Le Cirque's 7X Beef Ribeye ($116 for two)
Premium 7X beef
Here are the full (de-boned) strip loin and ribeye.
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.
Freshly crushed pink and black peppercorns.
Chef Fischhuber presses the steak down on the steak to coat it in peppercorns.
The strip cooks in a cast iron pan.
Strip into the pan
The strip is seared in the cast iron.
Flipping the strip
Chef Fischhuber turns the steak.
It doesn't take long to develop the crust.
Steak in the pan
After resting for around ten minutes the steak is placed for service.
"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
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.
Strip in the pan
The pan heats on a portable burner.
The chef adds the brandy to the pan.
Most of the brandy burns off in one spectacular flame.
Next, whipped cream hits the pan.
The chef mixes the cream into the sauce.
The strip is put on the plate.
Delivered rare as ordered.
Now on to the ribeye. Here's the raw product.
Ready for the broiler.
Onto the grill
The steak is placed on the grill of the broiler.
The broiler cooks at around 900°F.
Flipping the steak
The chef turns the steak.
The steak is ready to be turned.
The back of the broiler
After the oven the streak is rested for at least ten minutes to allow the juices to redistribute.
The ribeye is flashed in the broiler after resting and is then sent out to the dining room for tableside carving.
Slicing the ribeye
Le Cirque's Ribeye
Served with porcini mushrooms and spinach.
The steak of Le Cirque
Ribeye on the left, the strip on the right.