Something new for delmonico steak (rib steak)

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GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
Here is a great rub that I have used on my ribeye steaks. The original recipe calls for salt, but I leave it out now. Fell free to add a little slat to your liking though. It is best to rub this on and then let it sit in the fridge for as long as you can hold out, but I have rubbed it on moments before the meat hits the grill and it is still great. Also usually when I made this run I will make at least a quadruple batch so that I have leftovers. It keeps very well in a sealed container.

1 tsp fresh ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp light brown sugar
1/2 tsp garlic powder
pinch of cinnamon
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
just what cut of the cow is a delmonico? i heard about them, but i don't think i've ever eaten one...
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
buckytom said:
just what cut of the cow is a delmonico? i heard about them, but i don't think i've ever eaten one...

i think it's like prime rib, bucks.... i sometimes think about if it's a local name. delicious cut, though! try it if you can. :D
 

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