And when they're done well they are truly classics,' Burke said. Angry Lobster with lemon chili sauce at David Burke Prime. There's plenty more to the menu here than just steak, like a Cracklin Pork Shank with mustard glaze, an Asian inspired Angry Lobster with lemon chili sauce, and a gourmet burger topped with smoked mozzarella, barbecued bacon, and fried shallots. 'It's a thick cut of meat and we slice it up. Out of all the great steaks on the menu, the one Burke suggests is the 36 ounce, 55-day dry aged Ribeye for two. In less than a minute you can see the fat boiling on the bone.
Once that steak is ready for the grill, it's cooked in a blazing hot, 1,800 degree, infrared broiler. 'That air that goes in is salty, very slightly, so that when you get a thick piece of meat, it's kind of seasoned on the inside.' There's air going in and out believe it or not,' explained Chef Burke. Actually seasons the inside of this meat because there is an exchange of ozone. 'The salt wall creates salt air, kills bacteria. What makes this aging process unique is that one of the walls of the room is lined with blocks of salt, to help create even greater depths of flavor.
