Slideshow: Steakcraft: The Lambs Club's Delmonico Steak

The Lambs Club's Delmonico Steak
The Lambs Club's Delmonico Steak
USDA Prime dry aged for 28 days.
Raw product
Raw product
A boned-out rib section.
First cut
First cut
Trimming the exterior.
Portioning the steaks
Portioning the steaks
An average trimmed rib section yields around nine 16 oz. ribeye steaks.
Cutting steaks
Cutting steaks
The chef cuts 16 oz. portions.
Cut steaks
Cut steaks
Second string
Second string
A second tie is used to bind the steak.
Tempered
Tempered
The steak is brought to room temperature prior to cooking.
Cutting the fat
Cutting the fat
The aged trim is cut is sliced and diced.
Blended
Blended
The mixture is blended until smooth and is then cooled.
Salting the steak
Salting the steak
Smoked sea salt is used to season the steak immediately before cooking.
Peppering the steak
Peppering the steak
Freshly ground pepper is added.
The first hatch marks
The first hatch marks
It doesn't take long to develop hatch marks.
The flipside
The flipside
Out of the fire, into the frying pan
Out of the fire, into the frying pan
Once the steak is seared, it is moved to a cast iron pan.
Seared
Seared
The weight of the pan helps develop the crust.
Testing for doneness
Testing for doneness
The simple poke test determines that this steak is almost ready.
Basting with the dry aged fat
Basting with the dry aged fat
Resting
Resting
The steak is allowed to rest for seven to ten minutes.
A final brush
A final brush
Solera vinegar is brushed over the steak.
Garnish
Garnish
Watercress and confit shallots are added.