About this cut:
Here is a steak famous for its tenderness and flavor whose origins are shrouded mystery. Our 2-2.5" thick Delmonicos are hand-cut from our most beautiful prime chucks, right where the chuck meets the rib-eye. Immortalized by Delmonico's Restaurant in NYC as early as 1836, there is much debate today as to exactly which cut was originally used for the renowned favorite. This is a perfect special meal for two.
Basic Cooking Technique:
Sear over high heat on a grill, then finish using indirect heat. May also be broiled. Tent with foil and let rest for 10-15 minutes before slicing and serving.
This steak was amazing! Cooked Sous vide for 3 hours at 130F and then seared. So much flavor and tenderness!