craftsteak

The New York City outlet of the Vegas super-steakhouse craftsteak opens tomorrow. As Thrilllist notes:

Craftsteak categorizes its cuts by origin, breed and feed (grass or corn). Their specialty's Hereford beef they dry-age for 28-56 days, using their very own cellar -- partly to ensure proper conditions, partly so [owner Tom] Colicchio can ask women, "Would you like a tour of my beef cellar?"

[Ellipsis]

The Primest Rib: Plates of prime go from $180-$240 -- the price climbs as you get closer to the loin, where the meat is less fatty, more tender and, apparently given the cost, has the power to cure cancer.

Whoa. Sounds amazing. But that's free range well outside my price range. Though I'm not too proud to bleg.

[Thanks to Dave Allday for the steak tip.]