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Delmonico steak (/ d ɛ l ˈ m ɒ n ɪ k oʊ /) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century. [ 1 ] [ 2 ] The term applies to the cut, not its preparation.
Location of ribs and the entrecôte. Entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) is a French term for a premium cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area [1] [2] corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.
Delmonico steak and Lobster à la Delmonico are among the many named for the restaurant and/or its owners. The restaurant's chef Charles Ranhofer (1836–1899) named many dishes after historic figures, celebrities of the day, and favored customers.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. [1]The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled.
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According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, and Veiny Steak. [2] Delmonico's Restaurant, which opened in New York City in 1827, offered as one of its signature dishes ...
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