Large-format meals — feasts that typically feature whole animals or large cuts of meat requiring multiple diners to tackle — offer an exciting alternative in this era of small plates. And the gargantuan rib steak that chef Matthew Rudofker serves at Momofuku Ssäm Bar (207 Second Avenue, 212-254-3500) is no exception. It’s just exceptional.
Rudofker uses Niman Ranch beef that’s been aged for a minimum of 50 days, and cooks the steaks with their exterior fat intact. Each one comes perfumed with roasted garlic and anointed with its bone — the rosy slices arranged around a massive stainless steel pan. It would be impressive on its own, but the kitchen also supplies thick-cut fries, an architectural caesar salad, and a quartet of condiments — bacon ketchup, dry-aged fat and brown butter jus, shallot red wine marmalade, and a flawless béarnaise.
Such bacchanalian festivities will cost you: $250, to be exact. A contract and deposit are also involved. Sign it. Sign your whole damn life away — the top-notch meat cookery yields incredible bovine funk. For steak lovers, this carnivorous orgy of elevated steakhouse fare has “bucket list” written all over it.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse our 100 Favorite Dishes page.