Several culinary school classmates agreed with my statement as we began the red meat part of the curriculum: "If we can't cook a steak to Chef's specifications, we ought to give it up."
Today, a major challenge: the Delmonico, a bigger version of the rib-eye. More accurately, the rib-eye, the New York and the club steak are newer versions of the Delmonico. It was first cut and served at Delmonico's restaurant in New York City in the 1850s, according to the Steak Perfection Web site.
Once again, a winner for me, as my 12-ounce Delmonico was judged by Chef to have been cooked to perfection based on his standard for doneness -- medium rare.
One more version hits the grill in class on Thursday, a New York steak, as the centerpiece to a three-course meal. First course will be a mixed greens salad topped with shredded duck confit. Second course will be a white bean soup garnished with crispy fried julienne of leek. Third course will be the New York steak, medium rare, with a sun-dried tomato bearnaise sauce, roasted red potatoes and an artichoke and cauliflower gratin.