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 ...

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 ...

Delmonico lent its own name to very large cut of ribeye, today eighteen ounces for $79, and it easily feeds three people. It’s excellent beef, superbly cooked. In addition to its namesakes ...