The Delmonico was by far the best (middle) followed by 30day aged (right). While all were excellent, both the flavor and tenderness of the Delmonico was preferred by the lady and I. Cost or aging didn’t matter as much which was a bit surprising. The next best was the aged steak. All three came from different gormet local grocery stores, all thick cuts. I tried my best to pick the cuts with similar spinalis dorsi sizes, weights, and thickness. All were cooked at slightly different timing to hit temp. Reverse seared, 135 peak, rested, served with morel rosemary butter and Cilantro tallow rice. It was heaven for sure with plenty of leftovers.
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The Delmonico was by far the best (middle) followed by 30day aged (right). While all were excellent, both the flavor and tenderness of the Delmonico was preferred by the lady and I. Cost or aging didn’t matter as much which was a bit surprising. The next best was the aged steak. All three came from different gormet local grocery stores, all thick cuts. I tried my best to pick the cuts with similar spinalis dorsi sizes, weights, and thickness. All were cooked at slightly different timing to hit temp. Reverse seared, 135 peak, rested, served with morel rosemary butter and Cilantro tallow rice. It was heaven for sure with plenty of leftovers.