When it comes to the meat on our plates, there is a large variety available from local markets or supermarkets.
Butchers and meat lovers alike enjoy pork, beef, tenderloin and other meaty cuts. But have you ever heard of Delmonico steak?
Although some of us may have heard of this mysterious steak, you may not know where it comes from.
That’s why, we take a look at what exactly Delmonico steak is, and how you can cook it.
What’s Delmonico Steak?
Delmonico steak is somewhat of a mystery in the meat world. The term is referred to a lot of different cuts of meat, and there is almost no agreement about what exactly a Delmonico steak is.
Saying this, one of the very few things that people do seem to agree on is the steak’s origin: a steak house in New York.
Delmonico steak is largely referred to as several types of meat cuts, including bone-in rib steak, boneless rib eye and even bone-in loin steak.
In order to understand the possible definition of Delmonico steak, it’s useful to take a look at the name’s origin.
The Origins Of Delmonico Steak
The story of the Delmonico steak is said to have begun at a popular steak house, or restaurant, in New York City in the 1830s.
The Delmonico Restaurant was (and still is) a popular first-class eatery in the city at this point in time.
Before the 1830s, most restaurants in the city would choose the meal for their guests. They did not have specific menus, but only have one or two meals per day.
Then in the 30s, restaurants started to design menus and give diners different options. This was also a trend which the Delmonico adopted very early on.
This social change and transformation to a service focused on diners is what the Delmonico is most famous for.
As part of this change, the Delmonico also offered a specific butcher’s cut which was called the ‘Delmonico Steak’.
The introduction of specific meat cut choices was the first step for restaurants to lift their standards from an average eatery to a first-class dining experience.
In addition to the specific Delmonico steak, the Delmonico restaurant was also the first eater to add other famous meals, such as Eggs Benedict, Delmonico potatoes and Baked Alaska.
The Delmonico has given New York City, and other parts of the US, the staple meat cut of the Delmonico steak, while at the same time transforming the restaurant scene of New York.
What Does Delmonico Steak Taste Like?
The exact taste of Delmonico steak depends on how it is prepared and cooked. Many expert chefs grill or broil the fine pieces of steak.
It’s important to ensure that it isn’t overcooked keeping the flavor smooth and buttery.
Whether you are a hobby cook or chef, Delmonico steak is always a special treat because it usually requires a heavy coating of herbs, butter and other ingredients.
This makes the meat taste more intense, and it also creates a signature dish which is unique to the individual chef.
What Part Of The Cow Is Delmonico Steak?
Although it isn’t exactly clear what part of the cow the Delmonico restaurant chose for their iconic steak, most chefs believe that it is the first three inches steak cut from the chuck eye.
This is the place where chuck eye meets the rib-eye. This precise part of the cow however means that you could only cut two Delmonico steaks from one beef carcass.
Although not proven, this would make a Delmonico steak very rare and expensive.
Delmonico Steak Today
While we are not sure exactly how the Delmonico restaurant prepared its iconic steak, it is assumed today this cut of meat is the best choice of cut.
This means that, if you want to prepare and cook Delmonico steak today, you can choose a number of different cuts, including first cut of bone-in rib eye, any cut of boneless rib-eye, first cut of boneless top loin or bone-in top loin.
However, some traditional meat lovers still believe that only the traditional option of using the first cut of the bone-in top loin is a true Delmonico-style steak.
Where Can You Buy Delmonico Steak?
Depending on the cut you choose for your steak, finding a butcher may be difficult or easy.
If you want to get the traditional first cut of the top loin with the bone in, then you may need to look a little longer for the right butcher.
However, your local butcher (or even your local steak house) might be able to advise where you could get the right cut from.
Nutritional Value Of Delmonico Steak
The exact nutritional value and number of calories depends on the cut you choose. The majority of these cuts however do contain around 1100 calories.
This does sound like a lot but it’s important to remember that each portion can contain 75g of fat and around 90g of protein.
How To Cook Delmonico Steak
The original recipe for Delmonico steak by the Delmonico’s chef involved rounding and rubbing the meat with butter and oil.
Then you need to add pepper, salt and other seasoning to it. Next, charcoal-broil the cut for up to 9 minutes on each side. Depending on the thickness of your steak cut, this may be shorter.
Restaurant chefs like to cook Delmonico steak medium-rare with a good char on the outside.
This depends on your personal preference, and also what you have available at home.
A Delmonico steak was traditionally served with either Bordelaise sauce or clear gravy.
Conclusion
The Delmonico steak may seem like a mysterious cut of meat at first but once you know where the term comes from you can get a true feeling for what Delmonico steak is.
While no clear recipe instructions or cooking advice has been preserved over the years, Delmonico steak has stayed so popular because it advocated a fine-dining steak experience with the best cuts of meat and excellent service.
