Delmonico Double Rib Chop
The "John Krupa" three-pound bone-in ribeye.
All the meat at Delmonico's is USDA Prime; these primals were dry-aged for 28 days.
Fabrication begins at the band saw.
The steaks are then trimmed by hand.
Trimming the Fat
But not too much!
Trimming the Rib Steak
The trimmed steak will weigh 46 oz.
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
The John Krupa Cut.
Ready to Cook
Aged double rib steak and porterhouse.
All the steaks are seasoned first with kosher salt...
... and pepper.
The porterhouse is rubbed with olive oil before cooking.
Into the Fire
The steaks are cooked in a 900° Garland Broiler.
It doesn't take long to char the steaks.
The Double Rib, Side One
A Little Later On
Delmonico Teady to Turn
Porterhouse Almost Finished
Once it's finished broiling, the steak rests to redistribute the juices.
A Little Butter
Clarified butter is ladled over the porterhouse.
The Double Rib
Resting after cooking.
Slicing the porterhouse
Removing the filet.
Slicing the Strip
A Little More Butter
Can you really have too much?
Sliced Double Rib
The Delmonico Cut is served whole, but the double rib is sliced for easy sharing.
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
Onion strings are added to finish off the presentation.
Porterhouse on Table
Ready to eat.
Creamed spinach and hash browns with porterhouse steak.
Just one of the classics that originated at Delmonico's.