BC Delmonico Steak
Description
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. Looking for Delmonico Roast? We call that a Chuck Eye Roast.
Naf’s Tips
Bring your steaks to room temperature and pat dry before searing.
- Grill: Sear over high heat on a grill, then finish using indirect heat.
- Pan: Sear over high heat in a pre-heated cast-iron or heavy metal pan, 2-3 minutes per side until steak releases from the pan. Transfer pan to 350F oven to finish cooking to desired doneness.
- Sousvide: Use your electric immersion circulator to cook for 3 hours to 130F. Pat dry, then sear over high heat, 1-2 min per side, to develop crust.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
