What is a delmonico steak?

A Delmonico steak is a cut of beef that has a somewhat contested origin and definition. Generally, it refers to a thick-cut steak (often at least 1.5 inches), and its precise cut can vary.

• Origin: The name comes from <a href="https://www.wikiwhat.page/kavramlar/Delmonico's%20Restaurant">Delmonico's Restaurant</a> in New York City, which was a renowned fine-dining establishment in the 19th century. The steak was a signature dish there.

• Cut: Historically, it was believed to be a cut from the <a href="https://www.wikiwhat.page/kavramlar/rib%20eye%20steak">rib eye steak</a>. However, some butchers now identify it as coming from the chuck eye, top sirloin (specifically the top sirloin cap steak) or even a boneless <a href="https://www.wikiwhat.page/kavramlar/strip%20steak">strip steak</a>. The lack of a consistent definition makes it somewhat confusing.

• Characteristics: Regardless of the precise cut, a true Delmonico steak is typically:

  • Thick: Essential for proper searing and cooking to desired doneness.
  • Well-Marbled: Marbling (intramuscular fat) contributes to flavor and tenderness.
  • Flavorful: Due to the combination of the cut and the marbling.

• Cooking: Delmonico steaks are often cooked using high-heat methods such as grilling, pan-searing, or broiling. They benefit from a good sear to develop a crust.

• Similar Steaks: Because the definition is so fluid, a Delmonico steak can be very similar to other steaks like ribeye, <a href="https://www.wikiwhat.page/kavramlar/chuck%20eye%20steak">chuck eye steak</a>, or strip steak. Pay attention to thickness and marbling when choosing.