I remember walking into an old-school steakhouse in Chicago years ago and seeing "Delmonico Steak" on the menu. When I asked the waiter what made it special, he just said "It's the house specialty" with a shrug. Not helpful. That meal sent me down a rabbit hole trying to understand what exactly a Delmonico steak is - and why everyone seems confused about it.
Where the Name Comes From
So what is a Delmonico steak? Honestly, it depends on who you ask. The name traces back to Delmonico's Restaurant in 19th century New York. These guys were rockstars of the dining scene, opening in 1827. But here's the kicker: they never actually had a "Delmonico Steak" on their menu. Seriously. The confusion started because people began calling any thick-cut steak from Delmonico's by that name.
Some folks claim it was always a ribeye. Others swear it's a boneless strip steak. Honestly? I think both camps have a point. After digging through old cookbooks and menus, it seems the restaurant used different cuts at different times. What really defined it was the preparation - thick-cut, well-marbled, cooked simply with butter.
Funny thing is, when I visited a modern Delmonico's last year, their version was essentially a ribeye. Tasty? Absolutely. Historically accurate? Well...
The Cut Controversy Explained
This is where people get frustrated. Ask three butchers what cut makes a Delmonico steak, you'll get four answers. Here's what I've found after talking to meat suppliers and chefs:
| Region | Common Cut Used | Thickness | Typical Price (USD) |
|---|---|---|---|
| Northeast US | Ribeye (bone-in or boneless) | 1.5-2 inches | $18-$25/lb |
| Midwest US | Top loin (New York strip) | 1.25-1.75 inches | $16-$22/lb |
| West Coast US | Chuck eye (less common) | 1.5 inches | $12-$18/lb |
| Specialty Butchers | Rib cap/spinalis dorsi | 1 inch | $30-$45/lb |
See what I mean? The variation is insane. Last month I ordered a Delmonico from an online retailer (won't name names) that turned out to be basically a sirloin. Total disappointment. Moral of the story? Always ask what cut they're actually selling.
What Butchers Look For
Regardless of the specific cut, high-quality Delmonico steaks share these traits:
- Marbling score: At least USDA Choice, preferably Prime (those white fat veins make it juicy)
- Thickness: Minimum 1.25 inches - no thin cuts allowed
- Aging: Dry-aged 21+ days for that nutty flavor (wet-aged works too)
- Color: Bright cherry red, not brown or grayish
Pro tip: If they can't tell you the marbling grade, walk away. Learned that the hard way.
Cooking It Right (And How I Messed Up)
My first attempt at cooking a Delmonico steak was... tragic. Charred outside, raw inside. Since then I've tested every method imaginable. Here's what actually works:
Essential Cooking Steps:
- Dry brine: Salt heavily 24 hours ahead (trust me) and refrigerate uncovered
- Reverse sear: Bake at 250°F until 110°F internal, then sear in cast iron
- Fat bath: Baste with butter, garlic, and rosemary during searing
- Rest time: Minimum 8 minutes - no cheating!
Temperature guidelines that won't steer you wrong:
| Doneness Level | Internal Temp (°F) | Texture | Juiciness |
|---|---|---|---|
| Rare | 120-125°F | Very soft, cool center | Extremely juicy |
| Medium Rare | 130-135°F | Soft with warm center | Optimal juiciness |
| Medium | 140-145°F | Slightly firm | Moderately juicy |
| Well Done | 160°F+ | Very firm | Minimal moisture |
Important safety tip: Pull the steak 5°F before target temp - carryover cooking happens. And for heaven's sake, don't cut into it early like I did that first time. Patience pays.
Where to Buy Real Delmonico Steak
After getting burned (literally and figuratively), here are sources I actually trust:
- Local Butchers: Ask for "ribeye cap" or "spinalis dorsi" cuts (expect $25-$45/lb)
- Omaha Steaks: Their "Delmonico" is boneless ribeye ($120 for six 6oz steaks)
- Snake River Farms: American Wagyu Delmonico ($150 for four 10oz steaks)
- Costco Business Center: Prime grade ribeye subprimals ($15/lb) - cut your own
Honestly? Unless you're splurging, Costco's Prime ribeye is the best value. Their meat case usually has 2-inch cuts perfect for Delmonico-style prep. Just trim off the cap if you want that authentic experience.
