Reply to "Favorite Cut of Steak and why?"

quote:
Originally posted by mneeley490:
Now I've always thought that a Delmonico was a bone-in NY strip. Just checked the websites of 2 Seattle area steakhouses (Daniel's Broiler & Metro Grill) and confirmed.
Although I see from the original Delmonico's website:
“The Classic” Delmonico Steak
Twenty Ounce Wet Aged Prime Boneless Ribeye

Wonder how that changed from the east coast to the west?


I'm just as confused, I thought I knew my cuts of a cow, but apparently I don't anymore =(
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