What is a Delmonico ribeye steak?
I recently bought a pkg of ribeye steaks at the supermarket that were called "Delmonico." They were really inexpensive ($9 for four, each about 4" x 2" and 3/4" thick). I cooked one tonight and it was really good. Is Delmonico different than other kinds of ribeye?
BTW, after reading several Chowhound threads on steaks, I preheated the oven to 275 deg F and a cast iron ridged skilled on med-high. I seasoned the steak with Penzey's shallot pepper. I seared it about 4 min on one side and 2 min on the other. I put some butter on the top, and put in the oven for about 10 minutes. I let it sit for another few minutes. It came out a perfect medium rare, but it was a little cold. Any input? Thx!