We welcomed the brisk fall air this weekend with a sizzle . . .

. . . and it turned into this . . .

Pure greatness.

We grilled up some thin-cut ribeyes and this beauty above is a thick Kansas City strip steak. Oh, the joy.

The smells of the grill, the steaks and the fall air were absolutely divine.

Welcome, autumn. You can stop by my house any time.

Good morning, class. Today we’re going to discuss what in heaven’s name a Delmonico is.

You may know it as a bone-in top loin, a boneless ribeye or a New York Strip, Kansas City Strip or strip loin.

Those strip steaks are what I’ve always heard substitute for a Delmonico, but there seems to be some difference in opinion.

Delmonico’s Restaurant in NYC is credited with making this steak meal world famous with a baked mashed potato dish topped with grated cheese and buttered bread crumbs. Oh. Yum.

History is always being rewritten, so we may never know which exact cut was the REAL Delmonico. But as far as I’m concerned, it’s a strip.

Read more about Delmonico steaks at Wikipedia here. Then, let me know what YOU believe a Delmonico is!

Illustration courtesy of Wikipedia.org.

Fatima cooks steaks that are tough and overdone. Here are some tips to avoid these same steak mistakes:

Tips for Cooking the Perfect Steak:

1. Steaks must be cooked so that the entire surface caramelizes to form a rich thick crust.
2. Grill Pan: Bone in Steaks should be grilled outdoors or on an indoor grill pan to achieve maximum contact between heat source and meat
3. Cast Iron Skillet: Boneless Rib Eye and Strip steaks are the best for pan searing