Gallery: 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.

Portion and trimming
Portion and trimming

Chef Huynh portions and trims the Wagyu steak.

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.

Tempering the the steak
Tempering the the steak

Huynh brings the steak to room temperature in the rendered fat/clarified butter mixture.

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.

Press them in
Press them in

Chef Huynh presses the seasoning into the steak.

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
Developing the crust.
Developing the crust.

Chef Huynh checks the crust as the steak sears.

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.

Let the basting begin
Let the basting begin

Next he adds butter and begins basting the steaks.

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.

Snow peas
Snow peas

Next he adds snow peas.

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.

Cooked rare
Cooked rare

Close up of the Wagyu steak

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.

Marbled
Marbled

Huynh uses prime beef exclusively because he want to serve a protein that will match the quality of his seafood.

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.

Flipping the steak
Flipping the steak

The steak is flipped on to the fat side to sear it.

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.

Slicing
Slicing

After being brought to temp and rested for 10 minutes, the steak is sliced.

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.

A final sprinkle
A final sprinkle

The steak is finished with sea salt.

Catch's strip steak
Catch's strip steak

USDA Prime aged for 28 days.