The Lambs Club's Delmonico Steak
USDA Prime dry aged for 28 days.
A boned-out rib section.
Trimming the exterior.
Whittling down the fat.
Portioning the steaks
An average trimmed rib section yields around nine 16 oz. ribeye steaks.
The chef cuts 16 oz. portions.
The chef trusses the steak to allow it to cook evenly.
A second tie is used to bind the steak.
The steak is brought to room temperature prior to cooking.
Cutting the fat
The aged trim is cut is sliced and diced.
Dry aged trimmings, butter, sage, rosemary, thyme, garlic, shallots, lemon zest, smoked sea salt, and pepper are blended together.
The mixture is blended until smooth and is then cooled.
Salting the steak
Smoked sea salt is used to season the steak immediately before cooking.
Peppering the steak
Freshly ground pepper is added.
On the grill
The steak is started off on the grill.
The first hatch marks
It doesn't take long to develop hatch marks.
Out of the fire, into the frying pan
Once the steak is seared, it is moved to a cast iron pan.
A heavy pan is placed over the steak to press it down. This maximizes meat-to-pan contact for a better sear.
The weight of the pan helps develop the crust.
Testing for doneness
The simple poke test determines that this steak is almost ready.
Basting with the dry aged fat
The steak is allowed to rest for seven to ten minutes.
A final brush
Solera vinegar is brushed over the steak.
Watercress and confit shallots are added.
The Cut Steak
The kitchen will cut the steak if requested, but usually they send it out whole.