It's considered a delicacy in Vietnam where it is often accompanied by cognac. But at Steel, it's served on a narrow platter heaped with flesh and shreds of mint, a Vietnamese herb called rau om, slivers of lemon peel, fried onion and chopped peanuts. This mound effectively veils the ruddy meat. Only the folded edges of the thin, succulent prime rib eye sheets are visible, like loins covered in a grass skirt. It's delicate and flush with fragrance and alive with refreshing piquancy. Plus, it hits the spot.