The unappreciated steak…

by David

Delmonicos

…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!

Delmonicos

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 of the Delmonico, you’re in good company: Teddy Roosevelt, Mark Twain, “Diamond Jim” Brady and Oscar Wilde all shared your enthusiasm!

David