1 1/2" THICKNESS AMERICAN WAGYU "DELMONICO" 2 pack
$24.50
Sale price
$24.50
Regular price
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1 1/2" THICKNESS AMERICAN WAGYU "DELMONICO" 2 pack
$24.50
Sale price
$24.50
Regular price
FOXGLOVE WAGYU DELMONICO The Pinnacle of Ribeye Luxury
"Most folks know the Ribeye, but true steak connoisseurs seek out the Delmonico. Cut exclusively from the center of the rib primal, this is the most tender, deeply marbled portion available. At Foxglove Farm, our Wagyu is raised patiently on rich Oregon grasses and finished with a custom grain ration to achieve an unmatched intramuscular fat percentage. The result is a steak with a sweet, buttery aroma and a texture so tender it practically melts under the knife. When you buy a Foxglove Wagyu Delmonico, you aren't just buying dinner—you are investing in an unforgettable culinary experience."
"Most folks know the Ribeye, but true steak connoisseurs seek out the Delmonico. Cut exclusively from the center of the rib primal, this is the most tender, deeply marbled portion available. At Foxglove Farm, our Wagyu is raised patiently on rich Oregon grasses and finished with a custom grain ration to achieve an unmatched intramuscular fat percentage. The result is a steak with a sweet, buttery aroma and a texture so tender it practically melts under the knife. When you buy a Foxglove Wagyu Delmonico, you aren't just buying dinner—you are investing in an unforgettable culinary experience."
The Recipe: Hot & Fast Cast Iron Wagyu Delmonico
Wagyu fat has a much lower melting point than standard beef. A fast, high-heat sear in cast iron creates a spectacular crust while perfectly rendering that rich fat without overcooking the center.
Cook Time & Yield
- Prep time: 45 minutes (includes resting)
- Cook time: 6 minutes
- Yield: 1-2 servings
Ingredients
- 1 Foxglove Wagyu Delmonico Steak (approx. 1.5 inches thick)
- 1 tbsp Coarse kosher salt
- 1 tsp Cracked black pepper
- 1 sprig Fresh rosemary
- 2 cloves Fresh garlic (smashed)
- Note: Do not add extra butter or oil to the pan. The steak will instantly release its own rich fat.
Cooking Instructions
- Bring to room temp: Take the steak out of the refrigerator 45 minutes before cooking.
- Dry and season: Pat the steak completely dry with paper towels. Season generously with salt and pepper on all sides.
- Heat the iron: Place your cast iron skillet over high heat until it begins to smoke slightly.
- Sear the steak: Lay the steak into the dry, hot skillet. Sear for 2 minutes without moving it.
- Flip and baste: Flip the steak. Immediately drop in the garlic cloves and rosemary sprig, letting them ride in the pooling Wagyu fat.
- Finish the cook: Sear for another 2 to 3 minutes, spooning the melted fat over the top of the steak continuously.
- Check the temp: Remove the steak when the internal temperature hits 130°F (54°C) for a perfect Medium-Rare.
- Rest before carving: Place the steak on a warm cutting board. Let it rest for 5 to 7 minutes so the juices redistribute. Slice against the grain.
FOXGLOVE TIPS OF WHAT NOT to Do with Wagyu
- Do not cook it cold: A cold steak will drop the pan temperature and prevent a proper crust.
- Do not use a grill: Flares-ups from dripping Wagyu fat will char the outside and ruin the delicate flavor.
- Do not overcook it: Wagyu is best enjoyed rare to medium-rare; overcooking dries out the luxurious marbling.