We’ve talked a little about mixing steak in with your breakfast. And some of you are HARD CORE steak-for-breakfast eaters.

My hat is off to you.

This exquisite conglomeration is a mixture of last night’s steak, home fries, eggs and leeks.

Heavenly.

It’s even more beautiful in its own mini iron skillet. De-li-cious.

Check out jessicalettucetomato.wordpress.com for more on this scrumptious and efficient use of steak.

Never let steak go to waste!

Photo courtesy of jessicalettucetomato.wordpress.com.

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.

Classic.

Nothing’s changed much, has it?

Enjoy your weekend! Hope you guys get to grill a great steak!

Cartoon courtesy of bgebbq.tumblr.com.