The Breslin Rib Steak
Dry aged USDA Prime rib steak served with thrice-cooked chips and Béarnaise sauce.
Removing the cap
The fat cap is removed from an aged rib.
Portioning the steaks
The Breslin takes whole aged ribs that have had the chine bone removed to make it possible to cut the steaks by hand with knife.
Exposing the eye of the rib (the longissimus muscle) reveals that this is indeed prime beef.
The aged crust is whittled away.
Frenching the rib
The large block of fat at the end of the rib is removed.
Removing the fat
A sideways slice removed the fat.
The raw steak
After the fat is removed and the bone cleaned up, the steak is ready to cook.
Copious amounts of salt are added to the steak, but no pepper, as Bloomfield and Lecki feel that it leaves a scorched taste. Instead, pepper meets the steak after cooking.
Into the pan
The steak is placed on its fatty edge into a Swiss steel pan. No additonal fat goes in—the meat cooks entirely in its own fat.
The fat cap is now seared.
Searing all sides
Next the edge of the cap, or spinalis dorsi, is seared.
Searing the bottom
The entire circumference is now seared.
Once seared all around the edge, the steak goes face-down in the pan.
Developing the crust
Lecki constantly moves the steak around the pan to sear it evenly and avoid the grey band on the edge of the steak that signals overcooked meat.
Rendered fat bastes the steak.
Basting fat also covers any uneven spots.
The dark crust of evenly seared meat.
Once the steak is flipped the basting continues.
The finished steak
The steak is ready for a rest before being presented to the table.
An inverted saucer is placed in a shallow bowl.
Resting the steak
This keeps the crust crisp and out of the way of juices, which collect in the dish and are used for saucing later.
Seasoning the rib steak
After resting for around 10 minutes the steak is seasoned with Jacobsen salt from Oregon.
Jacobson's salt has a wonderful crunch.
Olive oil from nocellara olives is used on the steak, chosen for its grassy and spicy flavor.
Pepper and lemon
The steak is finished with fresh pepper and a squeeze of lemon.
Ready for presentation
The whole steak is presented at the table before being taken back to the kitchen for slicing.
Honing the knife
Lecki makes sure her blade is in tip top shape.
Removing the bone
Lecki cuts the bone from the muscle.
The steak is sliced.
Arranging the plate
The steak is served on a wooden cutting board.
The arranged steak
Almost ready for the guests.
A final sprinkle
More Jacobsen salt.
...and a smile.
Left over from resting.
The juices are drizzled over the finished steak.
Lecki finishes off the steak with the juices from the resting bowl.
The Breslin Steak
Ready for service.