3-459: Delmonico steak ( / d ɛ l ˈ m ɒ n ɪ k oʊ / ) is one of several cuts of beef (usually ribeye ), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century. The term applies to the cut, not its preparation. In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak. It
6-411: Is a boneless rib steak from the rib section . Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It
9-625: Was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned. A Delmonico steak is often considered to be cut from the first 3" of the chuck eye. In practice, various other cuts of steak are called Delmonico, with regional variation in the United States. It may simply be any thick-cut steak. [REDACTED] Food portal Ribeye The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand)
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