Delmonico Steak
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One source of the trouble is that the original Delmonico Steak was created about 160 years ago in the mid 1800’s at Delmonico’s Restaurant in New York City and butchering styles and cuts have changed a lot since then, though the Delmonico name has not changed with them. Also, a Delmonico Steak can be named by local convention in your region and by local butchers who can find they can charge more for a Delmonico Steak than for a Bone-In Top Sirloin Steak.

Availability

Delmonico Steak is available all year long.

Production

The name Delmonico is the source of a lot of confusion and disagreement in the culinary world.  At least 9 different cuts of beef are identified as Delmonico this or Delmonico that and can be cut from the ChuckRib, or Sirloin.  Some steaks using the Delmonico name are boneless while others are bone-in which doesn’t help anything.

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

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. Many Butchers may claim that a true Delmonico Steak is the first cut of the Top Loin, adjoining the end of the Rib Primal Cut.

Purchasing

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

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

Culinary Uses

Delmonico 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 Steak would be (C, T2T3-T4, M, L).

Delmonico 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 Steak as a Serving Size.

Gluten Free

Yes

Low Fat

No

Low Calorie

No