Delmonico Steak

What it's good for:

Grill it over high heat, about 5–6 minutes per side for medium-rare depending on thickness. Or reverse-sear it: cook low and slow in a 250°F oven to 125°F internal, then sear in a hot cast iron for 1–2 minutes per side.

Let it come to room temperature before cooking (at least 30 minutes). Season generously with salt and pepper. Let it rest at least 5 minutes after cooking.

Here's what you're getting:

A thick, choice cut from the rib or short loin section, well-marbled and built for a proper steak dinner. From cattle raised on pasture.

Good marbling, clean beef flavor.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed delmonico steak in the fridge for 1-2 days, or refreeze immediately if not using.