Slideshow: Steakcraft: Hung Huynh's Steaks at The General and Catch

The General Wagyu Strip Steak
The General Wagyu Strip Steak
14 ounces, with beef from Snake River Farms.
Chef Hung Huynh and the raw product
Chef Hung Huynh and the raw product
Cutting the steak
Cutting the steak
Chef Huynh trims a strip loin.
Trimmings
Trimmings
The beef trimmings are rendered for their fat.
Rendered fat
Rendered fat
After the fat is rendered, chef Huynh combines it with clarified butter.
Crushing peppercorns
Crushing peppercorns
Chef Huynh crushes the peppercorns.
 Resting in the bath
Resting in the bath
The steaks rest in the bath for about 20 minutes.
Drying off
Drying off
Then they're dried off on paper towels.
Seasoning
Seasoning
The steaks are seasoned with salt and freshly crushed pepper.
Steak meets pan
Steak meets pan
The steak is placed in a preheated pan with some of the rendered fat/clarified butter mixture.
In it goes
In it goes
Steaks in the pan
Steaks in the pan
The flipside
The flipside
Huynh flips the steaks.
The other side
The other side
Huynh sears the steaks' other side before basting.
Rosemary and garlic
Rosemary and garlic
Huynh adds rosemary and garlic to the pan.
Basting in action
Basting in action
Huynh vigorously bastes the steaks.
Resting
Resting
The steak is left to rest for 10 minutes before slicing.
Onions and 'shrooms
Onions and 'shrooms
While the steak rests, Huynh sautés Beechwood mushrooms and onions.
Vegetables
Vegetables
Once cooked, the vegetables are placed on a sizzling platter.
Slicing the steak
Slicing the steak
Plating
Plating
The sliced steak is placed atop the vegetables.
Tableside service
Tableside service
Kabayaki sauce is poured over the steak at the table.
A meal fit for a general
A meal fit for a general
Here's the Wagyu strip served with Hung's fried rice and Buddha's Delight.
Catch's strip loin
Catch's strip loin
Over at Catch, Chef Huynh uses USDA Prime dry aged beef. The meat is portioned into 16-ounce steaks and tempered in warm fat before cooking.
Onto the plancha
Onto the plancha
After tempering in fat and getting dressed with salt and pepper, the steak is cooked on a plancha.
Drizzle
Drizzle
Chef Huynh drizzles rendered fat over the steak as it cooks.
Herbal mop
Herbal mop
Huynh uses fresh herbs to mop the steak as it cooks.
Crust
Crust
A serious crust develops quickly.
Moving and shaking
Moving and shaking
Huynh moves the steak around to fully sear the exterior.
Finish in the oven
Finish in the oven
The steak is then brought to temperature in a 450° oven.
Rare as ordered
Rare as ordered
The final cut
The final cut
The steak is almost ready for the table.
Plating
Plating
The steak is served a la carte.
Catch's strip steak
Catch's strip steak
USDA Prime aged for 28 days.