Gallery: Steakcraft: Osteria Morini's 120 Day Dry Aged Ribeye Special

Creekstone Farms Black Angus aged by Pat LaFrieda.

Asi Maman and Pat LaFrieda in the kitchen at Osteria Morini.

Chef takes his steak very seriously.

120 days leads to some serious desiccation.

The hard exterior crust is whittled away.

Though the butchers take care of the chine bone, the restaurant trims the rubs. (Removing the chine requires a bandsaw or a lot of elbow grease.)

As the aged exterior is cut away, the inner muscle is revealed.

Because of the expense and intensity of flavor the decision was made to serve the steaks as relatively small boneless "Delmonico" cuts.

Almost there....

Once the aged exterior and ribs are removed the rib is ready for portioning.

The chuck end steak reveals a huge Spinalis Dorsi—the muscle that caps the eye—a favorite amongst steak lovers.

A rib generally yields the restaurant 13 to 14 14 oz. steaks.

The steaks will be tempered in the kitchen before service.

Salt and pepper season the steak.

While the steaks at Morini are generally grilled and finished in the oven, chef Maman prefers to cook this very special steak in a pan for better control.

A beautiful mahogany crust develops.

The steak is cooked quickly over high heat.

After being cooked to temperature the steak is allowed to rest.

Rendered dry aged fat is added on top of the steak.

The rendered fat is flash melted in a salamander.

Asi and his steak

Served with balsamic onions.

You can of course have your steak sliced for you.