How to Pan-Fry a Delmonico Steak

In this video, Glenn will show you how he likes to pan-fry our new Alderspring dry-aged grass fed organic delmonico steak. Note that this is also the method we use for a ribeye or a New York when a grill isn't available!
Cooking Specifics:
Turn the burner to medium heat, add butter (or olive oil if you prefer) to a cast iron pan (cast iron here is important!). Place the completely thawed steak on the pan, sprinkle on a healthy dose of salt and pepper. Wait about a minute, then flip and add more salt and pepper to the other side. Continue to cook on medium heat, flipping frequently to prevent burning but allow caramelization, for about 10-12 minutes. After 10-12 minutes, turn off the burner completely and allow the steak to continue to cook. This is why cast iron is important, because it holds heat! Cook, flipping often, for about another 5 minutes for a total cooking time of around 15-17 minutes. The steak is done when both sides are well caramelized and a nice even, deep but not burnt brown. You can at this point use the "finger test" to determine donness, or do a temperature check.
Remove from heat and allow to rest, uncovered, for about 2 1/2 minutes.
Slice steak with a sharp knife against the grain. Note that in the delmonico, there are several different grains. Watch the end of the video to see the best way to slice this steak!