How was it? I saw Chris worked up a reverse-seared steak, cooked at 250F, & then seared on a screaming-hot griddle, topped with butter (looked good but I forget the details). Are you going to try to re-create/improve their steak at home?
$90 is a bit much for me to pay (good value I'm sure for some) when I'm able to buy (on very rare occasion) dry-aged prime at the supermarket for ~$22/lb.