Delmonico's is known for its steaks, especially the Delmonico steak, a thick-cut boneless ribeye that gets its signature taste from a few secret tricks used by the eatery’s chefs.

Delmonico's ages most of their steaks for 28-45 days. The Delmonico steak, in particular, is wet-aged, which, unlike dry-aging, involves aging the beef in its own juices.

The secret tricks used by Delmonico’s come after the steak is cooked. Once broiled, the steak gets brushed with a combination of butter and beef fat, which melts into the hot meat.

The Delmonico steak is then finished off with a sprinkling of flaky sea salt and a special pepper blend called Pierre Poivre No. 7 from New York-based spice company La Boîte.

The pepper blend includes eight different varieties of peppercorns. However, the practice of seasoning steaks with only salt and pepper is here maintained, yet also elevated.