Steak Fact Sheet
Cut Rib Steak
Grade: USDA Prime
Breed:Black Angus, Creekstone Farms
Dry Aged? 28 Days
Pre-Cooked Weight: 64 ounces
Price per Ounce: $1.72
All the methods and tips you need to make perfect steak, each and every time.
"People would fight over the bone, so we decided to give them two." This is the succinct answer that chef Stratos Georgedakis gives when I ask him how the preposterously sized rib steak for two came to have two bones when most everyone else serves one. There are plenty of steaks for two around town, but few top out at four pounds—this steak could easily feed three or four. $110 is a bargain for those numbers, considering the quality beef that is used. The steak is USDA Prime dry aged Black Angus beef from Creekstone Farms, dry aged for 28 days by Pat LaFrieda.
Chef Georgedakis adds only kosher salt and coarsely ground black pepper to the massive chop before putting it in to a 900° Garland broiler. But the steak is placed on the outer edges of the broiler, close to the opening and away from the hottest part of the oven. Were it placed more directly under the heating element, the six inch-tall chop's exterior would burn before the internal temperature was even close to anything other than black and blue.
Instead, the steak is moved quite a bit to expose all the sides to proper searing. A rare order will take around 45 minutes, and is quite labor intensive compared to the the smaller steaks on the menu, which can be left alone under the direct heat.
The steak is served simply with a side of broiled onions and Portobelo mushrooms doused in balsamic vinegar; it is carved tableside. The journey to the table is the show-off: The spectacle of parading a sizzling four pound hunk of prime beef through the dining room invariably leads to other diners to wanting one. Quality Meats sells as many as twelve a night.