What You'll Pay
Price breakdown from my last shopping round:
| Source | Cut Type | Price per Pound | Value Rating |
|---|---|---|---|
| Supermarket (Choice) | Boneless ribeye | $14.99 | ★★★☆☆ |
| Specialty Butcher | Dry-aged ribeye cap | $42.50 | ★★★★☆ |
| Omaha Steaks | Boneless ribeye | $26.66 ($120/4.5lbs) | ★★★☆☆ |
| SRF Wagyu | American Wagyu ribeye | $37.50 ($150/4lbs) | ★★★★★ |
Personal opinion? The Snake River Farms Wagyu Delmonico is worth the splurge for special occasions. The marbling is insane - like beef butter. But for weekly cooking? Find a good local butcher.
Delmonico vs Other Steaks
People ask me: "Is Delmonico steak just a fancy ribeye?" Well... sometimes. Here's how it compares:
| Steak Type | Cut Location | Marbling | Tenderness | Best Cooking Method |
|---|---|---|---|---|
| Delmonico | Varies (usually rib/loin) | High (Prime+) | Very tender | Reverse sear |
| Ribeye | Rib section (6-12) | High | Very tender | Grill or pan-sear |
| Filet Mignon | Tenderloin | Low | Extremely tender | Pan-sear/sous vide |
| New York Strip | Short loin | Moderate | Firm texture | Grill |
Key distinction? True Delmonico steak focuses on thickness and preparation more than exact cut. That said, the ribeye connection is legit - both capitalize on rich marbling. But don't expect filet mignon tenderness.
Frequently Asked Questions
What's the difference between Delmonico steak and ribeye?
Technically, a Delmonico steak often IS a ribeye - specifically the eye or cap portion. But here's the distinction: "Delmonico" refers more to preparation style (thick-cut, well-trimmed, premium quality) while ribeye describes the anatomical cut. Think of Delmonico as the highest expression of ribeye.
Why is my Delmonico steak tough?
Three likely culprits: wrong cut (some stores label cheap chuck as Delmonico), overcooking beyond medium, or insufficient resting time. I made all three mistakes initially. Stick to medium-rare with proper resting - makes all the difference.
Should Delmonico steak have a bone?
Traditionally no, but modern versions vary. The original Delmonico's served boneless cuts. Personally? I prefer boneless for even cooking, though bone-in fans argue it adds flavor. Try both - Costco usually carries both options.
What's the best seasoning for Delmonico steak?
Keep it simple: coarse salt (applied 24hrs ahead), fresh black pepper, and maybe garlic powder. That's it. Fancy rubs overwhelm the complex beefiness. I learned this after ruining a $60 steak with espresso rub - tragic.
Is Delmonico steak good for grilling?
Absolutely, but with precautions: use indirect heat first (reverse sear method), keep flare-ups under control (dripping fat causes fires), and use a meat thermometer. My grill disaster of 2020 taught me that 2-inch steaks need patience.
Common Mistakes to Avoid
After burning through too many expensive cuts, here's what NOT to do:
- Buying thin cuts: Anything under 1.25 inches won't develop proper crust/interior
- Skipping dry brine: Salting last minute = tough, salty exterior
- Overcrowding pan: Steaks steam instead of searing (do one at a time)
- Cutting early: Resting is non-negotiable for juicy results
- Using low smoke point oils: Avocado or grapeseed oil only for high-heat searing
Biggest revelation for me? Letting the steak come to room temperature before cooking is actually useless. Tests showed identical results with chilled steaks. Save yourself 45 minutes.
When Delmonico Isn't the Right Choice
Look, I love a good Delmonico steak, but sometimes it's overkill:
- Budget meals: At $20+/lb, cheaper cuts work fine for tacos or stir-fry
- Slow cooking: Tough chuck roast outperforms tender steaks in braises
- High-heat grilling: Skirt or flank steak char better for fajitas
- Marinade-heavy dishes: Waste of good beef - save for simple preparations
Final thought? If you're dropping serious cash on Delmonico steak, honor it with proper cooking. Anything less is beef sacrilege. Trust me, your taste buds will thank you.
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