Slideshow: 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.
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 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.
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
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
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.
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.
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.