Gallery: 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.

Fine trim
Fine trim

Whittling down the fat.

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
Trussing
Trussing

The chef trusses the steak to allow it to cook evenly.

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.

Basting blend
Basting blend

Dry aged trimmings, butter, sage, rosemary, thyme, garlic, shallots, lemon zest, smoked sea salt, and pepper are blended together.

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.

On the grill
On the grill

The steak is started off on the grill.

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.

Weighed down
Weighed down

A heavy pan is placed over the steak to press it down. This maximizes meat-to-pan contact for a better sear.

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
Further basting
Further basting
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.

The Cut Steak
The Cut Steak

The kitchen will cut the steak if requested, but usually they send it out whole.