What is a Delmonico Steak? [Bonus] Recipe of Grilled Delmonico Steak to Make Your Dinner Amazing

If you enter a high-end, luxury steakhouse, one thing you’ll always find on the menu is the Delmonico steak. Though Delmonico steak is not a type of cut of beef or special marinations and seasonings, it’s just a large well-marbled, thick-cut steak famous for its origin in Delmonico’s restaurant.

Experts suggest Delmonico steak can be a Ribeye or New York strip. Whatever the case, it’s as delicious as its name.

Let’s find it what actually Delmonico steak is. Bonus points for staying with me till the end in the form of a delish recipe.

What is a Delmonico steak?

Unlike most steaks, Delmonico steak doesn’t refer to specific cuts of beef. Delmonico steaks are named after the famous Delmonico restaurant in New York City. Ideally, the steak is named after a particular preparation method of Delmonico’s restaurant.

However, lately, the steak has been associated with different cuts of beef, primarily, thick cuts of beef, ribeye, and boneless top loin. Boneless loin steak is leaner than the boneless rib eye steak but offers incredible flavor and tenderness.

Other common names for Delmonico steak are New York strip steak, Kansas City strip steak, Strip loin steak, Strip steak, boneless club steak, Boneless loin, Chuck eye steaks, and Chuck filet steak.

In short, the Delmonico steak doesn’t refer to any particular cut of beef, but the preparation style in the Delmonico restaurant style.

The history of Delmonico steaks (Rib eye steak, New York strip steak)

The popularity of Delmonico steaks date back to the 19th century with the opening of Delmonico’s restaurant, which was widely known for its delicious steaks. The restaurant started these yummy, juicy steaks with ribeye steak. The original Delmonico steaks were mostly grilled or broiled to enhance their flavor and tenderness.

However, over time, the term Delmonico steak was largely associated with other cuts of beef and thick-cut steak. However, the boneless ribeye steak remains a class apart due to its scrumptious and juicy taste.

So, today, when you order a Delmonico steak, be prepared to advise the precise cut of beef you want as it may differ depending on the restaurant.

How does Delmonico steak taste? 

Delmonico steak taste heavenly…

Most importantly, it tastes rich, juicy, and tender with a high-fat content to further enhance the flavor. Just what you need to get your tastebuds tickled.

Now, if we compare the taste of top loin steak and Ribeye cuts, the boneless top loin steak is leaner than the ribeye but provides excellent flavor. On the other hand, the rib eye steaks cut is firmer yet tender and super yummy, if cooked properly.

As mentioned earlier, the Delmonico steak is not limited to one cut of beef, but it’s the entire preparation method that makes or breaks your steak. The original Delmonico’s steak that was created around 180 years ago followed a specific recipe that involves grilling, pan searing, or broiling for flavor enhancement and keeping the crust crispy and juicy inside.

Additionally, you can use your preferred seasonings, herbs, sauces, or marinades to alter the taste to your liking.

What is Ribeye Steak?

Rib eye steak is one of the most steaks cut that is tender, fatty, and famous for its rich marbling. As the name suggests, the ribeye steak comes from the rib section of beef. It’s also called Scotch Fillet. Since the ribeye steak is high in fat content, it’s ideal for dry heat cooking with a unique and sumptuous array of flavors.

Methods for cooking Delmonico steak

So, Delmonico steak can be cooked in different ways, but I’ll list down three of the most popular yet easy methods to cook Delmonico steak to perfection.

Grill

1. Preheat your grill pan on high heat.
2. Add salt and pepper, seasonings of your preference, or marinades as desired.
3. Put the steak on the hot grill pan. Cook for around 4 to 6 minutes each. The cooking time depends on the thickness of the meat and desired level of doneness.
4. Check the temperature using a meat thermometer. The ideal temperature for a medium rare steak is around 135-140°F.
5. Once the temperature is achieved, remove the steak from the grill and let it rest for a few minutes before serving.

Pan Searing

1. Preheat a cast iron pan over high heat
2. Add salt and pepper, other seasoning ingredients, or marinades as per your liking.
3. Pour a little quantity of olive oil or unsalted butter into the heated pan and carefully lay the steak.
4. Sear the steak for at least 4 minutes to get a crispy brown crust on each side.
5. Once the crust is all crisp, lower the heat to medium and cook the meat for a few minutes until it reaches the desired doneness. Use a meat thermometer to check the internal temperature.
6. Take the steak out of the pan and give it a moment to rest before slicing.

Broiling

1. Preheat your broiler on high heat.
2. -Add salt, pepper, and any additional spices or marinades to the steak as desired.
3. Arrange the steak on a baking sheet, a wire rack, or a broiler pan.
4. Place the steak 3 to 4 inches from the broiler element.
5. Cook the steak for 4–6 minutes on each side, or until it reaches the desired degree of doneness
6. To determine the interior temperature, use a meat thermometer.
7. Before serving, take the steak out of the oven and let it rest for a few minutes.

[Bonus] Recipe of Grilled Delmonico steak

There’s something so sublime about this recipe of grilled Delmonico steak that you won’t believe your tastebuds. Best of all, the recipe is easy to follow and the ingredients are readily available in the local store.

Things you need:

1/2 cup Olive oil

1/4 cup Worcestershire sauce

Six tbsp of soy sauce

1/4 cup, minced garlic

Medium-sized onion, chopped

2 tbsp of salt

1 tbsp pepper

1 tablespoon dried rosemary

3 tablespoons of steak seasoning

4 or 10 oz. Delmonico rib eye steaks

How to cook:

1. In a mixing bowl, add all the ingredients (olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and sauce) and mix them thoroughly.
2. Puncture the steaks on both sides with a fork and place them in a shallow dish with a tin lid.
3. Add the marinade and cover the fish. Refrigerate for at least 3 hours or overnight to enhance the flavor.
4. Preheat the grill pan to medium heat.
5. Remove steaks from the marinaded and throw away the leftover marinade.
6. Rub a little olive oil on the grill’s surface before adding the steaks.
7. Cover and grill the steaks for approx. 10 minutes on each side.
8. Monitor the internal temperature with the help of a meat thermometer and cook until desired