

Ignition
Ignition

The chef adds the brandy to the pan.

Flames
Flames

Most of the brandy burns off in one spectacular flame.

Beef sauce
Beef sauce

Once the flame dies down, the chef adds a classic beef sauce made from beef trimmings, shallots, garlic, pepper, and and veal /chicken stock.

Whipped cream
Whipped cream

Next, whipped cream hits the pan.

Mixed
Mixed

The chef mixes the cream into the sauce.

Plating
Plating

The strip is put on the plate.

Sauce
Sauce

Next the sauce is added.

Voila!
Voila!
Sliced
Sliced

Delivered rare as ordered.

Raw ribeye
Raw ribeye

Now on to the ribeye. Here's the raw product.

Seasoning
Seasoning

The steak is seasoned with kosher salt.

Salted steak
Salted steak

Ready for the broiler.

Onto the grill
Onto the grill

The steak is placed on the grill of the broiler.

Smoking
Smoking

The broiler cooks at around 900°F.

45° rotation
45° rotation

The steak is turned 45° to create the hatch marks.

Flipping the steak
Flipping the steak

The chef turns the steak.

Hatch marks
Hatch marks

The steak is ready to be turned.

The back of the broiler
The back of the broiler
Finished in oven
Finished in oven

Once both sides of the steak are seared it's brought to temperature in the oven.

Resting
Resting

After the oven the streak is rested for at least ten minutes to allow the juices to redistribute.

Tableside service
Tableside service

The ribeye is flashed in the broiler after resting and is then sent out to the dining room for tableside carving.

Slicing the ribeye
Slicing the ribeye
Sauce optional
Sauce optional

Beef sauce is served alongside the steak.

Le Cirque's Ribeye
Le Cirque's Ribeye

Served with porcini mushrooms and spinach.

The steak of Le Cirque
The steak of Le Cirque

Ribeye on the left, the strip on the right.