But there's more! The riserva cut...
"It actually was done by mistake."
Brisson says it all began when a couple cuts were left behind in the back corner of the dry-aging room. One of them reached six months, and the team decided to taste it for themselves.
"We realized it just had this amazing flavor profile. It had undertones of blue cheese and truffles, and a woodsy, earthy characteristic. Now it has a cult following."
The riserva cut is dry aged for seven to eight months as an off-menu item that isn't around every day. Brisson only chooses perfect cuts for the treatment, with the proper amount and placement of fat to withstand the process and not "shrink into a raisin," as she puts it. Sometimes, she may only spy one candidate among several thousand pounds of meat. They can be a porterhouse, New York strip, or ribeye.
To be real: if you want to try it, don't expect it to be cheap. Each serving is just 1-3in, with a price that generally ranges from $120 to $240. Despite the high price, the riserva is geared to true steak connoisseurs, not just high rollers who simply want to throw their money around.
"It's not for the faint of heart. It's rich. It's very, very flavorful."