What is a delmonico steak?

A Delmonico steak is a specific cut of beef, renowned for its richness and flavor. While the exact cut varies slightly depending on the butcher and restaurant, it's generally understood to be a ribe steak, specifically from the ribe's smaller, "short loin" section. This is key, as it distinguishes it from a standard ribeye.

Here's what makes it special:

• Location on the Cow: Its location on the short loin results in a steak that's exceptionally tender and marbled with a good amount of fat. This fat contributes significantly to its flavor and juiciness.

• Size & Thickness: Delmonico steaks are typically quite thick, often around 1.5 to 2 inches or even thicker, allowing for superior searing and a perfect medium-rare to medium doneness.

• Preparation: Traditionally, a Delmonico steak is simply seasoned with salt and pepper and pan-seared or grilled, emphasizing the inherent quality of the beef. Overly complex preparations are considered to detract from its inherent flavor.

• "Delmonico's" Restaurant: The name's origin comes from Delmonico's, a famous New York City restaurant (now closed, though its legacy lives on) that popularized the steak in the 19th century. Their specific preparation method may have varied over the years, contributing to some ambiguity about the exact cut.

• Sometimes Confused with Ribeye: While closely related to a ribeye, the precise location within the short loin and the emphasis on simplicity of preparation sets a Delmonico apart. Many restaurants now serve a thick-cut ribeye as a "Delmonico," which while delicious, isn't strictly accurate.

In short, a true Delmonico steak is a premium, thick-cut ribeye from the short loin, known for its tenderness, rich marbling, and simple, flavorful preparation.