What is a Delmonico ribeye steak?

[xnyorkr]

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!

[ipsedixit]

Read all about it here: http://www.steakperfection.com/delmon...

[todao]

Don't you love it when the fog obscuring an issue clears up that way? ;>)
Del = of
Now all we have to figure out is who or what Monico is/was.

[mamachef]

Delmonico was a Swiss restauranteur who lived from 1813-1881. The Delmonico Hotel in NY was named after him, and the steak named after the hotel.

[steve h.]

Was there a bone?

[Christnp]

No difference. "Delmonico" is just another name for ribeye.

[LWoods]

Actually tgat is incorrect. Delmonico refers to a cooking style used at Delmonico's restaurant in NYC. It's not always a ribeye, but when it is, it is usually one or two center cut ribeyes(similar to filet) and they were held together by twine.

[wanker]

A Delmonico "cut" ribeye refers to a small thick cut ribeye that are often tied to look like a filet mignon steak.