…but not here at Thistle Hill. Others can have their filet or rib eye but no steak tastes better to me than the Delmonico! Church liberated a couple of Delmonicos from the freezer the other day…and started with a short marinade. He followed with his favorite cooking method which is Sous Vide and then a quick flash searing on the grill. The result using that technique is a perfect steak every time! If you’ve wondered, the Delmonico was introduced at a New York restaurant of the same name back in the 1800s. The Baked Alaska also originated there…as did Lobster ala Newberg and clam chowder. And if you’re a fan…