Gallery: Steakcraft: Steaks at Delmonico's, America's Oldest Fine Dining Restaurant

Delmonico Double Rib Chop
Delmonico Double Rib Chop

The "John Krupa" three-pound bone-in ribeye.

Aged Primals
Aged Primals

All the meat at Delmonico's is USDA Prime; these primals were dry-aged for 28 days.

Band Saw
Band Saw

Fabrication begins at the band saw.

Hand Cut
Hand Cut

The steaks are then trimmed by hand.

Trimming the Fat
Trimming the Fat

But not too much!

Trimming the Rib Steak
Trimming the Rib Steak

The trimmed steak will weigh 46 oz.

Frenching the Bone
Frenching the Bone

For presentation purposes the rib is Frenched. Chef Oliva pushes the meat down to create a rounder-looking and more even cooking cut.

Ready for the Broiler
Ready for the Broiler

The John Krupa Cut.

Ready to Cook
Ready to Cook

Aged double rib steak and porterhouse.

Seasoning
Seasoning

All the steaks are seasoned first with kosher salt...

Further Seasoning
Further Seasoning

... and pepper.

Oil Rub
Oil Rub

The porterhouse is rubbed with olive oil before cooking.

Into the Fire
Into the Fire

The steaks are cooked in a 900° Garland Broiler.

Searing Heat
Searing Heat

It doesn't take long to char the steaks.

The Flip
The Flip
Well Charred
Well Charred
The Double Rib, Side One
The Double Rib, Side One

Crust developing.

A Little Later On
A Little Later On

More crust.

Delmonico Teady to Turn
Delmonico Teady to Turn
Porterhouse Almost Finished
Porterhouse Almost Finished

Once it's finished broiling, the steak rests to redistribute the juices.

A Little Butter
A Little Butter

Clarified butter is ladled over the porterhouse.

The Double Rib
The Double Rib

Resting after cooking.

Slicing the porterhouse
Slicing the porterhouse

Removing the filet.

Slicing the Strip
Slicing the Strip
A Little More Butter
A Little More Butter

Can you really have too much?

Sliced Double Rib
Sliced Double Rib

The Delmonico Cut is served whole, but the double rib is sliced for easy sharing.

Ready for the Table
Ready for the Table

A drizzle of butter, a heap of fried onion strings, a sprinkle of salt, and the steak is ready.

Finishing the Delmonico
Finishing the Delmonico

Onion strings are added to finish off the presentation.

Porterhouse on Table
Porterhouse on Table

Ready to eat.

Classic Sides
Classic Sides

Creamed spinach and hash browns with porterhouse steak.

Lobster Newburg
Lobster Newburg

Just one of the classics that originated at Delmonico's.

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20130219Delmonicos205.jpg