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.