Wagyu Delmonico Steak

Description The Delmonico derives its name from the famous New York institution, "Delmonico's" which opened in 1837 and is still around today. But despite being around for over 150 years, many experts disagree on which cut it actually is. More formally known as the "Chuck Eye Steak," the Delmonico is typically a thicker steak (as it was originally prepared) and our cut adheres to this by cutting this specific steak at approximately 1.75" thick. Those in-the-know will often tell you this is the best bang for your buck when it comes to Wagyu steak.   Preparation Sous vide is the a big trend in cooking the Delmonico. We'd recommend finishing on a grill shortly thereafter. But keep this one in the range of medium-rare to medium.   Alternative Names Boneless Chuck Filet Steak; Delmonico Steak; English Steak; Chuck Eye Roll   Additional Info This item ships frozen for freshness and food safety. We recommend storing it in your freezer and then thawing it overnight in your refrigerator befor