food STEAK!!

This is my new favorite cut of steak, it is the chuck delmonico, the tender part cut from a chuck roast.  Full of fat and flavor.  I have been eating it for a few years now.  Much cheaper than a ribeye, but has all the flavor.  I marinated this one in a sesame ginger dressing, then dried it off and gave it a sprinkling of sea salt and cracked black pepper before grilling to a medium rare in the cast iron.
 
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That is all cast iron goodness my friend.  I am allowed to use it on the grill.  Stovetop not so much.
 
Wait. You had the grill fired up and blocked the flames with CI??
 
The Hot Pepper said:
Wait. You had the grill fired up and blocked the flames with CI??
Click to expand...
 
So says you.
 
The Worlds Most Non Poster of Grilled, Cast Ironed, Fried, Broiled, Baked, Boiled, Cooked Anyway Style Food.
 
Jay Rocks!
 
I know this personally. 
 
Jay that looks awesome! 
They sell a cut down here called "Chuck Eye"...I think it's the same thing...bang-for-the-buck it's the best part of the cow!
 
The Hot Pepper said:
Wait. You had the grill fired up and blocked the flames with CI??
Click to expand...
 
My cast iron needed some love, and I am not allowed to use it on the stove, remember?  I just love the char you get with the cast iron.
 
Steak looks right JayT!
I like mine a tad more rare, but that looks damn nice!

Why are you banned from using the CI on the stove?
I have a glass top and all of the cookware (with the exception of a couple pieces) are all CI.
They are all Le Creuset and are enameled but I wouldn't hesitate a second to use Lodge or Griswold
 
Glad I am viewing this thread after a meal.  That being said, tomorrow will be steak day.
 
I buy my beef from a farmer in the country who raises them organically.  No hormones, antibiotics, and all grass fed.  
 
 
cheers
 
HopsNBarley said:
Steak looks right JayT!
I like mine a tad more rare, but that looks damn nice!

Why are you banned from using the CI on the stove?
I have a glass top and all of the cookware (with the exception of a couple pieces) are all CI.
They are all Le Creuset and are enameled but I wouldn't hesitate a second to use Lodge or Griswold
Click to expand...
 
More rare and you can't get the char.  
 
I have told the story a few times before, but we got a new stove/oven last year and it has this ceramic top.  The book that came with it said not to use cast iron and my missus takes it very seriously.  After I used the enameled dutch oven and she had a fit, we fought about it a bit, but finally I decided it wasn't worth fighting about so I don't use the cast iron on the stovetop anymore.  Unless she goes out of town then I use ALL of my cast iron on there just because...
 
If I understand correctly it is the tender part of a chuck roast.  They cut it off and sell it separately.  I guess they have been doing that for years but realized they could get more money by naming it a Chuck Delmonico.  It has all the flavor and fat of a regular Delmonico or Ribeye at half the price.
 
 
Delmonico Steak
Subprimal Name* 116D (IMPS/NAMP) Beef Chuck, Chuck Eye Roll or remove the Chuck Eye from the whole 116A (IMPS/NAMP) Beef Chuck, Chuck Roll
URMIS Name** Beef Chuck Eye Steak Boneless
To optimize tenderness, wet age 14 days for Select and Choice***
*The Meat Buyers Guide, NAMP
**Uniform Retail Meat Identity Standards
***Industry Guide for Aging, 2006 
 

1. Start with the 116A (IMPS/ NAMP) Beef Chuck, Chuck Roll. The Chuck Roll can be further divided into two components, the Chuck Eye Roll (IMPS/NAMP) 116D (a) and the Under Blade Roast (IMPS/NAMP) 116E (b).
2. Separate the Chuck Eye Roll (a) from the Under Blade (b).
3. 116D Beef Chuck Eye Roll. Separate section (c) from the posterior end. This can be used to generate three, 3/4 inch to 1-inch Chuck Eye Steaks.
4. From the remaining Chuck Eye Roll, remove unwanted fat and heavy connective tissue to generate a single America’s Beef Roast.
5. Or, cut in half to generate two smaller America’s Beef Roasts.
6. For a leaner option, continue from step 4. Starting at the posterior end, locate the natural seam (indicated by dotted line) and partially separate to expose internal fat. Remove internal fat and return top section to original position.
7. With internal fat removed, net or tie the America’s Beef Roast.
8. You may cut the Chuck Eye Roast in half to generate two smaller America’s Beef Roasts.
 
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