According to Clark, the [Prime LHA Reserve lollipop] cut is special for a few reasons. For starters, it’s bigger than the industry standard. Most lollipop-style cuts run 18 to 20 ounces, but Clark has kept his at 22 ounces since day one. It’s also a single-bone cut, rather than a split bone, which yields less product, but produces a cleaner presentation. It’s wet-aged, rather than dry-aged, a distinction that affects both flavor and texture. Finally, there’s the cooking method. After a research trip to Texas steakhouses, Clark switched his kitchen from broiler to hardwood grilling, drawing inspiration from Gallagher’s Steakhouse in New York, his favorite, which cooks over hickory.
