I prefer bone-in Delmonico...

We had strip last night which is probably our quota for the rest of the month.....

Is there a national chicken day? I'd be in for that.

We personally prefer ribeye. Marbeled with a bit of fat. Same for pork. The new pork is so lean, it tends to dry out. I know fat is not good for you, but I like my meat to be moist and tender,

Louise, I'm with you on the ribeye! I don't have them often but I like lots of fat on mine and nice and pink inside.

Add me to ribeye table.

Ribeye fans here, too!

I should try ribeye again. Haven’t had it in years; didn’t like navigating around fat.

Curious as to what Seagrass considers a Delmonico. I always thought strip, but per wiki at the restaurant it’s currently a ribeye.

From what I've seen, various cuts can get tagged "Delmonico." Looks like boneless ribeye could be close.

I rarely crave red meat these days . . . but when I do . . . it's a Porterhouse.

Sherri, you'll have an entire month to celebrate chicken. And it's coming up next.

Sol

Last week I was going to Haru (Wall Street) for sushi. The cab drive didn't know where Haru was. I told him it was in Wall Street area in a building that looks like the Flatiron Building.

He toke me to a Flatiron looking Building. But that's the other Flatiron Building where Delmonicao was. So no sushi, steak instead. Had steak there many times.

I am with FOAS. I don't like paying for beef fat.

dcarch

Had rib eye's Saturday, but not because I knew anything about Filet Mignon Day... I do love filet mignon though!

I've never had a filet mignon that required more than 4 bites. That's not an entree, it's an appetizer. While I rarely eat beef, nothing beats a bone-in ribeye steak.

I don't like paying for beef fat.

How do you feel about paying for bone? These make me laugh... all the way to another cut in the case. :)

Ricky! You need to come here! Big filet mignons - I may be little, but I can match my husband bite for bite and last year we enjoyed several sizable steaks : ) I remember 2 meals neither of us could finish our fillets... : )

Love a nice filet cooked over apple wood or hickory. But, when out I generally order the ribeye as the mark up is terrible and I can do the filet better at home.

Finger food? HAHA!

Beef lollipops?

That‘s what they look like!

On the news, they just said it's also National Proseco Day. Fillet usually calls for a sauce since it has such a mild flavor. I bet you could make a great sauce with proseco, though you'd lose the bubbles. :)

I wonder how much it costs to get a declaration?

There are a few different uses of the name "Delmonico" (I think Delmonico's was a restaurant in New York). When I was a kid and my mother bought beef and lamb by the side, Delmonico was the same cut as New York, but with the bone on. It was my favorite steak. But I haven't seen them often since. Once in awhile I see a "bone-in New York", which designation shows that few know what a Delmonico is anymore. And, as I said, there are a few other cuts that have also been called "Delmonico".

Bone-in NY strip is called shell steak around here. Boneless shell is NY strip. But no terms ever seem to be 100% agreed upon or followed.

Someone needs to declare National Pinot Grigio Day. I'd definitely be ready!

Around here (Western Pa) its labled **ribeye delmonico*

Strips are labled **New York Strip**

First and only time I ever had FM was a few years ago we were guests at a Disney Producers house for Christmas dinner. .it was all you could eat FM. OMG it was the most tender piece of beef ever to enter my mouth. I think about it often and have even had some dreams. LOL. Truthfully I've never been successful at cooking steak...maybe because I prefer more on the done side..pink is fine but can't do red. I'm not much of a meat eater but a few times a year I crave a good steak which I've been thinking about porterhouse lately from the other thread. LOL. Eventually I'll get some and cook like you all do...with salad and baked potato oozing butter. .gosh I have myself drooling.

Mamapinky, I'd guess that that fillet was probably butter basted. :) Your experience is exactly what it's supposed to be. Fillet has a very mild flavor, but when cooked correctly, it should be as close to melt in your mouth as beef can be.

I'm with you on the ribeye, just too fatty. I love strip and the mundane sirloin and flat iron and while fatty, skirt as it's always prepared differently and has such a nice chew. Filet? Eh.

Oh, but t-bones....

Don't think I've EVER seen a FM on sale in my neck of the woods for $4.99 or $5.99!!! EVER!

Sooz - I don't think I have seen them that cheap here either....I usually buy a couple loins when they are on sale for $7.99 and cut, flash freeze, and vacuum seal.

My preference is a bone in Ribeye as well.

Never heard of a New York Strip but around here Kansas City Strips are very popular. Must be a difference in the cuts of meat on a cow between the east coast and the plains!

Yes KC and NY strips are the same.