Delmonico Steak

About this cut

Cut from the chuck end nearest the rib and generously marbled. The name has meant different things to different butchers over the years; what you're getting from us is a tender, deeply beefy steak at a friendlier price than a ribeye.

Good for

A hot pan or a hot grill, a few minutes a side, then rest it. Salt it ahead of time and spoon a little butter over it at the end. It doesn't need anything else.

From our kitchen

Salt, pepper, cast iron, butter spooned over at the end. We don't do much else to a good steak.

Salted an hour ahead if we've planned, right before if we haven't. The pan needs to be hotter than feels sensible. Three minutes a side for something this thick, then butter, a smashed garlic clove and a sprig of thyme tipped in and the pan tilted while we spoon it over. Rest it five minutes. Potatoes and a sharp green salad.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.