Delmonico steak
Encyclopedia
Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style, made world-famous by Delmonico's Restaurant
in New York City
during the mid-19th century.
There is controversy as to exactly which cut of steak was originally used by Delmonico's Restaurant. There are at least eight different cuts which are claimed to be the original for the Delmonico Steak. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner.
Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:
bone-in top loin steak
: (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak;
A boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon
in appearance, but because of the more marbled
nature of a ribeye, is moister. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of ribeye unsaleable as anything but stew
meat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. A few sources describe the Delmonico cut of rib-eye differently as a bone-in cut.
A boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak)
In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a mashed potato
dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.
Delmonico's Restaurant
Delmonico's is the name of series of restaurants of varying duration, quality, and fame located in New York City. The original and most famous was operated by the Delmonico family during the 19th and early 20th centuries, closing due to a Prohibition-era slowdown in 1923...
in New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
during the mid-19th century.
There is controversy as to exactly which cut of steak was originally used by Delmonico's Restaurant. There are at least eight different cuts which are claimed to be the original for the Delmonico Steak. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner.
Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:
bone-in top loin steak
T-bone steak
The T-bone and Porterhouse are steaks of beef cut from the short loin and including a T-shaped bone with meat on each side: the larger is a strip steak and the smaller a tenderloin steak...
: (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak;
A boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon
Filet mignon
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer...
in appearance, but because of the more marbled
Marbling
Marbling may refer to:*The quality of a surface that has streaks of color, like marble. For example:**Marbleizing, also called faux marbling, the art of painting walls or furniture to look like real marble....
nature of a ribeye, is moister. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of ribeye unsaleable as anything but stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
meat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. A few sources describe the Delmonico cut of rib-eye differently as a bone-in cut.
A boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak)
In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, prepared by making a mashed potato
Mashed potato
Mashed potato is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater. Dehydrated and frozen mashed potatoes are available in many places...
dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.