Do you want your steak to taste and look as if it were served at one of the world's most famous steak restaurants? Chef Tyler Florence explains the method during the Food & Wine Classic in Aspen, Colorado.

This type of restaurant began with Delmonico's as the first steakhouses, which opened in 1837 in lower Manhattan. Later, these restaurants spread across the country.

Their popularity grew with the expansion of the cattle industry in the American West, especially thanks to pioneers like Henry Miller and Charles Lux. Thus, American steakhouses were the first truly American experience embodying the concept of abundance.

Chef Florence said they "were about camaraderie, friendship, and making deals, with the steak as the centerpiece of the plate."

If you want to recreate the steakhouse experience at home, here is the correct way to cut a bone-in rib eye steak:

Cut the steak along the bone to separate it and use it as part of the presentation.

Start cutting the steak from the fat cap side.

Slice downward, about a quarter-inch thick, then arrange them overlapping.

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