Delmonico Rib Eye Steak
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Delmonico Steak or Steak Delmonico comes from the New York City landmark Delmonico’sRestaurant which popularized big beefy steaks in the 1800’s. Unfortunately, today no one know exactly which cut was served by Delmonico’s in the famous steak house days, and there is a lot of confusion because the unregulated Delmonico” name sells.

Availability

Delmonico Rib Eye Steak is available all year long.

Production

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.

Varieties

As many as 9 different cuts claim to be the original Delmonico’s Steak. They range from a thick Boneless Sirloin, to a bone-in top loin steak, to a thick Boneless Ribeye, to a bone-in Ribeye, to a double cut bone in Rib Eye. It may even mean two center cuts of Ribeye tied together with butcher’s twine.

Purchasing

When shopping for Delmonico Rib Eye Steak, look for Delmonico Rib Eye Steak that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

Storage

Raw Delmonico Rib Eye Steak should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Delmonico Rib Eye Steak is Marinated or oiled. Raw Delmonico Rib Eye Steak will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Delmonico Rib Eye Steak should be refrigerated for up to 1-3 days.

Culinary Uses

Even the two current steak houses using the Delmonico name, use different portion cuts for their Delmonico steaks. The Current Delmonico’s Restaurants in New York use a Boneless Rib-Eye Steak cut from any part of the Rib-Eye for their Delmonico Steaks. Emeril Lagasse in his Delmonico Steakhouses in various cities, uses a Bone-in Rib-Eye Steak.

Delmonico Rib Eye Steak is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Delmonico Rib Eye Steak would be (C, T2T3-T4, M, L).

Delmonico Rib Eye Steak is best cooked using the following techniques: GrillingBroilingBaking, Spit RoastingRoastingSautéing,Pan FryingDeep Fat FryingSous-vide and Smoking.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Delmonico Rib Eye Steak as a Serving Size.

Gluten Free

Yes

Low Fat

No

Low Calorie

No