If you walk up to a fine butcher counter and order a Delmonico steak, chances are you'll be sold a thick and juicy ribeye. Named for the historic restaurant in New York City, the Delmonico steak ...
depending on the type of cut. The famous Delmonico steak is not dry-aged, but rather wet-aged, a similar technique in which the beef ages in its own juices. These are fairly standard practices at ...