Chefs of Anarchy: New York Sirloin, Revisited

This week, RJ and crew rev up to the Smith & Wollensky Steakhouse to take on their 18 oz dry-aged New York sirloin. RJ butchers a delicious skirt steak, tenderizes it in a circulation hot tub, and then butter poaches it to perfection before searing it on a hot-as-hell slab of steel. Get ready for an anarchized red meat extravaganza.