Gallery: Steakcraft: RedFarm Steak, RedFarm's 28-Day Pop-Up Restaurant

Served with snow pea shoots.

20 ounces of USDA Prime 40-day dry-aged beef.

The steak is seasoned with sea salt.

The steak is placed on to the grill.

More salt is added to the steak while it is on the grill.

It doesn't take long to sear the beef.

Hatch marks developing nicely.

The steak is seasoned with pepper during the cooking process.

Half way through cooking, the bone is removed, which allows for a rare steak to cook more evenly.

The bone and meat will be placed back on the grill.

The meat is cooked to temperature, but the bone is cooked more thoroughly to crisp up the exterior fat.

The steak is sliced for the table.

Sautéed snow pea shoots are added to the plate.

A generous ladle of jus is added to the steak to finish it.

"Gangster Boy" and the finished steak.

Ready to eat.

Prime flatiron steak over arugula, mixed greens, nectarines, cherry tomatoes, and crushed peanuts in a miso-soy dressing.

With blood orange and caviar.

Served over rice.

This is the type of dish that Schoenfeld seems most proud of, a highly evolved take on a traditional Cantonese banquet dish. Joe Ng added a coarsely ground shrimp paste to a French-style breast and covers the cavity side with crispy rice before deep frying it.

These whole Canadian crystal crabs are flown in daily. Served with arugula salad.

Served with strawberry compote and radish sprouts.

Grilled and marinated Creekstone Prime Rib Steak.