The dish on Long Island's restaurant and food scene.
Few steaks served on Long Island make as dramatic an entrance as the ribeye at Tellers in Islip.
Tellers, subtitled "An American Chophouse," sends out a lot of excellent beef, but only this cut is deemed a "signature" steak.
It comes in at about 38 ounces, with a trimmed bone that makes the whole thing look like an edible tennis racket, a Frenched chop from "The Flintstones" or a prop from "Braveheart."
Most important, however, is that it's a first-class steak, 21-day dry-aged. From the 38 ounces, the total in meat is about 27. Full-flavored, with more than enough fat for lubrication, the deftly manicured rib is meant to feed one heroic appetite. It costs $65.
Add scalloped Parmesan potatoes, the house's version of Tater Tots, or some other spuds, and you're in business. To ensure that you're getting your extra quotient of protein, begin with a thick, long piece of black-pepper bacon, cured spicy-sweet, finished with a horseradish glaze.
Tellers An American Chophouse, 605 Main St., Islip; 631-277-7070.