Resting on the Trencher
The steak rests on the trencher.
What's Good for the Trencher...
....is good for the steak!
Removing the Bone
Adams begins breaking down the steak by removing the bone.
The Rib Bone
There's a lot of flavor in that handle.
Slicing The Eye
Adams slices the eye of the steak for the table.
Maldon sea salt is used to season the finished steak. Note how Adams lifts the slices to season the inner flesh.
The sliced steak is placed atop the trencher.
The rendered dry-aged fat is blend with smoke drippings from Pitt Cue's smoker.
A Drizzle of Glaze
Adams finishes off the steak with the house glaze.
Tom Adams with the Cooked Steak
Ready for the table!
Sliced Steak on Plate
Prêt a Manager.
The Pitt Cue Co. Rib Steak
Dexter rib steak, dry-aged for 55 days.
The Aged Forerib
This is the chuck (shoulder) end of the forerib.
Raw Forerib —Loin end
The other side of the primal.
Forerib with Cut Chine Bone
Notice that the chine bone was cut at the butchers, as it generally requires a band saw to remove.
Peeling the Fat Cap
Adams removes the fat cap from the forerib.
With the fat cap removed, Adams starts removing the hard, aged exterior.
Removing the darker crust reveals the inner flesh, which is a dark purple in color until the exposure to oxygen causes it to lighten.
The brown spots indicate that a little more trimming is in order.
Removing the chuck end cap
After trimming the loin end, Adams starts work on the other side.
Portioning the Steaks
The steak size is determined by the bones. Dexter cattle are much smaller than the average American steer. American veal chops are bigger than this fully grown specimen.
Cutting the Steaks
The Portioned Steak
This still needs a little trimming.
Trimming the Steak
Adams whittles away a few specks of hardened flesh.
The aged scraps are ground down and rendered to produce a high quality and intensely flavored oil.
A Boy and His Rib Steak
Adams is ready to cook the steak.
On the day I visited, they were cooking over sweet chestnut.
Steak on Tray
The trimmed steak is ready for seasoning.
Sea salt is applied.
Onto the Grill
Adams places the steak over the coals.
Developing the Sear
Adams never lets the steak rest in once place for too long. "I want to avoid the band of grey," he says.
As Adams works the steak, the smoke billows from the coals.
Searing all Sides
Because of the thickness of the steak, Adams grills all sides of the cut.
Working the Grill
Adams tends to his steak.
After being cooked, the steak is allowed to rest for a good ten minutes to allow the juices to redistribute through the cut.
This will be used to garnish the steak.
Marrow on the Trencher
The trencher (a bread plate) is smeared with a generous amount of marrow butter.