chateaubriand
Both the Delmonico and the Rib-eye is the same cut of meat except the rib-eye is thicker, usually 7/8 to 1 inch thick, usually served at the evening (supper) meal. The Delmonico would be 1/2 to 3/4 inch thick an served for a lighter (lunch) meal.
chateaubriand
Ingredients1 1/2 c Fresh mushrooms, sliced1/2 c Chopped onion1/4 c Chopped green pepper1/4 c Vegetable oil2 ts Chili powder1 c Tomato sauce1 t Salt1/4 c Sliced ripe olives1 1/2 lb Thick round steakSaute mushrooms, onions, and green pepper in oil for 5 minutes. Add chili powder, tomato sauce, salt and olives. Place steak in shallow baking dish and pour sauce over steak. Cover and bake at 350 F for 1 1/2 hours or until tender.
steak
A good sized steak that cooks well, and evenly is about 3/4 of an inch thick all over. Of course, you can cook thicker steaks, but they need to be on a lower heat for longer which dries the steak more.
a nice thick steak.
Steak
thick-cut beef steak
"Slab" would be one word to describe a thick slice of meat or fish. Some may call it "steak."
Yes, the word 'steak' is a noun, a word for a thick slice of meat; a word for a thing.The noun 'steak' is a singular, common, concrete noun.
For a steak, 1 inch - for prime rib or other roast, 2 inches.
The grill time per side for a thick steak will depend on how well done an individual wants their steak. For well done steaks that are 1 1/2" thick cook the first side 10 minutes, flip and cook the other side for additional eight minutes.