The short answer is: it depends who you ask.
The Delmonico steak was first introduced by Delmonico’s Restaurant in New York City in the mid 1800’s. Known for its richness and marbling, it became a staple of their menu.
Its popularity has risen and fallen over its nearly-200 year history; today, it is little known outside the butcher’s cut room. But any butcher worth their salt is well versed in this valuable cut of meat.
Most commonly, people think it’s ribeye, a misconception that probably came from it’s common nickname “poor man’s ribeye.” Others claim it’s a chuck steak, though there’s a bit more to it than that. Adding to the confusion, restaurants do actually use different cuts of beef for their Delmonico, and even butchers argue over what part of the cow it should come from.
A small part of the most tender part of the chuckeye, it is well marbled and usually cut thick. It is closest in appearance and flavor to the more expensive Ribeye, making it a great choice for family steak night.
The best way to prepare it is on the grill, or to pan fry. Read more below for one of our favorite recipes for this beautiful cut of beef. You can also order your own Delmonico cuts from our shop here.
2 Perry Land & Cattle Delmonico steaks (thawed and left at room temperature for 30 minutes).
1/2 tsp black pepper.
1 tsp sea salt.
olive oil to taste.
1/2 c unsalted butter, room temperature
2 cloves garlic, finely minced
1 tsp lemon juice
2 tsp fresh parsley, finely chopped
In a small bowl, combine the butter, garlic, lemon juice and parsley, and mix thoroughly. Form butter into a log shape and wrap in a sheet of waxed paper, and chill the herbed butter for at least an hour to allow the flavors to combine. (You can keep the butter chilled and slice off pieces as needed.)
Sprinkle the steaks with the salt and pepper, then rub each steak with a small amount of olive oil
Preheat a cast-iron skillet over medium heat. Once it's heated, turn the heat to low. Sear the steaks 3-5 minutes each side.
Reduce the heat as low as it will go, and slowly cook until the steak reaches desired internal temperature
Remove the steak from the skillet and allow it to rest 10 minutes.
While the steaks are resting, slice off two pieces of the herbed butter, and let one slice of herbed butter slowly melt on top of each steak. Serve hot.
Alicia Perry, PhD, Owner/Operator and all around Hay Maven (see my blog post on the time I fell off a haystack...). I share industry insights, tips & tricks on grilling great beef, and my personal journey into the ranching world.