Signature bone-in cuts like the New York strip or ribeye come butter-poached then seared for a signature crust over ultra-tender meat, finished with drawn butter tableside. The preparation highlights premium aging and precise temperature control that keeps the center pink and juicy. Warmth from the poaching carries through, contrasting the crisp exterior in each bite, with generous sizing for sharing. The butter service adds a decadent layer many find addictive.